Journal of Veterinary Health Science(JVHS)

Department of food Hygiene and control, Faculty of Veterinary Medicine, Benha University, Egypt

Publications

• Review Article   
  Quick Methods Used for Improving the Meat Nutritional Value and Reducing its Microbial Hazards
  Author(s): Fahim Aziz Eldin Shaltout*
  
  The Meat ingredients are a valuable part of the human diet as the meat contains essential elements such as meat protein, meat vitamins, and meat minerals. The meat ingredients products types are vulnerable to the microbial meat ingredients pathogens and the meat ingredients spoilage, posing significant risks to the public health and the social meat ingredients quality and safety. The Ionizing radiation method is used in the irradiated meat ingredients to maintain the meat ingredients safety and meat ingredients quality of the consumed meat ingredients products types specifically the beef meat ingredients. During recent decades, the irradiation method of the meat ingredients products reduces the microbial meat contamination and extends the storage period of the meat ingredients. The procedure entails exposing the meat ingredients products types to a regulated amount of the ionizing rad.. Read More»
  

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