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ABSTRACTNine male turkey breasts with bone were frozen at −18C, cut, vacuum‐packed and irradiated with gamma rays (1 kGy and 3 kGy doses) and stored for 540 days at −18C. During that time, bacteriological, physical and chemical analyses as well as a sensory evaluation were conducted after 5, 180, 360 and 540 days of storage. The psychrophiles counts and the counts of Enterococcus spp. increased during the storage period; moreover, the count was lower because of the irradiation by gamma rays, especially at a dose rate of 3 kGy. The lipid oxidation increased according to the irradiation dose used and the storage time. In the beginning of the storage, the gamma radiation helped to reduce the sensory acceptance of the meat taste, especially when the sample was subjected to a dose of 3 kGy, which was then confirmed as the one with the greatest lipid oxidation....
Forty-five castrated Nelore-breed male cattle, with average age of 37 months, were randomly chosen. The cattle were submitted to the combination of two transport times (up to 2h and approximately 5h) and five rest periods (0h, 6h, 12h, 18h and 24h). The carcasses were electrically stimulated. After 24h postmortem, the average of the ultimate pH in the M. Longissimus dorsi (LD) was considered normal...
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