Acta Vet. Brno 2007, 76: 67-71

https://doi.org/10.2754/avb200776S8S067

Change of Colour and pH-value in Pheasant Meat after Exposure to Ionizing Radiation

P. Dvořák1, J. Kunová2, M. Vodňanský3

1 Department of Wildlife Ecology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Czech Republic
2Department of Biochemistry, Chemistry and Biophysics, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Czech Republic
3Central European Institute of Wildlife Ecology, Vienna - Brno - Nitra

Received February 9, 2007
Accepted April 26, 2007

The purpose of this paper was to study the impact of ionizing radiation on the changes of colour and the pH-value of pectoral and femoral musculature in pheasants (Phasianus colchicus). The parameters of colour L*, a* and b* were observed before irradiation (24 hours post mortem) and after irradiation (60Co source, doses of 2.5 and 5 kGy). Reduction of the L* parameter, i.e. darkening, for all exposed samples was not significant. On the other hand, a significantly higher b* parameters for both exposed groups shown rather remarkably yellow colouring of pectoral musculature. Due to irradiation with a dose of 5 kGy a significant reduction (α = 0.05) of the average a* parameter from 8.99 to 7.10 was observed. However, the above-mentioned changes would not have any negative impact on the consumer.

Open full article