Page "learned" Paragraph 1269
from
Brown Corpus
Ground meats such as fresh pork sausage and hamburger have a relatively short shelf life under refrigeration, and radiopasteurization might be thought to offer distinctly improved keeping qualities.
ground meats are usually prepared from scrap meats at the local level, whereas irradiation at economic volumes of production would require central processing and distribution facilities.
The problems of color change by blanching and liquid accumulation within the package are the same as for solid cuts.
Page 1 of 1.
1.902 seconds.