EFFECT OF GAMMA-RADIATION ON LEVELS OF ALPHA-TOCOPHEROL IN RED MEATS AND TURKEY

The effect of low dose ionizing radiation on ft ee a-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 Cs-137 source at eight dose levels between 0 and 9.4 kGy at 5 degrees C. irradiation resulted in a significant decrease in alpha-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.