Colour change affected by applying combined treatments in preservation of chicken meat | Promena boje zivotinjskog mesa uslovljena primenom kombinovane metodologije konzervisanja
2000
Bulatovic, V., Tehnoloski fakultet, Novi Sad (Serbia). Zavod za tehnologiju mesa
The effect of combined physical preservation methods on colour change of poultry meat was investigated. Three physical methods were used: freezing, packing and ionizing irradiation with doses of 2, 3 and 4 kGy. The change of colour was followed by instrumental method (MOM Colour D), every three mounths, for 180 days of storage at - 18 deg C. It was concluded that the ioninizing irradiation, in combination with other physical preservation methods, significantly changes the colour of Musculus illiotibialis. The smallest colour change was observed in frozen samples treated with 2 and 3 kGy doses immediately after applying treatment, in brought group of samples (without the way of packaging).
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