You need JavaScript to view this

Technical and Economic Considerations in the Preservation of Meats and Poultry by Ionizing Radiation; Considerations d'Ordre Technique et Economique sur la Conservation des Viandes et de la Volaille par les Rayonnements Ionisants; Tekhnicheskie i ehkonomicheskie soobrazheniya otnositel'no'konservatsii myasa i ptitsy s pomoshch'yu ioniziruyushchikh izluchenij; Consideraciones Tecnicas y Economicas Acerca de la Conservacion de Carnes y Volateria por Irradiacion

Abstract

Radiation-sterilized meats and poultry can be of a quality better than that obtained with thermal processing. Where the normal method of preservation of meat and poultry during distribution is refrigeration, radiation at sterilizing levels is not likely to replace it. A principal reason for this is cost. In such a civilian market, radiation-sterilized meats will serve primarily as convenience foods. Radiation-pasteurization could provide a significant product life extension for fresh meats and poultry by delaying microbial spoilage, especially in the centralized preparation of retail cuts. Other factors of meat spoilage of a chemical or physical nature, however, are not controlled by radiation; and until they are, there is no real marketing value in the use of radiation. For fresh or frozen poultry there is the possibility of Salmonella control, should this be needed. Costs for sterilization and pasteurization are estimated and are presented in a form to permit selection of specific conditions within a range for certain important variables. From a commercial viewpoint, it is important to determine the consumer acceptance of radiation- sterilized meats and poultry. The usual approach to such a determination is to market the products in question in a limited manner and to measure the acceptance  More>>
Authors:
Urbain, W. M. [1] 
  1. Department of Food Science, Michigan State University, East Lansing, MI (United States)
Publication Date:
Nov 15, 1966
Product Type:
Conference
Report Number:
IAEA-SM-73/11
Resource Relation:
Conference: International Symposium on Food Irradiation, Karlsruhe, Federal Republic of Germany (Germany), 6-10 Jun 1966; Other Information: 13 refs., 3 tabs., 5 figs.; Related Information: In: Food Irradiation. Proceedings of the International Symposium on Food Irradiation| 979 p.
Subject:
60 APPLIED LIFE SCIENCES; FOWL; MEAT; PASTEURIZATION; PEST CONTROL; PRESERVATION; RADIOSTERILIZATION; SALMONELLA
OSTI ID:
22118885
Research Organizations:
International Atomic Energy Agency, Vienna (Austria); Food and Agricultural Organization of the United Nations, Rome (Italy)
Country of Origin:
IAEA
Language:
English
Other Identifying Numbers:
Other: ISSN 0074-1884; TRN: XA13M2049075521
Submitting Site:
INIS
Size:
page(s) 397-409
Announcement Date:
Aug 08, 2013

