The effect of irradiation and modified atmosphere packaging on the quality of intact chill-stored turkey breast

Fresh skinless turkey breasts packaged in air or nitrogen gas were either irradiated (2.4 to 2.9 kGy) or not and stored at 2 degreesC. Samples of raw and cooked turkey were evaluated by a descriptive panel at 2, 5, 8, 19, and 22 d of storage. Half of each cooked sample was sealed in a polyethylene bag, stored for an additional 3 d, and then evaluated. Color and tocopherol content were measured. Irradiation affected color, odor, flavor, and levels of alpha-tocopherol. Irradiated samples had a more intense pink color and acrid/irradiation odor. Irradiation reduced alpha-tocopherol levels by 33%. Irradiated cooked turkey had less turkey flavor, but higher metallic flavor, than non-irradiated turkey. After the additional 3rd d of storage at 2 degreesC, cooked samples originally packaged in air had a stale flavor of low intensity that was absent in originally nitrogen-packaged samples.