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Food Science and Technology

Print version ISSN 0101-2061On-line version ISSN 1678-457X


SOUZA, Adriana Régia Marques de; CANNIATTI-BRAZACA, Solange Guidolin; ARTHUR, Valter  and  COUTO, Meylene Aparecida Luzia. Effect of irradiation and storage in the iron availability in lamb meat treated with different diets. Ciênc. Tecnol. Aliment. [online]. 2008, vol.28, n.4, pp.804-808. ISSN 0101-2061.

Irradiation is an efficient method to increase the microbiological safety and to maintain the nutrients such as iron in the meat. The best absorption form, heme iron, should be preserved in order to increase the nutritional quality of stored meat. The diet can alter the nutrients contents and form in the meat. The iron is provided from the diet and it is an essential element for the metabolic processes such as oxygen transport, oxidative metabolism, and cellular growth. Meat lamb samples treated with different diets (it controls, TAC1, TAC2 and sorghum) were wrapped to vacuous, and irradiated in the doses 0, 2 and 4 kGy and stored at 4 °C during 15 days. The values of total iron and heme iron were measured at 0 and 15 days of storage. The storage reduced the content of total iron (18.36 for 14.28 mg.100 g-1) and heme iron (13.78 for 10.52 mg.100 g-1). The diets affected the levels of total and heme iron of the meat, and the sorghum diet was the one that presented the larger content. The dose of 2 kGy was the one that affected the iron the most independently of the storage time. It was verified that the amounts of total and heme iron varied according to the storage time, irradiation doses, and lamb diets.

Keywords : irradiation; heme iron; total iron; diets; lamb.

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