Journal paper no. FD-01-90 from the Winfred Thomas Agricultural Research Station.
Effect of Gamma Irradiation of Whole Chicken Carcasses on Bacterial Loads and Fatty Acids
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 56, Issue 2, pages 371–372, March 1991
How to Cite
KATTA, S. R., RAO, D.R., SUNKI, G.R. and CHAWAN, C.B. (1991), Effect of Gamma Irradiation of Whole Chicken Carcasses on Bacterial Loads and Fatty Acids. Journal of Food Science, 56: 371–372. doi: 10.1111/j.1365-2621.1991.tb05283.x
Part of M.S. thesis submitted by the senior author.
Research was supported by Alabama Research Institute and RIMJ/NSF grant No. RII-8704153. We are grateful to Goldkist for supplying broiler carcasses. Technical assistance by Mr. Louis Shackelford is greatly appreciated. Also, assistance by Dr. George Brown for statistical analyses is greatly appreciated.
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms received 11/3/89. revised 4/2/90; accepted 8/11/90.
Broiler chickens were irradiated by Cobalt-60 at a commercial irradiation facility at dose levels of 0.0, 0.5, 1.0, 1.5, 2.0, 2.5 and 3.0 kGy at 3.0°C. Regression analyses indicated more than 99% of the microbial load on the whole carcass was eliminated at doses ranging from 1.5 to 2.0 kGy. Fatty acids were not affected except for palmitic which showed a decrease and oleic acid which showed an increase. Both of those changes were significant. Results indicate gamma irradiation of chicken at 2.0 kGy or more using commercial irradiation substantially reduced bacterial loads.