DEVELOPMENT OF IRRADIATION STERILIZED MEAT PRODUCTS. Report No. 5 (Progress) for January 15, 1960-April 14, 1960
Technical Report
·
OSTI ID:4091203
Loss of tenderness of enzyme inactivated poultry meat frozen prior to irradiation may be due to the enzyme in activation method or the level of irradiation. Maximum effects of each were not additive. One megarad irradiated poultry meat stored for 60 days at 32 deg F was acceptable on all measures of quality. (auth)
- Research Organization:
- Purdue Research Foundation, Lafayette, Ind.
- NSA Number:
- NSA-15-020493
- OSTI ID:
- 4091203
- Report Number(s):
- AD-251587
- Country of Publication:
- United States
- Language:
- English
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