The reduction in intensity of these two bands was more pronounced in buffalo meat. Similarly, Silvaetal.(2006), also reported that in horse mackerel irradiated at differen tdoses (1,5and10kGy) there was a gradual decrease in the intensity of myosin heavy chain and the absence of increase in the number of bands associated with low molecular weight fragments with the increase in the radiation dose. Zabielsky et al.(1984), reported a 26%decrease in the heavy chain myosin in irrradiated (5kGy) chicken breast muscle.