EFFECT OF PH HYDRATION PROPERTIES OF PORT IN EXTENDED STORAGE,

Abstract

It has been observed that the post-slaughter drop in pH which occurs naturally in meat leads to loss of meat juices and color. In experiments with 20 experimental and 20 control animals it was found that pre-slaughter adrenalinization of hogs improved the hydration properties of the pork following irradiation with pasteurizing doses of gamma-radiation. (Author)

Document Details

Document Type
Technical Report
Publication Date
Jun 26, 1969
Accession Number
AD0692657

Entities

People

  • B. N. Anisimov
  • M. L. Frumkin
  • M. P. Filaev

Organizations

  • United States Army Foreign Science and Technology Center

Tags

DTIC Thesaurus Topics

  • Chemical Reactions
  • Electromagnetic Radiation
  • Gamma Rays
  • Hydration
  • Ionizing Radiation
  • Nuclear Radiation
  • Radiation

Fields of Study

  • Agricultural and Food sciences
  • Physics

Readers

  • Analytical Chemistry
  • Gender and Food Studies
  • Nuclear and Radiation Engineering.