Lipid Peroxidation in Chicken Meat During Chilled Storage as Affected by Antioxidants Combined with Low‐Dose Gamma Irradiation

TBA values and carbonyl content for irradiated samples of ground chicken meat were higher than for nonirradiated samples. Addition of antioxidants tocopherol (natural) or BHT (synthetic) resulted in retardation of oxidative rancidity (p<0.05). Meat treated with antioxidants prior to irradiation had lower TBA values as compared to untreated irradiated counterparts. Free fatty acid (FFA) values decreased after irradiation. Addition of antioxidants prior to irradiation showed a synergistic effect in decreasing FFA content. TLC of muscle lipids indicated a reduction in the triacylglcerols content with concomitant increases in FFA of all samples during storage. All irradiated meats were acceptable for consumption up to 4 wk of storage.