THE EFFECT OF STERILIZING AND SUB-STERILIZING DOSES OF CATHODE AND GAMMA RAYS ON THE PROPERTIES OF BEEF AND PORK
Abstract
In research on the irradiation of beef and pork, both at sterilizing at pasteurizing levels, although bacterial population was reduced, the cooler shelf life of both pork and beef was not appreciably altered as compared with the control. A comparison was made wherein three different sources of radiation were used on beef steaks and pork chops at levels of 25,000 and 100,000 rads. Effects of sterilizing doses on pork and beef from a gamma source and an 8 million volt linear accelerator were compared initially and after one, three and six months storage at 45 F., statistical analysis of strip steak mean flavor scores indicated that the control steaks were significantly better in flavor (p<0.01) than the irradiated steaks at each storage time. The tenderness mean scores of the irradiated steaks were very significantly higher (p<0.01) than the control steaks. A study was made wherein beef steaks were broiled to an internal temperature between 125 F. and 180 F. prior to gamma irradiation at 2. 8M and 4.6M rads.
Document Details
- Document Type
- Technical Report
- Publication Date
- Jan 31, 1962
- Accession Number
- AD0403866
Entities
People
- F. L. Kauffman