Other tests showed that by changing the ratio of linoleic and linolenic acid in diet, they found that CLA can increase the synthesis of DHA and EPA when the content of linolenic acid in diet is high. Studies were also designed to determine the influence of dietary CLA on the quality of poultry meat. During these studies, Mr. Du has also conducted research in irradiation, flavor and lipid oxidation in poultry meat and yolk. Irradiation has been shown to be very effective in controlling food-borne pathogens. However, ionizing radiation generates free radicals that may induce lipid oxidation and other chemical changes.
Irradiation induces a characteristic odor in meat known as irradiation odor.
Sensory evalution showed that raw irradiated chicken meat has higher 'fresh chickeny' than nonirradiated samples. The research shows that sulfur compounds formed at irradiation may relate to irradiation odor, because it was observed that sulfur compounds in volatiles increased greatly following irradiation. It was also noted that sulfur compounds have very low thresholds for odor detection. In 2000, Mr. Du was initiated into the national honor society of agriculture, Gamma Sigma Delta. May 2001 . .