Vet World Vol.17 May-2024 Article - 17
Research Article
Veterinary World, 17(5): 1084-1097
https://doi.org/10.14202/vetworld.2024.1084-1097
Meta-analysis of the effects of gamma irradiation on chicken meat and meat product quality
2. Research Center for Food Technology and Processing, National Research and Innovation Agency of Indonesia, Gunungkidul 55861, Indonesia.
3. Research Center for Animal Husbandry, National Research and Innovation Agency of Indonesia, Bogor 16911, Indonesia.
4. Animal Feed and Nutrition Modelling Research Group (AFENUE), IPB University, Bogor 16680, Indonesia.
5. Center for Tropical Animal Studies (CENTRAS), The Institute of Research and Community Empowerment of IPB (LPPM IPB), Bogor 16680, Indonesia.
6. Department of Animal Products Technology, Animal Science Faculty, Universitas Gadjah Mada, Sleman 55281, Indonesia.
7. Department of Feed and Animal Nutrition, Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia.
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.
How to cite this article: Asmarani RR, Ujilestari T, Sholikin MM, Wulandari W, Damayanti E, Anwar M, Aditya S, Karimy MF, Wahono SK, Triyannanto E, Adli DN, Sujarwanta RO, and Wahyono T (2024) Meta-analysis of the effects of gamma irradiation on chicken meat and meat product quality, Veterinary World, 17(5): 1084–1097.
Received: 2023-12-21 Accepted: 2024-04-23 Published online: 2024-05-15
Corresponding author: E-mail:
DOI: 10.14202/vetworld.2024.1084-1097
Copyright: Asmarani, et al. This article is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/ by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http:// creativecommons.org/ publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.
