Impact of gamma irradiation and poppy seed extract on quality and storage stability of beef patties

Abstract

The present research was conducted to measure the impact of poppy seed extract (PSE) and gamma irradiation on the storage stability and antioxidant profile of beef patties during storage at different packaging. Different doses of gamma irradiation (2.5 kGy and 5 kGy) were applied alone and with combination of 2% PSE. The PSE enriched beef patties were packed (aerobically and vacuum) and kept at refrigeration temperature. The results show that higher value of TBARS and POV was found in 5 kGy aerobically packed samples at 14 day, while the lower value of TVBN was observed in 0 kGy+PSE2% at 0 day. However, the lower value of TBARS, POV and TBVN was found in vacuum packed samples (0kGy +2%PSE) at 0 day. The higher total phenolic contents, ferric reducing antioxidant power and DPPH value were found in 0kGy +2%PSE and lower value was found in samples (5 kGy). The microbial results were observed to decrease with the increase in dose of gamma radiation. The significant changes were observed in the hunter color and sensory attributes of beef patties on different treatment at storage intervals under vacuum and aerobic packaging. Conclusively, PSE, gamma irradiation and both packaging is improved the quality, stability and antioxidants profile of enriched patties.

Full text

Impact of gamma irradiation and poppy seed extract on quality and
storage stability of beef patties
Zubia Asghar
a
, Muhammad Sajid Arshad
a
, Waseem Khalid
b
, Farhan Saeed
a
, Ali Imran
a
,
and Haz Ansar Rasul Suleria
c
a
Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan;
b
University Institute of Food Science and Technology, The University of Lahore, Lahore, Pakistan;
c
School of Agriculture
and Food, The University of Melbourne, Melbourne, Australia
ABSTRACT
The present research was conducted to measure the impact of poppy seed
extract (PSE) and gamma irradiation on the storage stability and antioxidant
prole of beef patties during storage at dierent packaging. Dierent doses
of gamma irradiation (2.5 kGy and 5 kGy) were applied alone and with
combination of 2% PSE. The PSE enriched beef patties were packed (aero-
bically and vacuum) and kept at refrigeration temperature. The results show
that higher value of TBARS and POV was found in 5 kGy aerobically packed
samples at 14 day, while the lower value of TVBN was observed in 0 kGy
+PSE2% at 0 day. However, the lower value of TBARS, POV and TBVN was
found in vacuum packed samples (0kGy +2%PSE) at 0 day. The higher total
phenolic contents, ferric reducing antioxidant power and DPPH value were
found in 0kGy +2%PSE and lower value was found in samples (5 kGy). The
microbial results were observed to decrease with the increase in dose of
gamma radiation. The signicant changes were observed in the hunter color
and sensory attributes of beef patties on dierent treatment at storage
intervals under vacuum and aerobic packaging. Conclusively, PSE, gamma
irradiation and both packaging is improved the quality, stability and antiox-
idants prole of enriched patties.
ARTICLE HISTORY
Received 22 November 2021
Revised 7 June 2023
Accepted 19 June 2023
KEYWORDS
Poppy seed extract; Gamma
irradiation; Physicochemical
assay; Beef patties
Introduction
Ground beef patties are the most popular beef products for consumers preparing meals at the
home. The limited shelf life of fresh ground beef has less than 7 days in ordinary refrigerators
that can protect it from microorganisms spoilage. Pseudomonads and lactic acid are two
bacteria that are recognized as the main spoilage microbes. They can initiate the deterioration
of chilled or stored minced beef.
[1]
Beef meat is categorized as highly valuable food, and it
comprises minerals such as zinc and selenium and also contains B complex vitamin. The food
products that are easily prepared and ready-to-eat food items are increasing with the demands,
and on another hand the major, concerns for food security and safety also increasing quality.
Lipid peroxidation is one of the important key factors in meat that affects meat acceptability.
It decreases the meat freshness and also affects its color. Lipid peroxidation in beef not only
reduced meat value but also produced other free radical that causes mutagenesis, inflamma-
tion, cardiovascular disease, aging and carcinogenesis. Therefore, it is necessary to reduce lipid
peroxidation arising from natural resources.
[2]
Basically, lipid oxidation is the process in
CONTACT Muhammad Sajid Arshad sajid_ft@yahoo.com Department of Food Science, Faculty of Life Sciences, Government
College University, Faisalabad, Pakistan; Waseem Khalid waseem.khalid@uifst.uol.edu.pk University Institute of Food Science
and Technology, The University of Lahore, Lahore, Pakistan
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
2023, VOL. 26, NO. 1, 1645–1662
https://doi.org/10.1080/10942912.2023.2228512
© 2023 Zubia Asghar, Muhammad Sajid Arshad, Waseem Khalid, Farhan Saeed, Ali Imran and Hafiz Ansar Rasul Suleria Published with license by Taylor
& Francis Group, LLC.
This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/),
which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. The terms on which this
article has been published allow the posting of the Accepted Manuscript in a repository by the author(s) or with their consent.

which unsaturated fatty acid makes the section of membrane phospholipids. Furthermore,
oxidized are sensitive in the oxidation of meat due to more unsaturated fatty acids as
compared to other lipids. However, the level of oxidative degradation can be decreased by
manipulation with natural antioxidants which preserve lipids from oxidation and secure ox-
myoglobin. There is a significant increase in utilization of antioxidants to reduce the chemical
deterioration of meat products. The antioxidants obtained from plants can be combined with
meat or meat items during processing. Ascorbic acid has antioxidant properties that can be
used in meat products to preserve basic quality.
[3]
Poppy (Papaver somniferum) is an ornamental plant that is cultivated all over the world.
The poppy seeds (Papaver somniferum) are a multiuse yield that is utilized in pharmaceutical
purpose, bakery and confectionary products and seed oil.
[4]
Poppy seeds have high antioxidant
activity.
[5]
Although alkaloids from poppy capsules and straw are generally used in the
pharmaceutical industry, whereas its seeds are used largely in various baked products.
[6]
In
addition to alkaloids, phenyl propanoids flavonoid capacity in poppy seed extracts was
identified by.
[7]
A recent study suggests that poppy seeds can be used as food and to produce
edible oil.
[8]
Previous studies showed that poppy seeds were incorporated into the different
types of meat products as a fat replacer and antioxidants.
[9,10]
The newly developed technol-
ogies make assured the microbiological safety of meat with radiation handling.
[11]
Food
irradiation eliminates the microbial population from food that are injurious for human health.
It is the physical procedure involving the handling of foods between ionizing radiation.
[12]
The
effects of the combined treatment of turmeric powder and irradiations in chicken meat and
observed that with the increase in gamma radiation dose, the microbial load decreases.
Composition of gamma rays and bioactive composite is helpful in increasing the stability
and quality of chicken as well as its products. It can also be useful for bringing down the
quantity of gamma rays.
[13]
Gamma rays (GR) are mostly used in commercial plants to handle pre-packed products due to
high penetrating power. However, electron beam (EB) has limited penetration power and depth
only up to 8 cm in food. The low dosage of gamma radiation (3 kGy) are helpful in instantly the
shelf life of ground beef by reducing the growth of microbes. The 3 kGy gamma radiation dose
would reduce 99% of bacterial loads (Salmonella spp., and Listeria spp.,) from meat products as
well as from ground beef.
[14]
The main objective was to minimize the quality loss of beef patties as well as enhancing the
antioxidant profile of poppy seed extract enriched beef patties during storage. The significance of
this study shows that the combination of poppy seed extract and irradiation increased the shelf
stability of beef patties at different storage and packaging.
Materials and methods
Procurement of materials and preparation of samples
All the raw materials including beef and poppy seed were procured from local market of Faisalabad,
Pakistan. The chemicals and glassware are purchased from Sigma-Aldrich®, USA. Poppy seeds were
sun dried for one day and then crushed to form fine powder by means of grinding machine. After that
grinding powder was preserved in air tight bags to prevent moisture gain prior to extraction. Patties
were formed when beef was thawed and minced.
Extraction of PSE and solvent ltration and evaporation
Poppy seeds powder was put in 500 ml beaker with 70% ethanol at 1:10 solid to solvent ratio. The
extract was carried out at room temperature for 10 min.
[15]
The extractions were clarified by using
Whatman No.1 filter paper. The filtrate of all samples were evaporated with a rotary evaporator
1646 Z. ASGHAR ET AL.

attached with a vacuum pump and a frozen cooling system. All solvent was dried in water bath at high
temperature (79°C) and vacuum pressure (0.07 MPa).
Development of beef patties
Ground beef weighed (100 g of each) and shaped into patties. The extract with different concentration
was added to beef patties and then patties were stored in airtight plastic bags at refrigeration
temperature.
Gamma irradiation
Gamma irradiation was applied at Nuclear Institute for Agriculture and Biology, Faisalabad, which is
under the Pakistan Atomic Energy Commission. There were total six samples with vacuum and
aerobic packaging. Two doses of gamma irradiation (2.5kGy and 5kGy) were used alone and with
combination of poppy seed extract (2%).
Physical analysis
Hunter color (Lab)
The PSE enriched beef patties surface color was evaluated by Hunter colorimeter, with respect to
calibration plate (L = 89.2, a = 0.921and b = 0.783). The CIE L (lightness), CIE a(redness) and CIE
b (yellowness) color values were evaluated and examined statistically. The Hunter color of beef patties
was measured according to the method of American Meat Science Association.
[16]
Antioxidant prole
Determination of total phenolic contents (TPC)
Total phenolic content of enriched beef patties was evaluated by spectrophotometric with using Folin-
Ciocalteu reagent.
[15]
Briefly 1 ml of 10% Folin-Ciocalteu reagent was added to 0.5 ml of a recognized
concentration of a sample. The mixture was left for 6 min after mixing well and then add 2 ml of 20%
sodium carbonate solution in the above mixture. At 760 nm the phenols were measured for 60 min at
30°C using the spectrophotometer after reacting. A standardized bend was set using standard solution
of gallic acid and the results of total phenols was expressed as 1 g of gallic acid equivalents (GAE) per
gram of sample.
DPPH (2,2-diphenyl-1-picrylhydrazyl) scavenging assay
DPPH is a firm extremely colored free radical that can abstract labile hydrogen atoms from phenolic
antioxidants with related shape of a colorless hydrazine (DPPH-H|).
[17]
The scavenging activity of free
radical (FRSA) of the PSE enriched patties was determined according to the technique explained by
the
[18]
with some changes. Using spectrophotometer homogenized sample of 0.1 ml was added in
freshly prepared at 517 nm. The total FRSA of each sample was expressed as the % age of DPPH
decreased and calculated as follows: FRSA = 100-(initial absorbance – final absorbance)/initial absor-
bance. The absorbance values of the initial and final absorbance are of DPPH at time zero and after 60
min respectively.
Ferric Reducing Antioxidant Power (FRAP) Assay
Homogenized sample of 10 µl was added to 30 µl of distilled water and 300 µl of FRAP reagent at room
temperature. After that the following solution was incubated for 5 min. After the power of the blue
INTERNATIONAL JOURNAL OF FOOD PROPERTIES 1647

