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Sensory and microbial quality of chicken as affected by irradiation and postirradiation storage at 4 deg C.

Author(s) : ABU-TARBOUSH H. M., KAHTANI H. A. al-, ATIA M., ABOU-ARAB A. A., BAJABER A. S., MOJADDIDI M. A. el-

Type of article: Article

Summary

Chickens were subjected to gamma irradiation doses. The irradiated and unirradiated (control) chickens were stored at 4 deg C, and samples were drawn at day 0 and at 3-day intervals up to 21 days for sensory and microbiological analyses. All irradiation doses had little effect on the sensory acceptability of both raw and cooked chicken. Irradiation extended the time during which these characteristics were acceptable. Juiciness and tenderness were only slightly affected, and chickens were not rejected even after 21 days. A dose of 2.5 kilograys seemed adequate to extend the shelf life of chicken by 12 days and was enough to destroy Salmonella, Yersinia, and Campylobacter species and coliforms.

Details

  • Original title: Sensory and microbial quality of chicken as affected by irradiation and postirradiation storage at 4 deg C.
  • Record ID : 1998-1765
  • Languages: English
  • Source: Journal of Food Protection - vol. 60 - n. 7
  • Publication date: 1997/07
  • Document available for consultation in the library of the IIR headquarters only.

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