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 °C. 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 °C, cooked samples originally packaged in air had a stale flavor of low intensity that was absent in originally nitrogen‐packaged samples.