hued complex formed at that point was expected spectrophotometrically utilizing Jenway UV-Vis
Spectrophotometer at 593 nm. The FRAP reagent was prepared by mixing 25 ml of acetate buffer (300
mM Sodium acetate at pH 3.6) and 2.5 ml of TPTZ (10 mM 2,4,6-Tripyridyl-s-triazine in 40 mM HCl)
with 2.5 ml of Ferric chloride solution (20 mM FeCl3.6H2O in distilled water). FRAP reagent was
warmed at 37°C and prepared fresh before use. The decreasing intensity of each sample at that point
was determined as equal to that of 1 mM of Fe (II) (FRAP unit). All the samples were analyzed in
triplicates (n = 3).
[19]
Physiochemical analysis of PSE patties
Total Volatile Basic Nitrogen (TVB-N)
The TVBN was performed according to the Conway micro-diffusion method described by
Pearson.
[20]
Samples were mixed with trichloroacetic acid (TCA) in the quantity of 1:2 (w/v)
and homogenized using mixer (Waring Commercial Blender, USA). The samples were cen-
trifuged (3000 rpm for 5 minutes) and filtered through Whatman No.1 channel paper. The 5
ml of 10% sodium hydroxide was added to the mixture. Steam cleansing was performed using
distillated. Until the shade turns pink the distillate was titrated against 0.05 M sulfuric
corrosive.
Thiobarbituric Reactive Substances (TBARS)
The 2-thiobarbituric reactive substances values were measured according to the method of
Schmedes et al.
[21]
with few modifications. The 5 g sample was mixed with 25 ml of 20%
trichloroacetic acid (200 g/L) in 135 ml/L phosphoric acid solution in a homogenizer for 30
s. The homogenized samples were separated through Whatman filter paper number 4 to dispose
of solid particles from the filtrate. 2 ml of 0.02 M watery TBA arrangement (3 g/L) was added to 2
ml filtrate in a test tube at point. The cylinders were incubated at 100°C for 30 min and cooled in
running tap water. The absorbance of supernatant solutions was estimated at 532 nm utilizing UV-
VIS spectrophotometer. Standard curve was determined the TBA and communicated as mg
malonaldehyde per kilogram (MDA/kg) of sample.
mg malondialdehydes perkg meat ¼Sample absorbance blankÞ � Total sample vol:0:000156 �1000
Peroxide value (POV)
The peroxide value of beef patties was measured according to the method of Salam.
[22]
Total 3 g
samples were weighed in Erlenmeyer flask and warmed for 3 minutes at 60°C to liquefy the fat in
a water bath. After that the jar agitated for 3 min with 30 ml acetic acid-chloroform solution (3:2 v/v)
to break down the fat. To extract the solid particles from the filtrate, whatman channel paper number 1
was utilized. The procedure was proceeded with the addition of starch as indicator after the addition of
potassium iodide solution (0.5 ml) to filtrate. The titration was sustained against usual solution of
sodium thiosulfate POV was calculated by following equation.
POV meq=kgð Þ ¼ S�Nð Þ=Wf g � 100
S is the volume of titrant (ml), N is the normality of sodium thiosulfate solution (N = 0.01) and W is
the weight of sample (g).
1648 Z. ASGHAR ET AL.

Microbial analysis
Total bacterial and coliform count
The total bacterial and coliform of beef patties were measured by using different treatmentsMeat
samples were placed in enrichment broth, and then meat samples were incubated in most suitable
condition.
[23]
Sensory evaluation of beef patties
Sensory evaluation of the different treated beef patties was measured on the basis of color, flavor,
texture, taste, and overall acceptability. The beef patties were evaluated by a panel of trained judges
using a 9-point hedonic scale ranging from 9 = like extremely to 1 = dislike extremely.
[24]
All panelists
were asked to evaluate flavor, color, taste, odor and texture. Water was given to all experienced
panelists to rinse their mouths between the samples
Statistical analysis
The collected data was evaluated statistically using the Statistical Package, Statistic 8.1. according to
respected method.
[25]
The levels of significance (P ≤ .05) were checked (ANOVA) using 3 factor
factorial under CRD. The means were compared by using LSD.
Results and discussion
The present research was intended to the impact of different doses of gamma irradiation and poppy
seed extract (PSE) for exploitation as a preservative and antioxidant in beef patties. Afterwards impact
of various combinations of gamma irradiation and poppy seed extract were analyzed on the sensory
and quality characteristics of beef patties. It was contrived at various levels (0kGy, 2.5kGyand 5kGy) of
gamma radiation in combination with poppy seed extract (2%). The PSE enriched beef patties were
assessed physically (Hunter colorimeter), physicochemical (TBARS, POV and TVBN), functionally
(DPPH, FRAP, and TPC). Microbial analysis was done by TBC and Coliform. Beef patties were
significant effects of TBARS, POV and TBVN value on treatments, packaging and storage interval.
Thiobarbituric acid reactive substances (TBARS)
TBARS are formed as a by-product of lipid peroxidation. Malondialdehyde (MDA) is a reactive
aldehyde formed by the lipid peroxidation of different fatty acids. The results were found to change
Table 1. Thiobarbituric acid reactive substances (TBARS) value of beef patties treated with gamma irradiation and poppy seed extract
at different storage periods (0, 7th, 14th days).
Storage period (day)
0 7 14
Parameter Irradiation dose (kGy) Aerobic Vacuum Aerobic Vacuum Aerobic Vacuum
TBARS
(MDA/kg)
0 kGy 0.33 ± 0.02 0.31 ± 0.03 0.38 ± 0.02 0.30 ± 0.02 0.45 ± 0.02 0.33 ± 0.02
2.5kGy 0.36 ± 0.03 0.30 ± 0.02 0.43 ± 0.04 0.32 ± 0.04 0.48 ± 0.03 0.39 ± 0.03
5 kGy
0kGy+PSE 2%
2.5kGy+PSE2%
5kGy+PSE 2%
Mean
0.44 ± 0.02
0.24 ± 0.01
0.30 ± 0.03
0.38 ± 0.04
0.29 ± 0.03c
0.38 ± 0.01
0.22 ± 0.04
0.24 ± 0.02
0.30 ± 0.03
0.35 ± 0.03c
0.48 ± 0.03
0.29 ± 0.02
0.38 ± 0.02
0.43 ± 0.03
0.39 ± 0.03b
0.42 ± 0.03
0.26 ± 0.01
0.29 ± 0.03
0.34 ± 0.02
0.38 ± 0.04b
0.52 ± 0.03
0.32 ± 0.02
0.42 ± 0.01
0.49 ± 0.03
0.45 ± 0.04a
0.43 ± 0.04
0.28 ± 0.03
0.35 ± 0.02
0.40 ± 0.01
0.42 ± 0.03a
PSE: Poppy seed extract
The values are mean ±SD of three independent determinations. Means carrying different letters in a columns differed significantly.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES 1649

regarding the TBARS value of PSE beef patties with different storage intervals. Beef patties have
significant effects of TBARS value on treatments, packaging and storage interval. The results depicted
that the higher value of TBARS (0.49 ± 0.03MDA/kg) was found in samples treated with (5 kGy
+PSE2%) aerobically packed samples on 14 days storage interval. However the (Table 1) represents
that the lower value (0.22 ± 0.04 MDA/kg) was found in the vacuum-packaged sample (0 kGy
+PSE2%) on 0 day of storage interval. Irradiation is a method of meat preservation and possess
excellent potential to improve and enhance meat safety and extend shelf life of meat. Poppy seed
extract has antioxidant properties which slows down the mechanism of oxidation. Ham et al.
[26]
conducted a study who examined that the beef patties had higher values of TBARS when treated (10
kGy) on 0 day storage time. On the other hand, Brewer,
[27]
stated that the results of TBARS values was
increased in beef meat when treated with 1.25 kGy gamma irradiation on 7 days of storage time.
Meanwhile, Rababah et al.
[28]
examined that the results of TBARS values were increased in chicken
breast meat when treated with irradiation for 0 − 12 days of storage at 5°C. In another study examined
that a high amount of TBARS in the irradiation dose in vacuum-packaged beef sausage patties on 10
days of storage period.
[29]
Rima et al.
[30]
examined that the raw broiler meat had higher values of
TBARS when treated (3.5 kGy) at 60 day storage time. The outcomes of this study also depicted that
with the increase in storing interval, the amount of TBARS was increased. An et al.
[31]
who examined
that the smoked duck meat had maximum values of TBARS when treated (4.5 kGy) on 40 day storage
period, while a minimum value of TBARS was analyzed in untreated samples. Our findings showed the
similarity with the Arshad et al.
[13]
who reported the impact of turmeric powder and gamma
irradiations in chicken meat and examined that the chicken meat had higher values of TBARS when
treated (2 kGy) in aerobically packed samples on 14 days storage period, while a minimum value was
analyzed in untreated samples. Kamal et al.
[32]
depicted that the TBARS value of crushed poppy seed
paste addition in chevon nugget. The TBARS value was minimum as compared to untreated chevon
nugget. The recorded TBARS value depicted that the untreated chevon nugget was spoiled and was not
suitable for human intake till 21st day of refrigeration storage. Moreover, poppy seed paste enriched
chevon nugget was analyzed to be fit for human intake even on 21st day of refrigeration storage.
Peroxide value (POV)
The statistical results regarding the POV value of PSE beef patties were significant effect with respect
to treatments, packaging and storage interval as showed in Table 2. Higher value of POV (0.53 ± 0.01
meq peroxide/kg) was analyzed in PSE beef patties treated with (5kGy) aerobically packed on the 14
th
day of storage duration, followed by vacuum packed beef patties samples (0.42 ± 0.03 meq peroxide/
kg) in treated (5kGy) on 14 days of storage, whereas Table 2 presented that the lower value (0.20 ± 0.0
meq peroxide/kg) was found in beef patties with 2% PSE vacuum -packaged samples treated with 0
Table 2. Per oxide value (POV) value of beef patties treated with gamma irradiation and poppy seed extract at different storage
periods (0, 7th, 14th days).
Storage period (day)
0 7 14
Parameter Irradiation dose (kGy) Aerobic Vacuum Aerobic Vacuum Aerobic Vacuum
POV
(meq peroxide/kg)
0 kGy 0.23 ± 0.02 0.21 ± 0.04 0.29 ± 0.03 0.26 ± 0.03 0.36 ± 0.04 0.31 ± 0.04
2.5kGy 0.36 ± 0.03 0.33 ± 0.03 0.41 ± 0.02 0.32 ± 0.01 0.46 ± 0.02 0.38 ± 0.02
5 kGy
0 kGy+PSE2%
2.5kGy+PSE2%
5kGy+PSE2%
Mean
0.39 ± 0.04
0.21 ± 0.02
0.28 ± 0.04
0.37 ± 0.03
0.30 ± 0.03c
0.36 ± 0.03
0.20 ± 0.02
0.28 ± 0.01
0.31 ± 0.02
0.34 ± 0.03c
0.45 ± 0.04
0.26 ± 0.02
0.31 ± 0.04
0.39 ± 0.03
0.35 ± 0.04b
0.43 ± 0.02
0.24 ± 0.04
0.29 ± 0.02
0.26 ± 0.03
0.30 ± 0.03b
0.53 ± 0.01
0.32 ± 0.03
0.40 ± 0.02
0.48 ± 0.04
0.42 ± 0.03a
0.42 ± 0.03
0.28 ± 0.02
0.35 ± 0.04
0.41 ± 0.03
0.35 ± 0.03a
PSE: Poppy seed extract: The values are mean ±SD of three independent determinations
Means carrying different letters in a columns differed significantly.
1650 Z. ASGHAR ET AL.

