Molecular DNA-based detection of ionising radiation in meat

Sakalar E.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.97, sa.7, ss.2100-2106, 2017 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 97 Sayı: 7
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1002/jsfa.8015
  • Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.2100-2106
  • Çanakkale Onsekiz Mart Üniversitesi Adresli: Evet

Özet

BACKGROUNDIonising radiation induces molecular alterations, such as formation of ions, free radicals, and new stable molecules, and cleavage of the chemical bonds of the molecules present in food. Irradiation-treated meat should be labelled to control the process and to ensure free consumer choice. Therefore, sensitive analytical methods are required to detect the irradiation dose.