Effects Of Irradiation On Preservation Of Some Foods

, This Study Was Carried Out To Study The Possibility Of Using Some Different High Doses Of Gamma Rays (11.25,22.5 And 45KGY) For Producing a Sterile Canned Beef In Comparison With Commercially Heat Sterilized Canned Beef.In Consequence The Present Investigation Was Designed To Study The Effects Of These Treatments On:Chemical Constituents Of Canned Beef During Storage At Ambient Temperature For 12 Months.- Lipid Characteristics, Fatty Acid Composition And Unsaponifiable Matter Composition.