Accession Number : AD0692657

Title :   EFFECT OF PH HYDRATION PROPERTIES OF PORT IN EXTENDED STORAGE,

Corporate Author : ARMY FOREIGN SCIENCE AND TECHNOLOGY CENTER WASHINGTON D C

Personal Author(s) : Anisimov,B. N. ; Filaev,M. P. ; Frumkin,M. L.

Report Date : 26 JUN 1969

Pagination or Media Count : 7

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)

Descriptors :   (*IRRADIATED FOOD, PORK), (*PORK, STORAGE), PH FACTOR, PROCESSING, EPINEPHRINE, STABILITY, USSR

Subject Categories : Food, Food Service and Nutrition

Distribution Statement : APPROVED FOR PUBLIC RELEASE