Detection of irradiated ostrich meat with doses of 1 to 10 kGy using the DNA comet assay and hydrocarbon determinations by gas chromatography‐mass spectrometry was investigated. The irradiated ostrich meat showed comets with long tails whereas nonirradiated controls showed intact cells only slight comets. Concentrations of radiation‐induced hydrocarbons increased with irradiation dose. Radiation‐induced hydrocarbons in ostrich meat were detected at doses of 1 kGy or more; however, they were not detected in nonirradiated controls. The prominent radiation‐induced hydrocarbons included 14:1, 15:0, 16:2, 16:3, 17:1, and 17:2, with 16:2 the most abundant.
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Chung et al. (2004) studied this question.
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