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

Yan, H J

Effects of dietary functional ingredients and packaging methods on sensory characteristics and consumer acceptance of irradiated turkey breast meat. [electronic resource] - Poultry science Aug 2006 - 1482-9 p. digital

Publication Type: Journal Article; Research Support, U.S. Gov't, Non-P.H.S.

0032-5791

10.1093/ps/85.8.1482 doi


Animals
Antioxidants--administration & dosage
Consumer Behavior
Dose-Response Relationship, Radiation
Food Irradiation--adverse effects
Food Packaging--methods
Humans
Linoleic Acids, Conjugated--administration & dosage
Meat--radiation effects
Odorants--analysis
Oxidation-Reduction
Oxygen--metabolism
Selenium--administration & dosage
Taste
Turkeys
Vacuum
Vitamin E--administration & dosage