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International Journal of Radiation Biology Volume 55, 1989 - Issue 4
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Original Article

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

J.B. Fox U.S. Department of Agriculture, ARS, Eastern Regional Research Center, 600 East Mermaid Lane, Philadelphia, PA, 19118, U.S.A.
,
D.W. Thayer U.S. Department of Agriculture, Human Nutrition Research Center, Beltsville, MD, 2075, U.S.A.
,
R.K. Jenkins Nutrition Evaluation Laboratory, U.S.D.A. Human Nutrition Research Center on Aging at Tufts University, Boston, MD, 02111, U.S.A.
,
J.G. Phillips U.S. Department of Agriculture, ARS, Eastern Regional Research Center, 600 East Mermaid Lane, Philadelphia, PA, 19118, U.S.A.
,
S.A. Ackerman U.S. Department of Agriculture, Human Nutrition Research Center, Beltsville, MD, 2075, U.S.A.
,
G.R. Beecher Nutrition Evaluation Laboratory, U.S.D.A. Human Nutrition Research Center on Aging at Tufts University, Boston, MD, 02111, U.S.A.
,
J.M. Holden U.S. Department of Agriculture, ARS, Eastern Regional Research Center, 600 East Mermaid Lane, Philadelphia, PA, 19118, U.S.A.
,
F.D. Morrow U.S. Department of Agriculture, Human Nutrition Research Center, Beltsville, MD, 2075, U.S.A.
&
D.M. Quirbach Nutrition Evaluation Laboratory, U.S.D.A. Human Nutrition Research Center on Aging at Tufts University, Boston, MD, 02111, U.S.A.
 show all
Pages 689-703 | Received 05 Aug 1988, Accepted 09 Dec 1988, Published online: 03 Jul 2009

Citations (43)

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B. R. Thakur & R. K. Singh. (1994) Food irradiation‐chemistry and applications∗ . Food Reviews International 10:4, pages 437-473.
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J.B. Fox, L. Lakritz & D.W. Thayer. (1993) Effect of Reductant Level in Skeletal Muscle and Liver on the Rate of Loss of Thiamin Due to γ-radiation. International Journal of Radiation Biology 64:3, pages 305-309.
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GeorgeG. Giddings & Michelle Marcotte. (1991) Poultry irradiation: For hygiene/safety and market‐life enhancement. Food Reviews International 7:3, pages 259-282.
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Articles from other publishers (40)

