Effect of Gamma Irradiation on the B Vitamins of Pork Chops and Chicken Breasts

Summary

A study was made of the effect of low-dose gamma irradiation on the content of thiamine (B₁), riboflavin (B₂), niacin, pyridoxine (B₆) and cobalamin (B₁₂) in pork chops, and thiamine, riboflavin and niacin in chicken breasts. Gamma irradiation from a caesium-137 source was used to irradiate the samples in a range of 0·49 to 6·65 kGy from ?20 to +20°C. Over the range of dose and temperature studied it was possible to derive a mathematical expression for predicting the losses. A calculation was made of the effect of the loss of thiamine, riboflavin and niacin due to irradiation on the overall loss of these vitamins in the American diet. The losses of riboflavin and niacin were of the order of a fraction of a per cent. Pork is an important source of thiamine, but the calculated loss at 1·0 kGy of this vitamin in cooked pork was only 1·5 per cent. There were initial increases with radiation doses up to 2–4 kGy in the measured concentrations of riboflavin and niacin in both pork and chicken. The increases were highly significant, and are of concern both to the study of radiation effects and the chemical method of the determination of these two vitamins.