Native vs broiler meat after gamma irradiation treatment: Color and surface image study

¹ Gadjah Mada University, Master Student, Graduate Program, Faculty of Animal Science, 55281, Sleman, Indonesia
² National Research and Innovation Agency (BRIN), Research Center for Food Technology and Processing, 55861, Gunungkidul, Indonesia
³ Gadjah Mada University, Faculty of Animal Science, 55281, Sleman, Indonesia
⁴ Indonesian Polytechnic of Nuclear Technology, Radiation chemistry laboratory, 55281, Sleman, Indonesia
⁵ University of Jember, Faculty of Agricultural Technology, 68121, Jember, Indonesia

*Corresponding author: tegu021@brin.go.id

Abstract

In recent decades, food irradiation has been at the center of many different meat preservation investigations. In future decades, Indonesia will increase its exports of poultry meat products in response to an increasing trend. To our knowledge, no study has investigated the differences between native and broiler chicken meat post gamma irradiation treatment. Therefore, this study aimed to compare the effect of gamma irradiation on color, pH and surface image of native and broiler chicken meat. The treatments observed in this study were two types of chicken meat (native vs broiler) which were gamma irradiated at doses of 0, 5 and 10 kGy. Three replicates were used in all parameters except in surface image study by SEM and mineral analysis. Lightness (L*) at day 0 and 14 was decreased due to irradiation (p<0.05), both in broiler and native chicken meat. After storage at day 14, native chicken meat after gamma irradiation had the highest redness (a*) value (p<0.05). However, no significant differences were found in yellowness (b*). Based on the various types of meat, the results reveal that there was no statistical difference in pH values between irradiation dosage. However, native chicken irradiated with 10 kGy had the highest pH value in 0 and 14 days of storage (p<0.05). Regardless of the kind of meat, gamma irradiation may affect the surface image of the sample. After irradiation treatment, it has been suggested that variations in muscle structure are responsible for differences in surface appearance. We concluded that, meat color, both in broiler and native chicken meat was affected by gamma irradiation treatment. However, no significant differences were found in pH values. Gamma irradiation may influence the surface image of the sample. Larger particles and aggregates were observed after treated with 5 and 10 kGy irradiation.