23: summary:
. cooking causes much more peroxidation of oils
than keeping the food refrigerated raw,
but pureeing food with high-potency spices
can do much to maintain freshness .
. radiation of food is not very damaging
compared to cooking it;
however, radiation does do minor damage to oils;
therefore,
the retail outlets should keep food raw,
and then the consumer should do the irradiation
as that is preferred to cooking it ?
. does it also kill pork and fish worms?
Poult Sci. 2006
. electron beam irradiation of food?
Although irradiation increases lipid oxidation,
infusion of chicken meat with plant extracts
could reduce lipid oxidation caused by irradiation.
Chicken breast meat was vacuum infused with
green tea extract (3,000 ppm),
grape seed extract (3,000 ppm),
or their combination (at a total of 6,000 ppm).
. as a measure of lipid oxidation damage,
malondialdehyde was measured,
to compare electron beam irradiation of food
with aging due to cooking vs raw
when stored at 5 degrees C (41F).
The targeted irradiation dosage was
the average absorbed dosage was 3.12 kGy.
(that is above the 3.0 kGy limit
of irridiation for food safety purposes ).
.
. malondialdehyde/kg in raw chicken
on day 0, day 6, and day 12
# plain: 16, 42, 67
# green tea: 16, 20, 38
# grape seed:16, 19, 36
# combo: 15.5, 16, 31
.
combo's effect depending on
cooked, irradiated, or both:
# rad: 17, 25, 38
# cook: 31, 40, 51
# both: 38, 65, 78
.
irradiation vs cooking's effect
with no antioxidants added:
# raw: 16, 42, 67
# raw rad: 28, 72, 76
# cooked: 50, 201, 366
# cook rad: 81, 391 474
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