Gamma Irradiation Effects on Thiamin and Riboflavin in Beef, Lamb, Pork, and Turkey

Authors

  • JAY B. FOX,

    1. The authors are with the U.S. Dept. of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Food Safety Research Unit, 600 East Mermaid Lane, Philadebhia, PA 19118. Address all cowespondence to J.B. Fox, Jr.
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  • L. LAKRITZ,

    1. The authors are with the U.S. Dept. of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Food Safety Research Unit, 600 East Mermaid Lane, Philadebhia, PA 19118. Address all cowespondence to J.B. Fox, Jr.
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  • J. HAMPSON,

    1. The authors are with the U.S. Dept. of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Food Safety Research Unit, 600 East Mermaid Lane, Philadebhia, PA 19118. Address all cowespondence to J.B. Fox, Jr.
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  • Ft. RICHARDSON,

    1. The authors are with the U.S. Dept. of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Food Safety Research Unit, 600 East Mermaid Lane, Philadebhia, PA 19118. Address all cowespondence to J.B. Fox, Jr.
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  • K. WARD,

    1. The authors are with the U.S. Dept. of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Food Safety Research Unit, 600 East Mermaid Lane, Philadebhia, PA 19118. Address all cowespondence to J.B. Fox, Jr.
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  • D. W. THAYER

    1. The authors are with the U.S. Dept. of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Food Safety Research Unit, 600 East Mermaid Lane, Philadebhia, PA 19118. Address all cowespondence to J.B. Fox, Jr.
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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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