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