Summary and Implications
Dietary CLA treatment reduced color a*- and b*-values of cooked chicken breast rolls. Sensory panels rated the color of cooked chicken rolls with CLA treatments darker than the control. The production of CO in cooked chicken rolls increased dramatically after irradiation and was correlated with the increased redness of cooked chicken rolls after irradiation. Irradiation greatly increased volatile production and induced a metallic off-flavor in chicken rolls. The hardness of chicken rolls increased and juiciness decreased as the dietary level of CLA increased, and consumer preferred the color of cooked chicken rolls after irradiation to the nonirradiated ones. Although dietary CLA was somewhat positive in reducing pinkness, but negatively influenced to the eating quality of irradiated cooked chicken rolls.
Iowa State University
Du, M.; Nam, K. C.; Hur, S. J.; Ismail, H.; Kim, Y. H.; and Ahn, Dong U.
"Quality Characteristics of Irradiated Chicken Breast Rolls from Broilers Fed Different Levels of Conjugated Linoleic Acid,"
Animal Industry Report:
AS 650, ASL R1860.
Available at: http://lib.dr.iastate.edu/ans_air/vol650/iss1/19