A prime objective of the Army Quartermaster Corps program is to find the reasons for beef's low palatability and means of overcoming it, since it is a major and desirable dietary item. Partly because low-level heat treatment is needed to inactivate enzymes before radiosterilization, treated fresh meats have the appearance of boiled or canned meat. Off-flavor is a less severe problem with the radiopasteurization of meats, but problems of commercial acceptability remain. However, the problem of consumer acceptability remains. The preradiation blanching process discolors the treated beef and liquid accumulates in prepackaged cuts.
Cooked beef irradiated in the absence of oxygen assumes an unnatural pink color.
When lamb and mutton are irradiated at substerilization doses, the meat becomes dehydrated, the fat become chalky, and, again, unnatural changes in color occur. 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. The problems of color change by blanching and liquid accumulation within the package are the same as for solid cuts. The principal potential advantage would be that the finished product could be transported and stored at lower cost under refrigeration instead of being frozen. A refrigerated item could also be heated and served in less time than is required for frozen foods of the same type.