BIOCHEMICAL PRINCIPLES IN THE APPLICATION OF IONIZING RADIATION IN MEAT TECHNOLOGY

Journal Article · Tue Jan 01 04:00:00 EST 1963 · Proc. Intern. Congr. Biochem.

OSTI ID:4077965

Rhodes, D N; Sharp, J G; Ingram, M

Properties of mammalian muscle, regarded as meat, considered in treatment with 3--5 Mrad doses are: color, flavor, texture, and nutritive value. Review of data indicates that desirable color is obtained when meat is irradiated anerobically. Restoration of a red color by the radioinduced transformation of metmyoglobin, which proceeds more readily in the absence of oxygen is a desirable reaction. Immediate changes in odor arising mainly from protein degradation are detectable in meat treated with 0.1 Mrad and are seriously objectionable at 5 Mrad. Radiation effects on texture are in the form of softening that is likely related to protein denaturation and reduction in water-binding capacity of the myofibrils. Methods for reducing or eliminating proteolysis in stored meats are considered. Nutritional disturbances caused by irradiated foods mostly proved to be deficiencies originating from vitamin destruction. The gross nutritive value of meat to man was not affected by sterilizing doses, nor was digestibility and biological value of beef protein altered. No obvious toxic effects were observed with pork treated with 2.8 to 5.6 Mrad. (H.M.G.)

• Research Organization: Low Temperature Research Station, Cambridge, Eng.
• NSA Number: NSA-18-014308
• OSTI ID: 4077965
• Journal Information: Proc. Intern. Congr. Biochem., Journal Name: Proc. Intern. Congr. Biochem. Vol. Vol: 5th
• Country of Publication: Country unknown/Code not available
• Language: English

Related Subjects

BIOCHEMISTRY
COLOR
DECOMPOSITION
FOOD
IRRADIATION
ISOTOPE TECHNOLOGY
MEAT
PRESERVATION
PROTEINS
PROTEOLYSIS
RADIATION EFFECTS
STORAGE
TISSUES
VITAMINS