Chicken Meat Submitted to Gamma Radiation and Packed with or without Oxygen

International Journal of Food Properties

et al. 2021

The current investigation was conducted to evaluate the result of gamma irradiation doses and kale leaf powder (KLP) on microbiological assay (total aerobic bacteria and coliforms), quality parameters (Hunter's color [L*, a* and b*] and heme pigment [Mb and MetMb]) and stability modifiers (total volatile basic nitrogen [TVBN], thiobarbituric acid reactive substances [TBARSs], and peroxide value [POV]) of ostrich and chicken meat under different storage intervals (0, 7 and 14d). Gamma irradiation dose (3kGy) with or without kale leaf powder (1% and 2%) was applied. The TPC and coliform outcome indicated that irradiation and storage caused significant changes in both meat patties while the microbial load was recorded zero at the treatment 3kGy. TVBN, TBARS and POV changed significantly in ostrich and chicken meat with different treatments and storage periods. TVBN value was observed high in ostrich meat at the treatment (3KGy) on the end of storage, whereas the higher values of POV and TBARS were evaluated in the chicken meat sample at 3kgy on 14th day of storage. The myoglobin, met-myoglobin, L*, a*, and b* showed significant changes with respect to different treatments and storage periods. The higher Mb value was seen at 2% KLP at day 0 of storage in ostrich meat and the extreme MetMb value was found at 3kGy at the end of storage. The L* and b* were observed high in chicken meat, whereas in ostrich meat, a* value was found high. In both types of meat, slight changes were observed in appearance, taste, texture, flavor and overall acceptability. However, it is concluded that both types of meat treated with 3kGy + KLP were examined better for quality, safety and stability during storage.

Section: Hunter Colormentioning

confidence: 75%

Section: Introductionmentioning

confidence: 99%

Quality Characteristics of Gamma Irradiation and Kale Leaf powder Treated Ostrich and Chicken Meat during Storage

Khalid

International Journal of Food Properties

et al. 2021

“…This result is similar to the findings of Chouliara, Badeka, Savvaidis, and Kontominas (2008), who concluded that pH of irradiated meat samples kept in aerobic and modified atmospheric packaging tends to reduce slightly throughout the storage period of 25 days. Pelicia et al (2015) also determined that pH tends to decrease in meat with the high dose of gamma irradiation kept in both aerobic and vacuum packaging.…”

Section: Phmentioning

confidence: 99%

Evaluation of gamma irradiation and moringa leaf powder on quality characteristics of meat balls under different packaging materials

Nisar

J. Food Process. Preserv.

et al. 2020

Meat consumption is considered as highly esteem diet in most places around the world due to its high nutritional value. Meat is regarded as a rich source of zinc, essential amino acids, heme iron, and bioavailable B vitamins (Pereira & Vicente, 2013). It is the firstchoice source of animal protein for many people all over the world (Ekmekcioglu et al., 2018). The need for ensuring meat products of high quality, consumer attractiveness, and cost effectiveness has made the industrialists, meat processors, distributors, and retailers to confirm the availability of these required features (Valdramidis & Koutsoumanis, 2016). It is not easy for meat-based products to make stable its shelf life in dynamic market due to its high perishability character without employing some appropriate preservation techniques. To enhance the shelf life of meat and its products various traditional preservation

“…[1] Ionizing radiation technology shows potential as most of the problems that arise particularly by microbial spoilage and by the use of various chemical substances that pose potential health risks can be efficiently reduced by it, hence reducing the risks of food-borne disease outbreaks. [2] Food irradiation eliminates or reduces the microbial population from food that are harmful for human health. It is a physical process involving the treatment of foods with ionizing radiation.…”

Section: Introductionmentioning

confidence: 99%

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

Amjad

International Journal of Food Properties

et al. 2019

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