EXPERIENCES GAINED FROM THE APPLICATION OF $gamma$-RADIATION IN THE FOOD INDUSTRY

Journal Article · Fri Jan 01 04:00:00 EST 1960 · Nova Proizvodnja

OSTI ID:4805943

Blinc, M; Brank, J; Nemec, E

Research during the last 3 yr on the effects of gamma rays on difierent food articles have given certain results as to the application of gamma rays in preserving foodstuffs. Irradiation of pork and poultry by 10/sup 6/ to 2 x 10/sup 6/ rep in combination with the preparation of Na-glutamete (0.5% solution) stored at 1-2 deg C gave very good results. Veal stored under the same conditions can also be preserved for a longer time without spoiling. The quality of meat preserved in this way remains the same for 3 to 6 weeks. Results from irradiated beef, frankfurt sausages and liver pie were satisfactory. Tunny irradiated by 10/sup 6/ rep can be kept fresh for 20 days if it is stored in the ice at 1 to 2 deg C. Depending to the kind of vegetables, doses of 5 x 10/sup 4/ to 3 x 10/sup 5/ rep were applied from which a different storage time was obtained. Tomatoes, green cayenne pepper, French beans, parsley, cauliflower, peas with and without pods, spinach, cucumbers, and carrots can be preserved when stored at 1 to 2 deg C. Experiments with sugar beets showed that irradiation with 3 x 10/sup 3/ to 15 x 10/sup 3/ rep prevented the development of the infection centers and kept the sugar content on the initial level for several months. (OID)

• Research Organization: Originating Research Org. not identified
• NSA Number: NSA-16-024061
• OSTI ID: 4805943
• Journal Information: Nova Proizvodnja, Journal Name: Nova Proizvodnja Vol. Vol: 11
• Country of Publication: Country unknown/Code not available
• Language: English

Related Subjects

FISH
FOOD
GAMMA RADIATION
INDUSTRIAL APPLICATIONS OF ISOTOPES AND RADIATIONS
IRRADIATION
MEAT
PRESERVATION
STORAGE
USES
VEGETABLES