Treatment of meats with ionising radiations. III.—Radiation pasteurisation of whole eviscerated chicken carcasses

Journal Article · Mon Feb 01 04:00:00 EST 1960 · Journal of the Science of Food and Agriculture

DOI:https://doi.org/10.1002/jsfa.2740110201· OSTI ID:4164596

Coleby, B.; Ingram, M.; Shepherd, H. J.

Whole eviscerated chicken carcasses were irradiated with gamma radiation from Co⁹⁰ using varying doses up to 1 Mrad. Changes in quality were assessed by submitting samples to a laboratory panel and to a domestic consumer panel The effect of radiation in prolonging the period required for microbial spoilage under chilled conditions of storage was studied. When the meat was stored at 1 deg C, a dose of 0.8 Mrad gave a five-fold extension of the time required for putrefactive spoilage, and the flavor changes after such a dose were usually not noticed in roasted chickens. The quality of the irradiated carcasses tended to deteriorate during storage, however, and this loss of quality was apparent when the chickens were stored for more than about one and a half times the period required for spoilage of untreated carcasses stored at 1 deg C. The deterioration is not due to oxidative rancidity of the lipids.

• Research Organization: Low Temperature Research Station, Cambridge, Eng.
• Sponsoring Organization: USDOE
• NSA Number: NSA-14-009281
• OSTI ID: 4164596
• Journal Information: Journal of the Science of Food and Agriculture, Journal Name: Journal of the Science of Food and Agriculture Journal Issue: 2 Vol. 11; ISSN 0022-5142
• Country of Publication: Country unknown/Code not available
• Language: English

Related Subjects

62 RADIOLOGY AND NUCLEAR MEDICINE
BIRDS
COBALT 60
FOOD
GAMMA RADIATION
LIPIDS
MEAT
OXIDATION
PRESERVATION
RADIATION DOSES
STERILIZATION
STORAGE
TEMPERATURE