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THE PRESERVATION OF MEATS USING IRRADIATION.

Author(s) : EGAN A. F., WILLS P. A.

Type of article: Article

Summary

THE AUTHORS CONSIDER THE EFFECT OF RADIATION ON FLAVOUR, BACTERIAL CONTAMINATION AND THE EXTENT TO WHICH PATHOGENS ARE DESTROYED. SOME DETAILS ARE GIVEN OF TREATMENT OF FRESH PACKAGED MEATS, PROCESSED MEATS AND POULTRY. THE PRODUCT MOST LIKELY TO BENEFIT IS PACKAGED MEAT STORED AT 273 TO 268 K (0 TO -5 DEG C), THE PACKAGING MINIMISING CHANGES IN COLOUR, AROMA AND FLAVOUR WHEN IRRADIATED AT LOW TEMPERATURES. THE AUTHORS CONCLUDE THAT THE CONSUMER AND FOOD PROCESSOR WILL ULTIMATELY DETERMINE WHETHER IRRADIATED MEATS BECOME ACCEPTABLE. G.R.S.

Details

  • Original title: THE PRESERVATION OF MEATS USING IRRADIATION.
  • Record ID : 1986-2345
  • Languages: English
  • Source: CSIRO Food Res. Q. - vol. 45 - n. 3
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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