Thiobarbituric Acid Reactive Substances (TBARS) and quality of poultry meat as affected by electron beam irradiation: A meta-analysis study

Wahyono, Teguh; Firmansyah, Adang; Febrisiantosa, Andi; Setiyawan, A.; Karimy, M. F.; Trinugraha, Afi Candra; Ujilestari, Tri; Sholikin, Mohammad Miftakhus; Benita, Ashri Mukti; Jayanegara, Anuraga

doi:10.1201/9781003370048-9

Cited by 1 publication

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“…A previous meta-analysis [14] reported that gamma irradiation increased lipid oxidation TBARS levels in chicken meat (p = 0.001). Wahyono et al [16] also reported that electron-beam irradiation enhances TBARS levels in chicken and duck meat. The increased TBARS value level could be different depending on the lipid content and sensory characteristics of the meat source.…”

Section: Effect Of Electron-beam Irradiation On Oxidation Parameters ...mentioning

confidence: 95%

“…There is an urgent need to conduct a quantitative evaluation due to different results in terms of meat quality, particularly, sensory and quality after irradiation treatment. Several meta-analytical studies have investigated the influence of irradiation on chicken meat quality [14][15][16]. Furthermore, Fallah et al [17] performed a meta-analysis study on the combination of irradiation and bioactive compounds in muscle food.…”

Section: Introductionmentioning

confidence: 99%

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

Wahyono,

Ujilestari,

Sholikin

et al. 2024

Vet World

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Background and Aim: 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. Materials and Methods: 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. Results: 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 Salmonella (p < 0.01), Escherichia coli (p < 0.01), Listeria monocytogenes (p < 0.05), and coliforms (p < 0.05) at 7 and 14 days of storage. Conclusion: 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. Keywords: electron beam, irradiation, meat, meta-analysis, pork.

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Section: Effect Of Electron-beam Irradiation On Oxidation Parameters ...mentioning

confidence: 95%