Abstract
The experiment was conducted on fresh broiler meat treated with 60Co gamma irradiation having dose of 0 (T0), 1 (T1), 2 (T2) and 3.5 kGy (T3)) and stored 0, 30 and 60 days at -20ºC to estimate the effect on proximate, sensory, physicochemical, biochemical and microbial changes in broiler meat. Factorial experiment (4x3) in completely randomized design (CRD) replicated three times per cell was applied to study the variation among treatment combination. Color was changed significantly (p<0.05) with higher irradiation doses. DM, EE, CP was increased, and Ash and pH was decreased significantly (p<0.05) with higher irradiation doses. Thiobarbituric acid reactive substances (TBARS), Peroxide value (PV), Free fatty acid (FFA), cooking loss was increased significantly (p<0.05) with irradiation level and storage period. Total viable count (TVC), Total coliform count (TCC), Total yeast and mold count (TYMC) was significantly (p<0.05) reduced with irradiation level. Considering all traits it can be concluded that irradiation significantly decreased microbial population and maintain nutritional quality of broiler meat. The irradiation dose 2.0 kGy showed most acceptable for microbial population reduction, maintains overall acceptability and for shelf life extension of broiler meat comparison to non-irradiated meat sample.
 SAARC J. Agri., 17(1): 149-159 (2019)
Highlights
Poultry meat has a high biological value and it is the most important source of protein
The wholesomeness of irradiated food has been permitted by the World Health Organization (WHO), the Food and Agriculture Organization (FAO), the International Atomic Energy Agency (IAEA), and the US Food and Drug Administration (FDA) (Sohn et al, 2009)
Each group was treated with 4.29 kGy for 14 min, 28 min and 35 min 55 sec for giving 1.00, 2.00 and 3.50 kGy, respectively. Proximate components such as Dry Matter (DM), Ether Extract (EE), Crude Protein (CP) and Ash were carried out according to the methods (AOAC, 1995)
Summary
Poultry meat has a high biological value and it is the most important source of protein. Bangladesh is producing 72.60 Lakh MT meat vis-à-vis demand of 72.14 Lakh MT (DLS, 2018) where broiler is contributing more share (around 50%). It indicates we are in surplus 0.46 Lakh MT meats production. To overcome the international trade barrier irradiation can be an effective way to increase the shelf life and safety of meats. The study was carried out to determine the effect of gamma irradiation on sensory, proximate, biochemical and microbial qualities of broiler meat and to find out the safe level of irradiation dosage on broiler meats to increase the shelf life
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