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The treatment of meats with ionising radiations. II. —Observations on the destruction of thiamine
Author(s) -
Wilson G. M.
Publication year - 1959
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740100507
Subject(s) - thiamine , ionizing radiation , irradiation , chemistry , food science , radiochemistry , biochemistry , physics , nuclear physics
In a study of the changes induced in foods by ionising radiations the destruction of thiamine in meat has been measured as one indication of chemical change. Under a given set of conditions the breakdown is related to the dose of radiation. The effect of varying the internal and external environment at the time of irradiation has been studied. Freezing to − 75° has been found to be the most effective method of preventing the destruction of thiamine.