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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Palabras clave de AGROVOC

food irradiation food packaging food storage irradiated foods meat meat storage

Información bibliográfica

Editorial

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

Otras materias

Storage quality; Radiation preservation; University research; Food acceptability

Idioma

Inglés

Nota

[official investigator, Betty M. Watts].

Tipo

Monograph; Book; Text; Report

En AGRIS desde: 2024-02-27

Fecha de modificación: 2025-07-19

Formato: MODS

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Stabilizing irradiated meats against oxidative changes during storage

1960

Palabras clave de AGROVOC

Información bibliográfica