Study Shows Negligible Levels Of Trans Fatty Acids Rise In Ground Beef And Frankfurters As Irradiation Doses Increase

Main Category: Nutrition / Diet
Article Date: 18 Mar 2009 - 6:00 PDT

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Irradiation at higher doses caused a small but statistically significant increase in artery-clogging trans fatty acid in ground beef and frankfurters, according to a study published in the March issue of Journal of Food Science by researchers X. Fan of the U.S. Department of Agriculture (USDA) Eastern Regional Research Center in Wyndmoor, Pennsylvania, and S. E. Kays of the USDA Quality Assessment Research Unit, Agricultural Research Service in Athens, Georgia.

Ionizing radiation is a processing technology used to improve the microbial safety and to extend shelf life of various foods. Ground beef and frankfurter samples were irradiated at three different doses and stored for seven days (ground beef) or three months (frankfurters). After irradiation and storage, the results showed that while the low dose irradiation did not induce any change in trans fatty acid content, the increased irradiation caused a small but statistically significant increase in the dominant trans fatty acid. Compared to variations in trans fatty acid content occurring naturally in meat and meat products, the increases due to irradiation were negligible.

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Journal of Food Science

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