References
- Arshad, M. S., Amjad, Z., Yasin, M., Saeed, F., Imran, A., Sohaib, M., Anjum, F. M., Hussain, S., 2019. Quality and stability evaluation of chicken meat treated with gamma irradiation and turmeric powder. Int J Food Prop 22(1), 154–172.
- Arvanitoyannis, I., Tserkezou, P., 2010. Legislation on Food Irradiation (EU, US, Canada, Australia, Brazil), in: Arvanitoyanis, I. (Ed.). Irradiation of Food Commodities, Academic Press, pp. 3-20.
- Bhoir, S. A., Jhaveri, M., Chawla, S. P., 2019. Evaluation and predictive modeling of the effect of chitosan and gamma irradiation on quality of stored chilled chicken meat. J Food Proc Eng 42(7), e13254.
- Borenstein, M., Hedges, L. V., Higgins, J. P. T., Rothstein, H. R., 2010. A basic introduction to fixed-effect and random-effects models in meta-analysis. Res Synth Methods 1, 97-111.
- CAC, 1983. Codex Alimentarius Commission. General Standard for Irradiated Foods (CODEX STAN 106-1983). Codex Alimentarius, FAO/WHO, Rome.
- CAC, 2003. Codex Alimentarius Commission. General Standard for Irradiated Foods (CODEX STAN 106-1983, Rev.1-2003). Codex Alimentarius, FAO/WHO, Rome.
- Chouliara, E., Badeka, A., Savvaidis, I., Kontominas, M. G., 2007. Combined effect of irradiation and modified atmosphere packaging on shelf-life extension of chicken breast meat: microbiological, chemical and sensory changes. Eur Food Res Technol 226(4), 877–888.
- Domínguez, R., Pateiro, M., Gagaoua, M., Barba, F.J., Zhang, W., Lorenzo, J.M., 2019. A comprehensive review on lipid oxidation in meat and meat products. Antioxidants (Basel) 8(10), 429.
- Estévez, M., Morcuente, D., Ventanas, S., 2009. Determination of oxidation, in: Nollet, L.M.L., Toldrá, F. (Eds.). Handbook of Muscle Foods Analysis, CRC Press, Boca Raton, FL, USA, pp. 221–240.
- Gracey, J., Collims, D. S., Huey, R.,1999. Meat hygiene Saunders. 10th edition, p. 407.
- Hanis, T., Jelen, P., Klir, P., Mñuková, J., Pérez, B., Pesek, M., 1989. Poultry meat irradiation - effect of temperature on chemical changes and inactivation of microorganisms. J Food Prot 52(1), 26–29.
- Hassanzadeh, P., Tajik, H., Rohani, S. M. R., Moradi, M., Hashemi, M., Aliakbarlu, J., 2017. Effect of functional chitosan coating and gamma irradiation on the shelf-life of chicken meat during refrigerated storage. Radiat Phys Chem 141, 103–109.
- Higgins, J. P. T., Thompson, S. G., 2002. Quantifying heterogeneity in meta-analysis. Stat Med 21, 1539–1558.
- IAEA, 2015. Manual of good practice in food irradiation. Technical report series № 481.
- Islam, A., Hossain A., Sadakuzzaman, Md, Khan M., Rahman, M., Hashem A., 2022. Effect of gamma irradiation on the shelf life and quality of mutton. Turkish Journal of Agriculture - Food Science and Technology 10(2), 117-124.
- Islam, A., Sadakuzzaman, Md, Hossain, Md A., Hossain, Md M., Hashem, Md A., 2019. Effect of gamma irradiation on shelf life and quality of indigenous chicken meat. Journal of the Bangladesh Agricultural University17(4), 560–566.
- Jones, T., 2017. Methods and their applications for measuring and managing lipid oxidation: Meat, poultry, and seafood products, in: Banerjee R., Verma A.K, Siddiqui M.W. (Eds.). Natural Antioxidants. Applications in Foods of Animal Origin; Apple Academic Press, Inc.: Boca Raton, FL, USA, pp. 203–260.
