An Evaluation of Radiation-Processed Foods for Military Rations
Abstract
In the fall of 1960 a research group from our organization (then known as ORO) was asked to investigate the possible operational, logistical, and economic advantages to the armed forces of employing radiation-processed foods in the military feeding system and to provide a basis to assist the Army in making decisions on the irradiated-food research program. The preservation of food by sterilization with ionizing radiation is a relatively new concept and at that time had not been attempted commercially. Experimentally, many foods have been irradiated to determine the value, safety, and efficacy of such processing. Various radiation doses have been employed under different conditions of exposure and of associated treatment techniques. The ultimate goal is the attainment of a process that would safely, and at a reasonable cost, preserve foods so that they could be stored in a fresh-like and wholesome condition for long periods of time without refrigeration. Because meats are the highest-valued items in military rations, special research efforts have been placed on the development of radiation-processed meat items for ration components.
Document Details
- Document Type
- Technical Report
- Publication Date
- Dec 01, 1963
- Accession Number
- ADP014623
Entities
People
- Donald M. Boyd