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EFFECT OF CHILLED STORAGE OF RADIATION-PASTEURIZED CHICKEN CARCASSES ON THE EATING QUALITY OF THE RESULTANT COOKED MEAT.

Author(s) : BASKER D.

Type of article: Article

Summary

CHICKEN CARCASSES WERE GAMMA-IRRADIATED WITH ABOUT 3.7 KILOGRAYS WHILST AT 273 K (0 DEG C), AND STORED AT 274 TO 275 K (1 TO 2 DEG 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.

Details

  • Original title: EFFECT OF CHILLED STORAGE OF RADIATION-PASTEURIZED CHICKEN CARCASSES ON THE EATING QUALITY OF THE RESULTANT COOKED MEAT.
  • Record ID : 1987-0180
  • Languages: English
  • Source: J. Food Technol. - vol. 21 - n. 4
  • Publication date: 1986
  • Document available for consultation in the library of the IIR headquarters only.

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