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U.S. Department of Energy
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INCREASING THE ACCEPTANCE OF IRRADIATED MEAT AND MEAT PRODUCTS BY SELECTED TREATMENTS BEFORE, DURING AND FOLLOWING IRRADIATION. Report No. 15 (Progress) for January 27, 1960-April 26, 1960

Technical Report ·
OSTI ID:4049367
Ground beef was heated for varying time/temperature periods, irradiated, and stored at 70 deg F. The increase in nitrogenous constituents is being analyzed. Results again point to the necessity of heating meat to at least 160 deg F internal temperature to reduce enzymatic action. Salt increased the water holding capacity of the meat and apparently enhances the liberation of tyrosine. Dextrose treated steaks indicated some superiority in texture. (auth)
Research Organization:
Oregon State Coll., Corvallis; Oregon. Agricultural Experiment Station, Corvallis
NSA Number:
NSA-15-023802
OSTI ID:
4049367
Report Number(s):
AD-251514
Country of Publication:
United States
Language:
English