Radurization of Fresh Poultry

Abstract

The purpose of this investigation was to determine the effect of low dose irradiation and refrigerated storage on the quality of chicken. Fresh eviscerated chicken, with and without salt treatment, were low dose gamma irradiated, stored at -1 deg, O deg, +1.6 deg and +4.4 deg C temperature up to 31 days. At intervals, samples were withdrawn for microbial, physical and sensory evaluations. The results suggest that a 2.5 kJ/kg irradiation dose and storage at 1.6 deg C was adequate for a radurized chicken process. The product was free from microbial spoilage and of excellent quality for at least 15 days.

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Document Details

Document Type
Technical Report
Publication Date
Jul 01, 1976
Accession Number
ADA038009

Entities

People

  • Eugen Wierbicki
  • John J. Howker
  • Ralph S. Kahan

Organizations

  • United States Army Soldier Systems Center

Tags

DTIC Thesaurus Topics

  • Bacteria
  • Birds
  • Discoloration
  • Food
  • Gamma Rays
  • Ionizing Radiation
  • Materials
  • Meat
  • Microbiology
  • Microorganisms
  • Poultry
  • Public Health
  • Radiation
  • Shelf Life
  • Streptococcus
  • Test And Evaluation
  • United States

Fields of Study

  • Agricultural and Food sciences

Readers

  • Gender and Food Studies
  • Nuclear and Radiation Engineering.
  • Oceanography.

Technology Areas

  • Biotechnology