Toxicology Studies of Irradiation-Sterilized Chicken.

Results of nutritional, genetic, and toxicological studies of shelf-stable chicken sterilized by ionizing radiaiton are presented. No evidence of genetic toxicity or teratogenic effects in mice, hamsters, rats, and rabbits was observed. There was an unexplained reduction in the hatchability of eggs of Drosophila melanogaster reared on gamma-irradiated meat.

Effect of Sugar and Low-Dose Irradiation on Toxin Production by Clostridium botulinum in Comminuted Bacon.

Comminuted bacon, processed to contain target levels of 40 μg NaNO/g and 0, 0.25 or 0.75% sucrose or 0.

Effects of Sodium Nitrite, Sodium Acid Pyrophosphate and Meat Formulation on Properties of Irradiated Frankfurters.

Frankfurters of twelve treatment combinations were made using a conventional manufacturing procedure. Manufacturing treatments included formulations of either 60% pork/40% beef, 100% mechanically deboned chicken (MDC) or 100% mechanically deboned turkey (MDT); sodium nitrite levels of 0 or 50 ppm; and sodium acid pyrophosphate (SAPP) levels of 0 or 3,750 ppm. Finished frankfurters were either not irradiated or irradiated at temperatures of either -34.

Effects of Sodium Nitrite, Sodium Nitrate and DL, Alpha-Tocopherol on Properties of Irradiated Frankfurters.

Frankfurters were manufactured to contain certain combinations of curing ingredients (sodium nitrite, sodium nitrate and DL alpha-tocopherol). Some frankfurters were made to contain in the finished product 0% added moisture, others were made to contain 10% added moisture, some frankfurters were not irradiated (0-megarad), others were irradiated with either 0.8 or 3.

Cooked Product Temperature and Curing Ingredients Affect Properties of Irradiated Frankfurters.

Frankfurters (9.07-kg batches) were conventionally made in which three replications of the following treatment combinations were used (a) curing ingredients: 0 or 50 ppm of sodium nitrite, 75 ppm of sodium nitrite-25 ppm of sodium nitrate, or 50 ppm of sodium nitrite-25 ppm of sodium nitrate, (b) seasoning: dry soluble or equivalent ground spice, (c) cooked product temperatures of 65.5 or 76.