Başbayraktar, VasfiyeKozat, PelinHalkman, Hilal B. D.Çetinkaya, Nurcan2021-06-092021-06-092003Başbayraktar, V. ... [ve arkadaşları]. (2003). The microbiological quality and shelf-life of the irradiated chicken meat. The Second Eurasian Conference on Nuclear Science and Its Application : Presentations, 3.c., (s.215-219). 16-19 September 2002. Almaty : Kazakhstan.http://kurumsalarsiv.tenmak.gov.tr/handle/20.500.12878/1705TENMAK D.N.3328Chicken breast and leg meats were packaged. Immediately after packaging, both sets of breast and leg meats were irradiated at 0,1,2,3,4 kGy. All the samples were stored at +8 °C and were analyzed for populations of mesophilic, total molds and yeasts, coliform bacteria, E. coli, Salmonella every 5 days for 20 days. By using a mesophilic population of 107 cells/g as a criteria for spoilage, fresh breast and leg meats receiving a dose of 0 kGy had shelf a life of 5 days with packaging. Both breast and leg meats that received a dose of 3.0 kGy had shelf lifes that were greater than 10 days at + 8 °C using packaging. This study showed that 1.0 kGy irradiation can inactivate 104 g /coliform bacteria and 103 g /E. coli. The shelf life of meat is largely dependent upon the level of microbiological contamination that occurs during processing especially in the slaughterhouse in Turkey. Irradiation has the potential to emerge as one of today’s most significant food-preservation technologies.enginfo:eu-repo/semantics/openAccessIrradiated chicken meatIşınlanmış tavuk etiMicrobiological qualityMikrobiyolojik kaliteShelf-lifeRaf ömrüconferenceObject3.c.215219