Changes in meat after treatment with gamma rays. Changes in the composition of the free amino acids and the soluble proteins in pork

Journal Article · Sat Jan 01 04:00:00 EST 1972 · Vet. Med. Nauki (Sofia), v. 9, no. 2, pp. 43-51

OSTI ID:4396170

Jordanov, I

BS>Changes were studied in the free amino acids and the soluble proteins in pork after treatment with gamma rays and during storage. Use was made of meat from the rump 2 to 3 days after slaughter and following packing in nylon bags and in kryovac envelopes under vacuum. Treatment was carried out by means of a gamma device of a /sup 60/Co source at 11 to 15 deg C. The test samples were kept at 4 to 6 deg C and at room temperature. Results showed that no changes take place in the qualitative and quantitative composition of the free amino acids and the soluble proteins of pork after treatment at rates of up to 2.0 Mrad. At such rates, however, the mechanism of some tissue enzyme systems is probably adversely affected. This leads to certain quantitative changes in some free amino acids as well as to changes in the qualitative and quantitative composition of the soluble proteins. Packing in the presence or absence of oxygen has no effect on the changes observed in the free amino acids and in the soluble proteins. (auth)

• Research Organization: Veterinaren Inst. za Infektsiozni i Prazitni Bolesti, Sofia
• NSA Number: NSA-29-000550
• OSTI ID: 4396170
• Journal Information: Vet. Med. Nauki (Sofia), v. 9, no. 2, pp. 43-51, Journal Name: Vet. Med. Nauki (Sofia), v. 9, no. 2, pp. 43-51; ISSN VMDNA
• Country of Publication: Country unknown/Code not available
• Language: Bulgarian

Related Subjects

*MEAT-- RADIOPRESERVATION
AMINO ACIDS
CHEMICAL RADIATION EFFECTS
GAMMA RADIATION
MEDIUM TEMPERATURE
N47321 --Isotope & Radiation Source Technology--Radiation Sources--Industrial Uses--Food Processing
N48310* --Life Sciences--Radiation Effects on Microorganisms- -Basic Studies
PACKAGING
PROTEINS
RADIOSTERILIZATION
STORAGE