Irradiation is considered one of the most efficient technological processes for the reduction
of microorganisms in food. It can be used to improve the safety of food products, and to
extend their shelf lives. The aim of this study was to evaluate the effects of gamma irradiation
and frozen storage as a combination process for improvement of chicken meat shelf life.
Broiler chicken were treated with 0 (non irradiated), 0.75, 3.0, and 5.0 kGy of gamma
irradiation and held frozen for 9 months. The control and irradiated samples were stored at …

In this study the effects of gamma IRRADIATION and frozen storage on sensory, chemical
and microbial quality of fish fillets was investigated. Hypophtalmyctis molitrix were equally
divided to 12 fillests, then these 12 fillets were equally arranged in 4 groups (1-4). One
group considered as control with no treatment and the other 3 groups was treated by 0.75, 3
and 5KGy of gamma IRRADIATION, respectively. All of the groups were kept in-18oc for 3
month. All of the samples were examined for microbial, chemical and sensory examinations …