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  • 1 Poços de Caldas Laboratory, National Nuclear Energy Commission P.O. Box 913, 37701-970 Poços de Caldas, Brazil
  • | 2 Department of Food Technology, State University of Campinas P. O. Box 6121, 13083-970 Campinas, Brazil
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Summary  

Ionizing radiation was used for the purpose of reducing bacterial contamination in mechanically deboned chicken meat (MDCM). Irradiated and non-irradiated MDCM stored at -18±1 °C, and samples were taken at zero time and at 30-day intervals up to 90 days for 2-thiobarbituric acid reactive substances, sensory and microbiological analyses. The results obtained for the microbiological, sensory and lipid oxidation evaluations, showed that the MDCM samples irradiated with doses of 3.0 and 4.0 kGy were all considered acceptable during 90 days of frozen storage.