IDENTIFICATION OF IRRADIATED MEAT BY THIN-LAYER GEL CHROMATOGRAPHY AND SOLUBILITY STUDIES

摘要

In beef and pork irradiated with a dose of 1 and 5 Mrad a new radiation-induced, sarcoplasmic protein fraction was observed on thin-layer gel chromato¬graphy on Sephadex G-200. The radiation-induced fraction migrating ahead of all other sarcoplasmic protein fractions of untreated meat could be readily identified in the chromatographic pattern. The amount of the radiation-induced fraction increased with increasing dose. Following irradiation at — 30 °C a smaller amount of this fraction was found than at 0 °C. Solubility studies based on stepwise extraction of a protein precipitate absorbed on an inert carrier with a series of ammonium sulphate solutions of decreasing molarity have shown that the fractions extracted with 1, 1.5 and 2 M ammonium sulphate are reduced in irradiated meat. The demonstration of a radiation-induced, sarcoplasmic protein fraction can serve as a basis for identification of meat irradiated with a dose of 5 Mrad.