EFFECTS OF THREE COOKING METHODS ON CESIUM-134 CONTENT OF BEEF FROM ORALLY DOSED STEERS

Journal Article · Mon Jan 01 04:00:00 EST 1962 · Food Technology (U.S.)

OSTI ID:4832881

Meyer, B; Forrester, J; Bell, M C

Meat front 10 steers that had been orally dosed with cesium-134 was cooked by 3 methods: roasting, braising, and stewing. The loss of radioactivity from the cooked meat was affected by the surface area exposed to liquid and the amount of water used for cooking. Boneless loin, oven-roasted without added liquid, retained 81% of the radioactivity; top-round steak surface-braised with a small amount of liquid retained 57%; and bottom round stewed with a larger amount of liquid retained 47%. Drippings from roasts contained 13% of the original activity; from steaks, 34%; and from stews, 48%. Less than 1% of the original activity was recovered in the lipid phase of the drippings. With all 3 methods of cooking, over 90% of the original activity was accounted for between the cooked meat and drippings. (Public Health Eng. Abstr., 42: No. 4, Apr. 1962).

• Research Organization: Originating Research Org. not identified
• NSA Number: NSA-16-017923
• OSTI ID: 4832881
• Journal Information: Food Technology (U.S.), Journal Name: Food Technology (U.S.) Vol. Vol: 16; ISSN FOTEA
• Country of Publication: Country unknown/Code not available
• Language: English

Related Subjects

BONES
CATTLE
CESIUM 134
DECONTAMINATION
EFFICIENCY
HEALTH AND SAFETY
HEATING
JUICES
LIQUIDS
MEAT
QUANTITY RATIO
RADIATION DOSES
RADIOACTIVITY
ROASTING
SAMPLING
STOMACH
WATER