Abstract
The effects of irradiation of refrigerated and frozen chicken on sensory properties were investigated on skinless boneless breasts (white) and leg quarters (dark). Irradiation did not affect appearance of moistness and glossiness of raw chicken (white or dark). Leg quarters irradiated while refrigerated were darker (p 0.05) than controls (nonirradiated chicken). Raw irradiated chicken had higher “fresh chickeny,” bloody, and sweet aromatic aroma intensities compared to nonirradiated samples. Cooked irradiated frozen dark meat had more chicken flavor, and cooked irradiated refrigerated dark meat was more tender than controls. No other sensory attributes of cooked chicken were affected. The state at which chicken had been irradiated (refrigerated or frozen) did not affect sensory properties.
| Original language | English |
|---|---|
| Pages (from-to) | 664-666 |
| Number of pages | 3 |
| Journal | Journal of Food Science |
| Volume | 60 |
| Issue number | 4 |
| DOIs | |
| Publication status | Published - Jul 1995 |
| Externally published | Yes |
Keywords
- irradiation
- poultry
- profiling
- sensory
ASJC Scopus subject areas
- Food Science