kGy on day 0. Poppy seed extract contains natural anti-oxidants which limits the mechanism of lipid
oxidation. The results depicted that the peroxide value was lower in vacuum packed beef patties
samples as compare to aerobically packed samples. Arshad et al.
[33]
conducted a study on frozen duck
meat that was treated with 0, 3 and 7 kGy at the storage period. The higher finding of POV was
observed at the end of storage and on high dose of E-bean. Arshad et al.
[13]
depicted that POV values
were increased significantly with 14 days storage interval in broiler meat. Although with the higher
irradiation doses POV values in aerobic and in vacuum packaging also increases. On the other hand,
when samples treated with moringa leaf powder the POV values decreases. Rima et al.
[30]
depicted that
POV values were increased significantly in broiler meat with higher irradiation doses treated with
(2kGy) as well as storage time of 30 day. Dzudie et al.
[34]
stated that POV value significantly increases
with 10 day storage interval although the beef patties treated with 0.2% of ginger essential oil had
shown reduction in lipid oxidation. The results indicated that the treated beef patties sample had
a minimum value in vacuum packaging and maximum peroxide value in treated samples. Our results
are in agreement with the results of Kim et al.
[35]
who declared with the increase in dosage of gamma
radiation and increase in storage period POV also increases.
Total volatile basic nitrogen (TVBN)
The statistical results regarding the TBVN value of PSE beef patties with different storage intervals are
given in Table 3. Beef patties results were significant effects of TVBN value on treatments, packaging,
and storage interval. The results depicted that the highest value of TVBN (12.56 ± 0.39 mg/100 mL)
was analyzed in (0 kGy) aerobically-packed beef patties samples on 14 day of storage period, followed
by vacuum-packaging fresh beef patties samples at (0 kGy) showed the value (12.96 ± 0.41 mg/100 mL)
on 14th day of storage interval. However, the results depicted that the lowest value (8.03 ± 0.24 mg/
100 mL) was analyzed in the vacuum-packaged beef patties samples treated with (0 kGy+ PSE 2%) on
0 day of storage interval. The results portrayed that the TVBN value in vacuum-packaged beef patties
samples significantly decreased as compared to aerobically packed beef patties samples. Moreover, the
TVBN value in raw beef patties samples (control) become higher with the increase in storage period,
while irradiated beef patties with poppy seed extract and without poppy seed extract suppressed the
higher TBVN value with the storage period. By the addition of poppy seed extract, the TBVN value
decreased in both the aerobically packed beef patties and vacuum packed beef patties samples. The
results designated that the treated (0kGy +2%PSE) samples of beef patties have a minimum value of
TVBN in vacuum packaged samples, whereas maximum value of TVBN was analyzed in treated beef
patties samples, which are in reliable with the results of
[13]
who reported that the total volatile basic
nitrogen content was found higher with the increase in storing time but irradiation treatment controls
the development of TVBN during storage time. Minimizing the level of bacteria and by enhancing the
Table 3. Total volatile basic nitrogen (TVBN) of beef patties treated with gamma irradiation and poppy seed extract at different
storage periods (0,7
th
and 14thdays).
Storage period (day)
0 7 14
Parameter Irradiation dose (kGy) Aerobic Vacuum Aerobic Vacuum Aerobic Vacuum
TVBN
(mg/100 mL)
0 kGy 8.42 ± 0.33 8.29 ± 0.32 11.76 ± 0.43 10.36 ± 0.32 12.96 ± 0.39 12.06 ± 0.41
2.5kGy 9.14 ± 0.31 8.23 ± 0.29 9.44 ± 0.36 9.08 ± 0.31 10.67 ± 0.34 9.39 ± 0.39
5 kGy
0 kGy+PSE2%
2.5kGy+PSE2%
5 kGy+PSE2%
Mean
10.92 ± 0.41
8.23 ± 0.27
8.72 ± 0.35
9.32 ± 0.37
9.12 ± 0.34c
9.96 ± 0.37
8.03 ± 0.24
8.24 ± 0.33
9.03 ± 0.31
8.63 ± 0.29c
9.54 ± 0.38
10.89 ± 0.44
8.78 ± 0.21
9.43 ± 0.32
9.32 ± 0.37b
9.28 ± 0.33
10.64 ± 0.34
8.29 ± 0.26
9.24 ± 0.29
9.48 ± 0.30b
9.42 ± 0.29
11.32 ± 0.33
9.42 ± 0.21
9.19 ± 0.23
10.49 ± 0.32a
9.02 ± 0.36
10.35 ± 0.37
9.16 ± 0.32
9.07 ± 0.29
9.84 ± 0.31a
PSE: Poppy seed extract: The values are mean ±SD of three independent determinations
Means carrying different letters in a columns differed significantly.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES 1651

applied dose of gamma radiation can decrease the TBVN content during storage period. Yang et al.
[36]
who examined that the TVBN value was higher at the start of the storage duration However, different
irradiation doses significantly suppressed TVBN value during 12 days of storage interval. These
findings showed that higher the dose of irradiation lower the rate of TVBN formation during storage
period by reducing the levels of spoilage microorganisms. Li et al.
[15]
depicted that the volatiles
substances become higher in amount with the increase dose of irradiation in pork samples as
compared to lower dose irradiated samples during storage interval. Ahn et al.
[37]
stated that increase
in TVBN level by irradiation process may be due to the breakdown of nitrogenous complexes/
compounds present in meat samples. An et al.
[31]
reported that, TVBN had maximum value at
0-day storage without the radiation treatment but the minimum value of TBVN was in irradiated
samples Our findings showed the similarity with
[38]
who depicted that TVBN value in chicken meat
untreated samples become higher with the increase in storage period, while irradiated chicken samples
with moringa leaf powder reduced the higher TBVN value with the storage period. By adding moringa
leaf powder the TBVN value decreased in both the aerobically and vacuum packed chicken meats
samples. Our outcome is related to Yun
[39]
who stated that volatile compounds were enhanced by the
ionization process in ready-to-eat chicken breast, whereas TVBN values were formed slowly as
compared to unirradiated meat at the time of storage. However, another study showed that volatile
substances were found to increase in pork meat when subjected to a high dose of irradiation.
[40]
DPPH (2,2-diphenyl-1-picrylhydrazyl)
The statistical results regarding the DPPH value of PSE beef patties with different storage intervals are
given in Table 4. Beef patties had significant effects of DPPH value on treatments, packaging and
storage interval. The results depicted that the higher value of DPPH (72.54 ± 2.935%) was found in
samples treated with (0 kGy + 2%PSE) vacuum packed samples on 0-day storage However, the
outcome represents that the minimum value (48.52 ± 1.00%) was found in the aerobically-packaged
samples treated with (5 kGy) on 14 day of storage interval. The results showed the higher value of
DPPH in vacuum packed beef patties samples and lower value in aerobically packaged beef patties
samples. Furthermore, with the increase in storage time, the DPPH value in untreated (control) beef
patties samples also decreased. With the addition of (PSE) poppy seed extract, the DPPH value
increased in aerobically packaged beef patties samples as well as in vacuum packaged samples. The
result depicted that the treated beef patties samples had a lower value of DPPH in aerobically packaged
beef samples, while a higher value of DPPH was found in untreated (control) beef patties samples. Our
Table 4. DPPH (2,2-diphenyl-1-picrylhydrazyl) of beef patties treated with gamma irradiation and Poppy seed extract (PSE) at
different storage periods (0,7
th
and 14th days).
Storage period (day)
0 7 14
Parameter Irradiation dose (kGy) Aerobic Vacuum Aerobic Vacuum Aerobic Vacuum
DPPH (%) 0 kGy 57.75 ± 2.29 58.02 ± 2.27 53.92 ± 1.78 55.21 ± 1.92 51.45 ± 1.16 54.94 ± 2.14
2.5kGy 54.46 ± 1.89 56.89 ± 2.12 52.74 ± 1.67 54.32 ± 1.89 50.48 ± 1.08 53.81 ± 1.75
5 kGy
0kGy+PSE 2%
2.5kGy+PSE2%
5kGy+PSE 2%
Mean
50.31 ± 1.32
69.82 ± 2.94
67.59 ± 2.64
66.74 ± 2.32
61.11 ± 2.23a
53.49 ± 1.79
72.54 ± 2.93
70.32 ± 2.02
69.21 ± 2.08
63.41 ± 2.32a
49.68 ± 1.16
66.42 ± 2.26
63.78 ± 2.11
61.52 ± 2.02
58.01 ± 1.83b
51.42 ± 1.67
70.26 ± 2.82
68.29 ± 2.01
67.02 ± 2.08
61.08 ± 2.29b
48.52 ± 1.00
61.32 ± 2.56
59.42 ± 1.71
57.49 ± 2.41
54.78 ± 1.64c
50.64 ± 1.08
64.54 ± 2.26
62.46 ± 2.07
65.32 ± 2.02
58.61 ± 1.92c
PSE: Poppy seed extract: The values are mean ±SD of three independent determinations
Means carrying different letters in a columns differed significantly.
1652 Z. ASGHAR ET AL.

