Analysis of o-tyrosine as a method for the identification of irradiated chicken and the comparison with other methods (analysis of volatiles and ESR-spectroscopy)

With the mentioned method to analyse O-tyrosine with HPLC/fluorescence-detection, the irradiation of chicken meat can be determined in a simple and fast way. The formation of o-tyrosine is proportional to the applied dose but because it is also depending on the applied dose rate and the temperature during the irradiation, it is not possible to control the irradiation dose. Since unirradiated chicken can contain little amounts of o-tyrosine and to confirm some results, a second method is needed. Together with one of the other mentioned methods (analysis of the volatiles or esr-spectroscopy) it is possible to recognize irradiated chicken with a high security. (author)