Study of the amino acid composition of beef proteins using ionizing radiation treatment technology

Abstract The choice of modern technologies at the enterprises agroindustrial complex allows ensuring safety and high quality indicators food products. spread industrial ionizing radiation treatment technology requires compliance with procedural processes in specialized centers. To ensure preservation raw meat, particular chilled beef, after radiation, it is scientific practical importance to substantiate doses used regulate absorbed doses, calculation which carried out according proposed methodology. After all samples processing efficiency was 100%. A decrease total amino acid content found, lower losses were found beef treated a dose up 10 kGy, including for essential acids - by 0.6% interchangeable 1.1%. limiting has not been established, makes possible provide daily coverage need acids. As result study balance composition ion exchange chromatography organoleptic parameters, optimal kGy established.