The purpose of this work was to compare the effect of electron and X-ray irradiation on microbiological content and volatile organic compounds in chilled turkey meat. Dose ranges which significantly suppress the pathogenic microflora while maintaining the organoleptic properties of the turkey meat are different for electron and X-ray irradiation. According to the study it is recommended to treat chilled turkey using X-ray irradiation with the dose ranging from 0.5 to 0.75 kGy, while in electron irradiation permissible doses should be within 0.25–1 kGy. Three main groups of volatile compounds: alcohols, ketones, and aldehydes—were found in irradiated and non-irradiated samples of turkey meat. It was found that the total amount of aldehydes, which are responsible for the formation of a specific odor of irradiated meat products, increases exponentially with the increase in the absorbed dose for both types of irradiation. It was established that acetone can be used as a potential marker of the fact of exposure of low-fat meat products to ionizing radiation.

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X-rays diffraction pictures time dependence of deformed alloy Pd-Ta being charged with hydrogen has been shown to be possibly caused by multi-pits character of energetic relief in the states space. Phenomenological model representing alloy structural evolution as a occasional roaming on minima of internal energy of non-ergodic system, has been offered in Lorenz synergetic scheme frames. Here, order parameters are the part of minima occupied by the system, conjugated field is considered to be Edwards entropy and control parameter is taken to be internal energy. Thermodynamics interpretation of Pd-Ta-H alloy evolution structure as a complex non-ergodic system is offered This work is supported with RFBR grant (99-02-16135). *

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