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Treatment of meats with ionising radiations. X.—The irradiation preservation of pork sausages

✍ Scribed by B. Coleby; M. Ingram; D. N. Rhodes; H. J. Shepherd

Publisher
John Wiley and Sons
Year
1962
Tongue
English
Weight
479 KB
Volume
13
Category
Article
ISSN
0022-5142

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Treatment of meats with ionising radiati
Treatment of meats with ionising radiations. XIV.—Radiation preservation of back cuts of green bacon
✍ D. N. Rhodes; H. J. Shepherd 📂 Article 📅 1967 🏛 John Wiley and Sons 🌐 English ⚖ 288 KB

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