Comparative investigation of irradiated meat by the methods of electron paramagnetic resonance and gas chromatography

A comparative study of irradiated pork meat containing bone was made by the methods of electron paramagnetic resonance (EPR) and gas chromatography (GC). In this investigation EPR has the advantage to be a very fast and unambiguous method even in the cases of thermal treatment of bones. On the other hand, GC analysis is a time consuming procedure however, it becomes very valuable for meat samples that contain no bones.