Effect of low dose gamma radiation on lipids in five different meats

Five types of meats were irradiated by gamma radiation up to a dose of 10 kGy. The m. longissimus dorsi from pork, lamb and beef was irradiated as well as turkey leg and turkey breast muscle. After irradiation, the lipids were extracted from the muscles to ascertain the effect of irradiation. Peroxide and iodine values along with malonaldehyde concentration were used to assess any damage made to the lipids, and to note any significant differences in these compounds due to the type of muscle tissue. Peroxide and iodine values showed that at low irradiation dose, <10 kGy, there was no significant change in any of the meat lipids. Malonaldehyde concentration changed significantly at the micromolar level due to irradiation dose, but only in turkey breast muscle.