Effect of storage and cooking on the dose response of 2‐dodecylcyclobutanone, a potential marker for irradiated chicken

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Abstract
Results are presented indicating a linear relationship between irradiation dose (1–10 kGy) and the amount of 2‐dodecylcyclobutanone produced in chicken meat. After storage for 18 days at 4°C this linear relationship with dose persisted although there was a slight decrease in the concentration of the compound. 2‐Dodecylcyclobutanone was not generated by cooking and, despite a reduction in the amount of the compound in chicken meat cooked either before or after irradiation, it still proved to be a useful marker for the irradiated product. The compound was not detected in spoiled chicken meat.

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