PORK FAT PEROXIDATION BY GAMMA-IRRADIATION

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.