TASTE TEST BETWEEN FRESH & IRRADIATED FISH - 1960S - 1 A variety of seafoods are prepared and attractively arranged as part of a taste test between fresh and irradiated foods. Men and women smell and taste the food to see if they can detect differences in flavor though none were found.
Date: 1960s - COLOR Source: Film: 16P Length: 00:00:39:00, No Audio
TASTE TEST BETWEEN FRESH & IRRADIATED FISH - 1960S - 2 A fishing boat brings in fresh fish then fade to a taste test where men and women must eat fish that are freshly caught and irradiated fish that have been stored then prepared. The testers grade the seafood they consume and find that many of the irradiated foods retain their freshness three to four times as long as the untouched foods.
Date: 1960s - COLOR Source: Film: 16P Length: 00:00:18:00, No Audio
RESEARCH ON BEST METHODS TO IRRADIATE FISH - 1960S Researchers use different methods to find the most practical methods of radiation pasteurization finding that the fresher the fish is when irradiated the better the results. Cut to the Delaware, a research fishing boat that contains its own radiation processing plant so the fish it catches are irradiated immediately.
Date: 1960s - COLOR Source: Film: 16P Length: 00:00:42:00, No Audio
TASTE TEST BETWEEN FRESH & IRRADIATED FISH - 1960S A taste test is conducted using fish that was irradiated three weeks ago and fresh fish. The fish are prepared, cooked and arranged attractively for a group of men and women who take the food to white booths where they eat the fish to see if they can tell the difference.
Date: 1960s - COLOR Source: Film: 16P Length: 00:00:54:00, No Audio
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