Two general types of meats and meat food products were exposed to nuclear explosions: (1) Processed types able to withstand slightly elevated temperatures, and consisting of Smithfield type hams, dried beef, sliced bacon, dry sausage, and lard. These products were exposed at current ambient temperatures. (2) Fresh and cured chilled meats, consisting of beef rounds, pork loin, leg of lamb, veal, ham, loin steaks, bologna, and frankfurters. These products were exposed under refrigeration maintained with dry ice. With respect to the first types, exposure at 1100 ft from a shot of approximately nominal yield induced marked radioactivity in all products except the lard. This appeared to be due to the high salt content resulting from the curing operation. Odor, taste, and appearance were not adversely affected. There was evidence of destruction of riboflavin and of an effect on rancidity development. With respect to the second types, exposure at 1270 ft from a shot with a yield approximately 50 per cent greater than nominal did induce radioactivity but at a lower level than in the high salt processed products. Visual and organoleptic evaluation of the perishable meats indicated that the exposed samples did not differ greatly from the unexposed in acceptability and nutritive quality. (Author).

Preliminary results indicate that packaged beverages recovered intact from critical exposure situations (1/4 mile) would be suitable for use as potable fluids. Under these conditions the containers may show considerable radioactivity but that of the contents is well within the acceptable 10 day emergency tolerance for water.

Considers status of DOD food irradiation research programs. Focuses on Army Dept cancellation of plans to construct an Ionizing Radiation Center at Stockton, Calif. b. "Logistic and Economic Feasibility Study on Radiation Sterilization of Foods," Quartermaster and Container Inst for the Armed Forces, June 28, 1955 - Aug. 28, 1956 (p. 475-569). c. "Evaluation of Size of USAIRC and Logistics of Irradiated Meat," Rpt to Quartermaster Radiation Planning Agency, Quartermaster RPD Command, Dec. 11, 1959 (p. 571-627). a. "Food Preservation by Ionizing Energy," Army Dept, Office of the Quartermaster Gen, Dec. 1959 (p. 147-235). Includes following reports. Continuation of hearings on the Army's revised national food irradiation programs, "Medical Nutrition Laboratory: "An assessment of the possible effects to human beings of short-term consumption of food sterilized with gamma rays" p. 771-804; An evaluation in human beings of the acceptability, digestibility, and toxicity of port sterilized by gamma radiation and storied at room temperature" p. 805-822; Short-term human feed in studies of foods sterilized by gamma radiation and stored at room temperature," p. 823-850