title: Effect of gamma-ray irradiation on the fatty acid profile of irradiated beef meat.
abstract: The effect of γ-ray irradiation on the fatty acid profile of beef meat was examined at doses of 2.5, 5.0, 7.5, 10.0 and 15.0kGy by means of (1)H NMR spectroscopy. NMR results revealed a clear trend toward an increase in the amount of saturated fatty acids and a decrease in the amount of polyunsaturated fatty acids in the triacylglycerol composition of the irradiated samples compared to the unirradiated sample with increasing the irradiation dose. The observed changes in the fatty acid profile were confirmed by gas chromatography analysis of the samples irradiated at doses of 7.5, 10.0 and 15.0kGy.
authors.affiliation: National Centre of Radiobiology and Radiation Protection, 3 G. Sofiyski Street, 1606 Sofia, Bulgaria. Electronic address: r.stefanova@ncrrp.org.
authors.forename: Rayna
authors.initials: R
authors.lastname: Stefanova
authors.forename: Stoyan
authors.initials: S
authors.lastname: Toshkov
authors.forename: Nikola V
authors.initials: NV
authors.lastname: Vasilev
authors.forename: Nikolay G
authors.initials: NG
authors.lastname: Vassilev
authors.forename: Ilko N
authors.initials: IN
authors.lastname: Marekov