Effect of antioxidants on the quality of irradiated sausages prepared with turkey thigh meat.

@article{Du2002EffectOA,
  title={Effect of antioxidants on the quality of irradiated sausages prepared with turkey thigh meat.},
  author={Min Du and Dong Uk Ahn},
  journal={Poultry science},
  year={2002},
  volume={81 8},
  pages={1251-6}
}
The effects of antioxidants on the flavor and color of electron-beam-irradiated turkey sausages were studied. Sausages were prepared from turkey thigh meat, NaCl (2.0%), phosphate (0.5%), water (10%), and one of five antioxidant treatments (none, vitamin E, sesamol, rosemary extract, or gallic acid at 0.02%). Sausages were stuffed and cooked in an 85 C smokehouse to an internal temperature of 74 C, then chilled and sliced to 1.5-cm thickness, and vacuum-packaged. Packaged sausages were randomly… CONTINUE READING

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