Effect of low-dose irradiation and post-irradiation and storage on the thiamin content of fresh pork
1989
Jenkins, R.K. | Thayer, D.W. | Hansen, T.J.
Low-dose gamma irradiation of vacuum-packaged, ground fresh pork resulted in a dose-dependent, first-order rate of thiamin destruction (R2 = 0.99). Thiamin losses for raw pork irradiated at 0.57, 1.91, 3.76, 5.52, and 7.25 kGy were 7.7, 23.5, 38.1, 49.8 and 57.6%, respectively, of the nonirradiated sample. Post-irradiation cooking resulted in additional thiamin losses of 11.3, 11.5, 13.0, 13.6, 13.5, and 15.0% for respective treatment samples irradiated at doses of 0, 0.57, 1.91, 3.76, 5.52 and 7.25 kGy. Time storage had little effect on the thiamin content of raw irradiated and nonirradiated pork.
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