ShareEffects of gamma irradiation and frozen storage on microbial, chemical and sensory quality of chicken meat in Iran.
Author(s) : JAVANMARD M., ROKNI N., BOKAIE S., et al.
Type of article: Article
Summary
In this study, the effects of gamma irradiation and frozen storage on the shelf life of chicken meat are examined. The chicken was irradiated at 0.75, 3.0 of 5.0 kGy, then stored at -18 °C for 9 months. This combined approach gave rise to significantly reduced microbial loads.
Details
- Original title: Effects of gamma irradiation and frozen storage on microbial, chemical and sensory quality of chicken meat in Iran.
- Record ID : 2006-0856
- Languages: English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 17 - n. 6
- Publication date: 2006/06
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