Irradiation and quality of frozen and vacuum-packed chicken meat

The deterioration of meat products can occur during storage due to the development of a wide range of deteriorating microorganisms that multiply and produce metabolites responsible for unpleasant tastes and odours. Irradiation considered as a method of preserving food is effective in most of the problems caused by microorganisms but it can alter some sensory characteristics that could be attenuated if the product is frozen.