1999
DOI: 10.4315/0362-028x-62.11.1303
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Effect of Irradiation, Packaging, and Postirradiation Cooking on the Thiamin Content of Chicken Meat

Abstract: The effect of irradiation with X rays or electrons, irradiation and storage temperature, and postirradiation cooking on the thiamin content of vacuum- or air-packaged minced chicken meat was examined. Samples irradiated with 3-kGy X rays (50 Gy/min) or electrons (5 kGy/min) contained less thiamin than the control specimens, but no differences between both irradiation methods were detected. The thiamin content in samples stored and/or irradiated at 5°C was between 13 and 24 μg per 100-g product lower than in sa… Show more

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