Does the 1 Gy dose of gamma radiation impact the pork quality?

Benova K, Dvorak P, Mate D, Spalkova M, Dolezalova J, Kovarik L (2021): Does the 1 Gy dose of gamma radiation impact the pork quality? Vet Med-Czech 66, 140–145.

download PDF

A nuclear accident (e.g., Fukushima), and, in particular, the transport of animals within a radiation-affected area can lead to a whole-body, or partial external irradiation, followed by oxidative stress, which could result in subsequent meat quality changes. In this experiment, live pigs were exposed to half-body irradiation by an external dose of 1.0 Gy. The caudal half of the animal’s body was irradiated. After their slaughter, samples from the muscle tissue of musculus semimembranosus and musculus longissimus lumborum et thoracis at the upper margin of musculus gluteus medius (irradiated body half) and at the 3rd–4th thoracic vertebra (non-irradiated half) were collected to determine the meat quality parameters. A significant difference (P < 0.05) was observed only in the meat colour parameter (a*) in the irradiated group of pigs. If there is no internal contamination, and the half-body exposure to the external radiation dose does not exceed 1 Gy, pigs from an irradiation-affected area may be used for human consumption.

AOAC. Official Methods of Analysis of AOAC International. 17th ed. Gaithersburg, MD, USA: Association of Analytical Communities; 2003. 1213 p.
Bekhit AE, Faustman C. Metmyoglobin reducing activity. Meat Sci. 2005 Nov;71(3):407-39.
Brewer MS, Zhu LG, Bidner B, Meisinger DJ, McKeith FK. Measuring pork color: Effects of bloom time, muscle, pH and relationship to instrumental parameters. Meat Sci. 2001 Feb;57(2):169-76.
Choe JH, Choi YM, Lee SH, Shin HG, Ryu YC, Hong KC, Kim BC. The relation between glycogen, lactate content and muscle fiber type composition, and their influence on postmortem glycolytic rate and pork quality. Meat Sci. 2008 Oct;80(2):355-62.
Choe JH, Kim BC. Association of blood glucose, blood lactate, serum cortisol levels, muscle metabolites, muscle fiber type composition, and pork quality traits. Meat Sci. 2014 Jun;97(2):137-42.
Commission Internationale de l’Eclairage (CIE). Colorimetry. 2nd ed. Publication CIE No. 15.2. Vienna: Commission Internationale de l’Eclairage; 1986.
D’Souza DN, Dunshea FR, Warner RD, Leury BJ. The effect of handling pre-slaughter and carcass processing rate post-slaughter on pork quality. Meat Sci. 1998 Dec 1;50(4):429-37.
Dvorak P, Grolichova M, Musilova H. Einfluss der ionisierenden Strahlung auf die Farbe und Tropfsaftverlust von Schweinefleisch [The effect of ionizing radiation on color and dripping loss of pork]. Fleischwirtschaft. 2004 Jan;11:122-4. German.
Frey B, Rubner Y, Wunderlich R, Weiss EM, Pockley AG, Fietkau R, Gaipl US. Induction of abscopal anti-tumor immunity and immunogenic tumor cell death by ionizing irradiation – Implications for cancer therapies. Curr Med Chem. 2012;19(12):1751-64.
Henckel P, Karlsson A, Oksbjerg N, Soholm Petersen J. Control of post mortem pH decrease in pig muscles: Experimental design and testing of animal models. Meat Sci. 2000 May;55(1):131-8.
Honikel KO. Reference methods for the assessment of physical characteristics of meat. Meat Sci. 1998 Aug;49(4):447-57.
Jandl J, Novosad J, Francova H, Prochazka H. Odstranovani cesia z jeleniho masa [Cesium removal from red-deer meat]. Vet Med-Czech. 1989 Aug;34(8):485-90. Czech.
Karamucki T, Gardzielewska J, Rybarczyk A, Jakubowska M, Natalczyk-Szymkowska W. Usefulness of selected methods of color change measurement for pork quality assessment. Czech J Food Sci. 2011 Mar;29(3):212-8.
Lawrie RA, Ledward D. Lawrie’s meat science. 7th ed. Cambridge: Woodhead Publishing; 2006. p. 75-126.
Lindahl G, Young JF, Oksbjerg N, Andersen HJ. Influence of dietary creatine monohydrate and carcass cooling rate on colour characteristics of pork loin from different pure breeds. Meat Sci. 2006 Apr;72(4):624-34.
Ohmori H, Sasaki Y, Tajima K, Katsumata M. Radioactive caesium concentrations in pigs fed brown rice contaminated by the Tokyo Electric Power Company Fukushima Daiichi nuclear power plant. Livest Sci. 2014 Jan;159(1):156-60.
Pavelkova A, Flimelova E. Aktivni balici system pro maso a masne produkty [Active packaging system for meat and meat products]. Potravinarstvo. 2012 Oct;6(3):21-7. Czech.
Petaja E, Rantavaara A, Paakola O, Puolanne E. Reduction of radioactive cesium in meat and fish by soaking. J Environ Radioactiv. 1992;16(3):273-85.
Phillips M, Cataneo RN, Chaturvedi A, Kaplan PD, Libardoni M, Mundada M, Patel U, Thrall KD, Zhang X. Breath biomarkers of whole-body gamma irradiation in the Gottingen minipig. Health Phys. 2015 May;108(5):538-46.
Ryu YC, Kim BC. The relationship between muscle fiber characteristics, postmortem metabolic rate, and meat quality of pig longissimus dorsi muscle. Meat Sci. 2005 Oct;71(2):351-7.
Scheffler TL, Gerrard DE. Mechanisms controlling pork quality development: The biochemistry controlling postmortem energy metabolism. Meat Sci. 2007 Sep;77(1):7-16.
Smutna M, Benova K, Dvorak P, Nekvapil T, Kopriva V, Mate D. Protein carbonyls and traditional biomarkers in pigs exposed to low-dose γ-radiation. Res Vet Sci. 2013 Apr;94(2):214-8.
Tomko M. Activity of serum creatine kinase, lactate dehydrogenase and LD isoenzymes in piglets affected with congenital tremor: A case report. Acta Vet Hung. 1992;40(4):285-95.
Tomko M. Lactic dehydrogenase activity and LD-isoenzymes distribution in the serum of piglets with myocloniacongenita. Zivocisna Vyroba. 1993;38(6):521-8.
Young OA, West J. Meat color. In: Hui YH, Nip WK, Rogers RW, Young OA, editors. Meat science and applications. New York: Marcel Dekker, Inc.; 2001. p. 39-69.
download PDF

© 2021 Czech Academy of Agricultural Sciences | Prohlášení o přístupnosti