Hostname: page-component-586b7cd67f-g8jcs Total loading time: 0 Render date: 2024-11-23T22:21:52.909Z Has data issue: false hasContentIssue false
  • English
  • Français

Nutritional and other implications of irradiating meat

Published online by Cambridge University Press:  28 February 2007

M. H. Stevenson
M. H. Stevenson*
Affiliation:
Food and Agricultural Chemistry Research Division, Department of Agriculture for Northern Ireland and The Queen's University of Belfast, Newforge Lane, Belfast BT9 5PX
Rights & Permissions [Opens in a new window]

Abstract

An abstract is not available for this content so a preview has been provided. As you have access to this content, a full PDF is available via the ‘Save PDF’ action button.
Image of the first page of this content. For PDF version, please use the ‘Save PDF’ preceeding this image.'
Type
Symposium on ‘The role of meat in the human diet’
Information
Proceedings of the Nutrition Society , Volume 53 , Issue 2 , July 1994 , pp. 317 - 325
Copyright
Copyright © The Nutrition Society 1994

References

Alexander, H. D., Day, E. J., Sauberlich, H. E. & Salmon, W. D. (1956). Radiation effect on water-soluble vitamins in raw beef. Federation Proceedings 15, 921–923.Google ScholarPubMed
Biedermann, M., Grob, K. & Meier, W. (1989). Partially concurrent eluent evaporation with an early vapor exit; detection of food irradiation through coupled LC-GC analysis of the fat. Journal of High Resolution Chromatography 12, 591–598.Google Scholar
Boyd, D. R., Crone, A. V. J., Hamilton, J. T. G., Hand, M. V., Stevenson, M. H. & Stevenson, P. J. (1991). Synthesis, characterisation and possible use of 2-dodecylcyclobutanone as a marker for irradiated chicken. Journal of Agricultural and Food Chemistry 39, 789–792.CrossRefGoogle Scholar
Brynjolfson, A. (1988). Results of feeding trials of irradiated diets in human volunteers: summary of the Chinese studies. Practical Application of Food Irradiation in Asia and the Pacific. Proceedings of the FAO/IAEA Seminar for Asia and the Pacific on Practical Applications of Food Irradiation, Shanghai , pp. 147–155. Vienna: IAEA.Google Scholar
Codex Alimentarius Commission (1984). Codex general standard for irradiated foods and recommended international code of practice for the operation of radiation facilities for the treatment of foods. In Codex Alimentarius Commission Recommended Codes of Practice no. 15. Rome: FAO.Google Scholar
Crone, A. V. J., Hamilton, J. T. G. & Stevenson, M. H. (1992). Effect of storage and cooking on the dose response of 2-dodecylcyclobutanone, a potential marker for irradiated chicken. Journal of the Science of Food and Agriculture 58, 249–252.Google Scholar
de Groot, A. P., van der Mijll Dekker, L. P., Slump, P., Vos, H. J. & Willems, J. J. L. (1972). Composition and nutritive value of radiation-pasteurised chicken. Central Institute for Nutrition and Food Research, The Netherlands Report no. R3787. Zeist, The Netherlands: Central Institute for Nutrition and Food Research.Google Scholar
Diehl, J. F. (1979). Vitamin A in bestrahlten Lebensmittel (Vitamin A in irradiated foodstuffs). Zeitschrift für Lebensmittel-Untersuchung und Forschung 168, 29–31.Google Scholar
Diehl, J. F., Hasselmann, C. & Kilcast, D. (1991). Regulation of food irradiation in the European Community: is nutrition an issue? Food Control, 212–219.Google Scholar
Dodd, N. J. F., Lea, J. S. & Swallow, A. J. (1988). ESR detection of irradiated food. Nature 334, 378.Google Scholar
Fox, J. B. Jr, Thayer, D. W., Jenkins, R. K., Phillips, J. G., Ackerman, S. A., Beecher, G. R., Holden, J. M., Morrow, F. D. & Quirbach, D. M. (1989). Effect of gamma irradiation on the B vitamins of pork chops and chicken breasts. International Journal of Radiation Biology 55, 689–703.Google Scholar
Goodman, B. A., McPhail, D. B. & Duthie, D. M. L. (1989). Electron spin resonance spectroscopy of some irradiated foodstuffs. Journal of the Science of Food and Agriculture 47, 101–111.CrossRefGoogle Scholar
