Meta-analysis of the effects of gamma irradiation on chicken meat and meat product quality.

Background and Aim: Irradiation is one of the most effective microbial decontamination treatments for eliminating foodborne pathogens and enhancing chicken meat safety. The effect of gamma irradiation on the overall quality of chicken meat and its products must be observed to provide a comprehensive explanation to the public. This meta-analysis examined the effects of gamma irradiation on the oxidation parameters, microbial activity, physicochemical characteristics, sensory parameters, and nutrient quality of chicken meat and meat products. Materials and Methods: We conducted a literature search using various search engines (Scopus®, PubMed®, and Google Scholar®) with "irradiation," "gamma," "chicken," and "meat" as keywords. Gamma irradiation treatment was set as a fixed effect, and the difference between experiments was set as a random effect. This study used a mixed-model methodology. After evaluation, we selected 43 articles (86 studies) for inclusion in the database. Results: Gamma irradiation significantly increased (p < 0.01) thiobarbituric acid-reactive substance levels on days 0, 7, and 14 of storage. Gamma irradiation reduced total aerobic bacteria, coliforms, Salmonella, yeast, and mold activity (p < 0.01). According to our meta-analysis, 21.75 kGy was the best dose for reducing total aerobic bacteria. On day 0, gamma irradiation did not affect the color parameters (L*, a*, b*). However, a significant difference (p < 0.01) was noted for a* and b* parameters between the control and irradiation treatments at 7 and 14 days. Although irradiation treatment was less consistent in sensory parameters, overall acceptability decreased on days 0, 7, and 14 after storage (p < 0.05). Regarding nutrient composition, gamma irradiation reduced moisture content and free fatty acid (FFA) content (p < 0.05). Although irradiation significantly reduces the microbial population, it increases the oxidation of chicken meat and its products. Irradiation decreases FFA content and overall acceptability, but it does not affect flavor, tenderness, juiciness, or cooking loss. Conclusion: Gamma irradiation positively reduces the microbial activity in chicken meat and its products but increases the oxidation parameters. Although gamma irradiation does not alter the flavor, tenderness, juiciness, or cooking loss, gamma irradiation can reduce the FFA content and overall acceptability.

Investigating the impact of storage duration and temperature on vitamin C in various citrus genotypes: A meta-analysis method.

The present work disseminates a solid scientific meta-analysis method to investigate the impact of storage duration and temperature on vitamin C of citrus. This work is initiated by designing of the PICO framework, collecting, and organizing the articles, creating selection criteria, sorting articles, identifying factors influencing moderation effects and sources of diversity, tabulating data, and employing analysis in the form of a linear mixed model. Using this method, we identified 54 distinct studies from a pool of 289 eligible peer-reviewed publications, focusing on variations of vitamin C in citrus. The method provides mean values in both quadratic and linear regression forms.•This method provides a detailed description starting from topic selection to statistical methodologies intended for performing meta-analysis.•All guidelines for conducting this method have been approved by all authors and adhere to the standard PRISMA-P guidelines.•Disseminating this method in a peer-reviewed publication aims to facilitate scholarly discussions and promote transparency, ultimately improving the standard for performing meta-analysis on vitamin C levels in citrus concerning various genotypes, storage temperatures, and durations.

Vitamin C variation in citrus in response to genotypes, storage temperatures, and storage times: A systematic review and meta-analysis.

Numerous published studies have highlighted discrepancies in the duration and storage temperature used for preserving vitamin C content on various citrus genotypes worldwide. The present study aimed to analyze the variation in vitamin C content as influenced by citrus genotype, duration, and storage temperature using meta-analysis approaches. Data searching, selection, and tabulation resulted in a comprehensive database constructed from 1412 data points gathered from 54 individual studies, following PRISMA-P guidelines. The vitamin C content varied widely, ranging from 0 to 76.2 mg/100 mL in whole data of citrus fruit. Meta-analysis findings revealed that the duration of storage significantly impacted the vitamin C content in citrus fruits. Specifically, for grapefruit, mandarin, and orange, the length of storage significantly influenced their vitamin C levels (P < 0.01), with a consistent decrease observed over time. The correlation coefficients (R2) were 0.63 for grapefruit, 0.9 for mandarin, and 0.69 for orange. In contrast, no significant difference was found in terms of vitamin C levels between hybrid and lime citrus concerning the impact of storage time. However, other results indicated a significant influence of storage temperature on the variation in vitamin C levels for both citrus and hybrid varieties (P < 0.001). Depending on the genotype, tangerine had significantly lower vitamin C content compared to other varieties, at 16.9 mg/100 mL, with vitamin C ranging from 13.2 to 20.9 mg/100 mL (P < 0.001). The highest vitamin C content was found in lemon and hybrid varieties, around 65.5 (range 59.3-76.2) and 48.3 (range 29.6-75.5), respectively, all in mg/100 mL (P < 0.001). Furthermore, there was a tendency for decreasing vitamin C concentration due to temperature (P = 0.078), while citrus variety experienced a decrease, although not significant. The ideal temperature (15 °C) and duration of storage (56 days) to minimize vitamin C loss in citrus fruits are at their optimum point. In conclusion, the deterioration of vitamin C in citrus fruits is influenced by both temperature and storage duration, and its content is also impacted by the variety of citrus.

