Accession Number : AD0688062

Title :   BIOCHEMICAL CHANGES IN MEAT DURING RADIATION PRESERVATION (Co60),

Corporate Author : ARMY ATTACHE LONDON (ENGLAND)

Personal Author(s) : Palmin,V. V.

Report Date : 02 MAY 1969

Pagination or Media Count : 30

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)

Descriptors :   (*RADIATION EFFECTS, MEAT), (*MEAT, PRESERVATION), STERILIZATION, BIOCHEMISTRY, OXYGEN, STORAGE, RADIATION DOSAGE, LIPIDS, GAMMA RAYS, COBALT, THIOLS, USSR

Subject Categories : Food, Food Service and Nutrition

Distribution Statement : APPROVED FOR PUBLIC RELEASE