DEVELOPMENT OF IRRADIATED RATION TYPE MEAT ITEMS. Report No. 7 (Final) for October 29, 1957 to January 28, 1959
Technical Report
·
OSTI ID:4139236
Beef, pork, and chicken products were prepared in gravy and in barbecue sauce. Several processing variations, primarily on beef in saline, were also included. The irradiation levels which were used ranged from 1.5 to 5.0 Mrad. Products were evaluated immediately following irradiation and after 3 and/or 6 months storage at 70 to 75 tained F. Some of the products were found initially acceptable as to flavor, 3 Mrad was generally preferred over 5 Mrad irradiation. Some of them were stable or improved in flavor during storage. All of the stored samples were free of bacteriological spoilage. The use of barbecue sauce produced the best items. (auth)
- Research Organization:
- Armour and Co. Food Research Dept., Chicago
- NSA Number:
- NSA-14-019267
- OSTI ID:
- 4139236
- Report Number(s):
- AD-227911
- Country of Publication:
- United States
- Language:
- English
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