Historical
ASTM F1356-99
Standard Guide for the Irradiation of Fresh and Frozen Red Meat and Poultry to Control Pathogens and Other Microorganisms
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.
1.2 This guide covers absorbed doses used for radiation pasteurization. Such doses are typically between 1 and 10 kilogray (kGy).
CONTENT PROVIDER
ASTM International [astm]
ASTM International [astm]