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Niu ZY, Min YN, Liu FZ. Dietary vitamin E improves meat quality and antioxidant capacity in broilers by upregulating the expression of antioxidant enzyme genes. JOURNAL OF APPLIED ANIMAL RESEARCH 2017. [DOI: 10.1080/09712119.2017.1309321] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Z. Y. Niu
- College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi, People’s Republic of China
| | - Y. N. Min
- College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi, People’s Republic of China
| | - F. Z. Liu
- College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi, People’s Republic of China
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2
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Iqbal M, Bhatti IA, Shahid M, Jan Nisar. Physicochemical characterization, microbial decontamination and shelf life analysis of walnut ( Juglans regia L) oil extracted from gamma radiation treated seeds. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2016. [DOI: 10.1016/j.bcab.2016.03.004] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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3
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Bhatti IA, Iqbal M, Anwar F, Shahid SA, Shahid M. Quality characteristics and microbiological safety evaluation of oils extracted from gamma irradiated almond ( Prunus dulcis Mill.) seeds. GRASAS Y ACEITES 2013. [DOI: 10.3989/gya.071512] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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4
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Ahn DU, Nam KC, Du M, Jo C. Effect of irradiation and packaging conditions after cooking on the formation of cholesterol and lipid oxidation products in meats during storage. Meat Sci 2012; 57:413-8. [PMID: 22061714 DOI: 10.1016/s0309-1740(00)00119-4] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2000] [Revised: 09/18/2000] [Accepted: 09/18/2000] [Indexed: 10/18/2022]
Abstract
The effect of irradiation and packaging conditions on the content of cholesterol oxidation products (COPs) and lipid oxidation in cooked turkey, beef, and pork during storage was studied. Ground turkey leg, beef, and pork were cooked, packaged either in oxygen-permeable or oxygen-impermeable bags, and irradiated at 0 or 4.5 kGy. Lipid oxidation and COPs were determined after 0 and 7 days of storage at 4°C. Packaging of cooked meat was more important than irradiation in developing COPs and lipid oxidation in cooked meats during storage. 7α-Hydroxycholesterol, 7β-hydroxycholesterol, β-epoxide, and 7-ketocholesterol were among the major COPs formed in cooked turkey, beef, and pork after storage, and their amounts increased dramatically during the 7-day storage in aerobic conditions. Irradiation had no significant effect on the amounts of any of the COPs found in cooked turkey and beef, but increased (P<0.05) the amounts of α- plus 7β-hydroxycholesterol, β-epoxide, 7-ketocholesterol, and total COPs in aerobically packaged cooked pork. The amounts of COPs and lipid oxidation products (TBARS) closely related to the proportion of polyunsaturated fatty acids in meat. The results indicated that the composition of fats in meat is important on the oxidation rates of lipids and cholesterol, and packaging is far more important than irradiation in the formation of COPs and lipid oxidation in cooked meat.
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Affiliation(s)
- D U Ahn
- Department of Animal Science, Iowa State University, Ames, IA 50011-3150, USA
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5
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Gecgel U. Changes in some physicochemical properties and fatty acid composition of irradiated meatballs during storage. Journal of Food Science and Technology 2011; 50:505-13. [PMID: 24425945 DOI: 10.1007/s13197-011-0375-3] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/25/2011] [Accepted: 04/06/2011] [Indexed: 11/25/2022]
Abstract
Meatball samples were irradiated using a (60)Co irradiation source (with the dose of 1, 3, 5 and 7 kGy) and stored (1, 2 and 3 weeks at 4°C) to appraise some physicochemical properties and the fatty acid composition. The physicochemical results showed no significant differences in moisture, protein, fat and ash content of meatballs because of irradiation. However, total acidity, peroxide and thiobarbituric acid (TBA) values increased significantly as a result of irradiation doses and storage period. The fatty acid profile in meatball samples changed with irradiation. While saturated fatty acids (C16:0, C17:0, C18:0, and C20:0) increased with irradiation, monounsaturated (C14:1, C15:1, C18:1, and C20:1) and polyunsaturated (C18:2, C18:3, and C22:2) fatty acids decreased with irradiation. Trans fatty acids (C16:1trans, C18:1trans, C18:2trans, C18:3trans) increased with increasing irradiation doses. Meatball samples irradiated at 7 kGy had the highest total trans fatty acid content. This research shows that some physicochemical properties and fatty acid composition of meatballs can be changed by gamma irradiation.
