{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,16]],"date-time":"2026-04-16T07:36:58Z","timestamp":1776325018447,"version":"3.50.1"},"reference-count":36,"publisher":"Springer Science and Business Media LLC","issue":"1","license":[{"start":{"date-parts":[[2022,1,14]],"date-time":"2022-01-14T00:00:00Z","timestamp":1642118400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0"},{"start":{"date-parts":[[2022,1,14]],"date-time":"2022-01-14T00:00:00Z","timestamp":1642118400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0"}],"content-domain":{"domain":["link.springer.com"],"crossmark-restriction":false},"short-container-title":["Sci Rep"],"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>The purpose of this work was to compare the effect of electron and X-ray irradiation on microbiological content and volatile organic compounds in chilled turkey meat. Dose ranges which significantly suppress the pathogenic microflora while maintaining the organoleptic properties of the turkey meat are different for electron and X-ray irradiation. According to the study it is recommended to treat chilled turkey using X-ray irradiation with the dose ranging from 0.5 to 0.75\u00a0kGy, while in electron irradiation permissible doses should be within 0.25\u20131\u00a0kGy. Three main groups of volatile compounds: alcohols, ketones, and aldehydes\u2014were found in irradiated and non-irradiated samples of turkey meat. It was found that the total amount of aldehydes, which are responsible for the formation of a specific odor of irradiated meat products, increases exponentially with the increase in the absorbed dose for both types of irradiation. It was established that acetone can be used as a potential marker of the fact of exposure of low-fat meat products to ionizing radiation.<\/jats:p>","DOI":"10.1038\/s41598-021-04733-3","type":"journal-article","created":{"date-parts":[[2022,1,14]],"date-time":"2022-01-14T06:02:40Z","timestamp":1642140160000},"update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":39,"title":["Effect of electron and X-ray irradiation on microbiological and chemical parameters of chilled turkey"],"prefix":"10.1038","volume":"12","author":[{"given":"Ulyana","family":"Bliznyuk","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Valentina","family":"Avdyukhina","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Polina","family":"Borshchegovskaya","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Timofey","family":"Bolotnik","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Victoria","family":"Ipatova","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Zoya","family":"Nikitina","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Alexander","family":"Nikitchenko","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Igor","family":"Rodin","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Felix","family":"Studenikin","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Alexander","family":"Chernyaev","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Dmitry","family":"Yurov","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"297","published-online":{"date-parts":[[2022,1,14]]},"reference":[{"issue":"10","key":"4733_CR1","first-page":"885","volume":"83","author":"BG Yershov","year":"2013","unstructured":"Yershov, B. G. Radiation technologies: Opportunities, state and prospects of application. Bull. Russian Acad. Sci. 83(10), 885 (2013).","journal-title":"Bull. Russian Acad. Sci."},{"key":"4733_CR2","first-page":"310","volume-title":"Radiation Technologies. The Science. National Economy. Medicine","author":"AP Chernyaev","year":"2018","unstructured":"Chernyaev, A. P. Radiation Technologies. The Science. National Economy. Medicine 310 (Book House University, 2018)."},{"key":"4733_CR3","volume-title":"Codex Alimentarius. Irradiated Food Products","author":"Joint FAO\/WHO Program on Food Standards","year":"2007","unstructured":"Joint FAO\/WHO Program on Food Standards. Codex Alimentarius. Irradiated Food Products (The Whole World, 2007)."