Irradiation role on meat quality induced dynamic molecular transformation: From nutrition to texture

Jia, Wei; Wang, Xin; Zhang, Rong; Shi, Qingyun; Shi, Lin

doi:10.1080/87559129.2022.2026377

Cited by 15 publications

(10 citation statements)

References 101 publications

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“…Several factors impact meat quality, including breed, age, sex, weight, and nutrition [ 38 ]. The ultimate ph and color of the LD and MS are the most critical criteria in determining the quality of meat [ 39 , 40 ]. In the present study, the ultimate ph value of the T1 group was significantly higher than CON and T2 groups in LD than T2 group in the SM of Sahrawi bucks.…”

Section: Discussionmentioning

confidence: 99%

Effect of Spirulina platensis Supplementation on Carcass Characteristics, Fatty Acid Profile, and Meat Quality of Omani Goats

Al-Yahyaey,

Al-Marzooqi,

Shaat

et al. 2023

Animals

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In a 70-day study, 36 Jabbali and Sahrawi bucks, aged 11 months, were utilized to evaluate the effects of different levels of spirulina dietary supplement (SP) on carcass characteristics, fatty acid profile, and meat quality traits in Omani goat breeds. The goats were put into six groups of six bucks, each at random. The diet consisted of a conventional concentrate feed ration (CFR) without spirulina (CON), and the CFR diet supplemented with spirulina at the levels of 2 g/head daily (T1) and 4 g/head daily (T2). In general, Sahrawi bucks showed a highly significant response to SP feeding compared with Jabbali bucks. The treatment groups, especially T1, showed a significant increase in average daily gain and carcass traits (body length, leg length, and the rack weight) compared with the CON group of Sahrawi bucks. The weights of omental and kidney fat were also significantly higher in T1 compared with CON and T2 groups of Sahrawi goats, while they were significantly higher in T2 compared with CON and T1 groups of Jabbali goats. Carcass profile and meat quality, including ultimate ph and meat color lightness (L*) were increased significantly with dietary spirulina in both LD and SM muscles of Sahrawi goats. Most of the Sfa, Mufa, Pufa, Pufa n-6, Pufa n-3, and n-6/n-3 ratios of the LD showed significant differences in diets supplemented with SP compared with CON for Sahrawi bucks, while some of them were significant in Jabbali bucks. The LD muscle of Sahrawi goats fed diets supplemented with SP of the T1 group significantly decreased in the amounts of pentadecanoic and margaric acids compared with the T2 and CON groups. The study concluded that incorporating SP (2 g and 4 g/head daily) into the diet of Omani goats, especially Sahrawi goats, can increase growth performance, as well as improve fatty acid composition and meat quality.

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Section: Discussionmentioning

confidence: 99%

Effect of Spirulina platensis Supplementation on Carcass Characteristics, Fatty Acid Profile, and Meat Quality of Omani Goats

Al-Yahyaey,

Al-Marzooqi,

Shaat

et al. 2023

Animals

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“…However, irradiation meat has undergone physicochemical and biochemical changes as a result of its use, lowering its nutrient benefit and textural properties. Moreover, coupling irradiated with freezing, low temperatures, and heating can assist in mitigating detrimental nutritional and sensory changes in food [60].…”

Section: Irradiationmentioning

confidence: 99%

“…Recent research has shown that irradiation can be used to age fresh meat as well as for bacteriostasis, thawing, freezing, frying, and tenderization. The softness, water retention capacity, and flavor of cow tissue can all be affected by irradiation [60]. According to the World Health Organization (WHO), food safety is thought to be unaffected by irradiation doses of less than 10 kGy.…”

Section: Irradiationmentioning

confidence: 99%

Recent Advances and Innovation in Meat with Reference to Processing Technologies

Khalid¹,

Maqbool²,

Arshad³

2024

Health Risks of Food Additives - Recent Developments and Trends in Food Sector

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This chapter discusses the recent advance in meat. Meat is usually a rich source of protein and is also composed of fats, vitamins, and minerals. The composition of these nutrients is different depending on the type of meat. Meat is basically divided into two categories: red and white. Due to high protein and fat content, the chances of oxidation are increased. The oxidation process causes meat spoilage. To protect the meat from spoilage, recent technologies and natural antioxidants are being used. Non-thermal processing techniques including gamma irradiation, e-beam irradiation, high-pressure processing, and pulsed electric field produce safe and quality meat because in recent technologies, conditions can be controlled. Conclusively, recent advances in meat and meat products play a role in improving product life and human health.

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“…After irradiation, a large number of free radicals are generated in the meat, which can damage chromosomal DNA, leading to the inactivation of microorganisms and parasites. However, ( Jia, Wang, Zhang, Shi, & Shi, 2023 ) indicated that many of the chemical and biological changes in irradiated meat are associated with free radical reactions, particularly the oxidation of lipids and proteins, resulting in changes in sensory quality of the meat, and these adverse changes in pork quality caused by irradiation have remarkably limited the application of this technology in pork preservation.…”

Section: Introductionmentioning

confidence: 99%

Exploring the impact of irradiation on the sensory quality of pork based on a metabolomics approach

Yao,

Zhang,

et al. 2024

Food Chemistry: X

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Irradiation role on meat quality induced dynamic molecular transformation: From nutrition to texture

Cited by 15 publications

References 101 publications

Effect of Spirulina platensis Supplementation on Carcass Characteristics, Fatty Acid Profile, and Meat Quality of Omani Goats

Effect of Spirulina platensis Supplementation on Carcass Characteristics, Fatty Acid Profile, and Meat Quality of Omani Goats

Recent Advances and Innovation in Meat with Reference to Processing Technologies

Exploring the impact of irradiation on the sensory quality of pork based on a metabolomics approach

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