ShareEffect of low dose gamma radiation on lipids in five different meats.
Author(s) : HAMPSON J. W., FOX J. B., LAKRITZ L., THAYER D. W.
Type of article: Article
Summary
Effect of the dose (0-10 kilograys) on the peroxide and iodine indexes and the malonaldehyde content of longissimus dorsi muscles of pork, lamb and beef, and on turkey breast and thighs. Irradiation at doses lower than 10 kilograys has no effect on the peroxide and iodine indexes. The treatment modifies the maloaldehyde concentrations only in turkey breasts.
Details
- Original title: Effect of low dose gamma radiation on lipids in five different meats.
- Record ID : 1997-1532
- Languages: English
- Source: Meat Sci. - vol. 42 - n. 3
- Publication date: 1996
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Indexing
- Themes: Irradiation and other preservation processes
- Keywords: Chemical composition; Lipid; Meat; Ionizing irradiation
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- Date : 1996/06
- Languages : English
- Source: Acta Aliment. - vol. 25 - n. 2
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- Author(s) : HAMPSON J. W., JONES K. C., FOGLIA T. A., KOHOUT K. M.
- Date : 1996
- Languages : English
- Source: J. am. Oil Chem. Soc. - vol. 73 - n. 6
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Effect of gamma-irradiation and post-irradiatio...
- Author(s) : LEE K. F., HAU L. B.
- Date : 1996
- Languages : English
- Source: J. agric. Food Chem. - vol. 55 - n. 4
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Lipid peroxidation in chicken meat during chill...
- Author(s) : KANATT S. R., PAUL P., D'SOUZA S. F., THOMAS P.
- Date : 1998/03
- Languages : English
- Source: Ital. J. Food Sci. - vol. 63 - n. 2
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Irradiation: new debate over old process.
- Date : 1998/10
- Languages : English
- Source: Elsevier Food int. - vol. 1 - n. 3
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