Sensory, microbiological and chemical analyses were used to compare whole orange roughy stored in ice with headed and gutted orange roughy stored in ice. Sensory results indicated that the whole fish had a shelf-life of 11 to 13 days. Heading and gutting gave only a slight increase in storage life. Microbiological results suggested that this increase was not due to any reduction in bacterial activity. However, chemical analyses indicated that there was reduced autolysis in the headed and gutted fish. Sulfide producing bacteria were not a significant proportion of the spoilage flora. The K value and results of analyses of inosine 5'-monophosphate and inosine were consistent with the sensory results and therefore these chemical tests are considered useful for monitoring changes in the freshness of orange roughy during ice storage.

Frozen (-18°C) de-seeded kiwifruit pulp (Actinidia deliciosa) was irradiated at a dose of 100 krad and stored at -18°C. Irradiation resulted m a 2.11 log,o reduction in aerobic plate count (APC) with bacteria being most susceptible. Molds were less susceptible than yeasts. Assessments carried out over 6 months storage showed no significant differences in physical, chemical and sensory properties between irradiated and nonirradiated pulps. The microbial populations of the pulps decreased in parallel throughout the storage period. Frozen storage without irradiation resulted in a 3 loglo reduction in APC over the 6 months period, a 38% reduction in ascorbic acid, and a slight loss of color. Three days frozen storage ( -18°C) following irradiation resulted in an APC only 0.89 log,, higher than 6 months frozen storage (-18°C) without irradiation with potential savings in energy and holding times which could have economic benefits.

Top round roasts (1.35 kg) were oven roasted (OR, 94"(Z), cooked in oven film bags (OFB, 94°C) or in a slow cooker (SC, SYC) to 60" or 7O"C, or cooked in OFB or in SC 10 hr. Total cooking losses and palatability of meat and related objective measurements were similar for all cooking methods. OFB and SC roasts cooked in less (P < 0.05) time and appeared more well-done (P < 0.05) than OR roasts cooked to the same end point. Heat penetration was slower when the meat's internal temperature was below 0°C than when between 0" and 70°C. After 7O"C, heat penetration was reduced markedly. For OFB and SC roasts cooked to 7O"C, generally the longer the internal temperature was between 55" and 7O"C, the less tender and mealy the product; when cooked 10 hr, the longer the internal temperature was between 55" and 7O"C, the lower were the cooking losses and mealiness scores.

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