Off-odor volatiles and pink color development in precooked, irradiated turkey breast during frozen storage

Poultry Science

Volumn 81, Issue 2, 2002, Pages 269-275

  Nam, K C ^a   Kim, Y H ^a   Du, M ^a   Ahn, D U ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

Color; Cooked turkey; Irradiation; Lipid oxidation; Volatiles

Indexed keywords

AVES; MELEAGRIS GALLOPAVO;

OXYGEN;

ANIMAL; ARTICLE; COLOR; FOOD; FOOD IRRADIATION; FOOD PACKAGING; FOOD PRESERVATION; FREEZING; HEAT; LIPID PEROXIDATION; METHODOLOGY; ODOR; OXIDATION REDUCTION REACTION; TIME; TURKEY (BIRD); VACUUM; VOLATILIZATION;

ANIMALS; COLOR; FOOD IRRADIATION; FOOD PACKAGING; FOOD PRESERVATION; FREEZING; HEAT; LIPID PEROXIDATION; ODORS; OXIDATION-REDUCTION; OXYGEN; POULTRY PRODUCTS; TIME FACTORS; TURKEYS; VACUUM; VOLATILIZATION;

EID: 0036482021     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/81.2.269     Document Type: Article

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