Changes in structure and color characteristics of irradiated chicken breasts as a function of dosage and storage time.

Structural change and color characteristics of chicken breasts as a function of irradiation dose and subsequent storage process were investigated by visible spectroscopy and HunterLab measurement. Ratios of R(1)=A(485 nm)/A(560 nm) and R(2)=A(635 nm)/A(560 nm,) which are related to absorbances of the visible bands at 485 nm (metmyoglobin), 560 nm (oxymyoglobin), and 635 nm (sulfmyoglobin), suggested that relative amount of oxymyoglobin either increases as a result of irradiation, or decreases with the storage process. The plot of R(1) and R(2) versus storage time showed that the increments of both R(1) and R(2) are dose-dependent and that the relative amount of oxymyoglobin species in irradiated meats begins to decompose 7-12 days later than raw meats. In addition, R(1) and R(2) values were correlated with color index E(∗) of chicken breasts.