results are similar to Falowo et al.
[41]
that the extract of Bidenspilosa leaf exhibited maximum
antiradical activity against 2,2-diphenyl-2-picrylhydrazyl (DPPH) and radicals of 2,2íazinobis-3-ethyl-
benzothiazoline-6-sulfonic acid (ABTS) than Moringaoleifera leaf extract and standard butylated
hydroxyl toluene (BHT) fresh ground beef during 6 days of cold storage. The results of our experiment
is relating to the study conducted by Arshad et al.
[13]
who depicted that the DPPH value significantly
decreased with the passage of time but increased by adding (TP) turmeric powder in aerobically
packaged chicken meat samples as well as vacuum packaged samples.
Total phenolic content (TPC)
The statistical results regarding the TPC value of PSE beef patties with different storage intervals are given
in Table 5. Beef patties results had significant effects of TPC value on treatments, packaging, and storage
interval. The results depicted that the highest value of TPC (127.14 ± 3.93 mg/g GAE) was observed in (0
kGy + 2%PSE) vacuum-packed beef patties samples on 0 day of storage period, followed by aerobically-
packaging of beef patties samples at (0kGy +2%PSE) showed the value (124.32 ± 3.31 mg/g GAE) on 0 day
of storage interval. However the results depicted that the lowest value (92.52 ± 1.89 mg/g GAE) was
analyzed in the aerobically-packaged beef patties samples treated with (5 kGy) on 14 day of storage
interval. The results portrayed that the TPC value in vacuum-packaged beef patties samples significantly
increases as compared to aerobically packed beef patties samples. Furthermore, the TPC value in untreated
beef patties samples (control) decreases with the increase in storage period, while irradiated beef patties
with poppy seed extract and without poppy seed extract suppressed the higher TBVN value with the
storage period. By the addition of poppy seed extract, the TPC value increased in both the aerobically
packed beef patties and vacuum packed beef patties samples. The results designated that the treated (0kGy
+2%PSE) samples of beef patties have a higher value of TPC in vacuum packaged samples, whereas lower
value of TPC was analyzed in treated beef patties samples aerobically packed. Moreover, Ergezer &
Serdaroğlu
[42]
reported that the total phenolic content of all the raw beef patties samples decreased
significantly by the expansion in storage interval. Our findings showed the similarity with the results
of
[31]
who stated that the TPC value significantly increased in vacuum packaged samples as compare to
aerobically packed samples. Sharma & Bhat
[43]
depicted that during the storage time TPC total phenolic
content significantly decreased in raw chicken sausage products at each interval of storage duration.
Ferric Reducing Antioxidant Power (FRAP)
To evaluate the total antioxidant content of a sample, the ferric decreasing/antioxidant power
(FRAP) is one of the most generally utilized strategies, which is moderately basic, fast,
delicate, and reasonable to perform. The statistical results regarding the FRAP values of PSE
Table 5. Total phenolic content (TPC) of beef patties treated with gamma irradiation and Poppy seed extract (PSE) at different
storage periods (0,7
th
and 14th days).
Storage period (day)
0 7 14
Parameter Irradiation dose (kGy) Aerobic Vacuum Aerobic Vacuum Aerobic Vacuum
TPC
(mg/gGAE)
0 kGy 110.25 ± 3.21 112.02 ± 2.48 107.92 ± 2.12 109.21 ± 2.72 105.45 ± 2.53 107.74 ± 2.34
2.5kGy 104.44 ± 2.89 109.89 ± 2.74 102.74 ± 2.67 107.32 ± 2.69 99.48 ± 2.34 102.81 ± 2.54
5 kGy
0kGy+PSE 2%
2.5kGy+PSE2%
5kGy+PSE 2%
Mean
98.32 ± 2.78
124.32 ± 3.31
118.59 ± 2.11
112.34 ± 1.48
111.37 ± 2.64a
101.89 ± 2.12
127.14 ± 3.93
123.72 ± 3.82
118.21 ± 2.08
115.47 ± 2.85a
95.68 ± 2.16
121.72 ± 3.26
113.58 ± 2.58
107.52 ± 2.43
108.18 ± 2.53b
98.42 ± 2.77
125.56 ± 3.92
119.29 ± 2.46
111.62 ± 1.34
111.90 ± 2.69b
92.52 ± 1.89
118.31 ± 2.23
109.22 ± 2.74
102.49 ± 2.86
104.57 ± 2.43c
96.54 ± 2.12
122.54 ± 3.81
113.76 ± 2.68
105.12 ± 2.32
108.08 ± 2.57c
PSE: Poppy seed extract: The values are mean ±SD of three independent determinations
Means carrying different letters in a columns differed significantly.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES 1653

extract beef patties with different storage interval are given in Table 6. The results depicted
that the FRAP values were significantly different among all the treatments. The higher values
of FRAP (7.89 ± 0.59 μM TE/g) was found in samples treated with (0 kGy + 2%PSE) vacuum
packaged samples on 0 days. However, the outcomes represents that the minimum value (2.89
± 0.48 μM TE/g) was found in the vacuum-packaged samples treated with (5 kGy) on 14th day
of storage interval. Wojdyło et al.
[44]
reported that the medicinal herbs can be categorized
according to their antioxidant capability. Vuong et al.
[45]
created the evidence of anti-oxidant
and anti-cancer capacities of saponin enriched papaya leaf extracts. Moreover, Rady et al.
[46]
reported that the antioxidant activity of faba been seed extract significantly increased by
applying different doses of gamma radiation.
[41]
stated that shrimp patties treated with GLE
2%+PLE 2% were showed lower FRAP value at the start and end of storage interval.
Table 6. Ferric Reducing Antioxidant Power (FRAP) of beef patties treated with gamma irradiation and Poppy seed extract (PSE) at
different storage periods (0,7
th
and 14th days).
Storage period (day)
0 7 14
Parameter Irradiation dose (kGy) Aerobic Vacuum Aerobic Vacuum Aerobic Vacuum
FRAP (μM) 0 kGy 4.79 ± 0.47 5.93 ± 0.44 4.21 ± 0.27 4.24 ± 0.31 3.98 ± 0.49 3.16 ± 0.46
2.5kGy 4.21 ± 0.36 5.47 ± 0.37 3.49 ± 0.42 4.62 ± 0.47 3.21 ± 0.47 4.24 ± 0.43
5 kGy
0kGy+PSE 2%
2.5kGy+PSE2%
5kGy+PSE 2%
Mean
3.97 ± 0.46
6.37 ± 0.50
5.72 ± 0.38
4.92 ± 0.48
4.99 ± 0.44a
4.32 ± 0.28
7.89 ± 0.59
6.89 ± 0.52
6.03 ± 0.46
6.08 ± 0.44a
3.36 ± 0.49
5.78 ± 0.43
4.58 ± 0.46
4.43 ± 0.32
4.30 ± 0.39b
3.85 ± 0.28
6.74 ± 0.53
5.48 ± 0.36
5.79 ± 0.39
5.12 ± 0.40b
2.98 ± 0.41
5.03 ± 0.39
3.79 ± 0.32
3.65 ± 0.48
3.77 ± 0.37c
2.89 ± 0.48
5.12 ± 0.50
4.98 ± 0.51
4.24 ± 0.28
4.10 ± 0.44c
PSE: Poppy seed extract: The values are mean ±SD of three independent determinations
Means carrying different letters in a columns differed significantly.
Table 7. Total aerobic bacteria and coliforms count of beef patties treated with gamma irradiation and Poppy seed extract (PSE) at
different storage periods (0,7
th
and 14th days).
Storage period (day)
0 7 14
Parameter Irradiation dose (kGy) Aerobic Vacuum Aerobic Vacuum Aerobic Vacuum
Total
Aerobic Bacteria
(log CFU/g)
0kGy 9.36 ± 0.14 7.28 ± 0.24 10.89 ± 0.18 9.16 ± 0.16 11.28 ± 0.37 10.95 ± 0.33
2.5kGy 6.48 ± 0.38 5.34 ± 0.32 7.77 ± 0.26 6.46 ± 0.37 8.27 ± 0.11 7.33 ± 0.28
5kGy
0kGy+PSE 2%
2.5kGy+PSE2%
5kGy+PSE 2%
Mean
5.22 ± 0.13
7.38 ± 0.25
5.12 ± 0.47
3.02 ± 0.24
6.09 ± 0.26a
4.45 ± 0.39
6.14 ± 0.51
4.32 ± 0.39
2.88 ± 0.16
5.06 ± 0.33a
6.29 ± 0.38
8.96 ± 0.22
6.56 ± 0.28
4.37 ± 0.08
7.47 ± 0.27b
5.12 ± 0.46
7.37 ± 0.23
5.41 ± 0.29
3.29 ± 0.13
6.1 ± 0.27b
7.57 ± 0.19
9.42 ± 0.26
7.37 ± 0.22
5.14 ± 0.09
8.17 ± 0.20c
6.23 ± 0.15
8.19 ± 0.31
6.46 ± 0.09
4.09 ± 0.06
7.20 ± 0.20c
Coliforms
(log CFU/g)
0kGy 6.65 ± 0.39 5.65 ± 0.38 7.35 ± 0.29 6.19 ± 0.36 8.45 ± 0.34 7.14 ± 0.38
2.5kGy 5.22 ± 0.14 4.08 ± 0.25 6.79 ± 0.38 5.26 ± 0.24 7.90 ± 0.32 6.06 ± 0.38
5kGy
0kGy+PSE 2%
2.5kGy+PSE2%
5kGy+PSE 2%
Mean
4.88 ± 0.41
5.87 ± 0.34
4.02 ± 0.15
3.43 ± 0.27
5.01 ± 0.28a
3.34 ± 0.21
4.65 ± 0.38
3.34 ± 0.29
2.23 ± 0.16
3.88 ± 0.27a
5.30 ± 0.41
6.84 ± 0.37
5.32 ± 0.16
4.39 ± 0.27
5.99 ± 0.31b
4.79 ± 0.39
5.28 ± 0.19
4.30 ± 0.16
3.96 ± 0.23
4.96 ± 0.26b
6.82 ± 0.21
7.48 ± 0.36
6.39 ± 0.57
5.17 ± 0.25
7.03 ± 0.34c
5.56 ± 0.42
6.82 ± 0.37
5.38 ± 0.19
4.76 ± 0.39
5.95 ± 0.27c
PSE: Poppy seed extract
Values are Mean ± SD of three independent determinations; different letters represent significant differences (p < .05)
1654 Z. ASGHAR ET AL.

