{"id":45830,"date":"2024-10-17T07:17:08","date_gmt":"2024-10-17T07:17:08","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/astm-f1356-3\/"},"modified":"2024-10-24T16:03:13","modified_gmt":"2024-10-24T16:03:13","slug":"astm-f1356-3","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/astm\/astm-f1356-3\/","title":{"rendered":"ASTM-F1356"},"content":{"rendered":"<\/p>\n
1.1 This guide outlines procedures for the radiation treatment of fresh or frozen beef, veal, pork, lamb, mutton, chicken, turkey, duck, goose, and guinea.<\/p>\n
1.2 This guide covers absorbed doses used for radiation pasteurization. Such doses are typically between 1 and 10 kilogray (kGy).<\/p>\n
PDF Pages<\/th>\n | PDF Title<\/th>\n<\/tr>\n | ||||||
---|---|---|---|---|---|---|---|
1<\/td>\n | Scope Referenced Documents <\/td>\n<\/tr>\n | ||||||
2<\/td>\n | Terminology Significance and Use Pre-Irradiation Product Handling <\/td>\n<\/tr>\n | ||||||
3<\/td>\n | Packaging Irradiation <\/td>\n<\/tr>\n | ||||||
4<\/td>\n | Post-Irradiation Handling and Storage <\/td>\n<\/tr>\n | ||||||
5<\/td>\n | Criteria for Assessing Irradiation Efficacy Labeling Documentation Keywords FIG. 1 <\/td>\n<\/tr>\n | ||||||
6<\/td>\n | X1. RADIATION SENSITIVITY OF BACTERIA FOUND IN MEAT AND POULTRY PRODUCTS X1.1 <\/td>\n<\/tr>\n | ||||||
7<\/td>\n | REFERENCES TABLE X1.1 <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":" F1356-99 Standard Guide for the Irradiation of Fresh and Frozen Red Meat and Poultry to Control Pathogens and Other Microorganisms<\/b><\/p>\n |