Effect of chilled storage of radiation‐pasteurized chicken carcasses on the eating quality of the resultant cooked meat*
- 1 August 1986
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 21 (4) , 437-441
- https://doi.org/10.1111/j.1365-2621.1986.tb00421.x
Abstract
Chicken carcasses were γ‐irradiated with about 3.7 kGy whilst at 0°C, and stored at from +1° to +2°C. Sensory panels found that the eating quality of leg meat was satisfactory for at least 1 week, and decreased after about 3 weeks. Breast meat changed, but was satisfactory for about 3 weeks, decreasing in quality after about 4 weeks.Keywords
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