A STUDY OF THE ARMY RADIATION PRESERVATION OF FOOD PROGRAM

The Army Radiation Preservation of Food Program was initiated over 10 years ago to determine if components of rations or entire rations (garrison or field) can be processed by exposure to ionizing radiation so as to yield preserved food products which are (1) wholesome, (2) acceptable in terms of pa...

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Bibliographic Details
Main Author: Griffith, Wendell H
Format: Report
Language:English
Subjects:
ARMY RESEARCH
ARTIFICIAL RADIOACTIVITY
BEEF
MEAT
NUTRITION
PACKAGING
PARTICLE ACCELERATORS
PASTEURIZATION
PRESERVATION
RADIATION DOSAGE
RADIATION EFFECTS
SAFETY
TASTE
VEGETABLES
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Summary:The Army Radiation Preservation of Food Program was initiated over 10 years ago to determine if components of rations or entire rations (garrison or field) can be processed by exposure to ionizing radiation so as to yield preserved food products which are (1) wholesome, (2) acceptable in terms of palatability and nutritive value, (3) resistant to deterioration under unfavorable storage conditions, (4) economically feasible, and (5) in these and in other respects equal or superior to foodstuffs preserved by other methods. (Author)