Gamma Irradiation Effects on Thiamin and Riboflavin in Beef, Lamb, Pork, and Turkey
Article first published online: 26 AUG 2006
Journal of Food Science
Volume 60, Issue 3, pages 596–598, May 1995
How to Cite
FOX, J. B., LAKRITZ, L., HAMPSON, J., RICHARDSON, Ft., WARD, K. and THAYER, D. W. (1995), Gamma Irradiation Effects on Thiamin and Riboflavin in Beef, Lamb, Pork, and Turkey. Journal of Food Science, 60: 596–598. doi: 10.1111/j.1365-2621.1995.tb09835.x
- Issue published online: 26 AUG 2006
- Article first published online: 26 AUG 2006
- Ms received 9/12/94; revised 11/15/94; accepted 12/3/94.
- gamma irradiation;
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.