Abstract
In this study we evaluated the effects of gamma irradiation at doses of 0.0, 0.5, 2.0 and 4.0kGy and frozen storage as a combination process on improvement of turkey breast meat shelf life. The samples were stored at −18°C and were undergone microbial, chemical and sensory evaluation at 2-month intervals. However, 4kGy dose reduced the counts of mesophilic bacteria and coliform by more than 5 log units, while Salmonella was not detected. Irradiation of samples significantly increased peroxide value but had no significant effect on total volatile nitrogen contents, while storage significantly increased the peroxide value and total volatile nitrogen.
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