Total aerobic bacteria and coliforms count
The statistical results regarding the total aerobic bacteria and coliform value of beef patties with
different storage intervals are given in Table 7. The treated samples with PSE extract and gamma
radiation were analyzed regarding to coliform count and total aerobic bacteria. The results depicted
that the bacterial load/microbial population decreases with increased dose of gamma radiation.
Moreover, bacterial contamination increased in aerobic packaging and decreased in vacuum packa-
ging. The results indicated that the higher bacterial count of (11.28 ± 0.37 log CFU/g) of total aerobic
bacteria was analyzed in control samples (0kGy) in aerobically packaged samples on the 14
th
day of
storage interval. The lower total bacterial count (2.88 ± 0.16 log CFU/g) was analyzed in (5kGy gamma
radiation + PSE 2%) vacuum packaged samples on 0
th
day of storage. The findings depicted that the
higher coliform count of (8.45 ± 0.34 log CFU/g) was analyzed in untreated samples (0kGy) in
aerobically packaged samples on the 14
th
day of storage interval. The lower coliform count (2.23 ±
0.1 log CFU/g) was analyzed in (5kGy gamma radiation + PSE 2%) vacuum packaged samples on 0
th
day of storage. The findings indicated that the treated beef patties samples had maximum values of
total bacterial count and coliforms in aerobically packaged samples, while minimum values were
analyzed in the treated vacuum packaged samples. Our findings indicated the similarity with the
results of
4
reported the effects of combined treatment of turmeric powder and gamma irradiations in
chicken meat and examined that the chicken meat had maximum values of Total aerobic bacteria and
coliform in untreated samples (0kGy gamma radiation) on 14
th
day of storage period while
a minimum value of TAB and coliform was found in control samples. The TAB and coliform count
increased significantly with the increased storage period but decreases with the increase in radiation
dose. However, our finding is similar to Arshad et al.
[13]
who examined that the smoked duck meat
had higher values of total aerobic bacteria and coliform in untreated samples (0kGy) on 40 day storage
period, while a lower value of TAB and coliform was found in control samples. Dzudie et al.
[34]
reported that the broiler meat had higher coliform count in (0kGy) at 60 day of storage period but the
coliform count decreased with the increase in radiation dose. In another study in which Nisar et al.
[35]
reported that effects of combined treatment of moringa leaf powder and gamma irradiations in
chicken meatballs and examined that the meatballs had higher value of TAB and coliform (control)
untreated samples (0kGy) on 14
th
day of storage period while a minimum value of total aerobic
bacteria and coliform was analyzed in control samples. Cunha et al.
[47]
who stated that antioxidants
play important role in preserving and enhancing shelf life of different meat products.
Hunter color (Lab)
Hunter L, a, b scales are created on the basis of Opponent-Color Theory. This theory accepts that the
receptors in the human eye distinguish color as the following pairs of opposites. The L value indicates the
level of light or dark, a value redness or greenness, and the b value yellowness or blueness. All three values
are required to completely describe an object’s color. The statistical results regarding the color parameter
of PSE beef patties are shown up in Table 8. The outcomes depicted that the L* value of beef patties have
significant effects with respect to treatments, packaging and storage interval. The outcomes depicted that
the higher value of L* (59.76 ± 3.75) was analyzed in those beef patties samples treated with (0 kGy + 2%
PSE) aerobically packed samples on 14 days” storage interval followed by vacuum packaged treated beef
patties samples showed the value (57.10 ± 2.29) on 14
th
day of storage period, however the (Table 8)
represents that the minimum L* value (50.40 ± 2.53) was analyzed in the vacuum-packaged samples
treated with (2.5 kGy + 2%PSE) on 14th day of storage interval. The results depicted that L* value
decreased significantly in vacuum packed beef patties samples as contrast to aerobically packaged samples.
Furthermore, with the passage of time the L* value in (control) trials increased. With the addition of
poppy seed extract, the L* value increased in aerobically packaged samples and vacuum packaged
samples. The results depicted that treated beef patties samples has maximum value in aerobically
packaged samples, while minimum value was analyzed in in treated beef patties samples. Our findings
INTERNATIONAL JOURNAL OF FOOD PROPERTIES 1655

showed the similarity with the findings of Arshad et al.
[10]
who reported that with the increase in dose of
gamma radiation 0 to 2 kGy, L* value of gamma irradiated chicken meat also increases. In another study
in which An et al
[31]
stated that L* value was maximum with the higher the dose of gamma radiation
(4.5kGy)of smoked duck meat. The results depicted that the a* value of PSE beef patties have significant
effects with respect to treatments, packaging and storage interval. The outcomes depicted that the higher
value of a* (20.80 ± 1.19) was found in samples treated with (0kGy +2%PSE) aerobically packed samples
on 0 days storing interval followed by vacuum packaged treated beef patties samples showed the value
(20.39 ± 1.87) on 7th day of storage period, however Table 8 represents that the minimum a* value (13.22
± 1.31) was analyzed in the aerobically-packaged samples on 14th day of storage interval. The outcomes
depicted that a* value decreased significantly in vacuum packaged beef patties samples as contrast to
aerobically packaged samples. Moreover, a* value in untreated (control) samples decreased with the
passage of time. With the addition of poppy seed extract, a* value become higher in aerobically packed
samples and vacuum packaged samples. Our findings depicted that treated beef patties samples has
maximum value in vacuum packaged samples, while minimum value was analyzed in aerobically
packaged treated beef patties samples. Our findings showed the similarity with the results of An et al.
[31]
who reported that with the increase in dose of gamma radiation 0 to 2kGy, the a* value of gamma
irradiated chicken meat also increases. In another study in which Rima et al.
[30]
stated that higher the dose
of gamma radiation 0 to 4.5kGy, higher will the a* value of gamma irradiated smoked duck meat. Our
findings are in line with Nam et al.
[48]
who depicted that the fresh chicken breast meat and turkey treated
with gamma irradiation had significant increase in redness.
The results depicted that the b* value of PSE beef patties were significant effects with respect to
treatments, packaging and storing interval. The results found that the higher value of b* (14.59 ± 1.30)
was found in samples treated with (0kGy +2%PSE) aerobically packed samples on 0 days storage
interval followed by vacuum packaged treated beef patties samples showed the value (14.29 ± 1.30) on
Table 8. Hunter color of beef patties treated with gamma irradiation and Poppy seed extract (PSE) at different storage periods (0,7
th
and 14th days).
Storage period (day)
0 7 14
Parameter
Irradiation dose
(kGy) Aerobic Vacuum Aerobic Vacuum Aerobic Vacuum
L* 0kGy 55.12 ± 3.25 52.28 ± 03.29 54.42 ± 2.27 52.28 ± 3.22 54.88 ± 3.27 53.12 ± 3.42
2.5kGy 54.23 ± 2.27 52.09 ± 3.15 54.23 ± 2.25 52.09 ± 3.35 54.73 ± 3.25 52.90 ± 3.15
5kGy
0kGy+PSE 2%
2.5kGy+PSE2%
5kGy+PSE 2%
Mean
52.11 ± 3.26
57.36 ± 3.07
52.47 ± 2.09
52.65 ± 2.21
52.94 ± 2.69b
51.65 ± 3.05
54.10 ± 3.20
53.03 ± 3.21
50.50 ± 2.65
53.44 ± 2.98a
51.11 ± 3.26
58.76 ± 3.07
52.47 ± 2.09
51.65 ± 3.21
53.37 ± 2.76ab
50.65 ± 2.85
55.10 ± 2.27
53.03 ± 3.11
50.50 ± 2.35
52.10 ± 2.27b
51.81 ± 2.26
59.76 ± 3.75
52.67 ± 2.92
51.95 ± 3.21
53.8 ± 2.84a
50.75 ± 2.75
57.10 ± 2.29
53.03 ± 3.11
50.40 ± 2.53
52.38 ± 2.18ab
a* 0kGy 15.60 ± 1.57 16.65 ± 1.84 14.90 ± 1.31 17.45 ± 1.74 13.22 ± 1.31 18.65 ± 1.74
2.5kGy 16.24 ± 1.83 17.50 ± 1.53 15.54 ± 1.57 17.90 ± 1.39 14.54 ± 1.57 18.50 ± 1.39
5kGy
0kGy+PSE 2%
2.5kGy+PSE2%
5kGy+PSE2%
Mean
16.83 ± 1.21
20.80 ± 1.19
19.71 ± 1.24
18.49 ± 1.18
17.77 ± 1.38a
17.42 ± 1.34
20.39 ± 1.87
20.09 ± 1.86
18.41 ± 1.18
18.41 ± 1.49b
16.45 ± 1.21
18.80 ± 1.19
19.11 ± 1.24
18.29 ± 1.23
17.18 ± 1.32ab
17.77 ± 1.34
20.58 ± 1.74
20.41 ± 1.96
18.67 ± 1.17
18.79 ± 1.53b
17.45 ± 1.21
19.80 ± 1.19
19.91 ± 1.24
18.98 ± 1.23
17.31 ± 1.49b
18.37 ± 1.34
20.13 ± 1.74
20.09 ± 1.96
18.41 ± 1.17
19.15 ± 1.58a
b* 0kGy 10.56 ± 0.56 9.37 ± 1.58 10.23 ± 0.34 9.46 ± 1.46 10.03 ± 0.31 9.35 ± 1.49
2.5kGy 10.47 ± 0.53 9.03 ± 1.48 10.45 ± 0.51 9.07 ± 1.12 10.25 ± 1.05 9.03 ± 1.48
5kGy
0kGy+PSE2%
2.5kGy+PSE2%
5kGy+PSE2%
Mean
11.93 ± 0.45
14.59 ± 1.30
14.53 ± 1.24
12.04 ± 1.17
12.02 ± 1.23a
8.40 ± 0.88
12.19 ± 1.85
12.07 ± 1.89
10.31 ± 1.05
10.22 ± 1.19c
11.30 ± 0.21
14.29 ± 1.30
14.34 ± 1.32
12.49 ± 1.24
11.85 ± 1.34b
8.40 ± 1.04
12.35 ± 1.56
12.71 ± 1.74
10.51 ± 1.15
10.41 ± 1.27a
9.13 ± 1.14
14.12 ± 1.30
14.19 ± 1.15
12.23 ± 1.24
11.65 ± 1.31c
10.25 ± 0.75
12.19 ± 1.86
12.64 ± 1.74
10.41 ± 1.09
10.31 ± 1.05b
PSE: Poppy seed extract
Values are Mean ± SD of 10 independent determinations; different letters represent significant differences (p < .05).
1656 Z. ASGHAR ET AL.

