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- Nam, K.C.; Ahn, D.U.
- Poultry science 2003 v.82 no.5 pp. 850-857
- ground turkey meat; breast muscle; food irradiation; food preservation; antioxidants; food packaging; vacuum packaging; meat quality; color; lipid peroxidation; refrigeration; storage conditions; volatile compounds; off odors; cooked foods; raw meat
- ... The effects of antioxidants and double packaging combinations on color, lipid oxidation, and volatiles production in irradiated raw and cooked turkey breast were determined. Ground meat was treated with antioxidants (none, sesamol + alpha-tocopherol, or gallate + alpha-tocopherol), and patties were prepared. The patties were packaged under vacuum, packaged aerobically, or double packaged (vacuum f ...