Articles

Radiotechnology Appliance and Identification of the Irradiate Poultry Meat

Authors:

Timakova R.T.

Abstract:

Radiation processing technology of food raw materials and food products contribute to the food resources losses reduction at all stages of the supply chain through the inhibition, inactivation, disinfection and sterilization of agricultural products and food products. The Russian government set legislative acts regulating the procedural approach to the radiation technologies use that requires practical adaptation of the irradiation exposure
methodology and identification. During the studies of irradiated poultry meat and the subsequent identification procedure carried out by the electronic paramagnetic resonance method (EPR), the researchers found that the EPR signal intensity and its main parameters depend on the irradiation dose with a frank regularity to increase while the irradiation dose rising. With a high degree of reliability, while expanding signal width by 16.6 % there is an amplitude 6.6 times increase of the poultry bone tissue samples irradiated with a dose of 12 kGy, compared to the samples irradiated with a dose of 3 kGy.

Keywords:

radiation; irradiation dose; radiation technology; identification; poultry; electron paramagnetic resonance method