THE TREATMENT OF MEATS WITH IONISING RADIATIONS. I. CHANGES IN ODOUR, FLAVOUR, AND APPEARANCE OF CHICKEN MEAT
On irradiation of chicken meat with 4-Mev and 2-Mev cathode rays, irradiation odors were apparent at 50,000 rads but irradiation flavors were not noted until the dose reached 250,000 rads--a dose which is known to extend the storage life at 5 deg at least threefold. The effect of a number of variables on reducing the irradiation odors and flavors has been examined, including temperature during irradiation, oxygen content, method of cooking, age, breed, diet of the birds, and storage after irradiation. Irradiation in a frozen condition at -75 deg is the most effective procedure examined. Approximately a threefold reduction in odor and flavor can be produced. (auth)
- Research Organization:
- Low Temperature Research Station, Cambridge, Eng.
- Sponsoring Organization:
- USDOE
- NSA Number:
- NSA-14-004180
- OSTI ID:
- 4224127
- Journal Information:
- J. Sci. Food Agr., Journal Name: J. Sci. Food Agr. Vol. Vol: 10
- Country of Publication:
- Country unknown/Code not available
- Language:
- English
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