Comparison of the impact of UV-light emitting diode and UV lamp at pilot-plant scale level on quality parameters and consumer perception of fresh chicken meat

Research output: Contribution to journalJournal articleResearchpeer-review

  • Arturo B. Soro
  • Cristina Botinestean
  • Sajad Shokri
  • Alexandre Juge
  • Shay Hannon
  • Paul Whyte
  • Declan J. Bolton
  • Paula Bourke
  • Poojary, Mahesha Manjunatha
  • Brijesh K. Tiwari

The present study compared the impact of two UV light devices: conventional UV lamp and UV-LED on the colour, pH, lipid and protein oxidation of fresh chicken breast meat aerobically stored at 4 °C for 10 days. Lipid oxidation was the most impacted quality attribute in UV lamp treated meat, unlike UV-LED that showed no effect compared to non-treated meat. Slight changes were observed in colour, pH and protein oxidation of chicken samples subjected to UV lamp and UV-LED. To evaluate these changes from a consumer perspective, the different treatment samples were stored at 4 °C for 3 days and colour likeness, odour likeness and overall appearance were assessed by consumer sensory analysis. However, alterations in quality parameters of chicken meat caused by UV light did not decrease overall acceptance in the sensory analysis. UV-LED was the preferred chicken meat by the participants, even compared to non-treated meat.

Original languageEnglish
Article number137397
JournalFood Chemistry
Number of pages9
Publication statusPublished - 2024

Bibliographical note

Publisher Copyright:
© 2023 Elsevier Ltd

    Research areas

  • Chicken meat, Food quality, Lipid oxidation, Protein oxidation, Sensory, UV lamp, UV-LED

ID: 372325218