核辐照对螺丝肉加工保藏及其品质影响的研究

密封抽空包装熟制螺丝肉，经８．０ｋＧｙ钴－６０γ射线处理后，在常温条件下保藏。结果表明：微生物含量明显降低，致病菌没有检出；色、香、味基本保持不变；主要营养成份蛋白质、脂肪等没有受到显著影响；最佳保藏保鲜期为６个月

Effect of Nuclear Radiation on the Quality and Storage Duration of Snail Meat

When vacuum-sealed snail meat was exposed to a dose of 8.0 kGy γ radiation of cobalt 60, it remained free of pathogenetic germs and unchanged in color, odor, and taste, and in the content of nutrients such as protein and fat after six-month storage at room temperature.