Gamma Rays Impacts in Qualitative Traits of Camel Meat in Different Area - Iraq

Abstract

With the aim of studying the effect of gamma rays on chemical and sensory properties in camel meat in Iraq, camel meat was exposed to doses: 0, 3, 5 and 7 kg of gamma radiation released by the radioactive isotope Cobalt 60. The basic ingredients of camel meat were estimated after direct irradiation. The sensory evaluation of the camel meat was carried out after it was cooked well in the pan, so that the X-treated samples were compared with the control group samples. The chemical properties of treated and untreated samples were assessed immediately after irradiation and 2, 4 and 6 weeks after the start of storage. No moral effect of irradiation was observed in the ratio of moisture, crude protein, and fat and pH value and quantity of Thiobarbituric acid (TBA) value while the moral effect of irradiation was recorded in both the rate of volatile nitrous bases VBN and peroxide values, where the amount of VBN in camel meat increased after irradiation, and the peroxide values decreased as a result of radiation treatment. The results of the sensory estimation showed no significant differences between processed or untreated camel meat.