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Research Given On
Poultry Products
The possibility of a future revolution in marketing is suggested by research in the radiation preservation of food, according to a progress report on the work furnished Congressman John O. Marsh, Jr., by Dr. R. G. H. Siu, Scientific Director of the research Division of the Army Materiel Command.
Marsh, whose 7th District includes the important Shenandoah Valley poultry producing region, inquired about the research work at the request of the Virginia State Poultry Federation.
In a letter accompanying samples of radiated chicken, turkey, halibut and beef, Dr. Siu noted:
“These samples have been kept at room tempture for about four months. You will note their good condition. Although these particular samples happened to be cooked, they may also be preserved in the raw state. “Meat products can either be preserved in the raw state for shipment to parts of the world without refrigerated handling facilities or they can be introduced as a ‘brown and serve’ roast to be kept at room temperature in the interim^ In the latter regard, I am thinking about a turkey bought from the supermarket, kept on the pantry shelf, placed in the oven on Thanksgiving Day for 20 minutes for browning, and served. This is in the future of course. But I hope not too many years.”
While the Army research being conducted at the United States Army Radiation Laboratory, Natick, Massachusetts, is directed primarily to subsistence needs of the armed forces, the radiation preservation techniques are expected eventually to have numerous commercial applications. With particular reference to poultry, Dr. Siu commented in his letter:
“Chicken, fortunately, turned out to be one of our most promising products from the standpoint of radiation-preservation. We have tested radiation-sterilized chicken kept at room temperature for 10 months. It proved as acceptable on the dinner table as chichen freshly procured from
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