STUDY OF FREE RADICALS IN IRRADIATED BEEF

Abstract

A description of the mechanism by which wet dog hair odor is induced in cooked beef by radiation is described. The investigation was largely of the non-dialyzable fraction of aqueous extract of cooked beef, prepared according to Paul A. Hedin and his group at QMF+CI. Electron spin resonance was the principal method employed. Although the results do not afford a substantial basis for conclusions, the electron spin resonance data from this program, together with data from other investigators, suggest that glycine and methionine units in the protein, either bonded to one another or as close neighbors, make up a major source of wet dog hair odorants through a reaction in volving a radiation-induced free radical and water.

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Document Details

Document Type
Technical Report
Publication Date
Dec 29, 1962
Accession Number
AD0407298

Entities

Organizations

  • Southwest Research Institute

Tags

Communities of Interest

  • Advanced Electronics
  • Energy and Power Technologies
  • Weapons Technologies

DTIC Thesaurus Topics

  • Alcohols
  • Alkanes
  • Amino Acids
  • Aqueous Solutions
  • Chemistry
  • Crystal Structure
  • Dry Materials
  • Electron Spin Resonance
  • Energy Transfer
  • Filtration
  • Free Radicals
  • Humidity
  • Ionizing Radiation
  • Materials
  • Measurement
  • Radiation
  • Water Vapor

Readers

  • Analytical Chemistry
  • Gender and Food Studies
  • Materials Science and Engineering.

Technology Areas

  • Microelectronics