title: Effect of gamma radiation on total tocopherols in fresh chicken breast muscle.
abstract: Chicken breasts were irradiated in air with a (137)Cs source at 0.0., 1.0, 3.0, 5.6 and 10.0 kGy at 0-2°C. The fresh muscle tissue was saponified and the total tocopherols were isolated and quantitated using normal phase high performance liquid chromatography with a fluorescence detector. Gamma irradiation of the chicken resulted in a decrease in alpha tocopherol with increasing dose. At 3 kGy and 2°C, the radiation level approved by the FDA to process poultry, there was a 6% reduction in the alpha tocopherol level. No significant changes were observed for gamma tocopherol.
authors: Food Safety Research Unit, Eastern Regional Research Center, Agriculture Research Service, US Department of Agriculture, 600 East Mermaid Lane, Philadelphia, PA 19118, USA.
authors: L
authors: L
authors: Lakritz
authors: D W
authors: DW
authors: Thayer