Effect of irradiation on the parameters that influence quality characteristics of uncured and cured cooked turkey meat products.

@article{Feng2016EffectOI,
  title={Effect of irradiation on the parameters that influence quality characteristics of uncured and cured cooked turkey meat products.},
  author={Xi Feng and Sunhee Moon and Hyunyong Lee and Dong Uk Ahn},
  journal={Poultry science},
  year={2016},
  volume={95 12},
  pages={2986-2992}
}
The objective of this study was to evaluate the effect of irradiation on lipid/protein oxidation, color changes, and off-odor volatiles production in uncured and cured cooked turkey meat products. Uncured cooked turkey breast meat and cured commercial turkey breast rolls and ham were prepared and irradiated at 0, 1.5, 3.0, and 4.5 kGy using a linear… CONTINUE READING