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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Mots clés AGROVOC

food irradiation food packaging food storage irradiated foods meat meat storage

Informations bibliographiques

Editeur

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

D'autres materias

Storage quality; Radiation preservation; University research; Food acceptability

Langue

anglais

Note

[official investigator, Betty M. Watts].

Type

Monograph; Book; Text; Report

Sur AGRIS depuis: 2024-02-27

Date de modification: 2025-07-19

Format: MODS

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Stabilizing irradiated meats against oxidative changes during storage

1960

Mots clés AGROVOC

Informations bibliographiques