Response of the Phenomena of Extract‐Release Volume and Water‐Holding Capacity to Irradiated Beef

Abstract

SUMMARY— Beef irradiated at levels from 0.3 to 2.4 Mrads with cobalt‐60 showed much greater changes in extract‐release volume than water‐holding capacity measured by the filter paper press method. The difference was even greater after storage at 5°C for 30 days. This difference appears to be a consequence of the greater amount of meat shrinkage after irradiation. Meat shrinkage increased both with increased levels of radiation and time of holding.