EFFECT OF GAMMA IRRADIATION ON THE LIPID PEROXIDATION IN CHICKEN, LAMB AND BUFFALO MEAT DURING CHILLED STORAGE

Abstract

Chicken, lamb and buffalo meat were subjected to low‐dose gamma irradiation (2.5 kGy) and stored at 0–3C. Lipid peroxidation in terms of thiobarbituric acid (TBA) number and carbonyl content were monitored during storage. While irradiated meat showed slight increase in TBA number and carbonyl content on storage as compared to nonirradiated meat, this did not affect the sensory qualities of meat. Free fatty acid content decreased markedly on irradiation. Irradiated meats were microbiologically safe and sensorily acceptable up to 4 weeks in the nonfrozen state (0–3C) while nonirradiated meat had a shelf‐life of less than 2 weeks .