Animal Products

Production of Radiation-Induced Compounds in Irradiated Raw and Cooked Meats

  • Joong-Ho Kwon (Kyungpook National University)
  • Youngju Kwon (Kyungpook National University)
  • Tusneem Kausar (Kyungpook National University)
  • Ki-Chang Nam (Iowa State University)
  • Byong Rok Min (Iowa State University)
  • Eun Joo Lee (Iowa State University)
  • Dong U. Ahn (Iowa State University)


The objective of this study was to determine the best irradiation markers in irradiated meat. Raw and cooked beef loins, pork loins and chicken thighs were irradiated at 0 or 5 kGy. The amounts of hydrocarbons, 2-alkylcyclobutanones, and sulfur volatiles were determined after 0 and 6 months of frozen storage. Two hydrocarbons (8-heptadecene (C17:1) and 6,9-heptadecadiene (C17:2)) and two 2- alkylcyclobutanones (2-dodecylcyclobutanone (DCB) and 2-tetradecylcyclobutanone (TCB)) were detected only in irradiated raw and cooked meats. Although pre-cooked irradiated meats produced more hydrocarbons and 2- alkylcyclobutanones than the irradiated cooked ones, the amounts of individual hydrocarbons and 2- alkylcyclobutanones, such as 8-heptadecene, 6,9- heptadecadiene, DCB, and TCB, were sufficient enough to identify whether the meat was irradiated or not. Dimethyl disulfide and dimethyl trisulfide were detected only in irradiated meats, but dimethyl trisulfide disappeared after 6 months of frozen storage under oxygen permeable packaging conditions. This indicated that only dimethyl disulfide could be used as an irradiation marker for the meat stored in frozen conditions for a long time.

Keywords: ASL R2388

How to Cite:

Kwon, J., Kwon, Y., Kausar, T., Nam, K., Min, B. R., Lee, E. J. & Ahn, D. U., (2009) “Production of Radiation-Induced Compounds in Irradiated Raw and Cooked Meats”, Iowa State University Animal Industry Report 6(1). doi:

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Published on
01 Jan 2009
Peer Reviewed