Gray, R. & Stevenson, M. H. (1990). The effect of post-irradiation cooking on the ESR signal in irradiated chicken drumsticks. International Journal of Food Science and Technology 24, 447–450.Google Scholar
Hammer, C. T. & Wills, E. D. (1979). The effect of ionizing radiation on the fatty acid composition of natural fats and on lipid peroxide formation. International Journal of Radiation Biology 35, 323–332.Google ScholarPubMed
Hanis, T., Jelen, P., Klir, P., Mnuková, J., Pérez, B. & Pesek, M. (1989). Poultry meat irradiation – Effect of temperature on chemical changes and inactivation of microorganisms. Journal of Food Protection 52, 26–29.CrossRefGoogle ScholarPubMed
Johnson, B. C. & Metta, V. C. (1956). Effect of irradiation sterilization on nutritive value of protein and energy of food. Federation Proceedings 15, 907–909.Google Scholar
Joint Expert Committee on the Wholesomeness of Irradiated Food (1981). Report of the Working Party on Irradiation of Food. WHO Technical Report Series no. 659. Geneva: WHO.Google Scholar
Josephson, E. S., Thomas, M. H. & Calhoun, W. K. (1978). Nutritional aspects of food irradiation: An overview. Journal of Food Processing and Preservation 2, 299–313.Google Scholar
Knapp, F. W. & Tappel, A. L. (1961). Comparison of the radiosensitivities of the fat-soluble vitamins by gamma irradiation. Agricultural and Food Chemistry 9, 431–433.Google Scholar
Kraybill, H. F. (1982). Effect of processing on nutritive value of food: Irradiation. In CRC Handbook of Nutritive value of Processed Food, vol 1, pp. 181–208 [Rechcigl, M. Jr, editor]. Boca Raton: CRC Press.Google Scholar
Lakritz, L. & Thayer, D. W. (1992). Effect of ionizing radiation on unesterified tocopherols in fresh chicken breast muscle. Meat Science 32, 257–265.Google Scholar
Marbach, E. P. & Doty, D. M. (1956). Sulfides released from gamma-irradiated meat as estimated by condensation with N, N-dimethyl-ρ-phenylenediamine. Journal of Agricultural and Food Chemistry 4, 881–884.Google Scholar
Maxwell, R. J. & Rady, A. H. (1989). Effect of gamma irradiation at various temperatures on air and vacuum packed chicken tissues. II. Fatty acid profiles of neutral and polar lipids separated from musck and skin irradiated at 2–5°C. Radiation Physics and Chemistry 34, 791–796.Google Scholar
Nawar, W. W. & Balboni, J. J. (1970). Detection of irradiation treatment in foods. Journal of the Association of Official Analytical Chemists 53, 726–729.Google Scholar
Nawar, W. W., Zhu, Z. R. & Yoo, Y. J. (1990). Radiolytic products of lipids as markers for the detection of irradiated meats. In Food Irradiation and the Chemist, pp. 13–24 [Johnston, D. E. and Stevenson, M. H. editors]. Cambridge: Royal Society of Chemistry.Google Scholar
Rady, A. H., Maxwell, R. J., Wierbicki, E. & Phillips, J. G. (1988). Effect of gamma iriradiation at various temperatures and packing conditions on chicken tissues. I. Fatty acid profiles of neutral and polar lipids separated from muscle irradiated at –20°C. Radiation Physics and Chemistry 31, 195–202.Google Scholar
Raffi, J. J. (1992). Electron Spin Resonance Intercomparison Studies on Irradiated Foodstuffs. BCR Information: Chemical Analysis. EUR 13630 EN. Luxembourg: Commission of the European Communities.Google Scholar
Raffi, J. J., Delincée, H., Marchioni, E., Hasselmann, C., Sjöberg, A. M., Leonardi, M., Kent, M., Bögl, K. W., Schreiber, G., Stevenson, M. H. & Meier, W. (1993). Concerted Action of the Community Bureau of Reference on Methods of Identification of Irradiated Foods. Final Report. March 1993. Luxembourg: Commission of the European Communities.Google Scholar
