Pork meat quality after exposure to low (0.5 Gy) dose of gamma radiation

Petr Dvořák, Katarína Beňová, Dionýz Máté, Martin Tomko, Jana Doležalová

Pork meat quality after exposure to low (0.5 Gy) dose of gamma radiation

Číslo: 4/2019
Periodikum: Acta Veterinaria Brno
DOI: 10.2754/avb201988040481

Klíčová slova: Ionizing radiation, pig, meat colour, food safety.

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Anotace: 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.