THE EFFECT OF RADIATION SICKNESS ON THE BIOCHEMICAL POST-MORTEM CHANGES IN TISSUES (VLIV NEMOCI Z OZARENI NA BIOCHEMICKE POSTMORTALNI ZMENY VE TKANICH),
FOREIGN TECHNOLOGY DIV WRIGHT-PATTERSON AFB OH
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Prompt killing of animals with radiation sickness may be necessary to avoid economic loss. The quality of meat, its preservation, and its suitability for processing were investigated. Pigs were subjected to 700 r radiation, and changes in pH, ammonia, and water content were observed at room temperature about 20C and under refrigeration. The aging process was faster in the meat of irradiated animals and spoilage occurred sooner than in the meat of control animals. The spoiling process started about 2 days sooner in the meat of irradiated pigs when stored at room temperature, and even less than 2 days earlier in the refrigerated meat. The length of preservation was indirectly proportional to the degree of acute radiation illness suffered by the animals whose meat was tested.
- Food, Food Service and Nutrition