ArticleFood science & nutrition2023
Impact of gamma irradiation and guava leaf extract on the quality and storage stability of chicken patties.
Article in Food science & nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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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.
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Who cites it
8 citing papers in PubMed, 11 citations in OpenAlex.
- Enhancing Ground Beef Shelf Life UsingFood science & nutrition · 2026Article
- Physicochemical and microbial changes in Raw beef meat induced by radiation.Food science of animal resources · 2026Article
- Evaluation of Nano-Encapsulation of Sweet Lime Peel Extract Through Its Application on Irradiated Chicken Meat Patties.Food science & nutrition · 2025Article
- Metabolomics approach to exploring the effects of changes in substance composition induced by different irradiation doses on the sensory quality of saozi.Food chemistry: X · 2024Article
- Current Status of Non-Thermal Sterilization by Pet Food Raw Ingredients.Food science of animal resources · 2024Review
- Improvement of antioxidant capacity, aroma quality, and antifungal ability of cherry by phenyllactic acid treatment during low temperature storage.Frontiers in plant science · 2024Article
- Influence of microwave pretreatment on the total phenolics, antioxidant activity, moisture diffusivity, and rehydration rate of dried sweet cherry.Food science & nutrition · 2023Article
- Impact of gamma irradiation and guava leaf extract on the quality and storage stability of chicken patties.Food science & nutrition · 2023Article
Corrections and comments
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Authors and funding
8 authors at 5 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The current investigation was carried out to evaluate the impact of gamma irradiation and guava leaf extract (GLE) on chicken meat patties. The effects of treatments on chicken meat patties were determined by physicochemical, stability (oxidative and microbial), and antioxidant status during different packaging (aerobic and vacuum) at storage intervals (0, 5, and 10 days). The changes in physicochemical parameters of chicken patties were observed on various treatments, storage intervals, and different packaging. The TBARS and POV were found to increase significantly (
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Registered trials
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