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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. 11 (Progress) for Period: January 27, 1959-April 26, 1959

Technical Report ·
OSTI ID:4139217
Beef heated to 170 tained F, radiated 3 megarad, and stored 180 days at 72 tained F was not different from reference samples at any period during storage. Heating at temperatures of 130 to 170 tained F did not result in differences until 45 days storage. Continued storage resulted in greater differences. Beef heated to 160 tained F was not significantly different in radiation flavor, bitterness or over-all desirability until the 120th day of storage. (auth)
Research Organization:
Oregon State Coll., Corvallis, School of Agriculture; Oregon. Agricultural Experiment Station, Corvallis
NSA Number:
NSA-14-019273
OSTI ID:
4139217
Report Number(s):
AD-230303; Project 7-84-01-002
Country of Publication:
United States
Language:
English