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