Biochemical fundamentals of rational radurization technology of cooled meat

A series of experiments has been conducted in the last few years to explore the possibility of prolonging the storage life of meat in a cooled state. These experiments have shown that a clearly promising approach is to use relatively low doses of ionizing radiation (300-600 Krad). Irradiation of meat and fowl with such doses strongly reduced microbial contamination while increasing 3- to 5-fold the storage life of the products at low above-zero C temperatures. An important consideration is that the organoleptic and nutritive properties remain largely unchanged. The present communication reports the main results of biochemical studies necessary before an irradiation scheme for semifinished meat products can be developed. (E.T.)