EFFECT OF ROASTING ON RADIOSTRONTIUM IN FRESH HAM. CONCENTRATION IN BONE AND MEAT
Journal Article
·
· J. Am. Dietet. Assoc.
OSTI ID:4824411
Four pigs aged 7 weeks were given, by mouth, SrCl/sub 2/ containing Sr/ sup 90/ and Sr/sup 89/. Seven days later they were killed and single hams prepared from the carcasses were roasted. The femurs of the roasted hams contained about the same amount of radioactive strontium as the femurs of paired, uncooked hams. The concentration of labeled Sr in terms of percentage of dose per kg was higher in roasted meat and bone than in the raw tlssues. (Public Health Eng. Abstr., 41: No. 9, 1961.)
- Research Organization:
- Originating Research Org. not identified
- NSA Number:
- NSA-15-032391
- OSTI ID:
- 4824411
- Journal Information:
- J. Am. Dietet. Assoc., Journal Name: J. Am. Dietet. Assoc. Vol. Vol: 37
- Country of Publication:
- Country unknown/Code not available
- Language:
- English
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