In this paper, pork fat peroxidation by gamma-irradiation and the poss
ible effects of oxygen, UV-irradiation and storage after the gamma-irr
adiation have been investigated. It has been found that the level of p
eroxides in irradiated pork increases linearly with the increasing abs
orbed dose. The chemical yield of peroxides formed in the irradiated f
at is about 4.2 and independent on the sample temperature or absorbed
dose rate, but dependent on storage time of sample before y-irradiatio
n. ?he irradiated pork exhibits some unusual features as following: 1)
the peroxide content in irradiated pork is higher than that in unirra
diated one; 2) the peroxide content in irradiated pork increases gradu
ally on storage and is essentially constant in unirradiated one, which
is very useful for the detection of irradiated pork; 3) the further p
eroxidation in irradiated pork is much more susceptible to UV radiatio
n than that in unirradiated pork.