RADIATION PRESERVATION OF MEAT PRODUCT. PAST AND FUTURE RESEARCH AT THE DANISH MEAT RESEARCH INSTITUTE, ROSKILDE, DENMARK

Preliminary results are reported from an evaluation of the usefulness of irradiation in lengthening the storage life of bacon, luncheon meats, and ham. Bacon exposed to a dose of about 0.5 million rads gamma radiation showed an inactivation of living bacteria but a definite off-flavor. Luncheon meats processed by a combination of heat treatment and radiation had less radiation- induced off-flavor than either bacon or ham. A combination of heat treatment to center temperatures of 149 to 158 deg F and radiation dose of 0.4 to 0.6 million rads gamma radiation resulted in commercially sterile canned hams after incubation for 30 days at 86 deg F. Hams treated in this way had a good color and texture but odor and taste were inferior to normal cooked hams. (C.H.)