Effects of Treatment Time and Thickness of Meat on the Removal of Radioactive Cesium from Beef Slices by Boiling and Water Extraction.

Sato, Itaru; Sasaki, Jun; Satoh, Hiroshi; Okada, Keiji

Sato, Itaru; Sasaki, Jun; Satoh, Hiroshi; Okada, Keiji.

Afiliação

Sato I; Faculty of Agriculture, Iwate University, Morioka 020-8550, Japan (ORCID: 0000-0001-5767-8603 [I.S.]).
Sasaki J; Faculty of Agriculture, Iwate University, Morioka 020-8550, Japan (ORCID: 0000-0001-5767-8603 [I.S.]).
Satoh H; Faculty of Agriculture, Iwate University, Morioka 020-8550, Japan (ORCID: 0000-0001-5767-8603 [I.S.]).
Okada K; Faculty of Agriculture, Iwate University, Morioka 020-8550, Japan (ORCID: 0000-0001-5767-8603 [I.S.]).

J Food Prot ; 82(4): 623-627, 2019 Apr.

Article em En | MEDLINE | ID: mdl-30917040

ABSTRACT

ABSTRACT

HIGHLIGHTS 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.

Assuntos

Radioatividade; Carne Vermelha; Animais; Bovinos; Césio; Radioisótopos de Césio; Água

Palavras-chave

Beef; Boiling; Decontamination; Radioactive cesium; Thickness of meat

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Radioatividade / Carne Vermelha Limite: Animals Idioma: En Revista: J Food Prot Ano de publicação: 2019 Tipo de documento: Article

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