Quality of pork after electron-beam irradiation: A meta-analysis study

Vet World Vol.17 January-2024 Article-7

Research Article

Veterinary World, 17(1): 59-71

https://doi.org/10.14202/vetworld.2024.59-71

Teguh Wahyono¹, Tri Ujilestari¹, Mohammad Miftakhus Sholikin², Muhlisin Muhlisin³, Muhammad Cahyadi⁴, Slamet Diah Volkandari¹, and Endy Triyannanto³

1. Research Center for Food Technology and Processing, National Research and Innovation Agency of Indonesia, Gunungkidul 55861, Indonesia.
2. Research Center for Animal Husbandry, National Research and Innovation Agency of Indonesia, Bogor 16911, Indonesia.
3. Faculty of Animal Science, Universitas Gadjah Mada, Sleman 55281, Indonesia.
4. Faculty of Animal Science, Universitas Sebelas Maret, Surakarta 57126, Indonesia.

Background and Aim: Irradiation has become a preferred method for pork preservation in recent years. Electron-beam irradiation is notably recognized for its feasibility and safety among various irradiation methods. This meta-analysis study aims to elucidate the impact of electron-beam irradiation on oxidation parameters, color, sensory attributes, and microbiological conditions in pork.

Materials and Methods: A total of 79 data from 22 articles were aggregated into an extensive database. The irradiation dose ranged from 0 to 20 kGy in this current meta-analysis. The observed parameters encompassed oxidation, color, sensory attributes, and microbiological conditions. A mixed-model approach was used to perform the meta-data analysis, in which irradiation dose was treated as fixed effects and distinct studies (articles) as random effects.

Results: Electron-beam irradiation resulted in an increase in thiobarbituric acid-reactive substances levels and peroxide-oxygen value of pork (p < 0.01). Conversely, total volatile-base-nitrogen values (p < 0.05) were observed. Following irradiation, the pH value, lightness (L*), redness (a*), and yellowness (b*) remained unaffected. Pork color tended to decrease after irradiation treatment (p = 0.095 and p = 0.079, respectively) at 7 and 14 days of storage. The irradiation process resulted in an increase in the values of texture and juiciness parameters (p < 0.05). However, electron-beam irradiation resulted in decreased overall acceptability (p = 0.089). In terms of microbiological status, electron-beam irradiation led to a reduction in the populations of Salmonella (p < 0.01), Escherichia coli (p < 0.01), Listeria monocytogenes (p < 0.05), and coliforms (p < 0.05) at 7 and 14 days of storage.

Conclusion: Electron-beam irradiation enhances lipid peroxidation in porcine meat. The color of the meat remained unchanged after treatment. However, with regard to sensory properties, electron-beam irradiation showed a tendency to decreased overall acceptability. Most microbiological parameters decreased following electron-beam irradiation. Keywords: electron beam, irradiation, meat, meta-analysis, pork.

Keywords: electron beam, irradiation, meat, meta-analysis, pork.

How to cite this article: Wahyono T, Ujilestari T, Sholikin MM, Muhlisin M, Cahyadi M, Volkandari SD, and Triyannanto E (2024) Quality of pork after electron-beam irradiation: A meta-analysis study, Veterinary World, 17(1): 59-71.

Received: 21-08-2023 Accepted: 12-12-2023 Published online: 08-01-2024

Corresponding author: Teguh Wahyono E-mail: tegu021@brin.go.id

DOI: 10.14202/vetworld.2024.59-71

Copyright: Wahyono, et al. This article is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http:// creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.