• Journal of Food Hygiene and Safety
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• v.23 no.3
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• pp.206-211
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• 2008

Photostimulated luminescence(PSL)-Thermoluminescence(TL) combined analysis was applied to detect whether composite seasoning products and spices were irradiated or not. Samples were irradiated with $^{60}Co$ at $0{\sim}7$ kGy. A total of 12 different samples(6 of composite seasoning products and 6 of spices) was examined. Depending on the PSL results, TL analysis was performed. In case of both PSL positive(${\geq}5,000$ counts) and intermediate($700{\sim}5000$ counts), TL analysis had to be performed to confirm the result of PSL. Using TL, the shape of the glow curve(Glow 1) made it possible to identify the irradiated samples. In addition, The TL glow ratio(Glow 1/Glow 2) obtained by normalization was less than 0.1 for the non-irradiated samples and ${\geq}0.29$ for irradiated ones, respectively.

• Food Science and Preservation
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• v.13 no.1
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• pp.55-60
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• 2006

Two kinds of composite seasoning products (beef broth powder, polk bone extract powder) were used for a detection trial of gamma irradiation treatment up to 10 kGy by analyzing photostimulated luminescence (PSL), electron spin resonance (ESR) and thermoluminescence(TL). PSL results showed that the photon counts of non-irradiated samples were lower than 700, while those of irradiated samples were higher than 5000, which makes it possible to screen irradiated composite seasoning products at 1 kGy or over from the non-irradiated control. ESR signals measured for both irradiated samples were not irradiation-specific, even though they were dose dependent in the signal intensity. Radiation-induced TL glow curves were found in irradiated beef broth powder and furthernmore, TL ratio $(TL_4/TL_2)$ obtained by a re-irradiation step could verify the detection result of TL1 glow curves, showing ratios lower than 0.05 in the non-irradiated sample and higher than 1.00 in irradiated ones.

• Journal of Food Hygiene and Safety
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• v.27 no.1
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• pp.68-73
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• 2012

In this study, a method was developed using molecular biological technique to distinguish an authenticity of meats for processed meat products. The genes for distinction of species about meats targeted at 12S or 16S genes in mitochondrial DNA and the species-specific primers were designed by that PCR products' size was around 200bp for applying to processed products. The target materials were 10 species of livestock products and it checked whether expected PCR products were created or not by electrophoresis after PCR using species-specific primers. The results of PCR for beef, pork, goat meat, mutton, venison, and horse meat were 131, 138, 168, 144, 191, and 142 bp each. The expected PCR products were confirmed at 281, 186, 174, and 238 bp for chicken, duck, turkeymeat, and ostrich. Also, non-specific PCR products were not detected in similar species by species-specific primers. The method using primers developed in this study confirm to be applicable for composite seasoning including beefs and processed meat products including pork and chicken. Therefore, this method may apply to distinguish an authenticity of meats for various processed products.