7th day of storage period. However, Table 8 represents that the minimum b*value (8.25 ± 0.75) was
analyzed in the vacuum-packaged samples on 14
th
day of storage interval. The outcomes depicted that
b* value decreased significantly in vacuum packaged beef patties samples as contrast to aerobically
packaged samples. Moreover, the b* value in untreated (control) samples decreased with the passage of
time. With the addition of poppy seed extract, the b* value increased in aerobically packaged samples
and vacuum packaged samples. The results depicted that treated beef patties samples has maximum
value in aerobically packaged samples, while minimum value was analyzed in vacuum packaged treated
beef patties samples. Our findings showed the similarity with the findings of An et al.
[31]
who reported
that with the increase in dose of gamma radiation (0 to 2kGy), the b* value of gamma irradiated chicken
meat also increases. In another study Rima et al.
[30]
stated that higher the dose of gamma radiation (0 to
4.5kGy) was changed the b* value of gamma irradiated smoked duck meat. Our results are in line with
Nam et al.
[48]
who depicted that the fresh chicken breast meat and turkey treated with gamma
irradiation had significant increase in b × .Sommers et al.
[49]
who reported that the combined treatment
of meat with gamma radiation and citric acid significantly effects the values of L*and b × .
Heme pigment
The results regarding the myoglobin content of PSE beef patties samples which are significantly
affected by with treatments, packaging and storage interval as showed in Tables 4–9. The results
indicated that the maximum amount of (Mb) myoglobin (45.98 ± 2.23%) content was analyzed in
samples treated with (0kGy +2%PSE) in vacuum packaged beef patties samples on 0 day of storage
period, followed by aerobically packaged beef patties samples treated with (0kGy +2%PSE) showed the
value (44.89 ± 2.45%) on 0 day storage whereas, the lower value of Mb content (28.09 ± 2.18%) was
analyzed in vacuum packaged beef patties samples treated with (2.5kGy +2%PSE) on the 14
th
day of
Table 9. Heme pigment (%) of beef patties treated with gamma irradiation and Poppy seed extract (PSE) at different storage periods
(0,7
th
and 14th days).
Storage period (day)
0 7 14
Parameter
Irradiation dose
(kGy) Aerobic Vacuum Aerobic Vacuum Aerobic Vacuum
Myoglobin 0kGy 43.77 ± 2.25 42.12 ± 2.53 35.89 ± 2.14 34.16 ± 2.34 29.28 ± 2.21 28.95 ± 2.29
2.5kGy 41.79 ± 2.09 40.16 ± 2.02 34.77 ± 2.06 33.66 ± 2.29 28.27 ± 2.19 27.33 ± 2.42
5kGy
0kGy+PSE 2%
2.5kGy+PSE2%
5kGy+PSE 2%
Mean
42.24 ± 2.22
44.89 ± 2.45
42.76 ± 2.37
43.29 ± 2.29
43.24 ± 2.27a
39.58 ± 2.30
45.98 ± 2.23
42.02 ± 2.14
43.25 ± 2.35
41.70 ± 2.23a
32.29 ± 2.19
36.96 ± 2.23
35.56 ± 2.42
32.37 ± 2.10
34.64 ± 2.21b
31.52 ± 2.23
35.37 ± 2.79
34.41 ± 2.54
30.29 ± 2.09
33.23 ± 2.20b
27.47 ± 2.06
31.47 ± 2.32
29.47 ± 2.23
27.84 ± 2.07
28.96 ± 1.17c
26.09 ± 2.14
30.09 ± 2.09
28.09 ± 2.18
26.09 ± 2.03
27.77 ± 2.14c
Oxymyoglobin 0kGy 16.31 ± 1.28 15.50 ± 2.29 19.30 ± 1.31 18.19 ± 1.90 15.45 ± 0.34 14.14 ± 0.38
2.5kGy 17.32 ± 1.34 16.08 ± 0.95 19.79 ± 1.85 19.26 ± 1.64 20.90 ± 0.32 19.06 ± 0.72
5kGy
0kGy+PSE 2%
2.5kGy+PSE2%
5kGy+PSE 2%
Mean
17.98 ± 1.35
15.54 ± 1.19
16.29 ± 1.24
16.08 ± 1.15
16.58 ± 1.25b
16.34 ± 1.33
14.65 ± 1.25
15.34 ± 1.76
15.23 ± 1.38
15.08 ± 1.23b
19.30 ± 1.31
18.84 ± 1.48
19.32 ± 1.53
18.39 ± 1.35
19.38 ± 1.27a
19.79 ± 1.33
17.28 ± 1.32
18.30 ± 1.29
19.96 ± 1.58
18.79 ± 1.26a
11.82 ± 0.21
14.48 ± 1.12
10.39 ± 0.87
10.17 ± 0.75
12.03 ± 1.19c
10.56 ± 0.40
12.82 ± 1.02
9.38 ± 0.21
9.76 ± 0.21
12.65 ± 1.22c
Metmyoglobin 0kGy 47.12 ± 2.80 44.52 ± 2.22 52.79 ± 2.85 50.25 ± 3.23 62.56 ± 4.09 58.07 ± 3.07
2.5kGy 51.65 ± 3.86 49.32 ± 3.60 57.98 ± 3.93 54.84 ± 3.46 66.11 ± 4.05 62.26 ± 4.02
5kGy
0kGy+PSE 2%
2.5kGy+PSE2%
5kGy+PSE 2%
Mean
51.99 ± 3.21
42.65 ± 2.38
46.23 ± 2.60
46.29 ± 2.65
47.70 ± 3.19c
48.06 ± 3.56
40.69 ± 2.13
44.92 ± 2.45
45.22 ± 2.75
44.45 ± 3.16c
56.92 ± 3.76
46.12 ± 2.45
51.42 ± 3.12
52.03 ± 2.68
52.87 ± 3.11b
56.08 ± 3.54
44.53 ± 2.48
48.32 ± 3.59
47.07 ± 2.86
50.18 ± 3.19a
65.02 ± 3.55
58.43 ± 2.68
61.79 ± 3.65
60.26 ± 3.03
62.36 ± 3.5a
61.95 ± 2.83
56.54 ± 3.44
59.81 ± 2.89
58.32 ± 3.02
46.29 ± 3.3b
PSE: Poppy seed extract
Values are Mean ± SD of three independent determinations; different letters represent significant differences (p < .05).
INTERNATIONAL JOURNAL OF FOOD PROPERTIES 1657

storage period as shown in Table 9.The outcomes depicted that the myoglobin content decreased
significantly in vacuum packaged beef patties samples as compared to aerobically packed samples.
Furthermore, the myoglobin content of untreated (control) beef patties samples reduced gradually.
With the addition of poppy seed extract, the myoglobin content increased in aerobically packed
samples as well as in vacuum packaged samples. The outcomes showed the higher amount of (MbO2)
oxymyoglobin (20.90 ± 0.32%) content was analyzed in samples treated with 2.5kGy in aerobically
packaged beef patties samples on 14th day of storage period, followed by vacuum packaged beef patties
samples treated with 2.5kGy showed the value (19.06 ± 0.725%) on 14
th
day storage whereas, the lower
value of MbO2 content (9.38 ± 0.21%) was analyzed in vacuum packaged beef patties samples treated
with (2.5kGy+PSE 2%) on the 14
th
day of storage period. The findings depicted that the oxymyoglobin
content decreased significantly in vacuum packaged beef patties samples as compared to aerobically
packed samples. Moreover, with the passage of time the oxymyoglobin content of untreated (control)
beef patties samples increased. With the addition of poppy seed extract, the oxymyoglobin content
decreased in aerobically packed samples as well as in vacuum packaged samples
The results showed that the higher amount of (MMb) metmyoglobin (66.11 ± 4.05%) content was
analyzed in samples treated with (2.5KGy)in aerobically packaged beef patties samples on 14th day of
storage period, followed by vacuum packaged beef patties samples treated with(2.5kGy) showed the
value (62.26 ± 4.02%) on 14
th
day storage whereas, the lower value of MMb content (40.69 ± 2.13%)
was analyzed in vacuum packaged beef patties samples treated with (0kGy+PSE 2%) on the 0
th
day of
storage period as shown in Table 9. The outcomes indicated that the metmyoglobin content decreased
significantly in vacuum packaged beef patties samples as compared to aerobically packed samples.
Furthermore, with the passage of time the metmyoglobin content of untreated (control) beef patties
samples increased. With the addition of poppy seed extract, the metmyoglobin content decreased in
aerobically packed samples as well as in vacuum packaged samples. The findings depicted that the
treated beef patties samples have minimum myoglobin content in aerobically packaged samples,
whereas in oxymyoglobin and met myoglobin minimum content were analyzed in vacuum packaging,
however the maximum content of myoglobin was found in the control samples (untreated) but in
oxymyoglobin and met myoglobin maximum content was found in treated samples. Our outcomes
have similarity with the findings of
[34]
who stated that under aerobic packaging and 0 day of storage
period the myoglobin content was higher but when the samples treated with different dose of radiation
lower content was found in samples treated with high dose (4.5kGy). Oxymyoglobin and met
myoglobin found to have higher content in aerobically packaged samples when treated with
(4.5kGy) on the 40
th
day of storage period. On the other hand, control samples (0kGy) non-
irradiated found to have lower content of oxymyoglobin and met myoglobin on 0 day of storage
period. Our findings are in agreement with
[31]
who stated that chicken meat samples treated with (2
kGy) found to have lower content of myoglobin in aerobically packaged samples at 14 days of storage
interval, whereas, the samples that were treated with 2 kGy gamma radiation vacuum packaged have
lower levels of oxymyoglobin and metmyoglobin on the 14th day of storage period.
Sensory evaluation PSE enriched beef patties
The sensory attributes of a food product are very important in consumer demand. The
sensory evaluation of PSE enriched beef patties was carried by trained panelists. The sensory
scores of PSE enriched beef patties are shown in the Table 10. The statistical result of sensory
score for appearance, taste, texture, odor, and overall acceptability of irradiated PSE beef
patties is shown in Table 10. Sensory attributes indicated a significant variation with respect to
the dose of gamma irradiation but changed significantly with storage period. The maximum
score for appearance (7.8 ± 0.29), taste (7.6 ± 0.28), texture (7.9 ± 0.30), odor (7.6 ± 0.27) and
overall acceptability (7.96 ± 0.28) was analyzed in the control (0KGy) on the 0 day of storage
period whereas, the minimum score for appearance (6.02 ± 0.07), taste (7.6 ± 0.28), texture
(5.9 ± 0.8), odor (5.2 ± 0.03) and overall acceptability (5.03 ± 0.6) was analyzed on the 14 day
1658 Z. ASGHAR ET AL.

