The effect of Co-60 irradiation to physiochemical properties of ground beef and pork with resveratrol

Authors

Jhustine Klien Mababangloob ⋅ PH Physics Department, De La Salle University
John Anthony P. Tagacay ⋅ PH Physics Department, De La Salle University
Jade Dungao ⋅ PH Physics Department, De La Salle University

Abstract

The study investigated the effect of Cobalt-60 irradiation on the physicochemical properties of ground beef and ground pork when resveratrol was introduced. The pH and lipid oxidation through TBARS method were used as indicators. Results showed that irradiation had minimal effect to beef and pork samples, but after storage ground beef increased in pH; cooking prior to irradiation lowered pH after storage; and irradiation increased TBARS concentration of the samples.

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Issue

2013: Proceedings of the 31st Samahang Pisika ng Pilipinas Physics Congress

Article ID

SPP2013-PA-30

Section

Poster Session PA

Published

2018-07-31

How to Cite

[1]

JK Mababangloob, JAP Tagacay, and J Dungao, The effect of Co-60 irradiation to physiochemical properties of ground beef and pork with resveratrol, Proceedings of the Samahang Pisika ng Pilipinas 31, SPP2013-PA-30 (2018). URL: https://proceedings.spp-online.org/article/view/SPP2013-PA-30.