Meta-analysis of citrus-derived additives on chicken meat quality and safety: a comprehensive evaluation of acceptability, physicochemical properties, and microbial contamination.

Citrus represents a valuable repository of antioxidant substances that possess the potential for the preservation of meat quality. This meta-analysis aimed to comprehensively assess the impact of citrus additives on the quality and safety of chicken meat. Adhering to the PRISMA protocol, we initially identified 103 relevant studies, from which 20 articles meeting specific criteria were selected for database construction. Through the amalgamation of diverse individual studies, this research provides a comprehensive overview of chicken meat quality and safety, with a specific focus on the influence of citrus-derived additives. Minimal alterations were observed in the nutritional quality of chicken meat concerning storage temperature and duration. The findings demonstrated a significant reduction in aerobic bacterial levels, with Citrus aurantiifolia exhibiting the highest efficacy (P < 0.01). Both extracted and nonextracted citrus components, applied through coating, curing, and marinating, effectively mitigated bacterial contamination. Notably, thiobarbituric acid reactive substances (TBARS) concentrations were significantly reduced, particularly with Citrus hystrix (P < 0.01). Total volatile base nitrogen (TVBN), an indicator of protein degradation, exhibited a decrease, with citrus extract displaying enhanced efficacy (P < 0.01). Chemical composition changes were marginal, except for a protein increase after storage (P < 0.01). Hedonic testing revealed varied preferences, indicating improvements in flavor, juiciness, and overall acceptability after storage (P < 0.01). The study underscores the effectiveness of citrus additives in preserving chicken meat quality, highlighting their antibacterial and antioxidant properties, despite some observed alterations in texture and chemical composition. Citrus additives have been proven successful in 1) mitigating adverse effects on chicken meat during storage, especially with Citrus hystrix exhibiting potent antimicrobial properties, and 2) enhancing the hedonic quality of chicken meat. This research strongly advocates for the application of citrus additives to uphold the quality and safety of chicken meat.

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.

Nanoemulsion application in meat product and its functionality: review.

Nanotechnology in the food industry can increase the effectiveness of food ingredients. Nanotechnology can increase the bioavailability and absorption of bioactive compounds, enhance their stability, and improve the sensory quality of the product. Processed meat products are easily damaged due to bacterial activity. Advanced nanoemulsions as a meat preservative are nanoemulsions that can be used as preservative agents in meat products, particularly essential oil nanoemulsions, due to their antimicrobial and antioxidant properties. Its application is still limited to foods made from meat products. Therefore, this literature review examines nanoemulsion and its application in meat products and functionality improvement. Also, in the future, nanoemulsions in meat products must be made safe, and the government and businesses must work together to build consumer trust. It can be concluded that essential oil-based nanoemulsion has the potential to be used as an additive in meat products because it can kill bacteria, fight free radicals, improve flavor, and keep food fresh. Nanoemulsion is challenging in the meat industry because it can be toxic due to its tiny droplets (under 200 nm).

A meta-analysis of the effects of clay mineral supplementation on alkaline phosphatase, broiler health, and performance.

The crucial constraint in the broiler production sector is feed efficiency; many feed additives have been widely employed to increase broiler growth. Nonetheless, some of these substances exacerbate health and animal-based food product safety concerns. This meta-analysis examines the effect of clay minerals on alkaline phosphatase (ALP), broiler health, and performance. Metadata was constructed from 369 data items that were harvested from 86 studies. The addition of clay minerals was set as a fixed effect and the difference between experiments was established as a random effect. The metadata were fitted using a linear mixed model. Due to the presence of clay minerals, growth performance as assessed by body weight (BW), average daily gain (ADG), and performance efficiency index (PEI) increased significantly (P < 0.01). In the total period, the increases of BW, ADG, and PEI were 4.12 g, 0.0714 g/d, and 0.648, respectively, per unit of clay minerals added. Clay minerals did not affect blood serum parameters (e.g., ALP and calcium). The IgA and IgM concentrations in the jejunum and ileum were significantly greater (P < 0.01) in the starter phase. Among clay minerals, broilers fed diets with aluminosilicate, halloysite, kaolin, and zeolite consistently exhibited higher (P < 0.05) BW, ADG, PEI, and lower feed conversion ratio (P < 0.05) in the finisher phase. Aluminosilicate was the only clay that increased (P < 0.05) secretory IgA concentration in both jejunum and ileum. In conclusion, clay minerals could be used as a growth promoter, especially during the finisher phase, without adversely affecting feed intake, liver function, and mineral metabolism in broiler chickens. Aluminosilicate was superior in improving the mucosal immunity status of broiler chickens.