https://orcid.org/0000-0002-3971-2043
Figures & data
Table 1. Total aerobic bacteria and coliforms of chicken meat treated with gamma irradiation and turmeric powder at different storage periods (0, 7th, and 14th days)
Table 2. Haem pigment of chicken meat treated with gamma irradiation and turmeric powder at different storage periods (0, 7th, and 14th days)
Table 3. Hunter’s colour of chicken meat treated with gamma irradiation and turmeric powder at different storage periods (0, 7th and 14th days)
Table 4. Thiobarbituric acid reactive substances (TBARS) and peroxide value (POV) value of chicken meat treated with gamma irradiation and turmeric powder at different storage periods (0, 7th, and 14th days)
Table 5. 2,2-diphenyl-1-picrylhydrazyl (DPPH) and total phenolic content (TPC) of chicken meat treated with gamma irradiation and turmeric powder at different storage periods (0, 7th, and 14th days)
Table 6. Total volatile basic nitrogen (TVBN) of chicken meat treated with gamma irradiation and turmeric powder at different storage periods (0, 7th, and 14th days)
Table 7. Sensory evaluation (appearance, texture, taste, odour, and overall acceptability) of chicken meat treated with gamma irradiation and turmeric powder at different storage periods (0, 7th, and 14th days)