Nutritional and other implications of irradiating meat

Development of shelf-stable, ready-to-eat (RTE) shrimps (Penaeus indicus) using γ-radiation as one of the hurdles

“…Development of lipid peroxidation in irradiated meat is influenced by several factors such as packaging, storage and other processing conditions before and after irradiation. Irradiation does not adversely affect the overall nutritive value (Stevenson, 1994) and the oxidative changes induced by irradiation are similar to those observed using conventional food processing. But, irradiation in combination with other processing conditions such as storage and cooking, results in accelerated oxidative deterioration, especially in the presence of oxygen (Diehl, 1995).…”

The effect of gamma irradiation on oleic acid in methyl oleate and food

“…Moreover, other components of beef may prevent cis-trans isomerization. Rady, Maxwell, Wiebicki, and Phillips (1988) and Stevenson (1994) also reported that irradiation at doses less than 10 kGy was safe. Table 2 shows the amounts of stearic acid, trans octadecenoic acid and oleic acid in olive oil irradiated at 5 and 25°C.…”

Study of chemical changes and antioxidant activity variation induced by gamma-irradiation on wild mushrooms: Comparative study through principal component analysis

“…In fact, more than 26 countries are using the process on a commercial scale (Stevenson, 1994;Lacroix & Ouattara, 2000). Different cultivated mushrooms (mainly from Agaricus, Lentinula and Pleurotus genera) were previously studied using gamma-irradiation as a potential conservation technology (Fernandes et al, 2012a).…”