We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Pork meat quality after exposure to low (0.5 Gy) dose of gamma radiation.
- Authors
Dvořák, Petr; Beňová, Katarína; Máté, Dionýz; Tomko, Martin; Doležalová, Jana
- Abstract
Farm animals in the immediate vicinity of damaged nuclear facilities (Chernobyl, Fukushima), may be affected by an external radiation dose and a radiation dose from internal contamination. In the experiment, pigs weighing 30 kg were exposed to a full body irradiation (60Co) at a dose of 0.5 Gy. Samples from longissimus dorsi muscles at the last rib and semimembranosus muscles were collected. No significant differences of monitored meat colour indicators L*, a*, b*, C*, ΔE*, pH value, (45 min and 24 h post mortem) lactic acid concentration, water content and fat content (24 h post mortem) and drip loss indicators (24 and 48 h post mortem) between the experimental and control group (10 and 10 pigs, respectively) were observed. If there is no internal contamination, and external radiation dose does not exceed 0.5 Gy, pigs from the affected area may be used for slaughter purposes. The results show that oxidative stress resulting from exposure to this dose of ionizing radiation does not affect the meat quality.
- Subjects
RADIATION doses; MEAT quality; GAMMA rays; FOOD color; EXPOSURE dose; PORK; LACTIC acid; NUCLEAR facilities
- Publication
Acta Veterinaria Brno, 2019, Vol 88, Issue 4, p481
- ISSN
0001-7213
- Publication type
Article
- DOI
10.2754/avb201988040481