Sensory Evaluation of Irradiated and Nonirradiated Poultry Breast Meat Infused with Plant Extracts

This shaly study was conducted on irradiated (at a dosage of 3.0 kGy) fresh boneless and skinless chicken breast meats infused with plant estracts: green tea (GT), commercial grape seed (GS) extracts alone / in combination to evaluate theit effectiveness on sensory properties of non-irradiated and irradiated chicken meats. Descriptive results showed that irradiation did not affect the sensory flavor attributes (P >0.05) except that of brothy flavor, and irradiation increased texture attributes of hardness, cohesiveness, and hardness and cohesiveness of mass. Consumer results showed that GT and water control gave the best color (P < 0.05) followed by the combination of GS and GT extracts and GS estract. and the panel indicated that irradiation decreased the tenderness of the snmples. Insrrumentat maasurements showed that irradiation increased maximum shear force, shear work, hardness, and chewinest (P < 0.05) of cooked meats, and addition of GT extract improved the color compared with the GS extract and the combination of raw and cooked meats (P < 0.05). Extracts infused into chicken breasts increased lightness and decreased reciness and hardness of the meat texture (P < 0.05). Infusion of chicken breasts with GT extrncis at SOON ppm is effective to prevent and minimize major sensory changes of the meat during irradiation.

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