The experiment was conducted on fresh indigenous chicken meat treated with 0 (non-irradiated), 1, 2 and 3 kGy 60Co gamma irradiation and stored for 0, 30 and 60 days at -20ºC to investigate the effects on proximate components, sensory attributes, and physicochemical, biochemical and microbial changes in meat quality. Data were analyzed under 4x3 factor CRD design of experiment in GLM procedure of SAS statistical package. The results showed that irradiation groups had significantly (p<0.05) higher color and tenderness of meat compared to that of non-irradiated group. The 2 kGy group showed significantly (p<0.05) higher Dry matter (DM) and Ether extract (EE) whereas the cooking loss, Free fatty acid (FFA), Peroxide value (PV), and Thiobarbituric acid reactive substances (TBARS) levels were higher in 3 kGy irradiated group. With the advancement of storage periods pH significantly (p<0.05) decreased. The 2 kGy irradiation group showed significantly (p<0.05) lower numbers of Total viable count (TVC), Total coliform count (TCC), Total yeast and mold count (TYMC) compared to non-irradiated group. From this study, it may be concluded that the 2 kGy irradiated group had positive effects on sensory evaluation, biochemical and microbial qualities of indigenous chicken meat to increase the shelf life and the quality of indigenous chicken meat. J Bangladesh Agril Univ 17(4): 560–566, 2019

Journal of Animal Science and Technology (JAST) is a peer-reviewed, open access journal publishing original research, review articles and notes in all fields of animal science. Topics covered by the journal include: genetics and breeding, physiology, nutrition of monogastric animals, nutrition of ruminants, animal products (milk, meat, eggs and their by-products) and their processing, grasslands and roughages, livestock environment, animal biotechnology, animal behavior and welfare.

Food Science of Animal Resources (Food Sci. Anim. Resour.) is an international, peer-reviewed bimonthly journal publishing original research and reviews on basic and applied aspects of the use of animal resources including the meat, egg, dairy, and edible insect/worm products. Food Sci. Anim. Resour. is published and distributed by the Korean Society for Food Science of Animal Resources.

The present study was undertaken to assay the effects of gamma irradiation on fresh mutton compared with non-irradiated mutton. For this purpose the meat samples were divided into four treatments. The experiment was conducted on fresh mutton treated with 60Co gamma irradiation having dose of 0 (T0), 1.5 (T1), 2 (T2) and 4 kGy (T3) and stored in 0, 30 and 60 days at -20ºC to estimate the effect on proximate, sensory, physicochemical, biochemical and microbial changes in mutton. Proximate analysis (DM, CP, EE, and Ash), physicochemical and bio-chemical tests (pH value, cooking loss, PV, TBARS and FFA), sensory tests (color, flavor, tenderness, juiciness, overall acceptability) and microbial test (TVC, TCC and TYMC) were done to evaluate the effect of irradiation on shelf life and quality of mutton during preservation. The mutton samples were stored up to 2 months and evaluated at 0, 30 and 60th day. Irradiation increased DM, EE and decreased ash of mutton. CP was decreased with treatment. The PV, TBARS, FFA values and Cooking loss were increased with treatment. But raw pH was decreased with irradiation. There were significant differences in color and flavor with treatment. There were no significant differences in tenderness, juiciness and overall acceptability with treatment. The TVC (logCFU/g), TCC (logCFU/g) and TYMC (logCFU/g) were decreased with treatment. As a result, it can be concluded that irradiation increased shelf life of mutton to maintain nutritional quality of meat. Among the treatments, the highest irradiation dose (4.0 KGy) found the best results in terms of overall acceptability, microorganism control and for shelf life extension of mutton.