},{"issue":"1","key":"4733_CR4","first-page":"40","volume":"21","author":"AP Chernyaev","year":"2020","unstructured":"Chernyaev, A. P. et al. Application of low-energy electron radiation for processing chilled turkey meat. Optimization of impact parameters. High-Tech Technol. 21(1), 40\u201349 (2020).","journal-title":"High-Tech Technol."},{"issue":"4","key":"4733_CR5","doi-asserted-by":"publisher","first-page":"955","DOI":"10.1007\/s10068-017-0147-6","volume":"26","author":"H-W Kim","year":"2017","unstructured":"Kim, H.-W. et al. Effects of gamma-ray, electron-beam, and X-ray irradiation on physicochemical properties of heat-induced gel prepared with salt-soluble pork protein. Food Sci. Biotechnol. 26(4), 955 (2017).","journal-title":"Food Sci. Biotechnol"},{"issue":"1","key":"4733_CR6","first-page":"17","volume":"16","author":"M Al-Bachir","year":"2017","unstructured":"Al-Bachir M. Control of natural microorganisms in chamomile (Chamomilla recutita L.) by gamma ray and electron beam irradiation. Acta Sci. Pol. Techn. Aliment. 16(1), 17 (2017).","journal-title":"Acta Sci. Pol. Techn. Aliment"},{"key":"4733_CR7","doi-asserted-by":"publisher","first-page":"265","DOI":"10.1016\/j.radphyschem.2016.09.008","volume":"130","author":"K Qiulian","year":"2017","unstructured":"Qiulian, K. et al. Volatile compounds and odor traits of dry-cured ham (Prosciutto crudo) irradiated by electron beam and gamma rays. Radiat. Phys. Chem. 130, 265 (2017).","journal-title":"Radiat. Phys. Chem"},{"key":"4733_CR8","first-page":"33","volume":"7","author":"DO Podkopaev","year":"2010","unstructured":"Podkopaev, D. O. Method of EPR-spectrometry for research of biological objects and a foodstuff. Food Industry. 7, 33\u201334 (2010).","journal-title":"Food Industry."},{"issue":"4","key":"4733_CR9","doi-asserted-by":"publisher","first-page":"1766","DOI":"10.1007\/s13197-019-03608-w","volume":"56","author":"D Kavitake","year":"2019","unstructured":"Kavitake, D. et al. Effect of y-irradiation on physico-chemical and antioxidant properties of galactan exopolysaccharide from Weissella confusa KR780676. J. Food Sci. Technol. 56(4), 1766\u20131774 (2019).","journal-title":"J. Food Sci. Technol."},{"issue":"1","key":"4733_CR10","first-page":"e14166","volume":"43","author":"MF Nisar","year":"2019","unstructured":"Nisar, M. F. et al. Influence of irradiation and moringa leaf powder on the amino acid and fatty acid profiles of chicken meat stored under various packaging materials. J. Food Process Preserv. 43(1), e14166 (2019).","journal-title":"J. Food Process Preserv."},{"issue":"1","key":"4733_CR11","doi-asserted-by":"publisher","first-page":"153","DOI":"10.1080\/10942912.2019.1575395","volume":"22","author":"MS Arshad","year":"2019","unstructured":"Arshad, M. S. et al. Quality and stability evaluation of chicken meat treated with gamma irradiation and turmeric powder. Int. J. Food Properties. 22(1), 153\u2013171 (2019).","journal-title":"Int. J. Food Properties."},{"key":"4733_CR12","doi-asserted-by":"publisher","first-page":"1019","DOI":"10.1016\/j.foodres.2017.11.072","volume":"105","author":"K Aleksieva","year":"2018","unstructured":"Aleksieva, K. & Yordanov, N. D. Various approaches in EPR identification of gamma-irradiated plant foodstuffs: A review. Food Res. Int. 105, 1019\u20131028 (2018).","journal-title":"Food Res. Int."},{"key":"4733_CR13","first-page":"187","volume":"4","author":"RT Timakova","year":"2016","unstructured":"Timakova, R. T., Tihonov, S. L., Tararkov, A. N. & Vahnin, D. O. EPR spectroscopy of spices. Vestnik VGUIT. 4, 187\u2013193 (2016).","journal-title":"Vestnik VGUIT."},{"issue":"2","key":"4733_CR14","doi-asserted-by":"publisher","first-page":"153","DOI":"10.1007\/s00723-011-0305-6","volume":"42","author":"H Kameya","year":"2012","unstructured":"Kameya, H. et al. Relaxation behaviors of free radicals from y-irradiated black pepper using pulsed EPR spectroscopy. Appl. Magnet. Resonance. 42(2), 153\u2013159 (2012).","journal-title":"Appl. Magnet. Resonance."},{"key":"4733_CR15","first-page":"521","volume":"2","author":"EV Klimova","year":"2009","unstructured":"Klimova, E. V. Study of changes in the spices under the influence of sterilization by gamma radiation, by electron paramagnetic resonance. Food Process. Industry. 