Meta-analysis of the effects of gamma irradiation on chicken meat and meat product quality

Asmarani, Raissha Rizqi and Ujilestari, Tri and Sholikin, Muhammad Miftakhus and Wulandari, Wulandari and Damayanti, Ema and Anwar, Muslih and Aditya, Siska Aditya and Karimy, Mohammad Faiz and Wahono, Satriyo Krido and Triyannanto, Endy and Adli, Danung Nur Adli and Sujarwanta, Rio Olympias and Wahyono, Teguh (2024) Meta-analysis of the effects of gamma irradiation on chicken meat and meat product quality. Veterinary World, 17 (5). pp. 1084-1097. ISSN 09728988

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Abstract

Background and Aim: Irradiation is one of the most effective microbial decontamination treatments for eliminating foodborne pathogens and enhancing chicken meat safety. The effect of gamma irradiation on the overall quality of chicken meat and its products must be observed to provide a comprehensive explanation to the public. This meta-analysis examined the effects of gamma irradiation on the oxidation parameters, microbial activity, physicochemical characteristics, sensory parameters, and nutrient quality of chicken meat and meat products. Materials and Methods: We conducted a literature search using various search engines (Scopus®, PubMed®, and Google Scholar®) with “irradiation,” “gamma,” “chicken,” and “meat” as keywords. Gamma irradiation treatment was set as a fixed effect, and the difference between experiments was set as a random effect. This study used a mixed-model methodology. After evaluation, we selected 43 articles (86 studies) for inclusion in the database. Results: Gamma irradiation significantly increased (p < 0.01) thiobarbituric acid-reactive substance levels on days 0, 7, and 14 of storage. Gamma irradiation reduced total aerobic bacteria, coliforms, Salmonella, yeast, and mold activity (p < 0.01). According to our meta-analysis, 21.75 kGy was the best dose for reducing total aerobic bacteria. On day 0, gamma irradiation did not affect the color parameters (L*, a*, b*). However, a significant difference (p < 0.01) was noted for a* and b* parameters between the control and irradiation treatments at 7 and 14 days. Although irradiation treatment was less consistent in sensory parameters, overall acceptability decreased on days 0, 7, and 14 after storage (p < 0.05). Regarding nutrient composition, gamma irradiation reduced moisture content and free fatty acid (FFA) content (p < 0.05). Although irradiation significantly reduces the microbial population, it increases the oxidation of chicken meat and its
products. Irradiation decreases FFA content and overall acceptability, but it does not affect flavor, tenderness, juiciness, or cooking loss. Conclusion: Gamma irradiation positively reduces the microbial activity in chicken meat and its products but increases the oxidation parameters. Although gamma irradiation does not alter the flavor, tenderness, juiciness, or cooking loss, gamma irradiation can reduce the FFA content and overall acceptability.

Item Type: Article
Uncontrolled Keywords: chicken, gamma irradiation, meat, meta-analysis, product
Subjects: Veterinary Medicine
Divisions: Faculty of Veterinary Medicine
Depositing User: Erlita Cahyaningtyas Cahyaningtyas
Date Deposited: 12 Mar 2025 07:23
Last Modified: 12 Mar 2025 07:23
URI: https://ir.lib.ugm.ac.id/id/eprint/15726

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