Radiation‐sterilised raw beef and pork were stored at temperatures from −20° to + 37°, and changes in appearance, odour, texture and flavour, during several months, were assessed by a panel using ranking and hedonic scores. The changes in appearance were deleterious, but of minor importance save at the highest temperatures. There was a softening of texture and loss of fluid, presumed due to autolytic changes, also greater at the higher temperatures; but, even after several months at 37°, the fibrous texture of the meat remained intact during cooking. The initial ‘irradiation’ odour and flavour gradually changed to stale and bitter flavours and, though there were minor fluctuations, the general trend was a marked deterioration, again more rapid the higher the temperature. Meat irradiated with 5 Mrads at −75° was preferred to that with 2 Mrads at 18°, confirming the protective effect of freezing; but, on storage under similar conditions, the former deteriorated like the latter. Occasional samples, in both series, were not sterilised. It is concluded that for the radiation‐preservation of raw meat at normal temperatures, the storage changes represent as serious an obstacle as the initial effect of irradiation.

Whole eviscerated chicken carcasses were irradiated with y-radiation from 6oCo, using varying doses up to I Mrad. Changes in quality were assessed by submitting samples to a laboratory panel and to a domestic consumer panel ; and the effect of radiation in prolonging the period required for microbial spoilage under chilled conditions of storage was studied. When the meat was stored a t 1 ' c, a dose of 0.8 Mrad gave a five-fold extension of the time required for putrefactive spoilage, and the flavour changes after such a dose were usually not noticed in roasted chickens. The quality of the irradiated carcasses tended to deteriorate during storage, however, and this loss of quality was apparent when the chickens were stored for more than about one and a half times the period required for spoilage of untreated carcasses stored at I ' c. The deterioration is not due to oxidative rancidity of the lipids. Experimental Chicken caycassesThese were obtained from a mechanised packing plant, where the birds were plucked mechanically, eviscerated on a processing line, washed, and then cooled in ice slush for at least 2 h. Carcasses weighing 2-2$ lb. were selected, allowed to drain, then trussed and packed in a close-fitting polyethylene bag on the processing line. The wrapped carcasses were placed in larger loose-fitting polyethylene bags (Visqueen Layflat tubing, 0.05 mm. thick) which were heat-sealed. The carcasses were stored on ice before they were irradiated, usually within I or 2 days. Treatment of the carcasses with chlortetracycline or ascorbic acid was effected by cooling them in ice slush containing 10 p.p.m. chlortetracycline or 1% ascorbic acid for 2 h. instead of ordinary ice slush.In experiments on the effects of storage in the presence or absence of oxygen, the unwrapped carcasses were placed in lacquered AIO cans (15 cm. diam. x 17.5 cm. high) and excessive free movement of the carcasses prevented by inserting some cellulose wadding. The cans were sealed at atmospheric pressure ; to remove oxygen, a small hole was punched in one end and the can evacuated (to about 10 cm. Hg pressure) and flushed with oxygen-free nitrogen. The cycle was repeated three times and the hole soldered over at atmospheric pressure. As before, the cans were held on ice until they were irradiated, allowing ample time for residual traces of oxygen in the nitrogen-packed samples to be removed by metabolic processes.The carcasses were then packaged as described above.

Recent policy on inclusion has had an impact on the development of museum galleries and related educational provision. Museums are used as learning organisations and, as such, need to consider how to create an inclusive environment. However, inclusive provision for people with learning difficulties in museums tends to be isolated and small scale, lacking the formal structure found within schools. While much can be learnt from the development and evaluation of practice in schools, there is little research or published literature that explores the inclusion of people with learning difficulties in museums. This article, by Hannah Shepherd, Exhibition Co-ordinator at Freeman College in Sheffield, analyses an example of a specific exhibit within a gallery development. This example reflects an approach that uses guidance from the literature to create a more inclusive experience for visitors, particularly those with learning difficulties. A case is made for the use of consultation and partnership to develop inclusive museum provision.

COLEBY et a1.-IONISING RADIATIONS AND MEAT. V I I 483 which occurs when herring are heat-processed is caused by (a) gelatin which is derived mainly from the skin, ( b ) ammonia which is produced from unknown sources during heat processing and (c) unidentified nitrogenous components which yield ammonia under conditions of acid hydrolysis and which may be associated with the connective tissue proteins of the skin. I t is not known whether the conversion of collagen to gelatin is important with regard to flavour. Gelatin itself is comparatively tasteless, but under the processing conditions used for herring, considerable degradation of the gelatin to smaller peptide fragments may occur. This aspect requires further study. There is no doubt, however, that the production of gelatin is important , with regard to the texture of the fish. The herring is held together structurally by the connective tissue of the skin, muscle and bone. The conversion of this to gelatin with consequent loss of holding ability results in the cooked fish being softer and more liable to break up on handling. Therefore measurement of hydroxyproline production (itself an index of the degree of conversion of collagen to gelatin) may serve as an objective method for measuring the tendency for the fish to break up after heat processing. The possibility is being investigated of using this method in studies of factors which may effect the firmness and appearance of canned herring.Raw pork and beef have been irradiated with z hIeV electrons at controlled temperatures from 7 -18' t o -196". Appearance, odour and flavour were assessed by a taste panel, the destruction of glutathione was estimated chemically ; and the extent of the survival CJf the bacteria determined. In each case, a relation t o the temperature of irradiation was observed similar t o t h a t previously recorded for thiamine. There was little effect between 18" and oo ; but a rapidly increasing protection from oo t o -zoo, with a smaller increase down t o -196':. Experiments in the range 0" t o -lo0, in which destruction of glutathione was the criterion, indicated that protection began when ice separated from the tissue.

Eviscerated chicken carcasses were treated with chlortetracycline (CTC) or irradiated with 0.3 or 0.6 Mrad, and then stored at 0.°. Changes in quality during storage up to 26 days were studied, and microbial counts made on the carcasses. 0.6 Mrad caused a fairly rapid decline in quality, but with 0.3 Mrad or CTC deterioration of quality was only noticed when the carcasses had been stored at 0° for 19 days or longer. This loss of quality was not due to the growth of micro‐organisms.