Quality Characteristics of Gamma Irradiation and Kale Leaf powder Treated Ostrich and Chicken Meat during Storage Article Swipe
Waseem Khalid
,
Muhammad Sajid Arshad
,
Muhammad Yasin
,
Ali Imran
,
Muhammad Haseeb Ahmad
·
YOU?
·
· 2021
· Open Access
·
· DOI: https://doi.org/10.1080/10942912.2021.1963274
YOU?
·
· 2021
· Open Access
·
· DOI: https://doi.org/10.1080/10942912.2021.1963274
The current investigation was conducted to evaluate the result of gamma irradiation doses and kale leaf powder (KLP) on microbiological assay (total aerobic bacteria and coliforms), quality parameters (Hunter’s color [L*, a* and b*] and heme pigment [Mb and MetMb]) and stability modifiers (total volatile basic nitrogen [TVBN], thiobarbituric acid reactive substances [TBARSs], and peroxide value [POV]) of ostrich and chicken meat under different storage intervals (0, 7 and 14d). Gamma irradiation dose (3kGy) with or without kale leaf powder (1% and 2%) was applied. The TPC and coliform outcome indicated that irradiation and storage caused significant changes in both meat patties while the microbial load was recorded zero at the treatment 3kGy. TVBN, TBARS and POV changed significantly in ostrich and chicken meat with different treatments and storage periods. TVBN value was observed high in ostrich meat at the treatment (3KGy) on the end of storage, whereas the higher values of POV and TBARS were evaluated in the chicken meat sample at 3kgy on 14th day of storage. The myoglobin, met-myoglobin, L*, a*, and b* showed significant changes with respect to different treatments and storage periods. The higher Mb value was seen at 2% KLP at day 0 of storage in ostrich meat and the extreme MetMb value was found at 3kGy at the end of storage. The L* and b* were observed high in chicken meat, whereas in ostrich meat, a* value was found high. In both types of meat, slight changes were observed in appearance, taste, texture, flavor and overall acceptability. However, it is concluded that both types of meat treated with 3kGy + KLP were examined better for quality, safety and stability during storage.
Related Topics
Concepts
TBARS
Food science
Peroxide value
Chemistry
Myoglobin
Thiobarbituric acid
Shelf life
Lipid oxidation
Food preservation
Flavor
Antioxidant
Biochemistry
Lipid peroxidation
Metadata
- Type
- article
- Language
- en
- Landing Page
- https://doi.org/10.1080/10942912.2021.1963274
- https://www.tandfonline.com/doi/pdf/10.1080/10942912.2021.1963274?needAccess=true
- OA Status
- gold
- Cited By
- 27
- References
- 52
- Related Works
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- OpenAlex ID
- https://openalex.org/W3193844810
All OpenAlex metadata
Raw OpenAlex JSON
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https://openalex.org/W3193844810Canonical identifier for this work in OpenAlex
- DOI
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https://doi.org/10.1080/10942912.2021.1963274Digital Object Identifier
- Title
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Quality Characteristics of Gamma Irradiation and Kale Leaf powder Treated Ostrich and Chicken Meat during StorageWork title
- Type
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articleOpenAlex work type
- Language
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enPrimary language
- Publication year
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2021Year of publication
- Publication date
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2021-01-01Full publication date if available
- Authors
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Waseem Khalid, Muhammad Sajid Arshad, Muhammad Yasin, Ali Imran, Muhammad Haseeb AhmadList of authors in order
- Landing page
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https://doi.org/10.1080/10942912.2021.1963274Publisher landing page
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https://www.tandfonline.com/doi/pdf/10.1080/10942912.2021.1963274?needAccess=trueDirect link to full text PDF
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YesWhether a free full text is available
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goldOpen access status per OpenAlex
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https://www.tandfonline.com/doi/pdf/10.1080/10942912.2021.1963274?needAccess=trueDirect OA link when available
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TBARS, Food science, Peroxide value, Chemistry, Myoglobin, Thiobarbituric acid, Shelf life, Lipid oxidation, Food preservation, Flavor, Antioxidant, Biochemistry, Lipid peroxidationTop concepts (fields/topics) attached by OpenAlex
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27Total citation count in OpenAlex
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2025: 5, 2024: 6, 2023: 7, 2022: 9Per-year citation counts (last 5 years)
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52Number of works referenced by this work
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10Other works algorithmically related by OpenAlex
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