Vitamins Lost During Cold Sterilization (Irradiation) of Meat

Vitamins lost during cold sterilization:

Correct Answer: All the Above (B1, B2 & C)

During cold sterilization (irradiation) of meat, the vitamins most susceptible to destruction are Thiamine (B1), Riboflavin (B2), and Vitamin C.

Why These Vitamins Are Most Affected by Irradiation

• Radiation generates free radicals that attack sensitive vitamin molecules.
• Thiamine (B1) — Most radiation-sensitive vitamin; thiamine loss is used as an indicator of radiation dose in meat.
• Riboflavin (B2) — Moderately sensitive to radiation and also to light.
• Vitamin C (Ascorbic acid) — Water-soluble, easily oxidized, sensitive to irradiation.

Radiation-Stable Vitamins in Meat

• Fat-soluble vitamins (A, D, E, K) are relatively more stable to irradiation.
• Niacin (B3), B6, B12 are less sensitive than B1.

Note

Vitamin C is almost absent in lean meat, milk, and eggs under normal conditions — irradiation further reduces any trace amounts present.