Textural and Chemical Changes in Chicken Meat Treated with Irradiation and Coriander Powder

This research investigates the chemical properties and texture of chicken meat influenced by coriander powder supplementation and gamma radiation exposure. The key variables include the addition of coriander powder (CP) at 0 and 3 dry matter (DM) levels and gamma radiation doses of 0, 1, and 2 kGy, with observations conducted on days 0, 7, and 14 of storage. A completely randomized factorial design was employed. Visual assessments revealed that CP treatment resulted in darker meat coloration on the 7th and 14th days of storage. Scanning electron microscope (SEM) analysis indicated that the meat irradiated (1 kGy and 2 kGy) with CP displayed a smoother surface. CP supplementation significantly reduced firmness (p < 0.01), and both gumminess and chewiness decreased markedly following irradiation (p < 0.01). The inclusion of CP significantly lowered the lightness (L*) parameter (p < 0.01) while enhancing the redness (a*) and yellowness (b*) values (p < 0.01). Gamma irradiation, however, did not influence color parameters, and apart from protein content, it did not affect the nutritional composition of the chicken meat. In conclusion, the combination of coriander powder and gamma irradiation enhanced the meat’s tenderness and chewiness. Additionally, CP helped preserve the meat’s color post-irradiation. While gamma irradiation did not alter the overall nutrient composition, it increased Ca content following CP addition. © 2025 by the authors.