of storage period. With the increase in storage period score for various sensory features
significantly decreased. During storage there was decrease in the sensory score because of
higher level of lipid oxidation initiated by the irradiation, which results in less acceptability,
but the overall acceptability was in the range of acceptance. Our findings is similarity with the
results of Lewis et al.
[50]
who depicted that the sensory score in chicken meat decreased with
irradiation during the storage duration of 28 days. Moreover, our results are in agreement
with
[31]
who reported that with the increase in storage duration there was significant decrease
in all the sensory score of gamma irradiated chicken meat. Another study is in agreement with
our finding in which ostrich and chicken meat were treated with kale leaf powder and gamma
irradiation. The slight changes in sensory parameters of both types of meat were observed
during storage on different treatments.
[51]
Table 10. Sensory evaluation of beef patties treated with gamma irradiation and Poppy seed extract (PSE) at different storage
periods (0,7th and 14th days).
Storage period (day)
0 7 14
Parameter
Irradiation dose
(kGy) Aerobic Vacuum Aerobic Vacuum Aerobic Vacuum
Appearance 0kGy 7.5 ± 0.25 7.8 ± 0.29 7.00 ± 0.25 7.50 ± 0.26 6.80 ± 0.08 7.30 ± 0.32
2.5kGy 7.7 ± 0.27 7.9 ± 0.31 6.70 ± 0.12 7.00 ± 0.08 6.50 ± 0.24 7.10 ± 0.19
5kGy
0kGy+PSE 2%
2.5kGy+PSE2%
5kGy+PSE 2%
Mean
7.6 ± 0.26
6.9 ± 0.07
7.1 ± 0.09
7.3 ± 0.21
7.35 ± 0.19a
7.65 ± 0.27
7.1 ± 0.19
7.3 ± 0.21
7.5 ± 0.24
7.54 ± 0.24a
6.50 ± 0.24
6.59 ± 0.27
6.32 ± 0.08
6.10 ± 0.07
6.53 ± 0.21b
7.2 ± 0.11
7.42 ± 0.23
6.92 ± 0.07
6.32 ± 0.09
7.06 ± 0.16b
6.00 ± 0.05
6.62 ± 0.12
6.22 ± 0.09
5.82 ± 0.09
6.32 ± 0.13c
6.70 ± 0.13
7.1 ± 0.17
6.62 ± 0.12
6.02 ± 0.07
6.80 ± 0.21c
Taste 0kGy 7.6 ± 0.27 7.6 ± 0.28 7.2 ± 0.12 7.4 ± 0.23 6.9 ± 0.19 7.0 ± 0.26
2.5kGy 7.4 ± 0.23 7.50 ± 0.25 7.1 ± 0.17 7.2 ± 0.11 6.7 ± 0.12 6.30 ± 0.08
5kGy
0kGy+PSE 2%
2.5kGy+PSE2%
5kGy+PSE2%
Mean
7.3 ± 0.21
7.0 ± 0.19
6.7 ± 0.13
6.9 ± 0.18
7.15 ± 0.17a
7.4 ± 0.23
7.3 ± 0.21
6.9 ± 0.18
7.1 ± 0.09
7.3 ± 0.12a
6.90 ± 0.7
6.6 ± 0.6
6.5 ± 0.05
6.3 ± 0.04
6.7 ± 0.22b
7.20 ± 0.12
6.9 ± 0.07
6.7 ± 0,13
6.5 ± 0.24
6.98 ± 0.24b
6.5 ± 0.24
6.4 ± 0.6
6.3 ± 0.4
6.1 ± 0.5
6.48 ± 0.12c
6.40 ± 0.6
6.5 ± 0.23
6.4 ± 0.7
6.3 ± 0.6
6.48 ± 0.16c
Texture 0kGy 7.6 ± 0.26 7.7 ± 0.27 7.1 ± 0.17 7.20 ± 0.11 6.80 ± 0.08 6.90 ± 0.9
2.5kGy 7.4 ± 0.24 7.5 ± 0.26 7.1 ± 0.19 7.2 ± 0.18 6.0 ± 0.08 7.0 ± 0.19
5kGy
0kGy+PSE2%
2.5kGy+PSE2%
5kGy+PSE2%
Mean
7.3 ± 0.21
7.9 ± 0.30
7.5 ± 0.24
7.1 ± 0.17
7.46 ± 0.22a
7.4 ± 0.25
7.9 ± 0.31
7.7 ± 0.28
7.3 ± 0.22
7.58 ± 0.26a
6.8 ± 0.16
7.5 ± 0.25
7.3 ± 0.22
6.9 ± 0.18
7.11 ± 0.13b
6.90 ± 0.18
7.7 ± 0.27
7.5 ± 0.24
7.1 ± 0.20
7.26 ± 0.22b
5.9 ± 0.8
7.0 ± 0.21
6.9 ± 0.19
6.7 ± 0.15
6.55 ± 0.18c
6.2 ± 0.12
7.1 ± 0.27
7.2 ± 0.23
6.9 ± 0.17
7.02 ± 0.17c
Odor 0kGy 7.5 ± 0.24 7.6 ± 0.27 6.9 ± 0.17 7.00 ± 0.20 6.6 ± 0.6 6.70 ± 0.18
2.5kGy 7.4 ± 0.23 7.5 ± 0.25 7.0 ± 0.19 7.3 ± 0.21 6.4 ± 0.05 6.5 ± 0.7
5kGy
0kGy+PSE2%
2.5kGy+PSE2%
5kGy+PSE2%
Mean
7.2 ± 0.11
6.4 ± 0.05
6.1 ± 0.5
6.0 ± 0.05
6.76 ± 0.09a
7.4 ± 0.22
6.6 ± 0.6
6.3 ± 0.4
6.2 ± 0.03
6.93 ± 0.11a
6.9 ± 0.7
6.0 ± 0.05
5.7 ± 0.4
5.7 ± 0.4
6.36 ± 0.07b
7.00 ± 0.25
6.3 ± 0.08
6.0 ± 0.5
5.9 ± 0.06
6.58 ± 0.08b
6.5 ± 0.06
5.6 ± 0.4
5.2 ± 0.03
5.4 ± 0.05
5.95 ± 0.04c
6.60 ± 0.21
5.7 ± 0.6
5.4 ± 0.05
5.5 ± 0.04
6.0 ± 0.05c
Overall
acceptability
0kGy 7.65 ± 0.29 7.96 ± 0.28 7.1±O.18 7.3 ± 0.21 6.75 ± 0.16 6.60 ± 0.18
2.5kGy 7.6 ± 0.26 7.80 ± 0.19 7.03 ± 0.19 7.4 ± 0.24 6.1 ± 0.08 6.40 ± 0.15
5kGy
0kGy+PSE2%
2.5kGy+PSE2%
5kGy+PSE2%
Mean
7.5 ± 0.24
6.98 ± 0.19
6.45 ± 0.16
6.05 ± 0.9
7.03 ± 0.12a
7.60 ± 0.13
7.30 ± 0.27
6.80 ± 0.21
6.45 ± 0.8
7.31 ± 0.18a
7.1 ± 0.18
6.25 ± 0.7
6.02 ± 0.7
5.80 ± 0.6
7.54 ± 0.24b
7.3 ± 0.23
7.1 ± 0.17
6.95 ± 0.8
6.02 ± 0.03
7.01 ± 0.10b
6.9 ± 0.7
5.95 ± 0.8
5.94 ± 0.75
5.07 ± 0.6
5.99 ± 0.04c
6.70 ± 0.23
6.1 ± 0.10
6.3 ± 0.04
5.90 ± 0.06
6.03 ± 0.05c
PSE: Poppy seed extract
Value are Mean ± SD of 10 independent determinations; different letters represent significant differences (p < .05).
INTERNATIONAL JOURNAL OF FOOD PROPERTIES 1659

Conclusion and limitations
It is concluded that different doses of gamma irradiation significantly improved the quality of beef
patties with some insignificant changes in physicochemical properties during storage period. The
preservative and antioxidant potential of (PSE) poppy seed extract patties during storage were revealed
by physical, physicochemical and microbial analysis. The results showed that the samples treated with
5kGy+PSE were in well condition after the storage interval. There was decline in the antioxidant
profile during storage, but it was higher in vacuum packaged samples as compared to aerobic packaged
samples. Moreover, the TBVN value was lower in vacuum packaged samples as compared to aerobic
packaged samples during the storage period. The influence of PSE was positive on the storage of beef
patties as well as their antioxidant profile was good as compared to controls. The gamma irradiation
and phenolic nature of PSE efficiently enhanced the physical and chemical profile of beef patties. The
irradiation technology keeps the ability to eliminate the microorganism from meat and meat products
but high dose of irradiation cannot suitable because during irradiation processing the oxidation
process start. Poppy seeds contain different type of antioxidants that can help to improve the stability
of meat products but it also sources of morphine and codeine. High concentration of poppy seeds
extract may be harmful for human health.
Acknowledgement
The authors are thankful to the department of Food Science, Government College University Faisalabad for providing
the financial support to conduct this research.
Disclosure statement
No potential conflict of interest was reported by the author(s).
References
[1] Ayari, S.: Hamdi, M.; Dang, K.; Lacroix, M. Effects of Gamma Radiation Alone and in Combination with
Bioactive Agents on Microbiological and Physicochemical Properties of Minced Beef. Food. Control. 2015, 64,
173–180. DOI: 10.1016/j.foodcont.2015.12.034.
[2] Kouba, M.: Mourot, J. A Review of Nutritional Effects on Fat Composition of Animal Products with Special
Emphasis on N-3 Polyunsaturated Fatty Acids. Biochimie. 2011, 93(1), 13–17. DOI: 10.1016/j.biochi.2010.02.027.
[3] Sánchez-Escalante, A.; Djenane, D.; Torrescano, G.; Beltrán, J. A.; Roncalés, P. The Effects of Ascorbic Acid,
Taurine, Carnosine and Rosemary Powder on Colour and Lipid Stability of Beef Patties Packaged in Modified
Atmosphere. Meat. Sci. 2001, 58(4), 421–429. DOI: 10.1016/S0309-1740(01)00045-6.
[4] Dąbrowski, G.; Czaplicki, S.; Konopka, I. Composition and Quality of Poppy (Papaver Somniferum L.) Seed Oil
Depending on the Extraction Method. LWT. 2020, 134, 110167. DOI: 10.1016/j.lwt.2020.110167.
[5] Krist, S.; Stuebiger, G.; Unterweger, H.; Bandion, F.; Buchbauer, G. Analysis of Volatile Compounds and
Triglycerides of Seed Oils Extracted from Different Poppy Varieties (Papaver Somniferum L.). J. Agric. Food.
Chem. 2005, 53(21), 8310–8316. DOI: 10.1021/jf0580869.
[6] Bernáth, J. Utilization of Poppy Seed. Poppy, the Genus Papaver; Harwood Academic Publishers: Amsterdam,
1998; pp. 337–342.
[7] Goswami, M.; Sharma, B. D.; Mendiratta, S. K.; Pathak, V. Evaluation of Quality Characteristics Low Fat Buffalo
Meat Cookies Incorporated with Poppy Seeds (Papaver Somniferum). Buffalo Bull. 2018, 37(4), 535–544.
[8] Knutsen, H. K.; Alexander, J.; Barregård, L.; Bignami, M.; Brüschweiler, B.; Vleminckx, C.; EFSA Panel on
Contaminants in the Food Chain (CONTAM). Update of the Scientific Opinion on Opium Alkaloids in Poppy
Seeds. Efsa. J.2018, 16(5), e05243. DOI: 10.2903/j.efsa.2018.5243.
[9] Meena, Y.; Pandey, A.; Suradkar, U. S.; Kant, L. S.; A, A. M. Cost Economics of Chevon Patties Incorporated with
Poppy Seed (Papaver Somniferum) Extracts. Phar. Innov. 2021, 10(12), 646–650.
[10] Gök, V.; Akkaya, L.; Obuz, E.; Bulut, S. Effect of Ground Poppy Seed as a Fat Replacer on Meat Burgers. Meat. Sci.
2011, 89(4), 400–404. DOI: 10.1016/j.meatsci.2011.04.032.
[11] Kanatt, S. R.: Chander, R.; Sharma, A. Antioxidant Potential of Mint (Mentha spicata L.) in Radiation-Processed
Lamb Meat. Food. Chem. 2007, 100(2), 451–458. DOI: 10.1016/j.foodchem.2005.09.066.
1660 Z. ASGHAR ET AL.