Schreiber, G. A., Schulzki, G., Spiegelberg, A., Helle, N., Adam, S. T., Ammon, J., Baumann, P., Brockmann, R., Bänziger, U., Delincée, H., Droz, Ch., Estendorfer, S., Gemperle, C., von Grabowski, H. U., Känzig, A., Krölls, W., Matter, L., Metschics, M., Mildau, G., Pfordt, J., Plaga-Lodde, A., Punkert, M., Rönnefahrt, B., Ruge, W., Stemmer, H., Vater, N., Wilmers, K. & Bögl, K. W. (1993). Gas chromatographic analysis of volatile hydrocarbons to detect irradiated chicken, pork and beef – An intercomparison study. Institut für Sozialmedizin und Epidemiologie des Bundesgesundheitsamtes Publication 4/1993. Berlin: Institut für Sozialmedizin und Epidemiologie des Bundesgesundheitsamtes.Google Scholar
Scotter, S. L., Wood, R. & Holley, P. (1990). Co-operative trial of methods of analysis to detect irradiation treatment of chicken samples. International Journal of Food Science and Technology 25, 512–518.Google Scholar
Sjöberg, A. M. K., Tuominen, J. P., Kiutamo, T. & Luukkonen, S. M. (1992). Evaluation of gas chromatographic method for detection of irradiation of chicken and a chicken meat product. Journal of the Science of Food and Agriculture 59, 65–75.Google Scholar
Stevenson, M. H., Crone, A. V. J., Hamilton, J. T. G. & McMurray, C. H. (1993). The use of 2-dodecylcyclobutanone for the identification of irradiated chicken meat and eggs. Radiation Physics and Chemistry 42, 363–366.Google Scholar
Stevenson, M. H. & Gray, R. (1989). Effect of irradiation dose, storage time and temperature on the ESR signal in irradiated chicken bone. Journal of the Science of Food and Agriculture 48, 269–274.CrossRefGoogle Scholar
Swallow, A. J. (1991). Wholesomeness and safety of irradiated foods. In Nutritional and Toxicological Consequences of Food Processing, pp. 11–31 [Friedman, M. editor]. New York: Plenum Press.CrossRefGoogle Scholar
Thayer, D. W. (1990). Food irradiation: benefits and concerns. Journal of Food Quality 13, 147–169.Google Scholar
Thayer, D. W., Christopher, J. P., Campbell, L. A., Ronning, D. C., Dahlgren, R. R., Thomson, G. M. & Wierbicki, E. (1987). Toxicology studies of irradiation-sterilized chicken. Journal of Food Protection 50, 278–288.CrossRefGoogle ScholarPubMed
Thayer, D. W., Fox, J. B. Jr & Lakritz, L. (1991). Effects of ionizing radiation on vitamins. In Food Irradiation, pp. 285–325 [Thorpe, S. editor]. London: Applied Science.Google Scholar
Thayer, D. W., Shieh, J. J., Jenkins, R. K., Phillips, J. G., Wierbicki, E. & Ackerman, S. A. (1989). Effect of gamma ray irradiation and frying on the thiamine content of bacon. Journal of Food Quality 12, 115–134.Google Scholar
Thomas, M. H. & Calloway, D. H. (1957). Nutritive value of irradiated turkey. II. Vitamin losses after irradiation and cooking. Journal of the American Dietetic Association 33, 1030–1033.Google Scholar
UK Government Regulations (1990 a). The Food (Control of Irradiation) Regulations 1990 no. 2490. London: H.M. Stationery Office.Google Scholar
UK Government Regulations (1990 b). The Food Labelling (Amendment) (Irradiated Food) Regulations 1990 no. 2489. London: H.M. Stationery Office.Google Scholar
van Eekelen, A. de K., Feron, V. J., Til, H. P. & de Groot, A. P. (1972). Chronic (Two Year) Feeding Study in Rats with Radiation-Pasteurised Chicken. Central Institute for Nutrition and Food Research, The Netherlands Report no. R3773. Zeist, The Netherlands: Central Institute for Nutrition and Food Research.Google Scholar
van Eekelen, A. de K., van der Meulen, H. C., Til, H. P. & de Groot, A. P. (1971). Multigeneration Study in Rats with Radiation-Pasteurised Chicken. Central Institute for Nutrition and Food Research, The Netherlands Report no. R3622. Zeist, The Netherlands: Central Institute for Nutrition and Food Research.Google Scholar
Williams, C., Yen, J. & Fenton, F. (1958). Effects of radiation and of cooking on the quality of baby beef liver. Food Research 23, 473–491.Google Scholar
Wilson, G. M. (1959). The treatment of meats with ionising radiations. II. Observations on the destruction of thiamine. Journal of the Science of Food and Agriculture 10, 295–300.Google Scholar