ABSTRACT
The basic procedure developed by the U.S. Army to produce irradiated shelf-stable foods was adapted to develop a number of meat dishes with gravy. The meat dishes are of a high quality and have a good taste and texture profile. Starches and vegetables could not successfully be irradiated at high dose. Between 1989 and 1995 approximately 1.8 million portions of shelf-stable meat products were sold to the South African Defence Forces (SADF), however, due to the restructuring in the South African government and therefore the SADF no contracts are currently in existence. During 1992 approval of the South African Department of Health was obtained to sell to outdoor enthusiasts through selected hiking/outdoor shops that act as agents. Shelf stable meats have been used by the 1st South African Mount Everest Expedition, Cape to Rio international yachtsmen and outdoor adventures such as hiking, river rafting, pony trekking etc. The product is also used by exploration teams and as an emergency ration by mining companies.
Market surveys following exposure of consumers to audio-visual information and tasting of the shelf-stable food indicated that 76% would buy the product and only 5% said they would not buy, a trend similar to that reported by researchers in the United States. The details of the process parameters in respect of irradiation dose, packaging, conditions during irradiation and various high quality shelf-stable products developed are discussed.
