Thiamin, riboflavin, and α-tocopherol content of exotic meats and loss due to gamma radiation

Abstract

Changes in thiamin, riboflavin, and α-tocopherol concentrations due to gamma irradiation were followed in alligator, caiman, bison, and ostrich (exotic) meats. The proximate composition showed that the exotic meats generally had lower fat content than domestic animal meats and that the thiamin content of the reptiles was lower. The changes in the vitamins due to irradiation were similar to those previously observed for domestic species. The results indicate that the loss of vitamins in these species is negligible insofar as the American diet is concerned, and that the concept of 'chemiclearance' is applicable to exotic meats.