[12] Sajilata, M. G.; Singhal, R. S. Effect of Irradiation and Storage on the Antioxidative Activity of Cashew Nuts.
Radiat. Phys. Chem. 2006, 75(2), 297–300. DOI: 10.1016/j.radphyschem.2005.07.004.
[13] Arshad, M. S.; Amjad, Z.; Yasin, M.; Saeed, F.; Imran, A.; Sohaib, M.; Hussain, S. Quality and Stability Evaluation
of Chicken Meat Treated with Gamma Irradiation and Turmeric Powder. Int. J. Food. Prop. 2019, 22(1), 154–172.
DOI: 10.1080/10942912.2019.1575395.
[14] Miller, R. B. Food Irradiation Using Electron Beams. In Electronic Irradiation of Foods; Food Engineering Series;
Springer: Boston, MA, 2005; 43–73.
[15] Li, C.; He, L.; Ma, S.; Wu, W.; Yang, H.; Sun, X.; Ma, M. Effect of Irradiation Modification on Conformation and
Gelation Properties of Pork Myofibrillar and Sarcoplasmic Protein. Food. Hydrocoll. 2018, 84, 181–192. DOI: 10.
1016/j.foodhyd.2018.05.047.
[16] American Meat Science Association. AMSA Meat Color Measurement Guidelines: AMSA; American Meat Science
Association, 2012.
[17] Tezcan, C.; Sever, R. A General Approach for the Exact Solution of the Schrödinger Equation. Int. J. Theor. Phys.
2009, 48(2), 337–350. DOI: 10.1007/s10773-008-9806-y.
[18] Diouf, P. N.; Stevanovic, T.; Cloutier, A. Antioxidant Properties and Polyphenol Contents of Trembling Aspen
Bark Extracts. Wood Sci. Technol. 2009, 43(5–6), 457–470. DOI: 10.1007/s00226-009-0240-y.
[19] Benzie, I. F.; Strain, J. J. The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant power”: The
FRAP Assay. Anal. Biochem. 1996, 239(1), 70–76. DOI: 10.1006/abio.1996.0292.
[20] Pearson, D. The Chemical Analysis of Foods, 7th Ed ed., Churchill: Livingston, Edinburgh, 1976; p. 386.
[21] Schmedes, A.; Hølmer, G. A New Thiobarbituric Acid (TBA) Method for Determining Free Malondialdehyde
(MDA) and Hydroperoxides Selectively as a Measure of Lipid Peroxidation. J. Am. Oil Chem. Soc. 1989, 66(6),
813–817. DOI: 10.1007/BF02653674.
[22] Salam, K. I.; Ishioroshi, M.; Samejima, K. Antioxidant and Antimicrobial Effects of Garlic in Chicken Sausage.
LWT. 2004, 37(8), 849–855. DOI: 10.1016/j.lwt.2004.04.001.
[23] AOAC International. Official Methods of Analysis of AOAC International; AOAC International: Rockville,
Maryland, 2005.
[24] Meilgaard, M.; Civille, G. V.; Carr, B. T. Overall Difference Tests: Does a Sensory Difference Exist Between
Samples. Sens. evalutechni. 2007, 4, 63–104.
[25] Steel, R.; Torrie, J. Principles and Procedures of Statistics: A Biometrical Approach MCGraw-Hill Book Company
Toronto. ReviVeteri. 2012, 13(6), 481.
[26] Ham, Y. K.; Kim, H. W.; Hwang, K. E.; Song, D. H.; Kim, Y. J.; Choi, Y. S.; Kim, C. J. Effects of Irradiation Source
and Dose Level on Quality Characteristics of Processed Meat Products. Radiat. Phys. Chem. 2017, 130, 259–264.
DOI: 10.1016/j.radphyschem.2016.09.010.
[27] Brewer, M. S. Irradiation Effects on Meat Flavor: A Review. Meat. Sci. 2009, 81(1), 1–14. DOI: 10.1016/j.meatsci.
2008.07.011.
[28] Rababah, T.; Hettiarachchy, N.; Horax, R.; Eswaranandam, S.; Mauromoustakos, A.; Dickson, J.; Niebuhr, S.
Effect of Electron Beam Irradiation and Storage at 5 °C on Thiobarbituric Acid Reactive Substances and Carbonyl
Contents in Chicken Breast Meat Infused with Antioxidants and Selected Plant Extracts. J. Agric. Food. Chem.
2004, 52(26), 8236–8241. DOI: 10.1021/jf049147q.
[29] Park, J. G.; Yoon, Y.; Park, J. N.; Han, I. J.; Song, B. S.; Kim, J. H.; Lee, J. W. Effects of Gamma Irradiation and
Electron Beam Irradiation on Quality, Sensory, and Bacterial Populations in Beef Sausage Patties. Meat. Sci. 2010,
85(2), 368–372. DOI: 10.1016/j.meatsci.2010.01.014.
[30] Rima, F. J.; Sadakuzzaman, M.; Hossain, M. A.; Ali, M. S.; Hashem, M. A. Effect of Gamma Irradiation on Shelf
Life and Quality of Broiler Meat. SAARC. J. Agric. Sci. 2019, 17(1), 149–159. DOI: 10.3329/sja.v17i1.42768.
[31] An, K. A.; Arshad, M. S.; Jo, Y.; Chung, N.; Kwon, J. H. E‐Beam Irradiation for Improving the Microbiological
Quality of Smoked Duck Meat with Minimum Effects on Physicochemical Properties During Storage. J. Food. Sci.
2017, 82(4), 865–872. DOI: 10.1111/1750-3841.13671.
[32] Kamal, S. B.; Kumar, A.; Tanwar, T. Physico-Chemical, Proximate, Sensory and Storage Quality Attributes
Analysis of Papaver Somniferum (Poppy) Fortified Chevon Nuggets. J. Appl. Nat. Sci. 2017, 9(1), 114–120. DOI:
10.31018/jans.v9i1.1158.
[33] Arshad, M. S.; Kwon, J. H.; Ahmad, R. S.; Ameer, K.; Ahmad, S.; Jo, Y. Influence of E‐Beam Irradiation on
Microbiological and Physicochemical Properties and Fatty Acid Profile of Frozen Duck Meat. Food. Sci. Nutr.
2020, 8(2), 1020–1029. DOI: 10.1002/fsn3.1386.
[34] Dzudie, T.; Kouebou, C. P.; Essia-Ngang, J. J.; Mbofung, C. M. F. Lipid Sources and Essential Oils Effects on
Quality and Stability of Beef Patties. J. Food. Eng. 2004, 65(1), 67–72. DOI: 10.1016/j.jfoodeng.2003.12.004.
[35] Kim, Y. H.; Nam, K. C.; Ahn, D. U. Volatile Profiles, Lipid Oxidation and Sensory Characteristics of Irradiated
Meat from Different Animal Species. Meat. Sci. 2002, 61(3), 257–265. DOI: 10.1016/S0309-1740(01)00191-7.
[36] Yang, Z.; Wang, H.; Wang, W.; Qi, W.; Yue, L.; Ye, Q. Effect of 10 MeV E-Beam Irradiation Combined with
Vacuum-Packaging on the Shelf Life of Atlantic Salmon Fillets During Storage at 4 C. Food. Chem. 2014, 145,
535–541. DOI: 10.1016/j.foodchem.2013.08.095.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES 1661

[37] Ahn, D. U.; Nam, K. C. Effects of Ascorbic Acid and Antioxidants on Color, Lipid Oxidation and Volatiles of
Irradiated Ground Beef. Radiat. Phys. Chem. 2004, 71(1–2), 151–156. DOI: 10.1016/j.radphyschem.2004.04.012.
[38] Nisar, M. F.; Arshad, M. S.; Yasin, M.; Khan, M. K.; Afzaal, M.; Sattar, S.; Suleria, H. A. R. Evaluation of Gamma
Irradiation and Moringa Leaf Powder on Quality Characteristics of Meat Balls Under Different Packaging
Materials. J. Food. Process. Preserv. 2020, 44(10), e14748. DOI: 10.1111/jfpp.14748.
[39] Yun, H.; Lee, K. H.; Lee, H. J.; Lee, J. W.; Ahn, D. U.; Jo, C. Effect of High-Dose Irradiation on Quality
Characteristics of Ready-To-Eat Chicken Breast. Radiat. Phys. Chem. 2012, 81(8), 1107–1110. DOI: 10.1016/j.
radphyschem.2011.10.024.
[40] Li, C.; He, L.; Jin, G.; Ma, S.; Wu, W.; Gai, L. Effect of Different Irradiation Dose Treatment on the Lipid
Oxidation. Meat. Sci. 2017, 128, 68–76. DOI: 10.1016/j.meatsci.2017.02.009.
[41] Falowo, A. B.; Muchenje, V.; Hugo, A.; Aiyegoro, O. A.; Fayemi, P. O. Antioxidant Activities of Moringa Oleifera
L. and Bidens Pilosa L. Leaf Extracts and Their Effects on Oxidative Stability of Ground Raw Beef During
Refrigeration Storage. CYTA. J. Food. 2017, 15(2), 249–256./doi.org/10.1080/19476337.2016.1243587. DOI: 10.
1080/19476337.2016.1243587.
[42] Ergezer, H.; Serdaroğlu, M. Antioxidant Potential of Artichoke (Cynara Scolymus L.) Byproducts Extracts in Raw
Beef Patties During Refrigerated Storage. J. Food. Meas. 2018, 12(2), 982–991. DOI: 10.1007/s11694-017-9713-0.
[43] Sharma, O. P.; Bhat, T. K. DPPH Antioxidant Assay Revisited. Food Chem. 2009, 113(4), 1202–1205. DOI: 10.
1016/j.foodchem.2008.08.008.
[44] Wojdyło, A.; Oszmiański, J.; Czemerys, R. Antioxidant Activity and Phenolic Compounds in 32 Selected Herbs.
Food Chem. 2007, 105(3), 940–949. DOI: 10.1016/j.foodchem.2007.04.038.
[45] Vuong, Q. V.; Hirun, S.; Chuen, T. L.; Goldsmith, C. D.; Murchie, S.; Bowyer, M. C.; Scarlett, C. J.; Antioxidant
and Anticancer Capacity of Saponin‐Enriched Carica Papaya Leaf Extracts. Int. J. Food Sci. 2015, 50(1), 169–177.
DOI: 10.1111/ijfs.12618.
[46] Rady, A. H.; Toliba, A. O.; Badr, H. M.; Ali, A. K. Impact of Gamma Radiation on Antioxidant Activity in Faba
Bean (Vicia Faba L.) and the Potential of Meatballs Formulation with Inclusion of the Powder of Irradiated
Beans. J. Food Sci. Technol. 2020, 57(8), 1–10. DOI: 10.1021/jf049147q.
[47] Cunha, L. C.; Monteiro, M. L. G.; Lorenzo, J. M.; Munekata, P. E.; Muchenje, V.; de Carvalho, F. A. L.; Conte-
Junior, C. A. Natural Antioxidants in Processing and Storage Stability of Sheep and Goat Meat Products. Int.
Food. Res. J. 2018, 111, 379–390. DOI: 10.1016/j.foodres.2018.05.041.
[48] Nam, K. C.; Ahn, D. U. Carbon Monoxide-Heme Pigment is Responsible for the Pink Color in Irradiated Raw
Turkey Breast Meat. Meat Sci. 2002, 60(1), 25–33. DOI: 10.1016/S0309-1740(01)00101-2.
[49] Sommers, C.; Fan, X.; Niemira, B. A.; Sokorai, K. Radiation (Gamma) Resistance and Postirradiation Growth of
Listeria Monocytogenes Suspended in Beef Bologna Containing Sodium Diacetate and Potassium Lactate. J. Food
Prot. 2003, 66(11), 2051–2056. DOI: 10.4315/0362-028X-66.11.2051.
[50] Lewis, S. J.; Velasquez, A.; Cuppett, S. L.; McKee, S. R. Effect of Electron Beam Irradiation on Poultry Meat Safety
and Quality. Poult. Sci. J. 2002, 81(6), 896–903. DOI: 10.1093/ps/81.6.896.
[51] Khalid, W.; Arshad, M. S.; Yasin, M.; Imran, A.; Ahmad, M. H. Quality Characteristics of Gamma Irradiation and
Kale Leaf Powder Treated Ostrich and Chicken Meat During Storage. Int. J. Food. Prop. 2021, 24(1), 1335–1348.
DOI: 10.1080/10942912.2021.1963274.
1662 Z. ASGHAR ET AL.