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

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.

Black soldier fly larvae meal supplementation in a low protein diet reduced performance, but improved nitrogen efficiency and intestinal morphology of duck.

OBJECTIVE: Reduced crude protein (CP) diets offer potential benefits such as optimized feed efficiency, reduced expenses, and lower environmental impact. The objective of this study was to evaluate black soldier fly larvae (BSFL) meal on a low-protein diet for duck performance, blood biochemical, intestinal morphology, gastrointestinal development, and litter. METHODS: The experiment was conducted for 42 days. A total of 210-day-old male hybrid ducklings (5 replicate pens, 7 ducks per pen) were randomly assigned to 6 dietary treatments (3×2 factorial arrangements) in randomized design. The factors were CP level (18%, 16%, 14%) and protein source feed soybean meals (SBM), black soldier fly larvae meals (BSFLM). RESULTS: Reduced dietary CP levels significantly decreased growth performance, feed intake, the percentage of nitrogen, pH (p<0.05), and tended to suppress ammonia in litter (p = 0.088); increased lipid concentration; and enhanced relative weight of gastrointestinal tracts (p<0.05). In addition, dietary BSFL as a source of protein feed significantly increased lipid concentration and impacted lowering villus height and crypt depth on jejunum (p<0.05). CONCLUSION: In conclusion, the use of BSFLM in a low-protein diet was found to have a detrimental effect on growth performance. However, the reduction of 2% CP levels in SBM did not have a significant impact on growth performance but decreased nitrogen and ammonia concentrations.

Effects of Gaseous Ozone Exposure on Bacterial Counts and Oxidative Properties in Chicken and Duck Breast Meat.

The effects of gaseous ozone exposure on the bacterial counts and oxidative properties were evaluated in duck and chicken breast fillets, which were stored under a continuous flux of gaseous ozone (10×10(-6) kg O3/m(3)/h) at 4±1℃ for 4 d. The ozone generator was set to on for 15 min and off for 105 min, and this cyclic timer was set during storage. Ozone effectively reduced the growth of coliform, aerobic and anaerobic bacteria in both chicken and duck breast. However, lipid oxidation occurred faster in duck breast than chicken breast with higher degree of discoloration, TBARS value, and antioxidant enzyme (glutathione peroxidase and catalase) activity decline rates. It is concluded that ozone effectively controlled the growth of bacteria in both chicken and duck breast with less effects on oxidative deterioration in chicken breast.