TREATMENT OF MEATS WITH IONISING RADIATIONS. VI. CHANGES IN QUALITY DURING STORAGE OF STERILISED RAW BEEF AND PORK

Journal Article · Mon May 01 04:00:00 EDT 1961 · J. Sci. Food Agr.

DOI:https://doi.org/10.1002/jsfa.2740120508· OSTI ID:4088572

Coleby, B; Ingram, M; Shepherd, H J

Radiation-sterilized raw beef and pork were stored at temperatures from - -20 deg to +37 deg , and changes in appearance, odor, texture, and flavor, during several months, were assessed by a panel using ranking and hedonic scores. The changes in appearance were deleterious, but of minor importance save at the highest temperatures. There was a softening of texture and loss of fluid, presumed due to autolytic changes, also greater at the higher temperatures; but, even after several months at 37 deg , the fibrous texture of the meat remained intact during cooking. The initial irradiation odor and flavor gradually changed to stale and bitter flavors and, though there were minor fluctuations, the general trend was a marked deterioration, again more rapid the higher the temperature. Meat irradiated with 5 Mrads at --75 deg was preferred to that with 2 Mrads at 18 deg , confirming the protective effect of freezing; but, on storage under similar conditions, the former deteriorated like the latter. Occasional samples, in both series, were not sterilized. It is concluded that for the radiation-preservation of raw meat at normal temperatures, the storage changes represent as serious an obstacle as the initial effect of irradiation. (auth)

• Research Organization: Low Temperature Research Station, Cambridge, Eng.
• Sponsoring Organization: USDOE
• NSA Number: NSA-15-021031
• OSTI ID: 4088572
• Journal Information: J. Sci. Food Agr., Journal Name: J. Sci. Food Agr. Vol. Vol: 12
• Country of Publication: Country unknown/Code not available
• Language: English

Related Subjects

EFFICIENCY
FREEZING
INDUSTRIAL APPLICATIONS OF ISOTOPES AND RADIATIONS
IRRADIATION
MEAT
ODOR
STERILIZATION
STORAGE
TEMPERATURE