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La qualité organoleptique et microbiologique de poulets prétraités par irradiation ionisante puis entreposés à 4 deg C.

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

Auteurs : ABU-TARBOUSH H. M., KAHTANI H. A. al-, ATIA M., ABOU-ARAB A. A., BAJABER A. S., MOJADDIDI M. A. el-

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Sensory and microbial quality of chicken as affected by irradiation and postirradiation storage at 4 deg C.
  • Identifiant de la fiche : 1998-1765
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 60 - n. 7
  • Date d'édition : 07/1997
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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