Effect of high-energy electron irradiation of chicken meat on thiobarbituric acid values, shear values, odor, and cooked yield

Journal Article · Thu Feb 01 00:00:00 EST 1990 · Poultry Science; (USA)

DOI:https://doi.org/10.3382/ps.0690313· OSTI ID:7014671

Heath, J L; Owens, S L; Tesch, S; Hannah, K W ^[1]

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1. Univ. of Maryland, College Park (USA)

Experiments were conducted to determine whether electron-beam irradiation would affect shear values, yield, odor, and thiobarbituric acid (TBA) values of chicken tissues. Broiler breasts (pectoralis superficialis) and whole thighs were irradiated with an electron-beam accelerator at levels to produce adsorbed doses of 100, 200, and 300 krads on the surface of the sample. The thigh samples were stored for 2, 4, and 8 days before testing for TBA values. The depth to which the radiation had penetrated the pectoralis superficialis muscle was also determined. Radiation penetrated 22 mm into slices of pectoralis superficialis muscle when 100 krad was absorbed by the surface of the tissue. The dose absorbed beneath the tissue surface to a depth of 10 mm was larger than the dose absorbed at the surface. The absorbed dose decreased as the depth of penetration increased. For cooked breast tissue, the shear values and moisture content were not affected by the absorbed radiation. Cooking losses of aged breast tissue were not affected by irradiation, but cooking losses were reduced in breast tissue that had not been aged. Irradiating uncooked thigh and uncooked breast samples produced a characteristic odor that remained after the thighs were cooked but was not detectable after the breast samples were cooked. With two exceptions, no significantly different TBA values were found that could be attributed to irradiation.

• OSTI ID: 7014671
• Journal Information: Poultry Science; (USA), Vol. 69:2; ISSN 0032-5791
• Country of Publication: United States
• Language: English

Related Subjects

60 APPLIED LIFE SCIENCES
CHICKENS
RADIOPRESERVATION
ELECTRON BEAMS
FOOD INDUSTRY
FOOD PROCESSING
LIPIDS
MEAT
ODOR
RADIATION DOSES
REGRESSION ANALYSIS
ANIMALS
BEAMS
BIRDS
DOSES
FOOD
FOWL
INDUSTRY
IRRADIATION
LEPTON BEAMS
MATHEMATICS
ORGANIC COMPOUNDS
ORGANOLEPTIC PROPERTIES
PARTICLE BEAMS
PRESERVATION
PROCESSING
STATISTICS
VERTEBRATES
553004* - Agriculture & Food Technology- Food Protection & Preservation- (1987-)