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Affiliation(s)
- Umit Gecgel
- Agricultural Faculty, Department of Food Engineering, Namik Kemal University, 59030 Tekirdag, Turkey
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6
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Shelf-life extension of convenience meat products sold in Indian supermarkets by radiation processing. Radiat Phys Chem Oxf Engl 1993 2010. [DOI: 10.1016/j.radphyschem.2010.07.008] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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7
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Narciso-Gaytán C, Shin D, Sams A, Keeton J, Miller R, Smith S, Sánchez-Plata M. Dietary lipid source and vitamin E effect on lipid oxidation stability of refrigerated fresh and cooked chicken meat. Poult Sci 2010; 89:2726-34. [DOI: 10.3382/ps.2010-00738] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
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8
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Yilmaz I, Demirci M. Effect of Different Packaging Methods and Storage Temperature on Microbiological and Physicochemical Quality Characteristics of Meatball. FOOD SCI TECHNOL INT 2010; 16:259-65. [DOI: 10.1177/1082013210366779] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The objective of this research was to determine physicochemical changes and microbiological quality of the different packaged meatball samples. Meatball samples in polystyrene tray were closed with polyethylene film (PS packs), vacuumed and modified atmosphere packaged, (MAP) (65% N2, 35% CO2), and held under refrigerated display (4 °C) for 8, 16 and 16 days for PS packs, vacuum and MAP, respectively. Microbial load, free fatty acids and thiobarbituric acid values of the samples tended to increase with storage time. Bacteria counts of the raw meatball samples increased 2 log cycles at the end of storage compared with initial values. Meatball samples can be stored without any microbiological problem for 7 days at 4 °C. Results from this study suggested that shelf-life assigned to modified-MAP and vacuum-packed meatballs may be appropriate. Meatball samples underwent physical deformation when they were packed before vacuum process. With these negative factors considered, MAP is superior to other two packs methods.
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Affiliation(s)
- I. Yilmaz
- Faculty of Agriculture, Department of Food Engineering, Namik Kemal University 59030 Tekirdag, Turkey,
| | - M. Demirci
- Faculty of Agriculture, Department of Food Engineering, Namik Kemal University 59030 Tekirdag, Turkey
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9
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Yaqoob N, Bhatti IA, Anwar F, Asi MR. Oil quality characteristics of irradiated sunflower and maize seed. EUR J LIPID SCI TECH 2010. [DOI: 10.1002/ejlt.200900148] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Nazia Yaqoob
- Department of Chemistry and Biochemistry, University of Agriculture, Faisalabad, Pakistan
| | - Ijaz Ahmed Bhatti
- Department of Chemistry and Biochemistry, University of Agriculture, Faisalabad, Pakistan
| | - Farooq Anwar
- Department of Chemistry and Biochemistry, University of Agriculture, Faisalabad, Pakistan
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10
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Brewer M. Irradiation effects on meat flavor: A review. Meat Sci 2009; 81:1-14. [DOI: 10.1016/j.meatsci.2008.07.011] [Citation(s) in RCA: 142] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2008] [Accepted: 07/10/2008] [Indexed: 11/30/2022]
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11
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MODI V, SAKHARE P, SACHINDRA N, MAHENDRAKAR N. CHANGES IN QUALITY OF MINCED MEAT FROM GOAT DUE TO GAMMA IRRADIATION. ACTA ACUST UNITED AC 2008. [DOI: 10.1111/j.1745-4573.2008.00128.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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12
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O'Bryan CA, Crandall PG, Ricke SC, Olson DG. Impact of irradiation on the safety and quality of poultry and meat products: a review. Crit Rev Food Sci Nutr 2008; 48:442-57. [PMID: 18464033 DOI: 10.1080/10408390701425698] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
For more than 100 years research on food irradiation has demonstrated that radiation will make food safer and improve the shelf life of irradiated foods. Using the current food safety technology, we may have reached the point of diminishing returns even though recent figures from the CDC show a significant drop in the number of foodborne illnesses. However, too many people continue to get sick and die from eating contaminated food. New and under utilized technologies such as food irradiation need to be re-examined to achieve new levels of safety for the food supply. Effects of irradiation on the safety and quality of meat and poultry are discussed. Irradiation control of the principle microbial pathogens including viruses, the differences among at-risk sub-populations, factors affecting the diminished rate of improvement in food safety and published D values for irradiating raw meat and poultry are presented. Currently permitted levels of irradiation are probably not sufficient to control pathogenic viruses. Typical gram-negative spoilage organisms are very sensitive to irradiation. Their destruction leads to a significant increase in the acceptable shelf life. In addition, the destruction of these normal spoilage organisms did not provide a competitive growth advantage for irradiation injured food pathogens. Another of the main focuses of this review is a detailed compilation of the effects of most of the food additives that have been proposed to minimize the negative quality effect of irradiation. Most of the antimicrobials and antioxidants used singly or in combination produced an increased lethality of irradiation and a decrease in oxidation by-products. Combinations of dosage, temperature, dietary and direct additives, storage temperature and packaging atmosphere can produce meats that the average consumer will find indistinguishable from non-irradiated meats. A discussion of the production of unique radiological by-products is also included.
