A meta-analysis of the effect of gamma irradiation on chicken meat quality: Microbiology and colour

Abstract

A meta-analysis of the effect of gamma irradiation on the microbial status and colour in raw chicken meat was performed. A total of 14 studies were selected and data about the total viable count (TVC), coliforms (TCC), instrumental colour measurements - lightness (L*), redness (a*) and yellowness (b*) was extracted for evaluation in gamma treated and untreated meat. Due to the high between study heterogeneity, the meta-analysis was conducted through random-effects model applied on the raw mean difference (effect size) for each outcome of interest. The results of the meta-analysis showed that gamma irradiation considerably decreased TVC and TCC (P<0.001). Gamma rays also significantly diminished L* (P=0.013), but increased a* and b* (P<0.001). The meta-regression models showed that the dose of the radiation contributed to the overall effect of irradiation TVC (P=0.006), TCC (P=0.074) and a*(P=0.007). The effect of gamma rays on TVC was further influenced by storage (P=0.007), while package affected the increase of a* (P=0.100).

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

“…Intrinsic and extrinsic factors affect the intensity of radiation-induced damage, the amount and type of damage, and the radiosensitivity of microbes [ 20 ]. Irradiation and frozen storage are more effective in reducing coliforms than either method alone [ 19 ]. Irradiation and vacuum packaging are also more effective in reducing coliforms [ 17 ].…”

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

“…Irradiated metmyoglobin (MetMb) creates oxymyoglobin (OxyMb), which increases a* values [15,56]. The effect of irradiation on the color of meat is dependent on the form of myoglobin.…”

“…The color a* values of pork preserved in vacuum packaging for a week increased slightly regardless of irradiation, but they failed to show a consistent trend when stored in aerobic packaging [26]. Irradiated MetMb generates OxyMb as a red pigment [15]. Pork samples changed pink on irradiation due to the formation of a carbon monoxide-myoglobin complex, caused by carbon monoxide generation and irradiation-decrease conditions [20,62].…”

“…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.…”

Irradiation of meat with synthetic and natural antioxidant: A review on quality aspect of meat

“…He showed that irradiation had a significant effect on reducing the red color (a*) of the wieners Nam and Ahn (2002). reported that the addition of citric or ascorbic acid did not affect the a* values of irradiated meat but increased the L* values, resulted in lighter overall colour impression to meat Dimov and Popova (2022). conducted a study on a meta-analysis of the effect of gamma irradiation on chicken meat quality: Microbiology & colour and they showed that gamma rays also significantly diminished L* (p=0.013), but increased a* and b* (p<0.001) Arshad et al (2020).…”