Effects of Treatment Time and Thickness of Meat on the Removal of Radioactive Cesium from Beef Slices by Boiling and Water Extraction
| Autor: | Keiji Okada, Itaru Sato, Jun Sasaki, Hiroshi Satoh |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
Fukushima Nuclear Accident
Cesium chemistry.chemical_element Microbiology 03 medical and health sciences 0404 agricultural biotechnology Boiling Radioactive contamination Animals 0303 health sciences Waste management 030306 microbiology Water Water extraction 04 agricultural and veterinary sciences Human decontamination 040401 food science Red Meat Radioactivity chemistry Cesium Radioisotopes Caesium Environmental science Cattle Treatment time Food Science |
| Zdroj: | Journal of Food Protection. 82:623-627 |
| ISSN: | 0362-028X |
| Popis: | Boiling effectively decreased radioactive cesium concentrations in beef. Water extraction was also effective but not as effective as boiling. The decontamination effect increased with treatment time. The decontamination effect was inversely proportion to the square of the thickness of the beef slice. |
| Databáze: | OpenAIRE |
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