ENZYME INACTIVATION STUDIES ON IRRADIATION STERILIZED MEAT. Report NO. 2 (Progress) for June ui, 1958-August uu, 1958
Technical Report
·
OSTI ID:4165808
Progress is reported on the effect of pre-irradiation enzyme inactivation on flavor and texture of pork and beef. Initiation of studies on pre- and post-enzyme inactivation storage on flavor and texture of irradiated beef and pork roast is reported. Results of two methods of cookery upon taste test scores are reported. (auth)
- Research Organization:
- Michigan State Univ., East Lansing
- NSA Number:
- NSA-14-019279
- OSTI ID:
- 4165808
- Report Number(s):
- AD-232577
- Country of Publication:
- United States
- Language:
- English
Similar Records
ENZYME INACTIVATION STUDIES ON IRRADIATION STERILIZED MEAT. Report No. 7 (Final) for Period April 12, 1958 to June 26, 1959
ENZYME INACTIVATION STUDIES ON IRRADIATION STERILIZED MEAT. Report No. 6 (Progress) for Period: February 12, 1959-April 11, 1959
INCREASING THE ACCEPTANCE OF IRRADIATED MEAT AND MEAT PRODUCTS BY SELECTED TREATMENTS, BEFORE, DURING, AND FOLLOWING IRRADIATION. Report No. 8 (Final) for October 23, 1955-December 31, 1956
Technical Report
·
Sun Oct 30 23:00:00 EST 1960
·
OSTI ID:4161072
ENZYME INACTIVATION STUDIES ON IRRADIATION STERILIZED MEAT. Report No. 6 (Progress) for Period: February 12, 1959-April 11, 1959
Technical Report
·
Sun Oct 30 23:00:00 EST 1960
·
OSTI ID:4184790
INCREASING THE ACCEPTANCE OF IRRADIATED MEAT AND MEAT PRODUCTS BY SELECTED TREATMENTS, BEFORE, DURING, AND FOLLOWING IRRADIATION. Report No. 8 (Final) for October 23, 1955-December 31, 1956
Technical Report
·
Fri Oct 30 23:00:00 EST 1959
·
OSTI ID:4243181