Effect of radiation processing of lamb meat on its lipids

The changes in lipid content of radiation processed lamb meat were investigated. Meat from the rib region of lamb had almost double the lipid content found in the leg region. No differences were observed in the lipid profile of the radiation processed and non-irradiated meat. TLC detected all the five major classes of lipids in both irradiated and non-irradiated meat. However, there was a radiation dose dependent decrease in phospholipid (PL) and cholesterol content, while an increase was observed in the free fatty acid content. The predominant fatty acids present were oleic acid, palmitic acid and stearic acid. There was a significant decrease in the ratio of PUFA/SFA of phospholipids on irradiation. Lipid peroxidation measured in terms of thiobarbituric acid-reactive substances (TBARS) increased on irradiation and chilled storage.