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Treatment of meats with ionising radiations. XIV. —Radiation preservation of back cuts of green bacon
Author(s) -
Rhodes D. N.,
Shepherd H. J.
Publication year - 1967
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.2740181004
Subject(s) - organoleptic , food spoilage , food science , ionizing radiation , irradiation , chemistry , toxicology , biology , physics , genetics , bacteria , nuclear physics
Irradiation of vacuum‐packed back cuts of green bacon with a dose of 0.44 Mrad delayed spoilage at −1° from 9 to more than 40 weeks, and at 5° from 4 to more than 20 weeks. Organoleptic quality remained good throughout storage except for a very slight irradiation odour, detectable in the raw product only.
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