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SUMMARY— Beef irradiated at levels from 0.3 to 2.4 Mrads with cobalt-60 showed much greater changes in extract-release volume than water-holding capacity measured by the filter paper press method. The difference was even greater after storage at 5°C for 30 days. This difference appears to be a consequence of the greater amount of meat shrinkage after irradiation. Meat shrinkage increased both with increased levels of radiation and time of holding.