Sensory Evaluation of Irradiated and Nonirradiated Poultry Breast Meat Infused with Plant Extracts

This study study was conducted on irradiated (at a dosage of 3.0 kGy) fresh boneless and skinless chicken breast meats infused with plant extracts: green tea (GT), commercial grape seed (GS) extracts alone /in combination to evaluate their effectiveness on sensory properties of non-irradiated and ir...

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Veröffentlicht in:	Journal of food science 2005-04, Vol.70 (3), p.S228-S235
Hauptverfasser:	Rababah, Taha, Hettiarachchy, Navam S, Eswaranandam, Satchithanadam, Meullenet, Jean F, Davis, Brad
Format:	Artikel
Sprache:	eng
Schlagworte:	antioxidants breast meat breasts chewiness chicken meat chickens cohesion color flavor Flavors Food irradiation Food science grapes green tea hardness infusion irradiation Meat products plant extracts Poultry properties sensory sensory evaluation texture
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Beschreibung
Zusammenfassung:	This study study was conducted on irradiated (at a dosage of 3.0 kGy) fresh boneless and skinless chicken breast meats infused with plant extracts: green tea (GT), commercial grape seed (GS) extracts alone /in combination to evaluate their effectiveness on sensory properties of non-irradiated and irradiated chicken meats. Descriptive results showed that irradiation did not affect the sensory flavor attributes (P > 0.05) except that of brothy flavor, and irradiation increased texture attributes of hardness, cohesiveness, and hardness and cohesive-ness of mass. Consumer results showed that GT and water control gave the best color (P
ISSN:	0022-1147 1750-3841
DOI:	10.1111/j.1365-2621.2005.tb07162.x