BIOCHEMICAL CHANGES IN MEAT DURING RADIATION PRESERVATION (Co60),

Abstract

Biochemical changes in meat after sterilization with gamma-radiation from a Co60 source are reported. The authors recommend that proteolysis be inhibited by means of 'adrenalization' of animals prior to slaughter. Oxygen should be removed before irradiation of the meat to decrease oxidative changes of the most labile components (lipids, thioles) in the process of irradiation and subsequent storage of the meat. This is accomplished by aging of the meat in hermetic packing for 24 hours at 4 deg prior to irradiation for absorption of oxygen arising from autolysis. The meat should then be irradiated at - 70 deg at a dose of 3 mrad. In this way one can obtain a product with natural properties which can be stored at 20 deg for at least 6 months. (Author)

Document Details

Document Type
Technical Report
Publication Date
May 02, 1969
Accession Number
AD0688062

Entities

People

  • V. V. Palmin

Tags

DTIC Thesaurus Topics

  • Absorption
  • Congress
  • Death
  • Electromagnetic Radiation
  • Gamma Rays
  • Ionizing Radiation
  • Nuclear Radiation
  • Radiation
  • Sterilization

Readers

  • Gender and Food Studies
  • Molecular and Cellular Biochemistry
  • Nuclear and Radiation Engineering.