THE EFFECTS OF IRRADIATION ON THE QUALITY OF MEAT AND POULTRY

Journal Article · Thu Oct 01 04:00:00 EDT 1959 · Intern. J. Appl. Radiation and Isotopes

DOI:https://doi.org/10.1016/0020-708X(59)90103-6· OSTI ID:4239784

Coleby, B

Although different meats vary considerably in their response to irradiation, the changes in color, odor, and flavor produced with sterilizing doses are usually sufficiently pronounced to render the process of doubtful commercial value. Pasteurizing doses of radiation appreciably extend the time required for microbial spoilage of meats under chilled storage, and in many cases, such doses produce little or no off-flavors. With both high and low dose treatments, the chemical and physical environment of the meat has an important influence on these adverse changes and the effects of removing oxygen and freezing are discussed. Storage of irradiated meats usually results in a further loss of quality. With sterilized meats this proceeds more rapidly at high temperatures, and with pasteurized meats. flavor deterioration is often not noticeable before microbial spoilage occurs in many cases, this deterioration is due to oxidative rancidity of lipids, but this is not always the explanation. Pasteurization processes appear to give a small net increase in the period for which meals of high quality can be stored under chilled conditions (auth)

• Research Organization: Low Temperature Station for Research in Biochemistry and Biophysics, Cambridge, Eng.
• NSA Number: NSA-14-001292
• OSTI ID: 4239784
• Journal Information: Intern. J. Appl. Radiation and Isotopes, Journal Name: Intern. J. Appl. Radiation and Isotopes Vol. Vol: 6
• Country of Publication: Country unknown/Code not available
• Language: English

Related Subjects

BACTERIA
BIOLOGY AND MEDICINE
CHEMICAL REACTIONS
LIPIDS
LOW TEMPERATURE
MEAT
OXIDATION
OXYGEN
RADIATION DOSES
RADIATION EFFECTS
STERILIZATION
STORAGE