감마선 처리에 따른 닭고기 가슴육의 냉장 저장 중 품질 특성

The influence of gamma irradiation with low doses (0.5, 1.0, and 1.5 kGy) on the meat quality of chicken breast was determined for 6 days of storage at 4℃. The pH of irradiated chicken was lower than that of the control at day 1 (p