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
·
OSTI ID:4243181
Tests were made by a taste panel on the acceptability of irradiated bacons ground beefs beef and pork roasts, T bone steaks, canned pasteurized hams, pork chops, spaghetti and meat balls, beef stews beef and gravy, pork and gravy, six prepared meat products, meat balls and gravy, chili-con-carne, noodles and beef, corned beef hash, and beef stew. Results are presented. The effects of various temperatures, methods of preparation, and additions of antibiotics were also tested. (C.H.)
- Research Organization:
- Oregon. Agricultural Experiment Station, Corvallis
- NSA Number:
- NSA-13-014983
- OSTI ID:
- 4243181
- Report Number(s):
- PB-131958
- Country of Publication:
- United States
- Language:
- English
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