Quality characteristics of irradiated chicken breast rolls from broilers fed different levels of conjugated linoleic acid.

@article{Du2003QualityCO,
  title={Quality characteristics of irradiated chicken breast rolls from broilers fed different levels of conjugated linoleic acid.},
  author={Min Du and K C Nam and Sun Jin Hur and Hesham Ismail and Yuan H Brad Kim and Dong Uk Ahn},
  journal={Meat science},
  year={2003},
  volume={63 2},
  pages={
          249-55
        }
}
Dietary conjugated linoleic acid (CLA) treatment reduced color a*- and b*-values of cooked chicken breast rolls. Sensory panels rated the color of cooked chicken rolls with CLA treatments darker than the control. The production of carbon monoxide (CO) in cooked chicken rolls increased dramatically after irradiation and was correlated with the increased redness of cooked chicken rolls after irradiation. Consumer test indicated that the color of cooked chicken rolls after irradiation was… CONTINUE READING
Highly Cited
This paper has 18 citations. REVIEW CITATIONS

From This Paper

Figures, tables, and topics from this paper.

Citations

Publications citing this paper.
Showing 1-7 of 7 extracted citations

Effect of irradiation on the quality of turkey ham during storage

M. J. Zhua, E. J. Leea, A. Mendoncab, D. U. Ahna
2003
View 5 Excerpts
Highly Influenced

References

Publications referenced by this paper.
Showing 1-10 of 17 references

SAS User’s Guide

SAS Institute.
Cary, NC: SAS Institute Inc. • 2002