Meta-analysis of the effects of gamma irradiation on chicken meat and meat product quality

Meta-analysis of the effects of gamma irradiation on chicken meat and meat product quality

Irradiation is one of the most effective microbial decontamination treatments for eliminating foodborne pathogens and enhancing chicken meat safety. The effect of gamma irradiation on the overall quality of chicken meat and its products must be observed to provide a comprehensive explanation to the...

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Bibliographic Details
Published in:Veterinary World Vol. 17; no. 5; pp. 1084 - 1097
Main Authors: Asmarani, Raissha Rizqi, Ujilestari, Tri, Sholikin, Muhammad Miftakhus, Wulandari, Wulandari, Damayanti, Ema, Anwar, Muslih, Aditya, Siska, Karimy, Mohammad Faiz, Wahono, Satriyo Krido, Triyannanto, Endy, Adli, Danung Nur, Sujarwanta, Rio Olympias, Wahyono, Teguh
Format: Journal Article
Language:English
Published: India Veterinary World 01-05-2024
Subjects:
Backup software
Bacteria
chicken
Fatty acids
Food
gamma irradiation
Gamma rays
Internet/Web search services
meat
meta-analysis
product
Safety and security measures
Indonesia
meat
meta-analysis
chicken
product
gamma irradiation
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Summary:Irradiation is one of the most effective microbial decontamination treatments for eliminating foodborne pathogens and enhancing chicken meat safety. The effect of gamma irradiation on the overall quality of chicken meat and its products must be observed to provide a comprehensive explanation to the public. This meta-analysis examined the effects of gamma irradiation on the oxidation parameters, microbial activity, physicochemical characteristics, sensory parameters, and nutrient quality of chicken meat and meat products. We conducted a literature search using various search engines (Scopus®, PubMed®, and Google Scholar®) with "irradiation," "gamma," "chicken," and "meat" as keywords. Gamma irradiation treatment was set as a fixed effect, and the difference between experiments was set as a random effect. This study used a mixed-model methodology. After evaluation, we selected 43 articles (86 studies) for inclusion in the database. Gamma irradiation significantly increased (p < 0.01) thiobarbituric acid-reactive substance levels on days 0, 7, and 14 of storage. Gamma irradiation reduced total aerobic bacteria, coliforms, , yeast, and mold activity (p < 0.01). According to our meta-analysis, 21.75 kGy was the best dose for reducing total aerobic bacteria. On day 0, gamma irradiation did not affect the color parameters ( , , ). However, a significant difference (p < 0.01) was noted for and parameters between the control and irradiation treatments at 7 and 14 days. Although irradiation treatment was less consistent in sensory parameters, overall acceptability decreased on days 0, 7, and 14 after storage (p < 0.05). Regarding nutrient composition, gamma irradiation reduced moisture content and free fatty acid (FFA) content (p < 0.05). Although irradiation significantly reduces the microbial population, it increases the oxidation of chicken meat and its products. Irradiation decreases FFA content and overall acceptability, but it does not affect flavor, tenderness, juiciness, or cooking loss. Gamma irradiation positively reduces the microbial activity in chicken meat and its products but increases the oxidation parameters. Although gamma irradiation does not alter the flavor, tenderness, juiciness, or cooking loss, gamma irradiation can reduce the FFA content and overall acceptability.
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ISSN:0972-8988
2231-0916
DOI:10.14202/vetworld.2024.1084-1097