DEVELOPMENT OF IRRADIATION STERILIZED MEAT PRODUCTS. Report No. 8 (Final), January 15, 1959-January 14, 1961
Technical Report
·
OSTI ID:4817656
Procedures were developed for preparing acceptable irradiation sterilized poultry meat items. Charcoal barbecuing of chicken and thrkey with a tomato paste base sauce masked the irradiation flavor, odor and color. Data are presented on several factors affecting flavor, odor, color, and tenderness of irradiated poultry meat. (auth)
- Research Organization:
- Purdue Research Foundation, Lafayette, Ind.
- NSA Number:
- NSA-16-002847
- OSTI ID:
- 4817656
- Report Number(s):
- NP-11082
- Country of Publication:
- United States
- Language:
- English
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