Radiocesium activity reduction in boar meat by brining
Language English Country Germany Media print-electronic
Document type Journal Article, Research Support, Non-U.S. Gov't
- MeSH
- Food Analysis MeSH
- Sodium Chloride chemistry MeSH
- Nitrates chemistry MeSH
- Food Handling methods MeSH
- Meat * radiation effects MeSH
- Osmolar Concentration MeSH
- Swine * MeSH
- Food Contamination, Radioactive analysis MeSH
- Cesium Radioisotopes analysis chemistry MeSH
- Solutions MeSH
- Potassium Compounds chemistry MeSH
- Salts chemistry MeSH
- Animals MeSH
- Check Tag
- Animals MeSH
- Publication type
- Journal Article MeSH
- Research Support, Non-U.S. Gov't MeSH
- Names of Substances
- brine MeSH Browser
- Sodium Chloride MeSH
- Nitrates MeSH
- potassium nitrate MeSH Browser
- Cesium Radioisotopes MeSH
- Solutions MeSH
- Potassium Compounds MeSH
- Salts MeSH
Meat of wild boar with an intial (137)Cs activity concentration of 103 Bq kg(-1) of fresh mass was treated by brining. Dry-salting reduced the (137)Cs activity only by about 12-18%. Subsequent brining was done by using both pure sodium chloride and a mixture of sodium chloride and potassium nitrate. After double-brine exchange, the (137)Cs activity concentration was reduced by at least 72%. The double-brine exchanges were done for two time intervals (the first each 24 h and the second each 7 days). There were no differences in the (137)Cs activity reduction for these two time intervals. From the technological point of view, the repeated exchange of the brine solution represents a relative easy method of (137)Cs activity reduction in contaminated pork meat.
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