Two general types of meats and meat food products were exposed to nuclear explosions: (1) Processed types able to withstand slightly elevated temperatures, and consisting of Smithfield type hams, dried beef, sliced bacon, dry sausage, and lard. These products were exposed at current ambient temperatures. (2) Fresh and cured chilled meats, consisting of beef rounds, pork loin, leg of lamb, veal, ham, loin steaks, bologna, and frankfurters. These products were exposed under refrigeration maintained with dry ice. With respect to the first types, exposure at 1100 ft from a shot of approximately nominal yield induced marked radioactivity in all products except the lard. This appeared to be due to the high salt content resulting from the curing operation. Odor, taste, and appearance were not adversely affected. There was evidence of destruction of riboflavin and of an effect on rancidity development. With respect to the second types, exposure at 1270 ft from a shot with a yield approximately 50 per cent greater than nominal did induce radioactivity but at a lower level than in the high salt processed products. Visual and organoleptic evaluation of the perishable meats indicated that the exposed samples did not differ greatly from the unexposed in acceptability and nutritive quality. (Author).