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Hydrocarbons in irradiated beef and methyl oleate
Author(s) -
Merritt Charles,
Walsh J. T.,
Bazinet M. L.,
Kramer R. E.,
Bresnick S. R.
Publication year - 1965
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02558257
Subject(s) - irradiation , food irradiation , food science , chemistry , focus (optics) , organic chemistry , physics , nuclear physics , optics
The presence of hydrocarbons among the volatile compounds in food products, particularly in irradiated meat, was first discovered by Merritt and his co‐workers in 1959 (5,6). It is the purpose of this paper to focus wider attention on this significant discovery and to report briefly on new work which relates the formation of hydrocarbons in irradiated meat to lipids.