THE EFFECT OF SUB-STERILIZING DOSES OF CATHODE RAYS AND GAMMA RAYS ON THE KEEPING QUALITIES OF PORK. Progress Report No. 5 for August 16, 1957-November 15, 1957
Technical Report
·
OSTI ID:4242221
Beef steaks wcre broiled to various internal temperatures between 125 and 180 F prior to gamma irradiation at 2.8M and 4.6M rads. After irradiation, samples were stored at 40 and 100 F and examined at monthly intervals for bacteriological and sensory properties. Uncooked steaks were also treated. The steaks held at 40 F were again cooked and checked for flavor, aroma, and tenderness. The steaks held at 100 F were inspected but not tasted. Ionizing radiation of 2.8 and 4.6M rads reduced the bacterial population in all instances to less than 10 per gram. No increase in bactcrial population occurred after storage at 1 and 2 months at 40 and 100 F. The flavor of all irradiated samples was markedly inferior to the non-irradiated controls. Precooking had little effect on the flavor scores. Those stcaks irradiated with 4.6M rads were slightiy inferior to those irradiated with 2.8M rads. The aroma of all irradiated steaks was greatly inferior to that of the untreated frozen controls. Pre-cooking or amount of radiation had little effect on the average aroma scores. Tenderness of all irradiated steaks was greater than the unirradiated controls. This effect was less noticeable in the case of the steaks pre-cooked at 180 F. (auth)
- Research Organization:
- Swift and Co. Research Labs., Chicago
- NSA Number:
- NSA-13-014961
- OSTI ID:
- 4242221
- Report Number(s):
- AD-201667
- Country of Publication:
- United States
- Language:
- English
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