Stabilizing irradiated meats against oxidative changes during storage

Watts, Betty M.

Stabilizing irradiated meats against oxidative changes during storage

1960

Watts, Betty M.

Abstract: A 1960 quarterly report described interim results in studies of the effects of irradiating flexible-film packaged roast beef, pork, and meat loaf on refrigeration storage with and without antioxidants. Irradiation increased refrigeration storage life by 1.5-5 times. Food quality remained high until microbiological spoilage occurred.

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AGROVOC Keywords

food irradiation food packaging food storage irradiated foods meat meat storage

Bibliographic information

Publisher

Quartermaster Food and Container Institute for the Armed Forces, Research and Engineering Command, Quartermaster Corps, U.S. Army

Other Subjects

Storage quality; Radiation preservation; University research; Food acceptability

Language

English

Note

[official investigator, Betty M. Watts].

Type

Monograph; Book; Text; Report

In AGRIS since: 2024-02-27

Modification date: 2025-07-19

Format: MODS

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Stabilizing irradiated meats against oxidative changes during storage

1960

AGROVOC Keywords

Bibliographic information