THE EFFECT OF SUB-STERILIZING DOSES OF CATHODE RAYS AND GAMMA RAYS ON THE KEEPING QUALITIES OF PORK. Report No. 8 (Progress) for Period August 16, 1958-November 15, 1958
Technical Report
·
OSTI ID:4150874
A comparison has been made wherein three different sources of radiation were used on beef steaks and pork chops at levels of 25,000 and 100,000 rads. These sources were gamma radiation from spent fuel elements, 8,000,000 volt electrons from a linear accelerator, and 800,000 volt electrons from resonant transformer. The samples were placed in polyethylene bags prior to irradiation and tested initially and after storage at 45 deg F for flavor. tenderness, and bacterial population. No major differences in flavor or tenderness were noted between controlled and samples irradiated under any of the above conditions. After one week at 45 deg F, all of the beef samples including the control had a sour taste. indicating that the irradiation did not sufficiently protect these products. The pork samples held up somewhat longer than did the beef, however. the control held up about as well as the irradiated samples. Samples of beef steaks and pork chops were also prepared in vacuum packages and treated at a level of 5.000,000 rads by gamma radiation and by the linear accelerator. Those tests are continuing and will be reported later. (auth)
- Research Organization:
- Swift and Co. Research Labs., Chicago
- NSA Number:
- NSA-14-011399
- OSTI ID:
- 4150874
- Report Number(s):
- AD-215768
- Country of Publication:
- United States
- Language:
- English
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