Accession Number : AD0784338
Title : Oxidizing Transformation in Prolonged Storage of Irradiated Pork,
Corporate Author : ARMY FOREIGN SCIENCE AND TECHNOLOGY CENTER CHARLOTTESVILLE VA
Personal Author(s) : Palmin,V. V. ; Makarova,M. P.
Report Date : 13 MAY 1974
Pagination or Media Count : 10
Abstract : Peroxide number and volatile carbonyls were determined in vacuum-packed, foil-wrapped, salted and unsalted, irradiated pork at various times during storage up to 60 days. It was found that furfural and numerous aldehydes have low threshold concentrations and do not effect the organoleptics and biological value of intermediate pork products during storage. The proposed radiation treatment method is recommended for prolonging storage times.
Descriptors : *Irradiated food, *Pork, *Storage, Oxidation, Peroxides, Aldehydes, Chemical composition, Translations, USSR
Subject Categories : Food, Food Service and Nutrition
Distribution Statement : APPROVED FOR PUBLIC RELEASE