Treatment of meats with ionising radiations. XIV.—Radiation preservation of back cuts of green bacon

✍ Scribed by D. N. Rhodes; H. J. Shepherd

• Publisher: John Wiley and Sons
• Year: 1967
• Tongue: English
• Weight: 288 KB
• Volume: 18
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.2740181004

✦ Synopsis

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, imd 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.