Detection of irradiated meats by hydrocarbon method

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  • 照射肉類の炭化水素法による検知
  • ショウシャニクルイ ノ タンカスイソホウ ニ ヨル ケンチ

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Abstract

Meats, for example, lamb, razorback, wild duck and turkey were irradiated by gamma ray, and the amounts of hydrocarbons formed from fatty acids were measured. Since C20: 0 was found from wild duck and turkey, C1-18: 1 was recommended for internal standard. Good correlation was found between the amount of hydrocarbons and the doses of gamma irradiation. This study shows that such hydrocarbons induced after radiation procedure as C1, 7-16: 2, C8-17: 1, C1-14: 1and C15: 0 may make it possible to detect irradiated lamb, razorback, wild duck and turkey.

Journal

  • FOOD IRRADIATION, JAPAN

    FOOD IRRADIATION, JAPAN 40 (1-2), 7-10, 2005

    JAPANESE RESEARCH ASSOCIATION FOR FOOD IRRADIATION

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