Published 1992 | Version v1
Miscellaneous

Reducing the content of radioactive Cesium in meat raw materials when storage in biologically active preservative

Description

Automatic translation: To reduce the content of radioactive cesium in raw meat, applicable to production conditions, a wet salting process is used. Depending on the salt concentration, the frequency of changing the brine, the curing time, the amount of radiocaesium in the meat can be reduced by 90-95% compared to the initial raw material. The process of wet salting, in order to avoid spoilage of meat, is carried out at a temperature from 0 to + 4°C.

Abstract (Russian)

Для снижения содержания радиоактивного цезия в мясном сырье, применимо к производственным условиям, используют процесс мокрого посола. В зависимости от концентрации соли, частоты смены рассола, времени посола можно уменьшить количество радиоцезия в мясе на 90-95% по сравнению с исходным сырьем. Процесс мокрого посола, во избежание порчи мяса, осуществляют при температуре от О до + 4°С.
Part of:
Problems of Agricultural Radiology. Collection Of Scientific Papers. Second Issue

Additional details

Additional titles

Original title (Russian)
СНИЖЕНИЕ СОДЕРЖАНИЯ РАДИОАКТИВНОГО ЦЕЗИЯ В МЯСНОМ СЫРЬЕ ПРИ ЕГО ХРАНЕНИИ В БИОЛОГИЧЕСКИ АКТИВНОМ КОНСЕРВАНТЕ

Publishing Information

Imprint Title
Problems of Agricultural Radiology. Collection Of Scientific Papers. Second Issue
Imprint Pagination
201 p.
Journal Page Range
p. 174-176
Report number
INIS-UA--21O0090

Optional Information

Notes
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