DESCRIPTIVE SENSORY ANALYSIS OF IRRADIATED FROZEN OR REFRIGERATED CHICKEN

The effects of irradiation of refrigerated and frozen chicken on senso ry properties were investigated on skinless boneless breasts (white) a nd leg quarters (dark). Irradiation did not affect appearance of moist ness and glossiness of raw chicken (white or dark). Leg quarters irrad iated while refrigerated were darker(p less than or equal to 0.05) tha n controls (nonirradiated chicken). Raw irradiated chicken had higher ''fresh chickeny,'' bloody, and sweet aromatic aroma intensities compa red to nonirradiated samples. Cooked irradiated frozen dark meat had m ore chicken flavor, and cooked irradiated refrigerated dark meat was m ore tender than controls. No other sensory attributes of cooked chicke n were affected. The state at which chicken had been irradiated (refri gerated or frozen) did not affect sensory properties.