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The treatment of meats with ionising radiations. XII .—effects of ionising radiation on the amino acids of meat protein
Author(s) -
Rhodes D. N.
Publication year - 1966
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.2740170408
Subject(s) - ionizing radiation , ninhydrin , food science , chemistry , amino acid , hydrolysis , ammonia , ion chromatography , biochemistry , irradiation , physics , nuclear physics
The amino‐acid composition of meat protein was measured by ion‐exchange chromatography after acid hydrolysis. No significant change in the proportion of any ninhydrin‐reacting component was found when the meat was exposed at 0° to γ‐radiation at dose levels of 5 or 20 Mrads, with the exception of ammonia. These results confirm that the nutritional quality of meat protein is not impaired by doses of radiation likely to be used in practice.