[Removal of cesium from deer meat]

The effects of pickle-curing on a decrease in the cesium-nuclides amount in red-deer meat were investigated. This meat was contaminated through ingestion of natural feed in seasons after the fall-out from Chernobyl accident. Two pickles were studied: vinegar solution and the same one with added vegetables and spices. The pickle curing was carried out at temperatures of 5 degrees C and 11 degrees C after cutting the meat into little pieces of about 1.5 cm. Adecrease in cesium activity was measured by means of gamma-spectrometry at given time intervals after the process was started. It was proved that the efficiency of this process is mostly influenced by replacement of the pickle solution and by the duration of the process. A decrease in the cesium activity of about 80% was achieved without the change of the pickle after seven hours of curing. But after the same time and one pickle solution change, the activity decrease reached more than 90%. No important influence of added vegetables and spices into the pickle nor of the temperature between 5 degrees C and 11 degrees C was observed.