USE OF ANTIBIOTICS AND/OR CHEMICAL ADDITIVES IN COMBINATION WITH RADIATION TO PRESERVE FRESH MEAT ITEMS. Report No. 13 (Final), April 11, 1956 to April 10, 1962
Technical Report
·
OSTI ID:4626182
The flavor of fresh ground beef is sensitive to the action of irradiation. Irradiation, when used alone in doses that cause little flavor change, will decrease the total bacterial count by about 90%, but the shelf life at 40 deg F is not greatly extended. Aureomycin, when used in low concentrations, will delay the growth of the survivors. The combined treatment could be used to produce products with good shelf life and very slightly altered flavor from meats that, because of flavor radiosensitivity, cannot be treated satisfactorily with higher doses. Substerilization levels of radiation have been shown to increase the refrigerated sheif life of pork, beef, and sausage items. Results also show that increases in dosage also increases the shelf life of the product. Pasteurizntion of suitable products by means of irradiation offers possibilities for increasing the shelf life of these products. The present studies do not present differences as dramatic as those shown in the past, but do indicate the effectiveness of this method of preservation. Although the results indicate that formulation changes are needed (spice), there appears to be no objectionable off-flavors in the products due to irradiation. (auth)
- Research Organization:
- Armour and Co., Chicago
- NSA Number:
- NSA-17-039355
- OSTI ID:
- 4626182
- Report Number(s):
- AD-296593
- Country of Publication:
- United States
- Language:
- English
Similar Records
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
USE OF ANTIBIOTICS AND/OR CHEMICAL ADDITIVES IN COMBINATION WITH RADIATION TO PRESERVE FRESH MEAT ITEMS. (Progress) Report No. 9 for July 1, 1958 to December 31, 1958
RADIATION SENSITIVITY OF MEAT SPOILAGE MICROORGANISMS. Report No. 5 (Final Report) for January 14, 1956-April 14, 1957
Technical Report
·
Mon Oct 30 23:00:00 EST 1961
·
OSTI ID:4843803
USE OF ANTIBIOTICS AND/OR CHEMICAL ADDITIVES IN COMBINATION WITH RADIATION TO PRESERVE FRESH MEAT ITEMS. (Progress) Report No. 9 for July 1, 1958 to December 31, 1958
Technical Report
·
Sun Oct 30 23:00:00 EST 1960
·
OSTI ID:4189330
RADIATION SENSITIVITY OF MEAT SPOILAGE MICROORGANISMS. Report No. 5 (Final Report) for January 14, 1956-April 14, 1957
Technical Report
·
Thu Oct 30 23:00:00 EST 1958
·
OSTI ID:4322153