Yilmaz, IsmailGecgel, Umit2024-06-122024-06-1220070956-7135https://doi.org/10.1016/j.foodcont.2006.02.009https://hdl.handle.net/20.500.14551/19497The present study was conducted to evaluate the combined effects of irradiation (0, 1, 3, 5 and 7 kGy) of ground beef on fatty and trans fatty acids. Irradiation of ground beef was performed by gamma rays from a Co-60 source. Irradiated ground beef samples had higher concentrations of total trans fatty acids than the control samples. Irradiated ground beef samples with 7 kGy had the highest total trans fatty acids, total monounsaturated and total unsaturated fatty acids than the other samples. In this study results showed an increase in trans fatty acids related to the increase on irradiation dose in ground beef and irradiation dose changed fatty acids composition especially trans fatty acids in ground beef. (c) 2006 Elsevier Ltd. All rights reserved.en10.1016/j.foodcont.2006.02.009info:eu-repo/semantics/closedAccessCapillary Gas Liquid ChromatographyGround BeefFatty Acid CompositionTrans Fatty AcidsIrradiationMeatballsFoodsBranMilkMeatArticle186635638Q1WOS:0002441534000042-s2.0-33845445969Q1