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The treatment of meats with ionising radiations. XIII .—Pasteurisation of beef and lamb
Author(s) -
Rhodes D. N.,
Shepherd H. J.
Publication year - 1966
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740170702
Subject(s) - organoleptic , pasteurization , food science , taste , flora (microbiology) , ionizing radiation , chemistry , biology , irradiation , physics , bacteria , genetics , nuclear physics
The maximum dose of γ‐radiation that can be applied to beef or lamb at 32° F in the absence of air, without causing changes in organoleptic qualities detectable by a trained taste panel, was found to be 0·4 Mrad. The effect of this dose on the microbial flora and the storage stability of beef in joints, and lamb in joints and halves, has been investigated. The results are discussed in relation to the possibility of transporting meat from overseas and the preservation of prepacked meats for retail distribution.