JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.97, no.7, pp.2100-2106, 2017 (Journal Indexed in SCI)
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.