Acta Vet. Brno 2019, 88: 481-486

Pork meat quality after exposure to low (0.5 Gy) dose of gamma radiation

Petr Dvořák1, Katarína Beňová2, Dionýz Máté3, Martin Tomko2, Jana Doležalová1

1University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Gastronomy, Centre for Ionizing Radiation Application, Brno, Czech Republic
2University of Veterinary Medicine and Pharmacy in Kosice, Institute of Biology, Zoology and Radiobiology, Brno, Czech Republic
3University of Veterinary Medicine and Pharmacy in Kosice, Institute of Meat Hygiene and Technology Kosice, Slovak Republic

Received March 14, 2019
Accepted October 29, 2019

Farm animals in the immediate vicinity of damaged nuclear facilities (Chernobyl, Fukushima), may be affected by an external radiation dose and a radiation dose from internal contamination. In the experiment, pigs weighing 30 kg were exposed to a full body irradiation (60Co) at a dose of 0.5 Gy. Samples from longissimus dorsi muscles at the last rib and semimembranosus muscles were collected. No significant differences of monitored meat colour indicators L*, a*, b*, C*, ΔE*, pH value, (45 min and 24 h post mortem) lactic acid concentration, water content and fat content (24 h post mortem) and drip loss indicators (24 and 48 h post mortem between the experimental and control group (10 and 10 pigs, respectively) were observed. If there is no internal contamination, and external radiation dose does not exceed 0.5 Gy, pigs from the affected area may be used for slaughter purposes. The results show that oxidative stress resulting from exposure to this dose of ionizing radiation does not affect the meat quality.


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