Elimination of coliforms and Salmonella spp. in sheep meat by gamma irradiation treatment

Henriques, Luciana Salles Vasconcelos; Henry, Fábio da Costa; Barbosa, João Batista; Ladeira, Silvânia Alves; Pereira, Sílvia Menezes de Faria; Antonio, Isabela Maria da Silva; Teixeira, Gina Nunes; Martins, Meire Lélis Leal; Vital, Hélio de Carvalho; Rodrigues, Dália dos Prazeres; Reis, Eliane Moura Falavina dos

doi:10.1590/s1517-83822014005000003

Cited by 10 publications

(7 citation statements)

References 23 publications

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“…TVC, TCC and TYMC were significantly (p<0.05) decreased with higher irradiation doses but increased with storage period. Similar results were found by Henriques et al (2013) and Fallah et al (2008). There was positive and significant interaction between treatments and days of interval for TVC, TCC and TYMC values (Table 4).…”

Section: Sensory Evaluationsupporting

confidence: 83%

Effect of gamma irradiation on shelf life and quality of Broiler meat

Rima¹,

Sadakuzzaman²,

Hossain³

et al. 2019

SAARC J Agric

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The experiment was conducted on fresh broiler meat treated with 60Co gamma irradiation having dose of 0 (T0), 1 (T1), 2 (T2) and 3.5 kGy (T3)) and stored 0, 30 and 60 days at -20ºC to estimate the effect on proximate, sensory, physicochemical, biochemical and microbial changes in broiler meat. Factorial experiment (4x3) in completely randomized design (CRD) replicated three times per cell was applied to study the variation among treatment combination. Color was changed significantly (p<0.05) with higher irradiation doses. DM, EE, CP was increased, and Ash and pH was decreased significantly (p<0.05) with higher irradiation doses. Thiobarbituric acid reactive substances (TBARS), Peroxide value (PV), Free fatty acid (FFA), cooking loss was increased significantly (p<0.05) with irradiation level and storage period. Total viable count (TVC), Total coliform count (TCC), Total yeast and mold count (TYMC) was significantly (p<0.05) reduced with irradiation level. Considering all traits it can be concluded that irradiation significantly decreased microbial population and maintain nutritional quality of broiler meat. The irradiation dose 2.0 kGy showed most acceptable for microbial population reduction, maintains overall acceptability and for shelf life extension of broiler meat comparison to non-irradiated meat sample. SAARC J. Agri., 17(1): 149-159 (2019)

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Section: Sensory Evaluationsupporting

confidence: 83%

Effect of gamma irradiation on shelf life and quality of Broiler meat

Rima¹,

Sadakuzzaman²,

Hossain³

et al. 2019

SAARC J Agric

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“…T3 showed significantly lower bacteria than other treatments group. Similar results were found by Henriques et al (2013). The low radiation doses can be efficiently used to control pathogens in chicken meat which is in accordance with Torgby et al (2014).…”

Section: Microbiological Assessmentsupporting

confidence: 86%

Effect of gamma irradiation on shelf life and quality of indigenous chicken meat

Islam¹,

Sadakuzzaman²,

Hossain³

et al. 2019

J Bangladesh Agric Univ

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The experiment was conducted on fresh indigenous chicken meat treated with 0 (non-irradiated), 1, 2 and 3 kGy 60Co gamma irradiation and stored for 0, 30 and 60 days at -20ºC to investigate the effects on proximate components, sensory attributes, and physicochemical, biochemical and microbial changes in meat quality. Data were analyzed under 4x3 factor CRD design of experiment in GLM procedure of SAS statistical package. The results showed that irradiation groups had significantly (p<0.05) higher color and tenderness of meat compared to that of non-irradiated group. The 2 kGy group showed significantly (p<0.05) higher Dry matter (DM) and Ether extract (EE) whereas the cooking loss, Free fatty acid (FFA), Peroxide value (PV), and Thiobarbituric acid reactive substances (TBARS) levels were higher in 3 kGy irradiated group. With the advancement of storage periods pH significantly (p<0.05) decreased. The 2 kGy irradiation group showed significantly (p<0.05) lower numbers of Total viable count (TVC), Total coliform count (TCC), Total yeast and mold count (TYMC) compared to non-irradiated group. From this study, it may be concluded that the 2 kGy irradiated group had positive effects on sensory evaluation, biochemical and microbial qualities of indigenous chicken meat to increase the shelf life and the quality of indigenous chicken meat. J Bangladesh Agril Univ 17(4): 560–566, 2019

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“…These recommended doses are sufficient for enhancing the shelf life of meat and meat products. [8][9][10] Irradiation produces some free radicals due to the radiolysis of water. These free radicals cause oxidation in the meat due to the fact that it is necessary to use native bioactive compounds along with the radiations.…”

Section: Introductionmentioning

confidence: 99%

Quality and stability evaluation of chicken meat treated with gamma irradiation and turmeric powder

Arshad

Amjad

Yasin

et al. 2019

International Journal of Food Properties

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2019) Quality and stability evaluation of chicken meat treated with gamma irradiation and turmeric powder, ABSTRACT This study was carried out to evaluate the impact of gamma irradiation and turmeric powder (TP) on microbial quality (total aerobic bacteria and coliforms), physicochemical quality (pH, Hunter's parameter, oxidative and microbial stabilities, haem pigment), stability, and antioxidant status of chicken meat. Accordingly, two doses (1 kGy and 2 kGy) of gamma irradiation alone and in combination with 3% TP along with the control (0 kGy) were applied. Aerobic and vacuum packaging were used for storage of chicken meat on the 0, 7th, and 14th days of storage at refrigeration temperature (4°C). The microbiological results showed that the contamination level decreased as the dose of gamma irradiation was increased for both total bacteria and coliforms, whereas no contamination was documented in the group treated with 2 kGy+TP for both aerobic and vacuum packaging. The results further showed that pH, haem pigment, and Hunter's colour were also significantly influenced with respect to different groups. The peroxide value (POV), thio-barbituric acid reactive substances (TBARS), and total volatile basic nitrogen (TVBN) differed significantly in chicken meat with different treatments and storage intervals. Higher POV and TBARS were noticed in chicken meat treated with 2 kGy under aerobic packaging after 14 days of storage, and TVBN was higher in the control on the 14th day under aerobic packaging. Total phenolics and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity were also higher in chicken meat treated with 2 kGy + TP on 0 day of storage. Furthermore, higher sensory attribute scores for attributes like appearance, taste, texture, flavour, and overall acceptability were found in the 2 kGy-treated group. It is concluded that chicken meat treated with 2 kGy+TP was considered better for microbial and physicochemical quality, antioxidant activity as well as sensorial properties of chicken meat. ARTICLE HISTORY

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Elimination of coliforms and Salmonella spp. in sheep meat by gamma irradiation treatment

Cited by 10 publications

References 23 publications

Effect of gamma irradiation on shelf life and quality of Broiler meat

Effect of gamma irradiation on shelf life and quality of Broiler meat

Effect of gamma irradiation on shelf life and quality of indigenous chicken meat

Quality and stability evaluation of chicken meat treated with gamma irradiation and turmeric powder

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