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Rossi Indiarto, Arif Nanda Irawan & Edy Subroto. (2023) Meat Irradiation: A Comprehensive Review of Its Impact on Food Quality and Safety. Foods 12:9, pages 1845.
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Marcel Hrubša, Tomáš Siatka, Iveta Nejmanová, Marie Vopršalová, Lenka Kujovská Krčmová, Kateřina Matoušová, Lenka Javorská, Kateřina Macáková, Laura Mercolini, Fernando Remião, Marek Máťuš & Přemysl Mladěnka. (2022) Biological Properties of Vitamins of the B-Complex, Part 1: Vitamins B1, B2, B3, and B5. Nutrients 14:3, pages 484.
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Joana Madureira, Lillian Barros, Fernanda M. A. Margaça, Celestino Santos-Buelga, Isabel C. F. R. Ferreira & Sandra Cabo Verde. 2022. Retention of Bioactives in Food Processing. Retention of Bioactives in Food Processing 429 465 .
Da-Som Kim, Hoe Sung Kim, Seong Jun Hong, Jin-Ju Cho, Jookyeong Lee & Eui-Cheol Shin. (2018) Comparison of the retention rates of thiamin, riboflavin, and niacin between normal and high-oleic peanuts after roasting. Applied Biological Chemistry 61:4, pages 449-458.
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Ayca Aylangan, Erhan Ic & Berna Ozyardimci. (2017) Investigation of gamma irradiation and storage period effects on the nutritional and sensory quality of chickpeas, kidney beans and green lentils. Food Control 80, pages 428-434.
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I. Ihsanullah & Azhar Rashid. (2017) Current activities in food irradiation as a sanitary and phytosanitary treatment in the Asia and the Pacific Region and a comparison with advanced countries. Food Control 72, pages 345-359.
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. (2011) Scientific Opinion on the Chemical Safety of Irradiation of Food. EFSA Journal 9:4, pages 1930.
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Ana Paula Dionísio, Renata Takassugui Gomes & Marília Oetterer. (2009) Ionizing radiation effects on food vitamins: a review. Brazilian Archives of Biology and Technology 52:5, pages 1267-1278.
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. (2005) Effects of Gamma Irradiation on the Content of Riboflavin in Egg Powder and Niacin in Chicken Breast. Journal of the Korean Society of Food Science and Nutrition 34:9, pages 1459-1463.
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Jozsef Farkas. 2003. Charged Particle and Photon Interactions with Matter. Charged Particle and Photon Interactions with Matter.
Robin Brett Parnes, William C. Idell, Audrey L. Anastasia Kanik & Alice H. Lichtenstein. (2003) Food Irradiation. Nutrition Today 38:5, pages 174-185.
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Nagy H Aziz, Suzan R Mahrous & Bothaina M Youssef. (2002) Effect of gamma-ray and microwave treatment on the shelf-life of beef products stored at 5°C. Food Control 13:6-7, pages 437-444.
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K.C. Nam, M. Du, C. Jo & D.U. Ahn. (2002) Effect of ionizing radiation on quality characteristics of vacuum-packaged normal, pale–soft–exudative, and dark–firm–dry pork. Innovative Food Science & Emerging Technologies 3:1, pages 73-79.
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D.A.E. Ehlermann. 2002. The Nutrition Handbook for Food Processors. The Nutrition Handbook for Food Processors 371 395 .
Scott W. Leonard, Karin Hardin & James E. Leklem. (2001) Vitamin B-6 Content of Spices. Journal of Food Composition and Analysis 14:2, pages 163-167.
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Peter Nielsen. 2000. Modern Chromatographic Analysis Of Vitamins. Modern Chromatographic Analysis Of Vitamins.
. (2000) Position of The American Dietetic Association. Journal of the American Dietetic Association 100:2, pages 246-253.
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Donald W. Thayer. (2000) Are there valid concerns about food irradiation?. International Journal of Infectious Diseases 4:4, pages 232-234.
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M Giroux & M Lacroix. (1998) Nutritional adequacy of irradiated meat—a review. Food Research International 31:4, pages 257-264.
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V M Wilkinson & G W Gould. 1998. Food Irradiation. Food Irradiation 16 36 .
V M Wilkinson & G W Gould. 1998. Food Irradiation. Food Irradiation 151 156 .
V M Wilkinson & G W Gould. 1998. Food Irradiation. Food Irradiation 133 137 .
V M Wilkinson & G W Gould. 1998. Food Irradiation. Food Irradiation 117 131 .
V M Wilkinson & G W Gould. 1998. Food Irradiation. Food Irradiation 110 113 .
V M Wilkinson & G W Gould. 1998. Food Irradiation. Food Irradiation 97 109 .
JAY B. FOXJR.JR., LEON LAKRITZ & DONALD W. THAYER. (2006) Thiamin, Riboflavin and α‐Tocopherol Retention in Processed and Stored Irradiated Pork. Journal of Food Science 62:5, pages 1022-1025.
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Lester M. Crawford & Eric H. Ruff. (1996) A review of the safety of cold pasteurization through irradiation. Food Control 7:2, pages 87-97.
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Christine M. Bruhn & Olivia Bennett Wood. (1996) Position of The American Dietetic Association. Journal of the American Dietetic Association 96:1, pages 69-72.
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JAY B. FOX, L. LAKRITZ, J. HAMPSON, Ft. RICHARDSON, K. WARD & D. W. THAYER. (1995) Gamma Irradiation Effects on Thiamin and Riboflavin in Beef, Lamb, Pork, and Turkey. Journal of Food Science 60:3, pages 596-598.
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JAY B. FOX, LEON LAKRITZJR.JR., KAREN M. KOHOUT & DONALD W. THAYER. (2006) Water Concentration/Activity and Loss of Vitamins B 1 and E in Pork Due to Gamma Radiation . Journal of Food Science 59:6, pages 1291-1295.
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M. H. Stevenson. (2007) Nutritional and other implications of irradiating meat. Proceedings of the Nutrition Society 53:2, pages 317-325.
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David Kilcast. (1994) Effect of irradiation on vitamins. Food Chemistry 49:2, pages 157-164.
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P. Berry Ottaway. 1993. The Technology of Vitamins in Food. The Technology of Vitamins in Food 90 113 .
L. Lakritz & D.W. Thayer. (1992) Effect of ionizing radiation on unesterified tocopherols in fresh chicken breast muscle. Meat Science 32:3, pages 257-265.
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J.F. Diehl, C. Hasselmann & D. Kilcast. (1991) Regulation of food irradiation in the European Community: is nutrition an issue?. Food Control 2:4, pages 212-219.
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Noemi Chuaqui-Offermanns & Tom McDougall. (1991) Effects of heat, radiation and their combination on the thiamin content of concentrated orange juice. International Journal of Radiation Applications and Instrumentation. Part C. Radiation Physics and Chemistry 38:4, pages 425-427.
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J.F. Diehl. (1991) Nutritional effects of combining irradiation with other treatments. Food Control 2:1, pages 20-25.
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A. John Swallow. 1991. Nutritional and Toxicological Consequences of Food Processing. Nutritional and Toxicological Consequences of Food Processing 11 31 .
D. W. THAYER. (2007) FOOD IRRADIATION: BENEFITS AND CONCERNS. Journal of Food Quality 13:3, pages 147-169.
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