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  • Title: Detection of irradiated ingredients included in low quantity in non-irradiated food matrix. 1. Extraction and ESR analysis of bones from mechanically recovered poultry meat.
    Author: Marchioni E, Horvatovich P, Charon H, Kuntz F.
    Journal: J Agric Food Chem; 2005 May 18; 53(10):3769-73. PubMed ID: 15884794.
    Abstract:
    Protocol EN 1786 for the detection of irradiated food by electron spin resonance (ESR) spectroscopy was not conceived for the detection of irradiated bone-containing ingredients included in low concentration in non-irradiated food. An enzymatic hydrolysis method, realized at 55 degrees C, has been developed for the extraction of the bone fraction. When followed by a purification of the extracts by an aqueous solution of sodium polytungstate, this method made possible the detection of irradiated mechanically recovered poultry meat at very low inclusions (0.5%, wt/wt by ESR) in various meals (quenelles and precooked meals).
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