EFFECT OF IRRADIATION ON CANNED PORK PRODUCTS. Report No. 6 (Progress) for July 11, 1959-January 11, 1960
Technical Report
·
OSTI ID:4142721
Experiments evaluating the effect of irradiation on heavily smoked bacon were performed. An irradiation dose of 4.5 x 10/sup 6/ rad was used on canned bacon smoked 12 to 24 hr. The results indicate that the smoked flavor was not destroyed by irradiation; however, double smoke treatment did not improve the organoleptic qualities of irradiated bacon. Storage temperature did not appear to affect product quality, except for the amount of fat released from the product during storage. (auth)
- Research Organization:
- Reliable Packing Co., Chicago
- NSA Number:
- NSA-14-024433
- OSTI ID:
- 4142721
- Report Number(s):
- NP-9097
- Country of Publication:
- United States
- Language:
- English
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