Identification of Irradiated Chicken Meat Using Electron Spin Resonance Spectroscopy

Studies were carried out on deteetion of irradiation treatment in chicken using electron spin resonance (ESR) spectroscopy. The effect of gamma-irradiation treatment on radiation induced signal in different types of chicken namely, broiler, deshi and layers was studied. Irradiation treatment induced a characteristic ESR signal that was not detected in non-irradiated samples, The shape of the signal was not affected by type of the bone. The intensity of radiation induced ESR signal was affected by factors such as absorbed radiation dose, bone type, irradiation temperature, post-irradiation storage, post-irradiation cooking and age of the bird, Deep-frying resulted in the formation of a symmetric signal that had a different shape and was weaker than the .radiation induced signal. This technique can be effectively used to detect irradiation treatment in bone-in chicken meat even if stored and/ or subjected to various traditional cooking procedures.