2, 521 (2009).","journal-title":"Food Process. Industry."},{"issue":"8","key":"4733_CR16","doi-asserted-by":"publisher","first-page":"729","DOI":"10.1070\/RC1979v048n08ABEH002407","volume":"48","author":"VE Zubarev","year":"1979","unstructured":"Zubarev, V. E., Belevskii, V. N. & Bugaenko, L. T. The use of spin-trapping in the study of the mechanisms of radical processes. Russ. Chem. Rev. 48(8), 729\u2013745 (1979).","journal-title":"Russ. Chem. Rev."},{"key":"4733_CR17","unstructured":"EN 13751-2009. Foodstuffs. Detection of irradiated food using photostimulated luminescence."},{"key":"4733_CR18","unstructured":"EN 13783-2002. Foodstuffs. Detection of irradiated food using Direct Epifluorescent Filter Technique\/Aerobic Plate Count (DEFT\/APC). Screening method."},{"key":"4733_CR19","unstructured":"EN 1784-2003. Foodstuffs. Detection of irradiated food containing fat - Gas chromatography analysis of hydrocarbons."},{"key":"4733_CR20","unstructured":"EN 1785-2003. Foodstuffs. Detection of irradiated food containing fat - Gas chromatographic\/mass spectrometric analysis of 2-alkylcyclobutanones."},{"issue":"4","key":"4733_CR21","first-page":"36","volume":"20","author":"VD Gladilovich","year":"2010","unstructured":"Gladilovich, V. D. & Podolskaya, E. P. Possibilities of application of the GC-MS method (Review). Sci. Instrument. 20(4), 36\u201349 (2010).","journal-title":"Sci. Instrument."},{"issue":"4","key":"4733_CR22","doi-asserted-by":"publisher","first-page":"1668","DOI":"10.1002\/jsfa.9351","volume":"99","author":"EM Gaspar","year":"2019","unstructured":"Gaspar, E. M. et al. Gamma irradiation of clove: Level of trapped radicals and effects on bioactive composition. J. Sci. Food Agric. 99(4), 1668\u20131674 (2019).","journal-title":"J. Sci. Food Agric."},{"key":"4733_CR23","doi-asserted-by":"publisher","first-page":"2323","DOI":"10.1007\/s00217-019-03349-2","volume":"245","author":"A Chiappinelli","year":"2019","unstructured":"Chiappinelli, A. et al. Identification of X-ray-irradiated hazelnuts by electron spin resonance (ESR) spectroscopy. Eur. Food Res. Technol. 245, 2323\u20132329 (2019).","journal-title":"Eur. Food Res. Technol."},{"key":"4733_CR24","doi-asserted-by":"publisher","first-page":"35","DOI":"10.1016\/j.radphyschem.2018.04.007","volume":"150","author":"M Tomaiuolo","year":"2018","unstructured":"Tomaiuolo, M. et al. Identification of X-ray irradiated walnuts by ESR spectroscopy. Radiat. Phys. Chem. 150, 35\u201339 (2018).","journal-title":"Radiat. Phys. Chem."},{"key":"4733_CR25","doi-asserted-by":"publisher","first-page":"961","DOI":"10.1111\/ijfs.14353","volume":"55","author":"M Campaniello","year":"2020","unstructured":"Campaniello, M. et al. Validation of an alternative method for the identification of 2-dodecylcyclebutanone (2-DCB) of irradiated meats by solid-phase microextraction (SPME) gas chromatography\u2013mass spectrometry (GC-MS). Int. J. Food Sci. Technol. 55, 961\u2013969 (2020).","journal-title":"Int. J. Food Sci. Technol."},{"key":"4733_CR26","doi-asserted-by":"publisher","first-page":"95","DOI":"10.1016\/j.radphyschem.2019.02.044","volume":"159","author":"VI Shvedunov","year":"2019","unstructured":"Shvedunov, V. I. et al. Electron accelerators design and construction at Lomonosov Moscow State University. Radiat. Phys. Chem. 159, 95\u2013100 (2019).","journal-title":"Radiat. Phys. Chem."},{"key":"4733_CR27","doi-asserted-by":"publisher","first-page":"250","DOI":"10.1016\/S0168-9002(03)01368-8","volume":"506","author":"S Agostinelliae","year":"2003","unstructured":"Agostinelliae, S. et al. Geant 4\u2014A simulation toolkit. Nuclear Instrum. Methods Phys. Res. A. 506, 250\u2013303 (2003).","journal-title":"Nuclear Instrum. Methods Phys. Res. A."},{"key":"4733_CR28","doi-asserted-by":"publisher","first-page":"186","DOI":"10.1016\/j.nima.2016.06.125","volume":"835","author":"J Allison","year":"2016","unstructured":"Allison, J. et al. Recent developments in GEANT4. Nuclear Instrum. Methods Phys. Res. A. 835, 186\u2013225 (2016).","journal-title":"Nuclear Instrum. Methods Phys. Res. A."