摘要：The effect of ionised-radiation application (radurization) 1, 2, 3 kGy doses on some microbiological, chemical and sensory properties of chicken leg and breast meats was investigated in this study. 6-8 weeks old chicken broilers were slaughtered, their legs and breasts were separated and divided into 5 groups. One of them was kept as a control. Ionised- radiation at 1, 2, 3 kGy doses were applied to other three vacuum-packed groups. Total mesophilic aerobic, total pyschotrophic aerobic, staphylococ and lactic acid bacterium counts, pH and TBA values were determined with three days intervals by starting of the first day. Sensory properties of these samples were also tested by a panellist group. Data were evaluated by variance analysis. According to the results, a decrease in total bacterial counts of chicken leg and breast meats was observed in the period following the application of ionised radiation. While the effects of ionised radiation on total aerobic and physchotrophic aerobic bacterium counts were clear staphylococci and particularly lactic acid bacteria were resistant to radiation. No effect was observed on pH and TBA values. While the shelf-life of 3 kGy ionised samples was about 27 days, the shelf-life of 2 kGy ionised samples was about 24 days, the self-life of 1 kGy ionised samples was about 18 days. Vacuum packed control samples in the fifteenth day and non-vacuum packed control samples in the ninth day lost their consuming properties. The sensory test results indicated that quality properties such as color, appearance, flavor, thickness were not different with respect to control groups. More over, all groups were found acceptably.
