The impact of gamma irradiation on the quality of meat and poultry: A review on its immediate and storage effects
Gamma irradiation stands as a proven and efficient technology, elevating the safety, quality, and shelf life of meat and poultry. Its prowess lies in its capacity to eradicate harmful microbes and prolong shelf life without inducing radioactivity. The utilisation of gamma irradiation emerges as an e...
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| Language: | English |
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Elsevier
2024-12-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502224000568 |
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| author | Mohamad Shahrimi Hashim Salma Mohamad Yusop Irman Abdul Rahman |
| author_facet | Mohamad Shahrimi Hashim Salma Mohamad Yusop Irman Abdul Rahman |
| author_sort | Mohamad Shahrimi Hashim |
| collection | DOAJ |
| description | Gamma irradiation stands as a proven and efficient technology, elevating the safety, quality, and shelf life of meat and poultry. Its prowess lies in its capacity to eradicate harmful microbes and prolong shelf life without inducing radioactivity. The utilisation of gamma irradiation emerges as an energy-efficient, safe, and environmentally friendly method. Irrespective of dosage, the application of gamma irradiation significantly reduces microorganisms and moisture content, while concurrently enhancing TVBN, PV, TBARS, colour a*, and fat content. However, it caused no significant impact on pH, sensory properties, colour L* and b*, protein, and ash content. During storage, gamma-irradiated meat and poultry experience a decline in pH, sensory properties, colour a*, moisture, protein, and ash content. On the other hand, microbial load, shelf life, TVBN, PV, TBARS, and fat content increase, while colour L* and b* remain unchanged. Precise dosage selection is paramount to effectively manage these changes. This comprehensive review explores both current advancements and potential developments within the gamma-irradiated meat and poultry. It is imperative not only to scrutinize the effects of gamma irradiation utilisation across various muscle-based systems but also to examine its efficacy with the use of diverse packaging methods, alternative preservation techniques, functional food ingredients in food systems, and consumer acceptance studies across different regions. Such investigations will bolster understanding and application of gamma irradiation, ensuring its efficacy and acceptance within the meat and poultry industry. |
| format | Article |
| id | doaj-art-ec07d89d70f444f2a961cb5df85f06b0 |
| institution | Kabale University |
| issn | 2772-5022 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-ec07d89d70f444f2a961cb5df85f06b02024-12-18T08:54:14ZengElsevierApplied Food Research2772-50222024-12-0142100444The impact of gamma irradiation on the quality of meat and poultry: A review on its immediate and storage effectsMohamad Shahrimi Hashim0Salma Mohamad Yusop1Irman Abdul Rahman2Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Malaysia; Faculty of Applied Sciences, School of Industrial Technology, Universiti Teknologi MARA Cawangan Negeri Sembilan, Kampus Kuala Pilah, Negeri Sembilan 72000, MalaysiaDepartment of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Malaysia; Faculty of Science and Technology, Innovation Centre for Confectionery Technology (MANIS), Universiti Kebangsaan Malaysia, Bangi 43600, Malaysia; Corresponding author.Department of Applied Physics, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Malaysia; Faculty of Science and Technology, Nuclear Technology Research Centre, Universiti Kebangsaan Malaysia, Bangi 43600, MalaysiaGamma irradiation stands as a proven and efficient technology, elevating the safety, quality, and shelf life of meat and poultry. Its prowess lies in its capacity to eradicate harmful microbes and prolong shelf life without inducing radioactivity. The utilisation of gamma irradiation emerges as an energy-efficient, safe, and environmentally friendly method. Irrespective of dosage, the application of gamma irradiation significantly reduces microorganisms and moisture content, while concurrently enhancing TVBN, PV, TBARS, colour a*, and fat content. However, it caused no significant impact on pH, sensory properties, colour L* and b*, protein, and ash content. During storage, gamma-irradiated meat and poultry experience a decline in pH, sensory properties, colour a*, moisture, protein, and ash content. On the other hand, microbial load, shelf life, TVBN, PV, TBARS, and fat content increase, while colour L* and b* remain unchanged. Precise dosage selection is paramount to effectively manage these changes. This comprehensive review explores both current advancements and potential developments within the gamma-irradiated meat and poultry. It is imperative not only to scrutinize the effects of gamma irradiation utilisation across various muscle-based systems but also to examine its efficacy with the use of diverse packaging methods, alternative preservation techniques, functional food ingredients in food systems, and consumer acceptance studies across different regions. Such investigations will bolster understanding and application of gamma irradiation, ensuring its efficacy and acceptance within the meat and poultry industry.http://www.sciencedirect.com/science/article/pii/S2772502224000568Gamma irradiationMeat and poultryStorage effectImmediate effectFood safetyGamma dosage |
| spellingShingle | Mohamad Shahrimi Hashim Salma Mohamad Yusop Irman Abdul Rahman The impact of gamma irradiation on the quality of meat and poultry: A review on its immediate and storage effects Applied Food Research Gamma irradiation Meat and poultry Storage effect Immediate effect Food safety Gamma dosage |
| title | The impact of gamma irradiation on the quality of meat and poultry: A review on its immediate and storage effects |
| title_full | The impact of gamma irradiation on the quality of meat and poultry: A review on its immediate and storage effects |
| title_fullStr | The impact of gamma irradiation on the quality of meat and poultry: A review on its immediate and storage effects |
| title_full_unstemmed | The impact of gamma irradiation on the quality of meat and poultry: A review on its immediate and storage effects |
| title_short | The impact of gamma irradiation on the quality of meat and poultry: A review on its immediate and storage effects |
| title_sort | impact of gamma irradiation on the quality of meat and poultry a review on its immediate and storage effects |
| topic | Gamma irradiation Meat and poultry Storage effect Immediate effect Food safety Gamma dosage |
| url | http://www.sciencedirect.com/science/article/pii/S2772502224000568 |
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