Journal of Food Science · 1995 · 34 citations · 7 references
AgricultureAnimal SciencesFood ScienceMeat ScienceRadiation DosimetryRadiobiologyAnimal Product QualityBiological Effects Of RadiationMeat QualityNutritional QualityRadiation PhysiologyRadiation UseBacteriological ContaminationGamma Irradiation EffectsIonizing IrradiationIrradiation EffectsIrradiation Of MeatIrradiation ProcessingProcessing Effects On Product QualityRedox Titration Curves
ABSTRACT A study was made of the loss of thiamin and riboflavin due to gamma irradiation of beef, lamb and pork longissimus dorsi , turkey breast and leg muscles. Thiamin losses averaged 11%/kiloGray (kGy) and riboflavin losses 2.5%kGy above three kGy. The rate of loss of thiamin in beef was higher than that in lamb, pork and turkey leg, but not turkey breast. with losses of 16%/kGy in beef and 8%/kGy in lamb. The rate of thiamin loss was not related to sulfhydryl, protein, moisture, fat or water content, pH or reducing capacity by redox titration. Loss of riboflavin was not different among species. Any detriment from such slight losses would seem to be more than compensated by the advantage of controlling bacteriological contamination by irradiation processing.
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Toxicology Studies of Irradiation-Sterilized Chicken
Donald W. Thayer, John P. Christopher, L.A. Campbell et al. · Journal of Food Protection · 1987 · 69 citations · Full text