The treatment of meats with ionising radiations. I.—Changes in odour, flavour, and appearance of chicken meat

Abstract

Abstract On irradiation of chicken meat with 4‐MeV and 2‐MeV cathode rays, irradiation odours were apparent at 50,000 rads but irradiation flavours were not noted until the dose reached 250,000 rads—a dose which is known to extend the storage life at 5° at least threefold. The effect of a number of variables on reducing the irradiation odours and flavours has been examined, including temperature during irradiation, oxygen content, method of cooking, age, breed, diet of the birds and storage after irradiation. Irradiation in a frozen condition at − 75d̀ is the most effective procedure examined. Approximately a threefold reduction in odour and flavour can be produced.