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Effect of double-packaging and acid combination on the quality of irradiated raw turkey patties



Effect of double-packaging and acid combination on the quality of irradiated raw turkey patties



Journal of Food Science 67(9): 3252-3257



Effects of double-packaging (combinational use of vacuum and aerobic packaging conditions) and acid (citric or ascorbic acid) combinations on colour, lipid oxidation and volatiles of irradiated raw turkey breast were determined. Acid did not affect the a-values but increased the L-values of meat after irradiation. Citric acid promoted lipid oxidation of irradiated turkey meat, whereas ascorbic acid had an antioxidant effect.

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Accession: 003727480

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