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KMID : 0380619720040020095
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Korean Journal of Food Science and Technology
1972 Volume.4 No. 2 p.95 ~ p.99
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Studies on the Preservation of Raw Beef by Gamma Radiation
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공운영/Kong, Un Young
김년진/박용근/Kim, Yun Jin/Park, Yong Kum
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Abstract
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Studies were made to investigate the influence of vacuum packing after irradiating mean doses of gamma ray at freezing temperature (-20℃) on the keeping quality and color of raw beef. Fresh round steaks were packaged anaerobically in aluminum foil, and irradiated with 0.25 and 0.5 Mrad followed by storage at 5℃.
The shelf life of beef irradiated with 0.5 Mrad could be extended about 10 days longer than unirradiated, and the off-odors was not developed. The discoloration by irradiation was shown, but soon reverted to about 90 percentage myoglobin in 20 hours.
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