Effects of dietary functional ingredients and packaging methods on sensory characteristics and consumer acceptance of irradiated turkey breast meat

Poultry Science

Volumn 85, Issue 8, 2006, Pages 1482-1489

  Yan, H J ^a   Lee, E J ^a   Nam, K C ^a   Min, B R ^a   Ahn, D U ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

Consumer acceptance; Dietary functional ingredient; Irradiation; Turkey breast

Indexed keywords

ALPHA TOCOPHEROL; ANTIOXIDANT; CONJUGATED LINOLEIC ACID; OXYGEN; SELENIUM;

ANIMAL; ARTICLE; CONSUMER; FOOD IRRADIATION; FOOD PACKAGING; HUMAN; MEAT; METABOLISM; METHODOLOGY; ODOR; OXIDATION REDUCTION REACTION; RADIATION EXPOSURE; RADIATION RESPONSE; STANDARD; TASTE; TURKEY (BIRD); VACUUM;

ANIMALS; ANTIOXIDANTS; CONSUMER SATISFACTION; DOSE-RESPONSE RELATIONSHIP, RADIATION; FOOD IRRADIATION; FOOD PACKAGING; HUMANS; LINOLEIC ACIDS, CONJUGATED; MEAT; ODORS; OXIDATION-REDUCTION; OXYGEN; SELENIUM; TASTE; TURKEYS; VACUUM; VITAMIN E;

EID: 33748351369     PISSN: 00325791     EISSN: 15253171     Source Type: Journal    
DOI: 10.1093/ps/85.8.1482     Document Type: Article

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