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Irradiation of meat products, chicken and use of irradiated spices for sausages

✍ Scribed by I.F. Kiss; J. Beczner; Gy. Zachariev; S. Kovács

Book ID
108046204
Publisher
Elsevier Science
Year
1990
Weight
448 KB
Volume
36
Category
Article
ISSN
1359-0197

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A procedure has been developed for the detection of 2-alkylcyclobutanones which are useful markers for the identification of irradiated chicken meat and liquid whole egg. The compounds appear to be specific for irradiation since they are not generated by cooking, packing in vacuum or CO2 and are suf