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The effect of irradiation and modified atmosphere packaging on the quality of intact chill-stored turkey breast.

Author(s) : BAGOROGOZA K., BOWERS J., OKOT-KOTBER M.

Type of article: Article

Summary

Fresh skinless turkey breasts packaged in air or nitrogen gas were either irradiated or not and stored at 2 °C. Samples of raw and cooked turkey were evaluated by a descriptive panel at 2, 5, 8, 19, and 22 days of storage. Half of each cooked sample was stored for an additional 3 days and then evaluated. Color and tocopherol content were measured. Irradiation affected color, odor, flavor, and levels of alpha-tocopherol. Irradiation reduced alpha-tocopherol levels by 33%. Irradiated cooked turkey had less turkey flavor, but higher metallic flavor.

Details

  • Original title: The effect of irradiation and modified atmosphere packaging on the quality of intact chill-stored turkey breast.
  • Record ID : 2002-1412
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 66 - n. 2
  • Publication date: 2001/03
  • Document available for consultation in the library of the IIR headquarters only.

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