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Affiliation(s)
- Corliss A O'Bryan
- Department of Food Science, University of Arkansas, Fayetteville, AR 72704, USA
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13
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14
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Irradiation Effect on Oxidative Condition and Tocopherol Content of Vegetable Oils. Int J Mol Sci 2007. [DOI: 10.3390/i8060533] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
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15
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Kennedy OB, Stewart-Knox BJ, Mitchell PC, Thurnham DI. Vitamin E supplementation, cereal feed type and consumer sensory perceptions of poultry meat quality. Br J Nutr 2007; 93:333-8. [PMID: 15877872 DOI: 10.1079/bjn20041336] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Lipid oxidation leads to meat spoilage and has been reported to cause adverse changes in the flavour and texture of poultry meat. Vitamin E has been found to be effective in delaying lipid oxidation. The aim of this study was to determine whether the vitamin E supplementation of chicken feed influences the consumers' perception of the quality of chicken meat under normal display and storage conditions. Untrained consumers (n 32) evaluated cooked breast meat from chickens (both corn fed and wheat fed) supplemented with 75 250 or 500 mg/kg vitamin E and after storage at 4°C for 4 and 7 d. Factorial analysis found an interaction between vitamin E treatment and storage day upon the perceived juiciness (P=0·023) and tenderness (P=0·041) of the chicken meat. Perceptions of quality relative to vitamin E level were more evident on day 4 than day 7. When the two cereal types were compared, the time-related sub-group effects were observed only in meat from corn-fed chickens supplemented with either 75 or 250 mg/kg, which was perceived to be juicier (P=0·018) and more tender (P=0·020) than that supplemented at the 500 mg/kg level. These results imply that the two lower concentrations of vitamin E have some advantages over 500 mg/kg, but for optimal consumer acceptance of corn-fed chicken meat, we suggest that 250 mg/kg vitamin E should be added to corn-fed poultry feed. There was no evidence to suggest any advantages in changing the current amount of vitamin E (75 mg/kg) used to rear wheat-fed birds.
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Affiliation(s)
- Orla B Kennedy
- Northern Ireland Centre for Food and Health (NICHE), School of Biomedical Sciences, University of Ulster, Coleraine, Northern Ireland
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16
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Chen Y, Zhou G, Zhu X, Xu X, Tang X, Gao F. Effect of low dose gamma irradiation on beef quality and fatty acid composition of beef intramuscular lipid. Meat Sci 2007; 75:423-31. [DOI: 10.1016/j.meatsci.2006.08.014] [Citation(s) in RCA: 49] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2006] [Revised: 08/13/2006] [Accepted: 08/15/2006] [Indexed: 11/28/2022]
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17
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Yan H, Lee E, Nam K, Min B, Ahn D. Effects of Dietary Functional Ingredients and Irradiation on the Quality of Cooked Turkey Breast Meat during Storage. J Food Sci 2006. [DOI: 10.1111/j.1750-3841.2006.00185.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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18
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Jahan K, Paterson A, Spickett CM. Fatty acid composition, antioxidants and lipid oxidation in chicken breasts from different production regimes. Int J Food Sci Technol 2004. [DOI: 10.1111/j.1365-2621.2004.00799.x] [Citation(s) in RCA: 38] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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19
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Russell EA, Lynch PB, O'Sullivan K, Kerry JP. Dietary supplementation of alpha-tocopheryl acetate on alpha-tocopherol levels in duck tissues and its influence on meat storage stability. Int J Food Sci Technol 2004. [DOI: 10.1111/j.1365-2621.2004.00790.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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20
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Effect of Irradiation and Packaging Methods on the Oxidation of Cholesterol in Raw and Cooked Chicken Leg Meat. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2003. [DOI: 10.5187/jast.2003.45.5.825] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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21
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Nam K, Min B, Yan H, Lee E, Mendonca A, Wesley I, Ahn D. Effect of dietary vitamin E and irradiation on lipid oxidation, color, and volatiles of fresh and previously frozen turkey breast patties. Meat Sci 2003; 65:513-21. [DOI: 10.1016/s0309-1740(02)00243-7] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2002] [Revised: 09/03/2002] [Accepted: 09/03/2002] [Indexed: 10/27/2022]
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22
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Formanek Z, Lynch A, Galvin K, Farkas J, Kerry J. Combined effects of irradiation and the use of natural antioxidants on the shelf-life stability of overwrapped minced beef. Meat Sci 2003; 63:433-40. [DOI: 10.1016/s0309-1740(02)00063-3] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2001] [Revised: 03/03/2002] [Accepted: 03/08/2002] [Indexed: 10/27/2022]
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23
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Du M, Nam K, Ahn D. Cholesterol and Lipid Oxidation Products in Cooked Meat as Affected by Raw-Meat Packaging and Irradiation and by Cooked-Meat Packaging and Storage Time. J Food Sci 2001. [DOI: 10.1111/j.1365-2621.2001.tb15221.x] [Citation(s) in RCA: 38] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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