THE USE OF 2-DODECYLCYCLOBUTANONE FOR THE IDENTIFICATION OF IRRADIATED CHICKEN MEAT AND EGGS

A procedure has been developed for the detection of 2-alkylcyclobutano nes which are useful markers for the identification of irradiated chic ken meat and liquid whole egg. The compounds appear to be specific for irradiation since they are not generated by cooking, packing in vacuu m or CO2 and are sufficiently stable to be detected throughout the she lf-life of these products. As the irradiation dose increases there is a linear increase in the amount of these compounds formed in chicken m eat and so the method has potential for the estimation of irradiation dose. The procedure developed should be applicable for the identificat ion of a range of foods of varying fat and fatty acid composition.