Journal of the Science of Food and Agriculture · 1960 · 22 citations · 7 references
AgricultureFood SciencePoultry ScienceFood PreservationFood SafetyRadiobiologyMeat PreservationMeat ProcessingMeat Shelf LifeMeat SpoilageMeat StorageMicrobial QualityBroiler ChickensChilled StorageIonizing IrradiationIrradiation Of MeatMeat Quality During StorageOxidative RancidityQuality Deterioration During StorageStorage Effects On Meat Quality
Abstract Whole eviscerated chicken carcasses were irradiated with γ‐radiation from 60 Co, using varying doses up to 1 Mrad. Changes in quality were assessed by submitting samples to a laboratory panel and to a domestic consumer panel; and the effect of radiation in prolonging the period required for microbial spoilage under chilled conditions of storage was studied. When the meat was stored at 1°c, a dose of 0·8 Mrad gave a five‐fold extension of the time required for putrefactive spoilage, and the flavour changes after such a dose were usually not noticed in roasted chickens. The quality of the irradiated carcasses tended to deteriorate during storage, however, and this loss of quality was apparent when the chickens were stored for more than about one and a half times the period required for spoilage of untreated carcasses stored at 1° c. The deterioration is not due to oxidative rancidity of the lipids.
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F. N. David, M. G. Kendall · Journal of the Royal Statistical Society Series A (General) · 1956 · 1.6K citations