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Effect of Gamma Irradiation of Whole Chicken Carcasses on Bacterial Loads and Fatty Acids
Author(s) -
KATTA SEKHAR R.,
RAO D.R.,
SUNKI G.R.,
CHAWAN C.B.
Publication year - 1991
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1991.tb05283.x
Subject(s) - irradiation , broiler , gamma irradiation , palmitic acid , oleic acid , chemistry , food science , fatty acid , zoology , biology , biochemistry , physics , nuclear physics
ABSTRACT Broiler chickens were irradiated by Cobalt‐60 at a commercial irradiation facility at dose levels of 0.0, 0.5, 1.0, 1.5, 2.0, 2.5 and 3.0 kGy at 3.0°C. Regression analyses indicated more than 99% of the microbial load on the whole carcass was eliminated at doses ranging from 1.5 to 2.0 kGy. Fatty acids were not affected except for palmitic which showed a decrease and oleic acid which showed an increase. Both of those changes were significant. Results indicate gamma irradiation of chicken at 2.0 kGy or more using commercial irradiation substantially reduced bacterial loads.