summary
Standard Guide for the Irradiation of Fresh and Frozen Red Meat and Poultry to Control Pathogens and Other Microorganisms
description
Scope
1.1 This guide outlines procedures for the radiation treatment of fresh or frozen beef, veal, pork, lamb, mutton, chicken, turkey, duck, goose, and guinea.
1.2 This guide covers absorbed doses used for radiation pasteurization. Such doses are typically between 1 and 10 kilogray (kGy).
Details
Publisher
ASTM
File size
83.59 KB
Pages
8
Format
PDF
Publication date
2010-12-31
