This study was carried out to investigate the effects of irradiation doses (0, 1.5, and 3 kGy) on the physicochemical and microbial qualities of meat balls with or without moringa leaf powder (MLP) and 14 days under refrigerated storage. The results indicated that irradiation and storage caused significant changes on physicochemical attributes of meatballs and the decreasing trend in stability was observed in meatballs stored under aerobic packaging. Highest pH and TVBN were observed in samples treated with 3 kGy at day 14 in aerobic packaging without MLP. The addition of MLP and higher doses of irradiation reduced the total aerobic bacteria and coliforms counts. Different treatments did not affect the sensory quality of chicken samples. Hence, it was concluded that irradiation dose at 1.5 kGy with the addition of MLP and vacuum packaging may enhanced the safety, quality as well as stability of chicken meat during storage intervals.

中文翻译：

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不同包装材料下γ射线和辣木叶粉对肉丸质量特性的评价

进行了这项研究，以研究辐照剂量（0、1.5和3 kGy）对有或没有辣木叶粉（MLP）以及在冷藏条件下存放14天的肉丸的理化和微生物质量的影响。结果表明，辐照和贮藏会使肉丸的理化性质发生显着变化，在有氧包装下贮藏的肉丸的稳定性下降趋势。在不使用MLP的有氧包装中，在第14天用3 kGy处理的样品中观察到最高pH和TVBN。MLP的添加和更高剂量的辐射减少了总需氧细菌和大肠菌的数量。不同的处理方法不会影响鸡肉样品的感官质量。因此，可以得出结论，辐射剂量为1。