Appreciation is expressed to Mr. H. G. Olson of the Phoenix Memorial Laboratory, University of Michigan, for irradiation of samples, and to Robert Gannan, Elaine Schraub, and Karen Virley for technical assistance. Supported by research grant EF-00421 from the Division of Environmental Engineering and Food Protection, U.S.P.H.S. Contribution No. 167 from the Department of Biology, College of Liberal Arts.
Response of the Phenomena of Extract-Release Volume and Water-Holding Capacity to Irradiated Beef
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 32, Issue 4, pages 371–372, July 1967
How to Cite
JAY, J. M. (1967), Response of the Phenomena of Extract-Release Volume and Water-Holding Capacity to Irradiated Beef. Journal of Food Science, 32: 371–372. doi: 10.1111/j.1365-2621.1967.tb09686.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms. rec'd S//66.
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.