Textural changes in precooked lobster (Homarus americanus) meat resulting from radurization followed by refrigerated storage

The textural changes of radurized precooked lobster meat were evaluated by the organoleptic chew count method and the Warner‐Bratzler shear test. Significant texture toughening resulted from irradiation with 100 Krads whereas at 75 Krads the changes were not significant. The texture did not change significantly during post‐irradiation storage at refrigeration temperatures.