Title: Effect of Ionized Radiation on the Nutritive Value of Food (Pork, Beef, Chicken, Tuna Fish, Corn, Potatoes) as Determined by Growth, Reproduction, and Lactation Studies with Dogs

Authors: McCay, C.M.; Rumsey, G.L.

Publishers: Department of Animal Husbandry Cornell University, Ithaca, NY

Year: 1956

Sponsors: DA-49-007-MD-600

Subjects: Wholesomeness of pork, beef, chicken, tuna fish, corn, potatoes fed to dogs.

Comments: (Authors) Summary: Our experience indicates that pork radiated by beta radiation and kept frozen is acceptable as human food. Pork radiated by gamma radiation as it is now carried out is acceptable to dogs after cooking but there is evidence of putrefactive changes before such pork is radiated. Hence, this pork is not satisfactory for human food. To secure more evidence about this pork, a testing program has been established in which we are recording the condition of the lining of cans, the gass evolved at the time of opening and we are taking core samples from each can. These will be frozen immediately for further study, possibly chemical analyses. Possibly the container is the problem and gases produced in tin cans are retained while those incellophane are dissipated. However, this does not seem to be the reason since the flavor of the gamma radiated pork is so vile. (Brynjolfsson's Comments) The approach in this study, where raw pork is irradiated with sterilizing doses and then kept for extended time at warm, 70F, temperature will result in significant breakdown of the food. This breakdown is caused by protolytic and lipolytic enzymes which are largely intact unaffected by irradiation. Today the meats would be enzyme inactivated by mild heat treatment (64-74C) before irradiation by sterilizing doses. This results in relatively stable product.