The use of irradiation in processed meat products

Lee, E.J.; Ahn, Dong U.

doi:10.1533/9780857092946.1.109

Cited by 2 publications

(4 citation statements)

References 134 publications

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“…The possible explanation is that some alkenes and alkynes (e.g. : 2-Octene) were volatile compounds derived from spices, acting as antioxidants to decrease lipid oxidation after irradiation (Lee and Ahn, 2011). However, alkane, alkenes and alkynes could also be the procurers of aldehydes (Ahn et al, 2016).…”

Section: Correlationsmentioning

confidence: 99%

“…However, irradiation can also produce free radicals from the water molecules in meat (Thakur and Singh, 1994) and they result in changes in the oxidation-reduction environment within meat products Rowe et al, 2004). Cooked meat is more susceptible to oxidation than raw meat because the phospholipid structure in muscle cell membranes are damaged during cooking (Ahn et al, 1992), while cured ready-toeat meat products are more resistant to oxidative changes and color fading than uncured meat products (Zhu et al, 2004a(Zhu et al, , 2004c(Zhu et al, , 2005Houser et al, 2005a) due to the nitrite added in cured meat products has a strong antioxidant ability (Lee and Ahn, 2011).…”

Section: Introductionmentioning

confidence: 99%

“…The off-odor in irradiated meat is considered as the combined effect of sulfur volatiles and lipid oxidation products (Kwon et al, 2012;Lee and Ahn, 2011). Zhu et al (2004a) reported a dose-dependent increase of sulfur odor in RTE cured turkey ham.…”

Section: Introductionmentioning

confidence: 99%

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Volatile profile, lipid oxidation and protein oxidation of irradiated ready-to-eat cured turkey meat products

Feng

Ahn

2016

Radiation Physics and Chemistry

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Section: Correlationsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Volatile profile, lipid oxidation and protein oxidation of irradiated ready-to-eat cured turkey meat products

Feng

Ahn

2016

Radiation Physics and Chemistry

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“…Although this study integrated data from the addition of antioxidants, packaging, and cooking, statistical analysis revealed an increase in the TBARS value. In a previous study, Lee and Ahn [ 61 ] demonstrated that irradiation only enhanced TBARS in raw and cooked meat under aerobic packaging conditions, whereas lipid oxidation in irradiated meat did not occur in the absence of oxygen. According to our findings, there is an increase in TBARS in irradiated meat or meat products after additional treatment.…”

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

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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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The use of irradiation in processed meat products

Cited by 2 publications

References 134 publications

Volatile profile, lipid oxidation and protein oxidation of irradiated ready-to-eat cured turkey meat products

Volatile profile, lipid oxidation and protein oxidation of irradiated ready-to-eat cured turkey meat products

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

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