A quantitative comparison of the yields of radiolysis products in various meats and their relationship to precursors

Abstract

A detailed analysis has been made of the composition of radiolysis products formed in beef, pork, ham, and chicken. The yields of the various compounds are related linearly to irradiation dose, and the fat, fatty acid and triglyceride composition of the meats.

Gas chromatographic and electron spin resonance investigations of .gamma.-irradiated shrimp

“…When lipids (i.e., triglycerides or fatty acids) are irradiated, the absorption of the applied energy causes formation of several free radicals. The primary free radicals can undergo many further reactions to form secondary radicals and various stable products (Dubravcic and Nawar, 1968;Faucitano et al, 1972; Handel and Nawar, 1981; Howton and Wu, 1967;Merritt et al, 1978Merritt et al, , 1985Nawar, 1978; Nawar et al, 1969; Sevilla et al, 1983).…”

“…A series of saturated and unsaturated hydrocarbons arise from termination of alkyl radicals (Dubravicic and Nawar, 1968; Faucitano et al, 1972; Handel and Nawar, 1981; Howton and Wu, 1967;Merritt et al, 1978Merritt et al, , 1985Nawar 1978; Nawar and Balboni, 1970). One of the hydrocarbons produced by the radiolysis of each fatty acid or triglyceride contains one less carbon atom than its corresponding precursor fatty acid.…”

Volatiles in Skin of Low Dose Irradiated Fresh Chicken

“…These volatiles are also found in both cooked and irradiated beef (Merritt, 1972). Previous studies of irradiated chicken (Freeman et al, 1976;Merritt et al, 1985) identified a number of compounds, including octane and octene. We did not attempt identification of every peak in the irradiated samples, but all were apparently also present in the nonirradiated control.…”

Identification of adduct radiolysis products from pork fat

“…Based on studies showing a similarity in the formation of other radiolysis products in various meats, viz. beef, chicken and ham (26), similar adducts may be expected to form in all meat fats. The results of this study provide an insight into the nature of the adduct radiolysis products formed in a natural fat and are wholly consistent with the prior knowledge of both the radiation chemistry and mass spectrometry of triglycerides and related compounds.…”