Infrared Spectroscopy for the Detection of Irradiated Meats

The aim of the present study was to investigate the possibility of using infrared spectroscopy for detecting the irradiation of meats. Samples of beef meat containing fat were subjected to gamma irradiation at doses of 0, 1.5, 3 and 4.5 kGy at room temperature. Then irradiated and non-irradiated beef meat samples were examined by Fouriertransform infrared (FT-IR) spectroscopy post irradiation treatments and after 3 months of frozen storage at -18 °C. The results showed that the spectra of both irradiated and non-irradiated meat samples were relatively complex showing several bands that contributing to many functional groups belonging to meat components. However, a new peak at 1779.60 Cm appeared in the FT-IR spectra of all irradiated samples, while did not detected in any of the control ones. The new peak corresponds to the carbonyl (C=O) stretching vibration of 2-dodecylcyclobutanone, a radiolytic product of palmitic acid and useful marker of irradiation in lipid-containing meats. It was possible to correctly detect all irradiated samples post irradiation and after frozen storage through the application of FT-IR spectral analysis. Therefore, it could be concluded that FT-IR spectroscopy is a promising tool as a rapid and sensitive non-destructive analysis for detecting the irradiation of lipid-containing meats. The analysis can be applied for quality control and enforcement of accurate labeling regulations in irradiated meat products. [Hesham M. Badr. Infrared Spectroscopy for the Detection of Irradiated Meats. J Am Sci 2012;8(6):208-214]. (ISSN: 1545-1003). http://www.americanscience.org. 26