Textural and Chemical Changes in Chicken Meat Treated with Irradiation and Coriander Powder | [Journal of animal health and production • 2025]

Author(s):

1. Sugeng Hariyadi: Directorate of Laboratory Management, Research Facilities, and Science and Technology Park, National Research and Innovation Agency of Indonesia (BRIN), Gunungkidul 55861, Indonesia; Post-Graduate Student, Faculty of Animal Science, Universitas Gadjah Mada, Sleman 55281, Indonesia

2. Rusman: Faculty of Animal Science, Universitas Gadjah Mada, Sleman 55281, Indonesia

3. Endy Triyannanto: Faculty of Animal Science, Universitas Gadjah Mada, Sleman 55281, Indonesia

4. Raissha Rizqi Asmarani: Post-Graduate Student, Faculty of Animal Science, Universitas Gadjah Mada, Sleman 55281, Indonesia

5. Riti Musytagfirah Badrun: Faculty of Science and Technology, Sunan Kalijaga State Islamic University, Sleman 55281, Indonesia

6. Angga Maulana Firmansyah: Directorate of Laboratory Management, Research Facilities, and Science and Technology Park, National Research and Innovation Agency of Indonesia (BRIN), Gunungkidul 55861, Indonesia

7. Teguh Wahyono: Research Center for Food Technology and Processing, BRIN, Gunungkidul 55861, Indonesia.

Abstract:

This research investigates the chemical properties and texture of chicken meat influenced by coriander powder supplementation and gamma radiation exposure. The key variables include the addition of coriander powder (CP) at 0% and 3% dry matter (DM) levels and gamma radiation doses of 0, 1, and 2 kGy, with observations conducted on days 0, 7, and 14 of storage. A completely randomized factorial design was employed. Visual assessments revealed that CP treatment resulted in darker meat coloration on the 7th and 14th days of storage. Scanning electron microscope (SEM) analysis indicated that the meat irradiated (1 kGy and 2 kGy) with CP displayed a smoother surface. CP supplementation significantly reduced firmness (p < 0.01), and both gumminess and chewiness decreased markedly following irradiation (p < 0.01). The inclusion of CP significantly lowered the lightness (L*) parameter (p < 0.01) while enhancing the redness (a*) and yellowness (b*) values (p < 0.01). Gamma irradiation, however, did not influence color parameters, and apart from protein content, it did not afect the nutritional composition of the chicken meat. In conclusion, the combination of coriander powder and gamma irradiation enhanced the meat's tenderness and chewiness. Additionally, CP helped preserve the meat's color post-irradiation. While gamma irradiation did not alter the overall nutrient composition, it increased Ca content following CP addition. INTRODUCTION concurrent increase in chicken production. According to Statistics Indonesia (Statistics Indonesia, 2024b), the pron 2024, the per capita weekly consumption of chicken duction of broiler chickens in Indonesia reached 3,997,652 Imeat in Indonesia is projected to reach 0.15 kilograms, tons in 2023, representing a 25.49% rise compared to 2021. reflecting an 18.48% increase from 2020 (Statistics In- Notably, Indonesia has expanded its chicken meat exports donesia, 2024a). This surge in consumption aligns with a to neighbouring countries, including Singapore, Timor

Page(s): 508-520

DOI: 10.17582/journal.jahp/2025/13.3.508.520

Published: Journal: Journal of animal health and production, Volume: 13, Issue: 3, Year: 2025

Keywords:

Gamma irradiation , texture , Chicken meat , Corriander powder

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