Precipitates were obtained by trapping the effluent gases from irradiated meat in solutions of lead acetate, zinc acetate, and mercuric cyanide. Analyses of these precipitates indicated sulfur compounds as the source of some undesirable odors in irradiated meat. Glutathione determinations indicated a considerable reduction of this and/or other sulfhydryl compounds during irradiation. Fractionation of beef to locate the source of some of the off-odors suggested that they are formed from some water-soluble compound(s).
Some precursors of beef flavor have been investigated. Those dealt with here appear to be relatively simple water-soluble components of beef muscle tissue. Inosinic acid or inosine and inorganic phosphate have been identified as one of the compounds involved. A glycoprotein of unknown structure is another component. Glucose has been identified as the sugar moiety of the glycoprotein. The amino acid composition is also discussed.
IRRADIATION EFFECTS IN MEATProduction of Carbonyl Compounds during Irradiation of Meat and Meat Fats Investigation of the chemical changes that occur when meat and meat products are subjected to gamma radiation for sterilization indicated the formation of carbonyl compounds. Extraction procedures and the behavior of the compounds with various chromatographic solvent systems suggested that those obtained from irradiated meat differ from those obtained from irradiated fat. Carbonyl compounds increase in both meat and fat with increasing irradiation dosages.
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