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Radiation Preservation of Meats and Seafoods¹

Oregon State University^,3, Corvallis

Abstract

Preservation of foods by gamma irradiation has been the subject of intensive research in the United States during the past 12 to 15 years. Early pioneering work was accomplished by investigators at the Massachusetts Institute of Technology, Electronized Chemicals Corporation and the General Electric Company. This early research definitely pointed the way toward application of ionizing radiation in preserving foods. Many types of foods were irradiated with varying success. Problems associated with a loss or change in color, flavor, texture, aroma, and consistency became evident. Nevertheless, those problems appeared to be amenable to solution.

In 1953 and 1954 the U. S. Army, through the Quartermaster Food and Container Institute (QMFCI), initiated and has continued to support research on problems associated with this new means of food preservation. The Army was interested in this method of food preservation as one capable of improving the dietary regimen of personnel in the forward, intermediate and rear echelon areas as well as for logistics reasons.

¹ Invitational Paper presented at the 55th Annual Meeting of the American Society of Animal Science, Corvallis, Oregon.

² Department of Food Science and Technology.

³ Special Report 158, Oregon Agricultural Experiment Station.