title: Effect of gamma radiation on levels of α-tocopherol in red meats and turkey.
abstract: The effect of low dose ionizing radiation on free α-tocopherol levels in beef, pork and lamb longissimus dorsi muscle and on turkey leg and breast muscle were determined. The samples were irradiated in air with a (137)Cs source at eight dose levels between 0 and 9.4 kGy at 5 °C. Irradiation resulted in a significant decrease in α-tocopherol levels in all of the meats studied. There were no statistically significant differences in the rate of loss of tocopherol due to species, with the exception of turkey breast. The rate of loss of tocopherol in turkey breast tissue was greater than the other meats. The information obtained in this study may be of use for 'chemiclearance' purposes since the relative effects due to species variation were examined.
authors: Eastern Regional Research Center, ARS, US Department of Agriculture, 600 East Mermaid Lane, Philadelphia, PA 19118, USA.
authors: L
authors: L
authors: Lakritz
authors: J B
authors: JB
authors: Fox
authors: J
authors: J
authors: Hampson
authors: R
authors: R
authors: Richardson
authors: K
authors: K
authors: Kohout
authors: D W
authors: DW
authors: Thayer