Exposure of meat to methyl bromide during refrigerated-store pest control; residues in beef and lamb and effect on quality

Autor:	Ronald L. S. Patterson, Biswajit Chakrabarti, Harold E. Wainman, Stanley G. Heuser, Douglas N. Rhodes, Edric N. W. Allan, David J. Puckey
Rok vydání:	1975
Předmět:	Taste Nutrition and Dietetics Chemistry business.industry Pest control food and beverages chemistry.chemical_compound Bromide Treatment level Food science business Agronomy and Crop Science Food Science Biotechnology Roasting
Zdroj:	Journal of the Science of Food and Agriculture. 26:1375-1380
ISSN:	1097-0010 0022-5142
DOI:	10.1002/jsfa.2740260917
Popis:	Beef and lamb were exposed to methyl bromide in a refrigerated container during trial fumigations at 1, 3 and 10 times the level considered necessary for rodent control in cold-store insulation material. Traces of residual methyl bromide were detected by GC-MS in fats after periods of up to 3 months in refrigerated storage and some effect on taste and odour after roasting was noted in beef subjected to the highest treatment level.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::f7d6a2fbf94e8358609845847003b223 https://doi.org/10.1002/jsfa.2740260917 Zobrazit plný text záznamu Plný text