Storage of Poultry Meat by Irradiation (Turkish with English Abstract)

Abstract

The purpose of the treatment of the poultry meat with irradiation is to extend product shelf life. Irradiation should be used with cold technique to provide microbiological safety and quality protection. This method has been widespread used in European countries and USA, but this method has not been used any firm except one. This firm has been used the irradiation method in only protection of spice, dried vegetables, dried onion, garlic powder, dried meat, frozen fish, frozen frog legs and snail. Irradiation is appeared to be a hopeful method in the future with the advantages provided for the protection of poultry meat. This review is prepared with the aim of to bring up the advantages of this preservation method.

Keywords

• Poultry meat, irridiation 

Kanatlı Etlerinin İyonize Radyasyonla Muhafazası

Abstract

Kanatlı etlerinin ışınlama (iyonize radyasyon) ile muamele edilmesindeki amaç, ürünün raf ömrünü uzatmaktır. İyonize radyasyon mikrobiyolojik güvenliğin sağlanması ve kalitenin korunması için soğuk tekniği ile birlikte uygulanmalıdır. Bu metot, Avrupa ve ABD’de geniş bir şeklide kullanılmaktadır; fakat ülkemizde sadece bir firma dışında hala kullanılmamaktadır. Bu firma da söz konusu metodu sadece baharat, kurutulmuş sebzeler, kurutulmuş soğan, sarımsak tozları, kurutulmuş etler, donmuş balık, donmuş kurbağa budu ve salyangoz gibi ihraç ürünlerinde kullanmaktadır. İyonize radyasyon kanatlı etlerinin muhafazasında sağladığı avantajlarla gelecekte ümit verici bir metot olarak görünmektedir. Makale, bu muhafaza yönteminin avantajlarını ortaya koymak için hazırlanmıştır.

Keywords

• Kanatlı eti, ışınlama  

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