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Journal of Radioanalytical and Nuclear Chemistry

, Volume 270, Issue 1, pp 225–229 | Cite as

Effects of ionizing radiation on mechanically deboned chicken meat during frozen storage

  • H. A. Gomes
  • E. N. da Silva
Article

Summary

Ionizing radiation was used for the purpose of reducing bacterial contamination in mechanically deboned chicken meat (MDCM). Irradiated and non-irradiated MDCM stored at -18±1 °C, and samples were taken at zero time and at 30-day intervals up to 90 days for 2-thiobarbituric acid reactive substances, sensory and microbiological analyses. The results obtained for the microbiological, sensory and lipid oxidation evaluations, showed that the MDCM samples irradiated with doses of 3.0 and 4.0 kGy were all considered acceptable during 90 days of frozen storage.

Keywords

Lipid Oxidation Odour Ionize Radiation Irradiate Sample Freeze Storage 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer-Verlag/Akadémiai Kiadó 2006

Authors and Affiliations

  • H. A. Gomes
    • 1
  • E. N. da Silva
    • 2
  1. 1.Poços de Caldas Laboratory, National Nuclear Energy Commission
  2. 2.Department of Food Technology, State University of Campinas

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