THE EFFECT OF NUCLEAR EXPLOSIONS ON MEAT AND MEAT PRODUCTS
Technical Report
·
OSTI ID:4304747
Two general types of meats and meat food products were exposed to nuclear explosions. Processed types able to withstand slighily elevated temperatares, and consisting of Smithfield type hams, dried beef, sliced bacon, dry sausage, and lard, were exposed at current ambient temperatares. Mesh and curved chilled meats, consisting of beef rounds, pork loin, leg of lamb, veal ham, loin steaks, bologna, and frankfurters, were exposed under refrigeration maintained with dry ice. With respect to the first type types, exposure at 1100 ft from a shot of approximntely nominal yield induced marked radioactivity in all products except the lard. This appeared to be due to the high salt content resulting from the curing operation. Odor, taste, and appearance were not adversely affected. There was evidence of destruction of riboflavin and of an effect on rancidity development. With respect to the second types, exposure at 1270 ft from a shot with a yield approximately 50% greater than nominal did induce radioactivity but at a lower level than in the high salt processed products. Visual and organoleptic evaluation of the perishable meats indicated that the exposed samples did not differ greatly from the unexposed in acceptability and nutritive quality. Some slight adverse effects were noted on texture and flavor. These appeared to be enhanced by cooking. (auth)
- Research Organization:
- Food and Drug Administration, Washington, D.C.; Federal Civil Defense Administration, Battle Creek, Mich.
- NSA Number:
- NSA-12-007097
- OSTI ID:
- 4304747
- Report Number(s):
- WT-1216
- Country of Publication:
- United States
- Language:
- English
Similar Records
GAMMA-IRRADIATION OF VACUUM-PACKED SLICED MEAT PRODUCTS
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
INCREASING THE ACCEPTANCE OF IRRADIATED MEAT AND MEAT PRODUCTS BY SELECTED TREATMENTS BEFORE, DURING AND FOLLOWINF IRRADIATION. Report No. 16 (Final), December 28, 1956-September 1, 1960
Journal Article
·
Thu Dec 31 23:00:00 EST 1959
· Acta Polytech. Scand. Chem. Met. Ser.
·
OSTI ID:4098927
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
INCREASING THE ACCEPTANCE OF IRRADIATED MEAT AND MEAT PRODUCTS BY SELECTED TREATMENTS BEFORE, DURING AND FOLLOWINF IRRADIATION. Report No. 16 (Final), December 28, 1956-September 1, 1960
Technical Report
·
Mon Oct 30 23:00:00 EST 1961
·
OSTI ID:4843803