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

Wahyono, Teguh and Ujilestari, Tri and Sholikin, Mohammad Miftakhus and Muhlisin, Muhlisin and Cahyadi, Muhammad and Volkandari, Slamet Diah and Triyannanto, Endy (2024) Quality of pork after electron-beam irradiation: A meta-analysis study. Veterinary World, 17 (1). 59 – 71. ISSN 09728988

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Abstract

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. © 2024 Veterinary World. All rights reserved.

Item Type: Article
Additional Information: Cited by: 8; All Open Access, Gold Open Access, Green Open Access
Uncontrolled Keywords: Article; coliform bacterium; colony forming unit; electron beam; Escherichia coli; irradiation; juiciness; Listeria monocytogenes; meat; meta analysis; nonhuman; oxidation; pH; pork; Preferred Reporting Items for Systematic Reviews and Meta-Analyses; Salmonella
Subjects: S Agriculture > SF Animal culture
Divisions: Faculty of Animal Sciences > Department of Animal Nutrition and Feed Science
Depositing User: Wirasto Wirasto
Date Deposited: 03 Jun 2025 08:30
Last Modified: 03 Jun 2025 08:30
URI: https://ir.lib.ugm.ac.id/id/eprint/18754

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