GAMMA-IRRADIATION OF VACUUM-PACKED SLICED MEAT PRODUCTS
Journal Article
·
· Acta Polytech. Scand. Chem. Met. Ser.
OSTI ID:4098927
Vacuum-packed sliced bacon, cooked ham, cooked cured beef, smoked cured horse meat, thick bologna, and liver paste were irradiated with doses of 0.1, 0.2, 0.5, 1.0, and 2.0 megarad and stored at 22 to 28 ts C. At a dose level between 0.2 and 0.5 megarad, off-flavor appeared in all items. Change of color was observed after about one week's storage. Doses of 1.0 and 2.0 megarad made the products turn brittle, evidently due to nonenzmatic destruction of the tissue. A dosage of 2.0 megarad was sufficient to achieve practical sterility in all products under the conditions used. Long-term storage was limited owing to oxidutive rancidity and destruction of texture. (auth)
- Research Organization:
- Originating Research Org. not identified
- NSA Number:
- NSA-15-009281
- OSTI ID:
- 4098927
- Journal Information:
- Acta Polytech. Scand. Chem. Met. Ser., Journal Name: Acta Polytech. Scand. Chem. Met. Ser. Vol. Vol: No. 9
- Country of Publication:
- Country unknown/Code not available
- Language:
- English
Similar Records
THE EFFECT OF NUCLEAR EXPLOSIONS ON MEAT AND MEAT PRODUCTS
RADIATION PRESERVATION OF MEAT PRODUCT. PAST AND FUTURE RESEARCH AT THE DANISH MEAT RESEARCH INSTITUTE, ROSKILDE, DENMARK
EFFECT OF IRRADIATION ON CANNED PORK PRODUCTS. Report No. 9 (Final), July 12, 1956-July 11, 1961
Technical Report
·
Sat Mar 31 23:00:00 EST 1956
·
OSTI ID:4304747
RADIATION PRESERVATION OF MEAT PRODUCT. PAST AND FUTURE RESEARCH AT THE DANISH MEAT RESEARCH INSTITUTE, ROSKILDE, DENMARK
Journal Article
·
Sun Dec 31 23:00:00 EST 1961
· Food Irradiation
·
OSTI ID:4792787
EFFECT OF IRRADIATION ON CANNED PORK PRODUCTS. Report No. 9 (Final), July 12, 1956-July 11, 1961
Technical Report
·
Tue Oct 30 23:00:00 EST 1962
·
OSTI ID:4800548