אסיף מאגר המחקר החקלאי

Effect of chilled storage of radiation‐pasteurized chicken carcasses on the eating quality of the resultant cooked meat

Year:

1986

Source of publication :

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Volume :

21

Co-Authors:

BASKER, D., Agricultural Research Organization, Yavne, Israel
KLINGER, I., Kimron Veterinary Institute, Bet Dagan, Yavne, Israel
LAPIDOT, M., Nuclear Research Center, Yavne, Israel
EISENBERG, E., Nuclear Research Center, Yavne, Israel

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Abstract:

Chicken carcasses were γ‐irradiated with about 3.7 kGy whilst at 0°C, and stored at from +1° to +2°C. Sensory panels found that the eating quality of leg meat was satisfactory for at least 1 week, and decreased after about 3 weeks. Breast meat changed, but was satisfactory for about 3 weeks, decreasing in quality after about 4 weeks. Copyright © 1986, Wiley Blackwell. All rights reserved

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