Formation of trans fatty acids in ground beef and frankfurters due to irradiation.

  title={Formation of trans fatty acids in ground beef and frankfurters due to irradiation.},
  author={Xuetong Fan and Sandra E. Kays},
  journal={Journal of food science},
  volume={74 2},
This study was conducted to investigate possible formation of trans fatty acids due to irradiation of ground beef and frankfurters. Ground beef and frankfurter samples were irradiated at doses of 0, 1, and 5 kGy at 4 degrees C, and stored at 4 degrees C for 7 d (ground beef) or 3 mo (frankfurters). After irradiation and storage of the samples, trans fatty acids along with other fatty acids were analyzed using a modification of AOAC method 996.01. The results showed that 1 kGy irradiation did… CONTINUE READING

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