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.

Department of Biochemistry Chemistry and Biophysics Faculty of Veterinary Hygiene and Ecology University of Veterinary and Pharmaceutical Sciences Palackého 1 3 612 42 Brno Czech Republic

Zobrazit více v PubMed

Radiat Environ Biophys. 2006 Jul;45(2):105-14 PubMed

Radiat Environ Biophys. 2004 Dec;43(4):277-84 PubMed

Vet Med (Praha). 1989 Aug;34(8):485-90 PubMed

J Environ Radioact. 2004;73(1):29-48 PubMed

Sci Total Environ. 1989 Sep;85:317-27 PubMed

Br Vet J. 1988 Jul-Aug;144(4):363-9 PubMed

Radiat Environ Biophys. 2004 Dec;43(4):293-301 PubMed

Radiat Environ Biophys. 2006 Jul;45(2):145-51 PubMed

J Environ Sci Health B. 2007 Mar-Apr;42(3):335-41 PubMed