Sensory and Physical Aspects of Irradiated Muscle Foods

• Off-odors/off-flavors

• changes relative to dose

  • < 4kGy - not detectable
  • 4-10 kGy - sulfurous odors (wet dog hair)
  • pork and chicken - little off odors
  • minimized by irradiating at subfreezing temp.
  • minimized by irradiating in absence of O2
    • reduces peroxides

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