Biological Threats and Biosecurity Measures 277 Live - Bird Biosecurity Measures

s of papers 65 refrigerated storage and after cooking compared with the nonirradiated control. Irradiated aerobically packaged meat accelerated lipid oxidation and aldehydes production at 10 d and after cooking. Gallate+tocopherol with double packaging was the most effective in reducing the red color of irradiated raw and cooked meat. Sulfur volatiles were evaporated during the aerobic period of double packaging, and lipid oxidation was prevented by the antioxidants and vacuum condition of double packaging. These beneficial effects of double packaging and antioxidants were more critical in irradiated cooked meat. Therefore, the combined use of antioxidants and double packaging would be a useful method to control the oxidative quality changes of irradiated raw and cooked turkey breast.