Lipidomics profile of irradiated ground meat to support food safety

Luca Maria Chiesa,Federica Di Cesare,Giacomo Mosconi,Radmila Pavlovic,Maria Campaniello,Michele Tomaiuolo,Michele Mangiacotti,Eugenio Chiaravalle,Sara Panseri

Food Chemistry（2022）

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摘要

•HPLC-Orbitrap lipidomics of irradiated meat was used for the food safety purposes.•Irradiation of chicken, turkey and mixed ground meat resulted in lipidome alterations.•Chicken, turkey and mixed ground meat were distinctly influenced by irradiation.•Characteristic oxidized phospholipids were identified in turkey irradiated meat.

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关键词

Irradiation,Lipidomics,Fatty acids,Food safety,Ground meat

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