IDENTIFICATION OF MEAT TREATED WITH IONIZING-RADIATION BY CAPILLARY GAS-CHROMATOGRAPHIC DETERMINATION OF RADIOLYTICALLY PRODUCED HYDROCARBONS

When triglycerides or fatty acids are irradiated, some of the major st able products are hydrocarbons formed from the loss of CO2 and CH3COOH in various free-radical reactions. A capillary gas chromatographic pr ocedure has been developed to monitor the presence of these radiolytic ally generated hydrocarbons in meats treated with ionizing radiation. Several lipid extraction procedures for isolating the radiolytically g enerated hydrocarbons from the irradiated meat were compared. The radi olytically generated hydrocarbons were separated from the extracted li pids on a Florisil column and determined by capillary gas chromatograp hy. The yield of these radiolytically generated hydrocarbons was linea r with absorbed dose. Data indicating the utility of this methodology to identify meat products (poultry, beef, and pork) treated with ioniz ing radiation are presented.