A STUDY OF CHEMICAL CHANGES PRODUCED BY HEAT AND BY IRRADIATION OF MEAT AND MEAT FRACTIONS
AMERICAN MEAT INST FOUNDATION CHICAGO IL
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The experiments are attempts at identification of the precursor material which gives rise to a specific irradiation odor in beef muscle tissue when subjected to a sterilizing radiation dose 5 megarad. Early work PB-163 598 indicated that this irradiation odor was associated with the phospholipid fraction of irradiated meat. Experiments using Thin Layer Chromatography, infra-red analysis, and chemical tests, indicate that sphingomyelin or some similar compound could be the precursor material. Efforts to identify the odor by use of infra-red analysis, gas chromatography, and chemical tests were unsuccessful. Efforts to reproduce the odor by peroxide oxidation or ozonolysis of sphingomyelin were successful except that other odors were produced in much greater intensities. Irradiation of sphingomyelin and sphingosine sulfate did not produce the irradiation odor but the possibility of a sphingomyelin containing a specific fatty acid linked through the amid nitrogen should not be overlooked as the source of irradiation odor.
- Food, Food Service and Nutrition