},{"issue":"11","key":"4733_CR29","doi-asserted-by":"publisher","first-page":"1617","DOI":"10.3103\/S1062873820110076","volume":"84","author":"AP Chernyaev","year":"2020","unstructured":"Chernyaev, A. P., Rozanov, V. V. & Beklemishev, M. K. Using low-energy electrons for the antimicrobial processing of poultry meat. Bull. Russian Acad. Sci. Phys. 84(11), 1617\u20131622 (2020).","journal-title":"Bull. Russian Acad. Sci. Phys."},{"key":"4733_CR30","unstructured":"NIST\/EPA\/NIH Mass Spectral Database Center, National Institute of Standards and Technology, Gaithersburg, MD, USA, chemdata.nist.gov"},{"key":"4733_CR31","unstructured":"Uniform Sanitary Epidemiological and Hygienic Requirements for the Goods Subject to Sanitary and Epidemiological Supervision (Control)\u200b. Approved by Decision of the Customs Union Commission No. 299 dated 28 May, 2010."},{"key":"4733_CR32","unstructured":"GOST 31473-2012 Myaso indeek (tushki i ikh chasti). Obshchie tekhnicheskie usloviya."},{"issue":"8","key":"4733_CR33","doi-asserted-by":"publisher","first-page":"1462","DOI":"10.1093\/ps\/83.8.1462","volume":"83","author":"MJ Zhu","year":"2004","unstructured":"Zhu, M. J., Mendonca, A., Lee, E. J. & Ahn, D. U. Influence of irradiation and storage on the quality of ready-to-eat turkey breast rolls. Poultry Sci. 83(8), 1462\u20131466 (2004).","journal-title":"Poultry Sci."},{"issue":"4","key":"4733_CR34","doi-asserted-by":"publisher","first-page":"466","DOI":"10.1016\/j.radphyschem.2011.12.037","volume":"81","author":"IS Kim","year":"2012","unstructured":"Kim, I. S. et al. Effects of low-level gamma irradiation on the characteristics of fermented pork sausage during storage. Radiat. Phys. Chem. 81(4), 466\u2013472 (2012).","journal-title":"Radiat. Phys. Chem."},{"key":"4733_CR35","doi-asserted-by":"publisher","first-page":"68","DOI":"10.1016\/j.meatsci.2017.02.009","volume":"128","author":"C Li","year":"2017","unstructured":"Li, C., He, L. & Jin, G. Effect of different irradiation dose treatment on the lipid oxidation, instrumental color and volatiles of fresh pork and their changes during storage. Meat Sci. 128, 68\u201376 (2017).","journal-title":"Meat Sci."},{"issue":"4","key":"4733_CR36","doi-asserted-by":"publisher","first-page":"548","DOI":"10.1016\/j.meatsci.2003.11.018","volume":"67","author":"HM Badr","year":"2004","unstructured":"Badr, H. M. Use of irradiation to control foodborne pathogens and extend the refrigerated market life of rabbit meat. Meat Sci. 67(4), 548 (2004).","journal-title":"Meat Sci."}],"container-title":["Scientific Reports"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.nature.com\/articles\/s41598-021-04733-3.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/www.nature.com\/articles\/s41598-021-04733-3","content-type":"text\/html","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/www.nature.com\/articles\/s41598-021-04733-3.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2022,11,24]],"date-time":"2022-11-24T15:20:33Z","timestamp":1669303233000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.nature.com\/articles\/s41598-021-04733-3"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2022,1,14]]},"references-count":36,"journal-issue":{"issue":"1","published-online":{"date-parts":[[2022,12]]}},"alternative-id":["4733"],"URL":"https:\/\/doi.org\/10.1038\/s41598-021-04733-3","relation":{"has-preprint":[{"id-type":"doi","id":"10.21203\/rs.3.rs-757448\/v1","asserted-by":"object"}]},"ISSN":["2045-2322"],"issn-type":[{"value":"2045-2322","type":"electronic"}],"subject":[],"published":{"date-parts":[[2022,1,14]]},"assertion":[{"value":"28 July 2021","order":1,"name":"received","label":"Received","group":{"name":"ArticleHistory","label":"Article History"}},{"value":"28 December 2021","order":2,"name":"accepted","label":"Accepted","group":{"name":"ArticleHistory","label":"Article History"}},{"value":"14 January 2022","order":3,"name":"first_online","label":"First Online","group":{"name":"ArticleHistory","label":"Article History"}},{"value":"The authors declare no competing interests.","order":1,"name":"Ethics","group":{"name":"EthicsHeading","label":"Competing interests"}}],"article-number":"750"}}