Citation Formats

Urbain, W. M. Technical and Economic Considerations in the Preservation of Meats and Poultry by Ionizing Radiation; Considerations d'Ordre Technique et Economique sur la Conservation des Viandes et de la Volaille par les Rayonnements Ionisants; Tekhnicheskie i ehkonomicheskie soobrazheniya otnositel'no'konservatsii myasa i ptitsy s pomoshch'yu ioniziruyushchikh izluchenij; Consideraciones Tecnicas y Economicas Acerca de la Conservacion de Carnes y Volateria por Irradiacion. IAEA: N. p., 1966. Web.
Urbain, W. M. Technical and Economic Considerations in the Preservation of Meats and Poultry by Ionizing Radiation; Considerations d'Ordre Technique et Economique sur la Conservation des Viandes et de la Volaille par les Rayonnements Ionisants; Tekhnicheskie i ehkonomicheskie soobrazheniya otnositel'no'konservatsii myasa i ptitsy s pomoshch'yu ioniziruyushchikh izluchenij; Consideraciones Tecnicas y Economicas Acerca de la Conservacion de Carnes y Volateria por Irradiacion. IAEA.
Urbain, W. M. 1966. "Technical and Economic Considerations in the Preservation of Meats and Poultry by Ionizing Radiation; Considerations d'Ordre Technique et Economique sur la Conservation des Viandes et de la Volaille par les Rayonnements Ionisants; Tekhnicheskie i ehkonomicheskie soobrazheniya otnositel'no'konservatsii myasa i ptitsy s pomoshch'yu ioniziruyushchikh izluchenij; Consideraciones Tecnicas y Economicas Acerca de la Conservacion de Carnes y Volateria por Irradiacion." IAEA.
@misc{etde_22118885,
title = {Technical and Economic Considerations in the Preservation of Meats and Poultry by Ionizing Radiation; Considerations d'Ordre Technique et Economique sur la Conservation des Viandes et de la Volaille par les Rayonnements Ionisants; Tekhnicheskie i ehkonomicheskie soobrazheniya otnositel'no'konservatsii myasa i ptitsy s pomoshch'yu ioniziruyushchikh izluchenij; Consideraciones Tecnicas y Economicas Acerca de la Conservacion de Carnes y Volateria por Irradiacion}
author = {Urbain, W. M.}
abstractNote = {Radiation-sterilized meats and poultry can be of a quality better than that obtained with thermal processing. Where the normal method of preservation of meat and poultry during distribution is refrigeration, radiation at sterilizing levels is not likely to replace it. A principal reason for this is cost. In such a civilian market, radiation-sterilized meats will serve primarily as convenience foods. Radiation-pasteurization could provide a significant product life extension for fresh meats and poultry by delaying microbial spoilage, especially in the centralized preparation of retail cuts. Other factors of meat spoilage of a chemical or physical nature, however, are not controlled by radiation; and until they are, there is no real marketing value in the use of radiation. For fresh or frozen poultry there is the possibility of Salmonella control, should this be needed. Costs for sterilization and pasteurization are estimated and are presented in a form to permit selection of specific conditions within a range for certain important variables. From a commercial viewpoint, it is important to determine the consumer acceptance of radiation- sterilized meats and poultry. The usual approach to such a determination is to market the products in question in a limited manner and to measure the acceptance under such market conditions. To accomplish this with radiation-sterilized foods, the next step appears to be to obtain a production capability to supply the products for test marketing. (author) [French] Les viandes et la volaille sterilisees par les rayonnements peuvent etre de meilleure qualite que celle obtenue par un traitement thermique; Lorsqu'on utilise la refrigeration comme methode normale de conservation de la viande et de la volaille en cours de distribution, il est peu probable qu'on lui substitue l'irradiation a des doses sterilisantes. La principale raison eri est le cout eleve de l'irradiation. Dans un marche destine a repondre aux besoins civils, les viandes radiosterilisees seront utilisees comme appoint. La radiopasteurisation pourrait prolonger sensiblement la duree de conservation des viandes et volailles fraiches en retardant la deterioration par les bacteries, notamment dans les grandes installations de debitage pour la vente au detail. Par contre, les rayonnements n'influent pas sur certains autres facteurs chimiques ou physiques de la corruption des viandes; tant que cela ne sera pas le