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Detection of irradiated lamb meat with bone: effect of chilled storage and cooking on ESR signal strength.

Author(s) : CHAWLA S. P., PAUL P., THOMAS P., et al.

Type of article: Article

Summary

The effect of gamma-irradiation doses of 1, 2, 4 and 5 kGy on electron spin resonance (ESR) signal intensity in prepacked irradiated lamb meat chunks containing bones was studied. Irradiation-induced a characteristic ESR signal in bone that was not detected in non-irradiated samples and its intensity was proportional to irradiation dose up to 5 kGy. Results point to the suitability of ESR technique for detection of irradiated lamb meat even after storage or cooking, and also in samples that had been stored and then cooked.

Details

  • Original title: Detection of irradiated lamb meat with bone: effect of chilled storage and cooking on ESR signal strength.
  • Record ID : 2002-1894
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 34 - n. 1
  • Publication date: 1999/01
  • Document available for consultation in the library of the IIR headquarters only.

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