title: Treating meats with ionising radiations. An EPR approach to the reconstruction of the administered dose and its reliability.
abstract: Treatment of food with ionising radiations in order to increase its shelf-life is largely employed in many countries. Because of restrictions issued by different governments on the use of this technique, in addition to the identification of irradiated foodstuffs, it may be important to determine the radiation dose administered to the foodstuffs. An EPR based protocol to reconstruct the administered dose from samples of irradiated meats (rabbit, pork and duck) within an uncertainty of ± 25% is reported.
authors: ISOF-CNR, Area della Ricerca, Via P. Gobetti 101, I-40129 Bologna, Italy. aalberti@isof.cnr.it
authors: Angelo
authors: A
authors: Alberti
authors: Eugenio
authors: E
authors: Chiaravalle
authors: Ugo
authors: U
authors: Corda
authors: Piergiorgio
authors: P
authors: Fuochi
authors: Dante
authors: D
authors: Macciantelli
authors: Michele
authors: M
authors: Mangiacotti
authors: Giuliana
authors: G
authors: Marchesani
authors: Elena
authors: E
authors: Plescia
mesh_terms: D000818:Animals; D004372:Ducks; D004578:Electron Spin Resonance Spectroscopy / Q000379:methods*; D005514:Food Irradiation / Q000379:methods*; D008460:Meat / Q000592:standards*; D011817:Rabbits; D011829:Radiation Dosage; D011839:Radiation, Ionizing; D013552:Swine