cas, l'emploi des rayonnements ne presentera pas d'interet commercial reel. Dans le cas de la volaille fraiche ou congelee, on pourrait, le cas echeant, appliquer un traitement contre la Salmonella. Des estimations des prix de revient de la radiosterilisation et de la pasteurisation sont presentees de maniere a permettre le choix de conditions particulieres et une certaine latitude pour tenir compte de variations importantes. Du point de vue commercial, il importe de savoir dans quelle mesure le.consommateur accepte les viandes et la volaille radiosterilisees. La methode habituelle a cette fin consiste a ne mettre sur le marche qu'une quantite limitee des produits en question et a ' mesurer' l'acceptation dans de telles conditions du marche. S'il s'agit de denrees alimentaires radiosterilisees, il faut encore assurer une capacite de production suffisante pour l'essai de commercialisation. (author) [Spanish] La calidad de las carnes y la volateria radioesterilizadas puede ser. superior a la que se obtiene sometiendolas a tratamiento termico. Cuando la refrigeracion es el metodo normalmente empleado para conservar la carne y la volateria durante su distribucion, hay pocas probabilidades de que sea sustituida por la radioesterilizacion. La razon principal estriba en los costos. En estas condiciones, las carnes radioesterilizadas se utilizaran en el mercado sobre todo como recurso excepcional. La radiopasteurizacion podria prolongar considerablemente el periodo de conservacion de las carnes y la volateria frescas, puesto que retarda la accion destructiva de los microbios, sobre todo en la preparacion centralizada de piezas para detallistas. Pero las radiaciones no eliminan otros agentes de naturaleza fisica o quimica tambien nocivos para la carne; mientras dure tal situacion, la irradiacion carece de autentico valor comercial. En lo que se refiere a la volateria fresca o congelada, las radiaciones, si es necesario, permiten eliminar la Salmonella. Se calculan los costos de la esterilizacion y de la pasterizacion, y se presentan de forma que permite seleccionar condiciones especificas en un intervalo de valores de ciertas variables importantes. Desde el punto de vista comercial, es importante conocer la aceptacion que tendran las carnes y la volateria radioesterilizadas. Para ello el procedimiento habitualmente seguido consiste en poner en venta una cantidad limitada de productos y observar su acogida en el mercado. Es por consiguiente necesario lograr una capacidad de produccion adecuada a las necesidades de ese estudio. (author) [Russian] Mjaso i ptica, sterilizovannye s pomoshh'ju izluchenij, mogut byt' luchshego kachestva po sravneniju s tem, kotoroe dostigaetsja termicheskoj obrabotkoj. Tam, gde obychnym metodom konservirovanija mjasa i pticy vo vremja raspredelenija javljaetsja zamorazhivanie, obluchenie, dostigajushhee urovnej sterilizacii, vrjad li zamenit jetot metod. Glavnaja prichina jetogo zakljuchaetsja v stoimosti. Na takom rynke sterilizovannoe s pomoshh'ju obluchenija mjaso budet sluzhit' glavnym obrazom v kachestve polufabrikata . Pasterizacija s pomoshh'ju obluchenija mogla by znachitel'no uvelichit' srok sohrannosti svezhego mjasa i pticy putem predohranenija ih ot porchi mikrobami, osobenno pri centralizovannoj razdelke dlja prodazhi v roznicu. Tem ne menee obluchenie ne ustranjaet drugie prichiny porchi mjasa, kotorye imejut himicheskij ili fizicheskij harakter; do teh por, poka jeti prichiny sushhestvujut, primenenie obluchenija ne budet davat' zhelaemyh jeffektov pri realizacii. V sluchae neobhodimosti dlja svezhej ili morozhenoj pticy mozhno primenit' kontrol' v otnoshenii salmonelly. Orientirovochno opredeleny rashody, svjazannye so sterilizaciej i pasterizaciej, kotorye predstavleny v takoj forme, kotoraja pozvoljaet vybrat' konkretnye uslovija v ramkah opredelennyh osnovnyh peremennyh. S kommercheskoj tochki zrenija mozhno opredelit' priemlemost' dlja potrebitelja sterili zovannyh s pomoshh'ju obluchenija mjasa i pticy. Obychnym sposobom reshenija takogo voprosa javljaetsja razmeshhenie na rynke opredelennyh produktov v ogranichennyh kolichestvah i oprede lenie intensivnosti sprosa na nih v takih uslovijah rynka. Sledujushhim shagom na puti realizacii sterilizovannyh s pomoshh'ju obluchenija produktov javitsja, po-vidimomu, dostizhenie proizvodstvennyh vozmozhnostej dlja postavok produktov dlja kontrol'noj realizacii. (author)}
place = {IAEA}
year = {1966}
month = {Nov}
}