Evaluation of radiation-induced compounds in irradiated raw or cooked chicken meat during storage
Date
Authors
Major Professor
Advisor
Committee Member
Journal Title
Journal ISSN
Volume Title
Publisher
Authors
Research Projects
Organizational Units
The Department of Animal Science originally concerned itself with teaching the selection, breeding, feeding and care of livestock. Today it continues this study of the symbiotic relationship between animals and humans, with practical focuses on agribusiness, science, and animal management.
History
The Department of Animal Husbandry was established in 1898. The name of the department was changed to the Department of Animal Science in 1962. The Department of Poultry Science was merged into the department in 1971.
Historical Names
- Department of Animal Husbandry (1898–1962)
- College of Agricultural and Life Sciences (parent college)
- Department of Poultry Science (merged with, 1971)
Related Units
Journal Issue
Is Version Of
Versions
Series
Department
Abstract
The concentrations of hydrocarbons, 2-alkylcyclobutanones, and sulfur volatiles in irradiated (0 and 5 kGy) chicken meat samples (raw, precooked, and irradiated-cooked) were analyzed after 0 and 6 mo of frozen storage (−40°C) under oxygen-permeable packaging conditions. Two hydrocarbons [8-heptadecene (C17:1) and 6,9-heptadecadiene (C17:2)], two 2-alkylcyclobutanones (2-dodecylcyclobutanone and 2-tetradecylcyclobutanone), and dimethyl disulfide were determined as radiation-induced detection markers in the irradiated raw and cooked chicken meats. Although irradiated-cooked samples produced fewer hydrocarbons and 2-alkylcyclobutanones than precooked irradiated samples, the number of individual hydrocarbons or 2-alkylcyclobutanones was still sufficient to detect radiation treatment even after 6 mo of storage at −40°C. Among sulfur volatiles, only dimethyl disulfide was found in meat after 6 mo of storage, indicating it has potential to be used an irradiation detection marker for frozen-stored meats under oxygen-permeable packaging conditions.
Comments
This article is published as Kwon, J-H., K. Akram, K-C. Nam, E. J. Lee, and D. U. Ahn. "Evaluation of radiation-induced compounds in irradiated raw or cooked chicken meat during storage." Poultry science 90, no. 11 (2011): 2578-2583. doi:10.3382/ps.2010-01237.