Applications of Irradiation on Meat and Meat Products

Arvanitoyannis, Ioannis S.; Stratakos, Alexandros Ch.

doi:10.1016/b978-0-12-374718-1.10006-9

Cited by 7 publications

(6 citation statements)

References 71 publications

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“…Fats begin to oxidize on their own, resulting in rancid off-flavors when exposed to radiation [ 70 ]. Regarding overall quality and aroma, lipid oxidation was not the only major issue because the panelists did not recognize it [ 71 ]. Sulfur compounds appear to be the main volatile elements responsible for the odor of irradiated meat [ 32 ].…”

Section: Discussionmentioning

confidence: 99%

“…It has been shown that the use of irradiation can result in some undesired changes in food if treated at high irradiation doses, mostly observed in food such as meat whose color and lipids are the significant indication elements, and a minor change in color and lipids may lead to rejection by consumers [ 59 , 70 ]. On the other hand, Arvanitoyannis and Stratakos [ 71 ] recommended a maximum dose of 10 kGy for food irradiation without the need for toxicological or nutritional tests. These concentrations do not affect the flavor of the food.…”

Section: Discussionmentioning

confidence: 99%

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

Asmarani,

Ujilestari,

Sholikin

et al. 2024

Vet World

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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. Keywords: chicken, gamma irradiation, meat, meta-analysis, product.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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

Asmarani,

Ujilestari,

Sholikin

et al. 2024

Vet World

View full text Add to dashboard Cite

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“…There are, however, some studies which have combined gamma irradiation and HPP. Gamma irradiation, in comparison to eBeam, uses high-energy gamma rays from cobalt 60 or caesium 137 and high penetration power and thus can be applied to bulk foods on shipping pallets (Arvanitoyannis and Stratakos, 2010). Gamma irradiation uses low dose rates of ionizing radiation in comparison to eBeam, which uses high dose rates of ionizing radiation.…”

Section: Combining Hpp With Ebeam Processingmentioning

confidence: 99%

“…On the other hand, eBeam processing uses a stream of high-energy electrons, known as beta rays, which can penetrate only a short distance (5 cm) (Arvanitoyannis and Stratakos, 2010). eBeam is an ionizing radiation, which generates radical molecules that are highly reactive.…”

Section: Combining Hpp With Ebeam Processingmentioning

confidence: 99%

High pressure processing (HPP) of foods and its combination with electron beam processing

Bolumar¹,

Georget²,

Mathys³

2015

Electron Beam Pasteurization and Complementary Food Processing Technologies

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“…Radiation treatment has also been shown to affect the oxidation-reduction ability of meat by accelerating lipid oxidation, protein breakdown, as well as flavor and odor change [9]. In contrary, in a special case, Arvanitoyannis and Stratakos [77] demonstrated that irradiation had no impact on the production of volatiles that result from lipid oxidation, but it resulted in a few compounds containing sulfur that were not present in non-irradiated meat.…”

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

confidence: 99%

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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Applications of Irradiation on Meat and Meat Products

Cited by 7 publications

References 71 publications

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

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

High pressure processing (HPP) of foods and its combination with electron beam processing

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

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