RADIATION PASTEURIZATION OF FRESH MEATS AND POULTRY Annual Report, February 15, 1968-February 14, 1969

摘要

The objective of this contract in the A.E.C. Radiation Preservation of Foods Program is to develop the process of radiation pasteurization of fresh meats and poultry to permit centralized cutting of these products. Work during this contract year has demonstrated the effectiveness of the following integrated approach in solving the discoloration, drip and microbial problems:na) Irradiation at 50 to 150 Krad in combination with conventional refrigeration (ca. 35-42°F) to sufficiently delay the onset of microbial spoilage.nb) Treatment with condensed phosphates (e.g. tripolyphosphate) to control fluid exudation and to aid in preventing pigment oxidation.nc) Bulk vacuum packing of the individual cuts at the point of cutting, and re-exposure of the cuts to the atmosphere at the point of retail sale in order to provide normal red meat color in the display case.nThis combination approach has worked satisfactorily in the laboratory and shows considerable promise. Developmental efforts, particularly in the areas of phosphate application and packaging, are continuing.