Effects of Gamma Irradiation on Microbial, Chemical, and Organoleptic Characteristics of Ostrich Meat during Refrigeration

Document Type : Research Paper


1 Department of Food Hygiene, Karaj Branch, Islamic Azad University; Karaj, Iran.

2 Department of Animal and Poultry Health and Nutrition, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran.

3 Institute of Biomedical Research, University of Tehran, Tehran, Iran.


Nowadays, there is a growing need to explore methods for increasing the shelf life of food. In the food industry, severe food security industrial techniques are employed, including canning, pasteurization, smoking, salting, freezing, heating, vacuum sealing, the use of chemical materials, and      irradiation. This study focuses on the effects of gamma irradiation on changes in the chemical, biological, and organoleptic properties of ostrich meat. Fifteen male ostriches, aged between 10 and 14 months, underwent evaluation. Initially, the ostriches were slaughtered, and their meat) from thigh (was subjected to different irradiation doses (0, 2, 4, 6 KGY) at intervals of0, 5, 10, and 15 days. The various meat groups were then stored at 4°C.In this study, ostrich meat samples were divided into two groups: one group received no irradiation (0 kg) and the other received irradiation at doses of2, 4, and 6 kg. These samples were then stored in a refrigerator for15 days, and microbial, chemical, and organoleptic tests were conducted. The results of our investigation indicate that the 4 kg irradiation dose effectively reduced the counts of mesophilic bacteria, coliform bacteria, Staphylococcus aureus, and psychrophilic bacteria, while also eliminating Salmonella spp and E. coli spp. Additionally, it led to a reduction in Total Volatile Nitrogen (TVN) and prevented adverse organoleptic changes, including alterations in odor and color, over the 15-day refrigerated storage period. The irradiated groups also demonstrated a remarkable reduction and elimination of Staphylococcus aureus, E. coli spp, and Salmonella spp bacteria during refrigerated storage, with significant differences from the control group. Additionally, Total Volatile Nitrogen (TVN) in the control group exhibited a significant increase onthe15th day compared to the other groups. To sum up, irradiation proves to be a viable method for preserving various foods, especially meats like ostrich, and is highly recommended to safeguard against food spoilage and contamination. 


Main Subjects

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