Evaluation of gamma irradiation and moringa leaf powder on quality characteristics of meat balls under different packaging materials

This study was carried out to investigate the effects of irradiation doses (0, 1.5, and 3 kGy) on the physicochemical and microbial qualities of meat balls with or without moringa leaf powder (MLP) and 14 days under refrigerated storage. The results indicated that irradiation and storage caused significant changes on physicochemical attributes of meatballs and the decreasing trend in stability was observed in meatballs stored under aerobic packaging. Highest pH and TVBN were observed in samples treated with 3 kGy at day 14 in aerobic packaging without MLP. The addition of MLP and higher doses of irradiation reduced the total aerobic bacteria and coliforms counts. Different treatments did not affect the sensory quality of chicken samples. Hence, it was concluded that irradiation dose at 1.5 kGy with the addition of MLP and vacuum packaging may enhanced the safety, quality as well as stability of chicken meat during storage intervals. Practical applications The health benefits of meat and its products make them popular among the consumers. Hence, this study indicates the significance of irradiation (at low dose) in preserving the meat for long time without causing immense deteriorative changes in its quality. Moreover, the addition of moringa leaf powder (MLP) (a natural antioxidant) and type of packaging (vacuum packaging) plays a vital role in maintaining the shelf life and stabilizing the safety of meat without causing major changes in its physicochemical, functional, and sensory characteristics.