Below. A USDI fishery products inspec- 

 tor examines and grades frozen halibut 

 steaks under the continuous inspection 

 program. Samples are taken from the 

 processing line periodically and examined 

 under the applicable U.S. Standard. 





Left. Fishery products in mylar-polyethylene bags 

 are placed into No. 2 cans for irradiation by the 

 Materials Testing Reactor, Gamma Facilities, at 

 Idaho Falls, Idaho. The fish are given pasteurization 

 doses and tested for the effects on flavor and on 

 storage life. 



Below. This laboratory refrigeration unit is used to 

 cool a salt-glucose solution for immersion freezing of 

 fish and shellfish. 



\ V 



Right. A technological researcher determines the 

 net weight of a halibut steak before examining its 

 quality under the voluntary standard. 



16 



