Effect of high-dose irradiation on quality characteristics of ready-to-eat broiler breast fillets stored at room temperature

The effect of high-dose irradiation on the physical, chemical, and bacteriological parameters of ready-to-eat vacuum-packed broiler breast meat after 430 d of storage at room temperature was investigated. Ready-to-eat broiler breast fillets were immersed in brine with garlic powder and then drained,...

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Veröffentlicht in:	Poultry science 2014-10, Vol.93 (10), p.2651-2656
Hauptverfasser:	Baptista, R. F., Teixeira, C. E., Lemos, M., Monteiro, M. L. G., Vital, H. C., Mársico, E. T., Júnior, C. A. Conte, Mano, S. B.
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Chickens Food Irradiation Food Packaging Food Preservation Food Quality Food Storage Meat - analysis Pectoralis Muscles - radiation effects Time Factors
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