The Effect of Radurization on the pH, Free Water, Meat Swelling, and Volatile Organic Compound Concentrations of Stored Chicken Meat

Abstract

The purpose of these experiments was to investigate rapid objective methods for determining shelf life of radurized chicken. They included pH, free water, meat swelling, and chemical analysis of volatile compounds. Fresh eviscerated broiler chickens were low dose, gamma-irradiated (2.5 kGy and 5.0 kGy) and stored at 1.6 degrees C for up to 31 days. Samples were withdrawn at intervals for testing. The results suggest that radurized chicken could be differentiated from nonirradiated chicken by determining pH, free water or meat swelling; these methods will not however define the time when enzymatic degradation noticeably occurs. Volatile organic compound concentrations correlate with the observation of chicken meat deterioration but the test methods are complex.

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Document Details

Document Type
Technical Report
Publication Date
Mar 01, 1977
Accession Number
ADA453080

Entities

People

  • Eugen Wierbicki
  • John J. Howker
  • Pio Angelini

Organizations

  • United States Army Soldier Systems Center

Tags

DTIC Thesaurus Topics

  • Birds
  • Chemical Analysis
  • Chemistry
  • Degradation
  • Engineering
  • Food
  • Frozen Foods
  • Irradiated Food
  • Materials
  • Measurement
  • Meat
  • Microorganisms
  • Organic Compounds
  • Poultry
  • Shelf Life
  • Test Methods
  • Volatile Organic Compounds

Fields of Study

  • Agricultural and Food sciences

Readers

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