The radiation pasteurisation of broiler chicken carcasses
- 1 July 1965
- journal article
- research article
- Published by Taylor & Francis in British Poultry Science
- Vol. 6 (3), 265-271
- https://doi.org/10.1080/00071666508415582
Abstract
Irradiation of standard broiler carcasses within 24 hr. of slaughter with a dose of 0.15 Mrad of gamma radiation was sufficient to give a shelf life of more than six days at 5° C. followed by one day at 15° C. The carcasses were treated and stored in air and remained unchanged in appearance and odour. After cooking, treated and stored carcasses were indistinguishable, when tasted in blind comparison tests, from un‐irradiated material held at —20° C. for the same time. The storage conditions chosen were taken to represent the upper limits of commercial and domestic handling during distribution of unfrozen broiler chicken. The economics of the radiation process are discussed.Keywords
This publication has 4 references indexed in Scilit:
- Treatment of meats with ionising radiations. IV.—Comparison of the deterioration in quality during storage of eviscerated chicken carcasses treated with chlortetracycline or radiationJournal of the Science of Food and Agriculture, 1960
- Treatment of meats with ionising radiations. III.—Radiation pasteurisation of whole eviscerated chicken carcassesJournal of the Science of Food and Agriculture, 1960
- Use of Ionizing Radiation for Poultry PreservationWorld's Poultry Science Journal, 1959
- The treatment of meats with ionising radiations. I.—Changes in odour, flavour, and appearance of chicken meatJournal of the Science of Food and Agriculture, 1959