Effect of gamma-ray irradiation on the fatty acid profile of irradiated beef meat

The effect of γ-ray irradiation on the fatty acid profile of beef meat was examined at doses of 2.5, 5.0, 7.5, 10.0 and 15.0 kGy by means of 1H NMR spectroscopy. NMR results revealed a clear trend toward an increase in the amount of saturated fatty acids and a decrease in the amount of polyunsaturated fatty acids in the triacylglycerol composition of the irradiated samples compared to the unirradiated sample with increasing the irradiation dose. served changes in the fatty acid profile were confirmed by gas chromatography analysis of the samples irradiated at doses of 7.5, 10.0 and 15.0 kGy.