Quality of pork after electron-beam irradiation: A meta-analysis study

• Published in: Veterinary World Vol. 17; no. 1; pp. 59 - 71
• Main Authors: Wahyono, Teguh, Ujilestari, Tri, Sholikin, Mohammad Miftakhus, Muhlisin, Muhlisin, Cahyadi, Muhammad, Volkandari, Slamet Diah, Triyannanto, Endy
• Format: Journal Article
• Language: English
• Published: India Veterinary World 01-01-2024
• Subjects: Analysis; Contamination; electron beam; Electrons; Escherichia coli; Information management; irradiation; Lee, Martin A; Meat; meta-analysis; pork; Iran; meat; meta-analysis; electron beam; pork; irradiation
• ISSN: 0972-8988; 2231-0916
• DOI: 10.14202/vetworld.2024.59-71

Irradiation has become a preferred method for pork preservation in recent years. Electron-beam irradiation is notably recognized for its feasibility and safety among various irradiation methods. This meta-analysis study aims to elucidate the impact of electron-beam irradiation on oxidation parameters, color, sensory attributes, and microbiological conditions in pork.
A total of 79 data from 22 articles were aggregated into an extensive database. The irradiation dose ranged from 0 to 20 kGy in this current meta-analysis. The observed parameters encompassed oxidation, color, sensory attributes, and microbiological conditions. A mixed-model approach was used to perform the meta-data analysis, in which irradiation dose was treated as fixed effects and distinct studies (articles) as random effects.
Electron-beam irradiation resulted in an increase in thiobarbituric acid-reactive substances levels and peroxide-oxygen value of pork (p < 0.01). Conversely, total volatile-base-nitrogen values (p < 0.05) were observed. Following irradiation, the pH value, lightness (L*), redness (a*), and yellowness (b*) remained unaffected. Pork color tended to decrease after irradiation treatment (p = 0.095 and p = 0.079, respectively) at 7 and 14 days of storage. The irradiation process resulted in an increase in the values of texture and juiciness parameters (p < 0.05). However, electron-beam irradiation resulted in decreased overall acceptability (p = 0.089). In terms of microbiological status, electron-beam irradiation led to a reduction in the populations of
(p < 0.01),
(p < 0.01),
(p < 0.05), and coliforms (p < 0.05) at 7 and 14 days of storage.
Electron-beam irradiation enhances lipid peroxidation in porcine meat. The color of the meat remained unchanged after treatment. However, with regard to sensory properties, electron-beam irradiation showed a tendency to decreased overall acceptability. Most microbiological parameters decreased following electron-beam irradiation.