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The treatment of meats with ionising radiations. I.—Changes in odour, flavour, and appearance of chicken meat
Author(s) -
Hannan R. S.,
Shepherd H. J.
Publication year - 1959
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740100506
Subject(s) - irradiation , flavour , food science , ionizing radiation , chemistry , food irradiation , breed , radiochemistry , biology , zoology , physics , nuclear physics
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.