INCREASING THE ACCEPTANCE OF IRRADIATED MEAT AND MEAT PRODUCTS BY SELECTED TREATMENTS, BEFORE, DURING AND FOLLOWING IRRADIATION. Report No. 13 (Progress) (Revised) for July 27, 1959-October 26, 1959
Technical Report
·
OSTI ID:4142860
Meat was infused with salt and the water-holding capacity determined. The effect of age after slaughter on tenderness of enzyme-inactivated beef was determined. The combined effect of salt, grade of beef, and irradiation on the waterholding capacity and tenderness was determined in enzymeinactivated New York cuts. In general. salt and irradiation increase ihe water-holding capacity and tenderness while the grades reacted differently (auth)
- Research Organization:
- Oregon. Agricultural Experiment Station, Corvallis
- NSA Number:
- NSA-14-024420
- OSTI ID:
- 4142860
- Report Number(s):
- NP-9076
- Country of Publication:
- United States
- Language:
- English
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