Detection of irradiated lamb meat with bone: effect of chilled storage and cooking on esr signal strength

Abstract

Summary The effect of gamma‐irradiation doses of 1, 2, 4 and 5 kGy on ESR signal intensity in pre‐packed irradiated lamb meat chunks containing bones was studied. Irradiation‐induced a characteristic ESR signal in bone that was not detected in non‐irradiated samples and its intensity was proportional to irradiation dose up to 5 kGy. In samples irradiated to 2.5 kGy for shelf‐life enhancement, ESR signal intensity was monitored immediately after irradiation and subsequently at weekly intervals during storage at 0–3 °C and after cooking by different methods. Hind leg bones (femur) displayed a higher signal intensity than rib bones. The ESR signal intensity faded by 30 and 42% during 4 weeks at 0–3 °C in hind leg and rib bones, respectively. The magnitude of ESR signal in hind leg bone declined by a maximum of 30% upon pressure cooking (for 15 min), 10% on microwave cooking (for 5 min) and 13% after boiling (for 30 min). However, in the case of rib bones, all cooking methods reduced the ESR signal by about 40%. Storage of irradiated freeze‐dried bone powder samples at ambient temperature also resulted in slight reduction in ESR signal intensity. Results point to the suitability of ESR technique for detection of irradiated lamb meat even after storage or cooking, and also in samples that had been stored and then cooked.