Stability of fat during irradiation and subsequent storage of irradiated buffalo meat

Buffalo meat steaks were irradiated with gamma-rays in doses of 0,550 and 1100 krad and stored at 2 +/- 1 degree C. The changes in lipids extracted from the steaks were investigated. Peroxides and carbonyl compounds accumulated during irradiation and subsequent storage of the irradiated meat. Oxidation products were higher if irradiation was carried out with 1100 krad than with 550 krad. Soaking of the steaks in butylated hydroxy toluene (BHT) and sodium pyrophosphate before irradiation markedly reduced the amount of peroxides and carbonyl compounds formed during irradiation and storage. Treatment of meat muscle 800 V for 45 s reduced weeping but increased slightly the rate of autoxidation of lipids. The browning reaction was slow during cold storage of irradiated meat but increased upon storage of extracted lipids at room temperature.