ReviewFoods (Basel, Switzerland)2023
Meat Irradiation: A Comprehensive Review of Its Impact on Food Quality and Safety.
Review in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 29 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
29 citing papers in PubMed, 92 citations in OpenAlex.
- Impact of electron-beam dose on microbial diversity and succession dynamics of refrigerated poultry meat during extended storage.Poultry science · 2026Article
- Impact of Electron Beam (eBeam) Treatment on Meat Quality and Sensory Attributes of Ground Chicken and Turkey.Poultry science · 2026Article
- Impact of Low-Dose Electron Beam Irradiation on Growth, Surface Properties and Antimicrobial Activity of Lactiplantibacillus Plantarum ZPZ.Probiotics and antimicrobial proteins · 2026Article
- Physicochemical and microbial changes in Raw beef meat induced by radiation.Food science of animal resources · 2026Article
- Modification of Muscle Proteins Induced by Novel Non-Thermal Processing: Theory, Characterization, and Consequences.Foods (Basel, Switzerland) · 2026Review
- Evaluation of sterility testing procedures for laboratory animal rodent diets.Veterinary and animal science · 2026Article
- Article
- Formation mechanism and regulation strategies of off-flavors in meat and meat products - An overall perspective.Current research in food science · 2026Review
- Integrated omics approaches with non-thermal food fortification: pathways to personalized nutrition solutions.Frontiers in nutrition · 2026Review
- Determining Irradiation Dose in Potato Tubers During Storage Using Reaction-Based Pattern Recognition Method.Foods (Basel, Switzerland) · 2025Article
- Review
- Emerging Nonthermal Technologies for the Production of Postbiotics.Comprehensive reviews in food science and food safety · 2025Review
- Improving Hygienic Quality of Pork Cutlets Using Electron-Beam Irradiation.Food science of animal resources · 2025Article
- Rethinking the fight against pig-related human salmonellosis in the European union.Porcine health management · 2025Review
- Electron Beam and X-ray Technologies in Agriculture and Food Processing: A Viable Alternative to Cobalt-60.Health physics · 2025Review
- Effect of Electron-Beam Irradiation on Microbiological Safety, Nutritional Quality, and Structural Characteristics of Meat.Foods (Basel, Switzerland) · 2025Article
- Characterization of prepared soft-shelled turtle dishes of different pretreatment combined with irradiation based on flavor profiles usingFood chemistry: X · 2025Article
- Evaluation of Nonthermal Technologies to Reduce or Replace Nitrite in Meat Products.Food technology and biotechnology · 2025Review
- How Argentinian Consumers Perceive the Safety of Irradiated Foods.Foods (Basel, Switzerland) · 2024Article
- Optimization Function for Determining Optimal Dose Range for Beef and Seed Potato Irradiation.Foods (Basel, Switzerland) · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors at 1 institution in 1 country.
Funding
Abstract
Food irradiation is a proven method commonly used for enhancing the safety and quality of meat. This technology effectively reduces the growth of microorganisms such as viruses, bacteria, and parasites. It also increases the lifespan and quality of products by delaying spoilage and reducing the growth of microorganisms. Irradiation does not affect the sensory characteristics of meats, including color, taste, and texture, as long as the appropriate dose is used. However, its influence on the chemical and nutritional aspects of meat is complex as it can alter amino acids, fatty acids, and vitamins as well as generate free radicals that cause lipid oxidation. Various factors, including irradiation dose, meat type, and storage conditions, influence the impact of these changes. Irradiation can also affect the physical properties of meat, such as tenderness, texture, and water-holding capacity, which is dose-dependent. While low irradiation doses potentially improve tenderness and texture, high doses negatively affect these properties by causing protein denaturation. This research also explores the regulatory and public perception aspects of food irradiation. Although irradiation is authorized and controlled in many countries, its application is controversial and raises concerns among consumers. Food irradiation is reliable for improving meat quality and safety but its implication on the chemical, physical, and nutritional properties of products must be considered when determining the appropriate dosage and usage. Therefore, more research is needed to better comprehend the long-term implications of irradiation on meat and address consumer concerns.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.