Abstract
The objective of this study was to evaluate the effects on gamma radiation levels on the physical and microbiological characteristics of chicken breast meat. A completely randomized experimental design in a 4x2x3 factorial arrangement was adopted. Treatments consisted of four radiation concentrations (0, 2, 4, or 8kGy), two package sealing methods (with or without vacuum), and three storage times (01, 07, or 14 days), with ten replicates each, totaling 240 chicken breast fillets. Packaging and radiation had no influence (p>0.05) on chicken breast meat pH, water retention capacity, or presence of Salmonella spp. Breast fillets not submitted to radiation and vacuum packed presented higher water retention capacity (p<0.05) than those radiated at 4kGy and vacuum packed. Drip loss in fillets radiated at 8kGy and not vacuum packed was higher (p<0.05) than in non-radiated and non-vacuum packed fillets; however, both were not different from the other treatments. Coliform presence increased with storage time in non-radiated samples; however, when these were vacuum-packed, their development was slower. The results of the present experiment suggest that the use of a low radiation dose (2kGy), combined with vacuum packing, may minimize the harmful effects of storage on chicken breast fillets.
Highlights
Brazil produced 12.7 million tons of chicken meat in 2012, and increased its exports in around one million tons between 2004 and 2012 (Anuário da Avicultura Industrial Brasileira, 2013).products with consistent quality and safety standards should be offered to the consumers to maintain this market position
The aim of this study was to evaluate the effects on gamma radiation levels on the physical and microbiological characteristics of chicken breast meat
The chicken breast fillets that were not radiated and vacuum-packed absorbed more water (p
Summary
Brazil produced 12.7 million tons of chicken meat in 2012, and increased its exports in around one million tons between 2004 and 2012 (Anuário da Avicultura Industrial Brasileira, 2013).products with consistent quality and safety standards should be offered to the consumers to maintain this market position. In order to keep our competitiveness and expansion in the chicken meat market, storage and preservation methods must be improved, supplying meat with adequate quality standards, long shelf life and widely accepted by the consumers. Radiation is a very interesting technology, as it efficiently reduces most of the problems caused by microbial spoilage and by the use of chemical substances that pose potential health risks, thereby reducing the risks of foodborne disease outbreaks. In this context, the aim of this study was to evaluate the effects on gamma radiation levels on the physical and microbiological characteristics of chicken breast meat
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