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Treatment of meats with ionising radiations. IV.—Comparison of the deterioration in quality during storage of eviscerated chicken carcasses treated with chlortetracycline or radiation
Author(s) -
Coleby B.,
Ingram M.,
Shepherd H. J.,
Thornley M. J.
Publication year - 1960
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.2740111114
Subject(s) - chlortetracycline , food science , ionizing radiation , chemistry , irradiation , zoology , biology , antibiotics , biochemistry , physics , nuclear physics
Eviscerated chicken carcasses were treated with chlortetracycline (CTC) or irradiated with 0.3 or 0.6 Mrad, and then stored at 0.°. Changes in quality during storage up to 26 days were studied, and microbial counts made on the carcasses. 0.6 Mrad caused a fairly rapid decline in quality, but with 0.3 Mrad or CTC deterioration of quality was only noticed when the carcasses had been stored at 0° for 19 days or longer. This loss of quality was not due to the growth of micro‐organisms.