- Kanatt, S.R., Chander R., Sharma A., 2006. Effect of radiation processing of lamb meat on its lipids. Food Chem, 97, 80-86.
- Kanatt, S. R., Paul P., D’Souza, S. F., Thomas, P., 1997. Effect of gamma irradiation on the lipid peroxidation in chicken, lamb and buffalo meat during chilled storage. J Food Saf 17, 283–294.
- Khalid, W., Arshad M. S., Yasin M., Imran A., Ahmad M. H., 2021. Quality characteristics of gamma irradiation and kale leaf powder treated ostrich and chicken meat during storage, Int J Food Prop 24, 1335-1348.
- Lambert, A. D., Smith, J. P., Doods, K. L., 1992. Physical, chemical and sensory changes in fresh pork packaged in modified atmosphere. J Food Sci 57, 1294–1299.
- Langan, D., Higgins J.P.T., Jackson, D., Bowden, J.; Veroniki, A. A., Kontopantelis, E., Viechtbauer, W., Simmonds, M., 2019. A comparison of heterogeneity variance estimators in simulated random-effects meta-analyses. Res Synth Methods 10, 83-98.
- Lawrie, R. A., 2006. Chapter 9 – The Storage and Preservation of Meat: III Direct microbial inhibition, in: (Lawrie, R. A., Ledward, D.A. Eds.). Lawrie’s Meat Science (Seventh Edition), Woodhead Publishing Series in Food Science, Technology and Nutrition, pp. 264-278.
- Lorenzo, J.M., Gómez, M., 2012. Shelf life of fresh foal meat under MAP, overwrap and vacuum packaging conditions. Meat Sci 92, 610–618.
- Nam, K.S., Ahn D.U., 2002. Mechanisms of pink color formation in irradiated precooked turkey breast meat. J Food Sci 67, 600–607.
- Nisar, M. F., Arshad, M. S., Yasin, M., Arshad, M. U., Nadeem, M. T., 2019. Influence of irradiation and moringa leaf powder on the amino acid and fatty acid profiles of chicken meat stored under various packaging materials. J Food Process Preserv 43, e14166.
- OECD, 2022. Meat consumption (indicator). doi: 10.1787/fa290fd0-en (Accessed on 08 June 2022).
- Pereira, A.L.F., Abreu, V.K.G., 2018, Lipid peroxidation in meat and meat products, in: Mansour, M.A. (Ed.). Lipid Peroxidation, IntechOpen, London, UK, pp. 1–14.
- Quattara, B., Giroux, G., Myafsah, R., Smoragiewicz, W., Saucier, L., Borsa, J., Lacroix, M., 2002. Microbiological and biochemical characteristics of ground beef as affected by gamma irradiation, food additives and edible coating film. Radiat Phys Chem 63, 299–304.
- Rima, F.J., Sadakuzzaman, M., Hossain, M.A., Ali, M.S., Hashem, M.A., 2019. Effect of gamma irradiation on shelf life and quality of Broiler meat. SAARC Journal of Agriculture 17, 149–159.
- Tao, L., 2015. Oxidation of polyunsaturated fatty acids and its impact on food quality and human health. Adv Food Technol Nutr Sci Open J 1, 135-142.
- Xiao, S., Zhang, W. G., Lee, E. J., Ma, C. W., Ahn, D. U., 2011. Effects of diet, packaging, and irradiation on protein oxidation, lipid oxidation, and color of raw broiler thigh meat during refrigerated storage. Poult Sci 90, 1348–1357.
- Zhang, Y., Holman, B.W.B., Ponnampalam, E.N., Kerr, M.G., Bailes, K.L., Kilgannon, A.K., Collins, D., Hopkins, D.L., 2019. Understanding beef flavour and overall liking traits using two different methods for determination of thiobarbituric acid reactive substance (TBARS). Meat Sci 149, 114–119.
- Zhou, G.H., Xu, X.L., Liu, Y., 2010. Preservation technologies for fresh meat – A review. Meat Sci 86, 119-128.