Share

INFLUENCE OF RADURIZATION ON THE SENSORY PROPERTIES OF BROILER MEAT.

[In Polish. / En polonais.]

Author(s) : ZABIELSKI J.

Type of article: Article

Summary

RAW CARCASSES TREATED WITH 2.5 KGY AND 5.0 KGY COULD BE DISTINGUISHED FROM NON-IRRADIATED BY THEIR APPEARANCE AND SLIGHT IRRADIATION ODOUR, HOWEVER ALL SAMPLES WERE IN THE ACCEPTABLE RANGE. THE BROILER CARCASSES AFTER 14 DAYS OF STORAGE AT ABOUT 277 K (4 DEG C) HAD RECEIVED SENSORY ACCEPTANCE RATINGS COMPARABLE WITH FRESH, NON-IRRADIATED SAMPLES. DUE TO UNPALATABLE ODOUR, THE SHELF-LIFE OF RADURIZED PALE, SOFT, EXSUDATIVE CARCASSES WAS LIMITED TO 14 DAYS IN COMPARISON WITH 21 DAYS FOR NORMAL AND DRY, FIRM, DARK TYPE BROILER MEAT.

Details

  • Original title: [In Polish. / En polonais.]
  • Record ID : 1982-2006
  • Languages: Polish
  • Source: Med. weter. - vol. 37 - n. 12
  • Publication date: 1981
  • Document available for consultation in the library of the IIR headquarters only.

Links


See the source

Indexing