{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,9]],"date-time":"2026-02-09T23:41:43Z","timestamp":1770680503296,"version":"3.49.0"},"reference-count":44,"publisher":"MDPI AG","issue":"23","license":[{"start":{"date-parts":[[2022,11,24]],"date-time":"2022-11-24T00:00:00Z","timestamp":1669248000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"King Saud University, Riyadh, Saudi Arabia","award":["RSP-2023R7"],"award-info":[{"award-number":["RSP-2023R7"]}]},{"name":"King Saud University, Riyadh, Saudi Arabia","award":["UIDB\/00681\/2020"],"award-info":[{"award-number":["UIDB\/00681\/2020"]}]},{"name":"FCT (Foundation for Science and Technology (Portugal))","award":["RSP-2023R7"],"award-info":[{"award-number":["RSP-2023R7"]}]},{"name":"FCT (Foundation for Science and Technology (Portugal))","award":["UIDB\/00681\/2020"],"award-info":[{"award-number":["UIDB\/00681\/2020"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>The present study was planned to determine the effect of kale leaf powder and gamma rays on variations in the pH, amino acid and fatty acid profiles of chicken meat at different storage intervals. Significant changes (p \u2264 0.05) in the pH, amino acid and fatty acid profiles of chicken meat following different treatments (KLP (1% and 2%) and gamma irradiation (3k Gy)) were reported at 0, 7 and 14 days of storage. The pH value of the chicken meat sample decreased with the addition of kale leaf powder, whereas the value increased following a gamma irradiation dose of 3 kGy and with the passage of time. During different storage intervals, the minimum reduction in the amino acid and fatty acid quantities in the chicken meat samples was reported after gamma irradiation treatment. However, with the addition of KLP, the amount of amino acids and fatty acids in the chicken meat samples increased. Conclusively, the pH was observed to be reduced in the meat following combined treatment (irradiation + KLP), whereas the 2% KLP treatment improved the amino acid and fatty acid profiles of the chicken samples.<\/jats:p>","DOI":"10.3390\/molecules27238201","type":"journal-article","created":{"date-parts":[[2022,11,25]],"date-time":"2022-11-25T03:34:24Z","timestamp":1669347264000},"page":"8201","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":11,"title":["Impact of Gamma Irradiation and Kale Leaf Powder on Amino Acid and Fatty Acid Profiles of Chicken Meat under Different Storage Intervals"],"prefix":"10.3390","volume":"27","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-8975-5984","authenticated-orcid":false,"given":"Waseem","family":"Khalid","sequence":"first","affiliation":[{"name":"Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan"}]},{"given":"Muhammad Sajid","family":"Arshad","sequence":"additional","affiliation":[{"name":"Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8372-5936","authenticated-orcid":false,"given":"Gulzar Ahmad","family":"Nayik","sequence":"additional","affiliation":[{"name":"Department of Food Science & Technology, Government Degree College Shopian, Srinagar 192303, India"}]},{"given":"Saleh","family":"Alfarraj","sequence":"additional","affiliation":[{"name":"Zoology Department, College of Science, King Saud University, Riyadh 11451, Saudi Arabia"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8718-3078","authenticated-orcid":false,"given":"Mohammad Javed","family":"Ansari","sequence":"additional","affiliation":[{"name":"Department of Botany, Hindu College Moradabad, Mahatma Jyotiba Phule Rohilkhand University Bareilly, Moradabad 244001, India"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0595-6805","authenticated-orcid":false,"given":"Raquel P. F.","family":"Guin\u00e9","sequence":"additional","affiliation":[{"name":"CERNAS Research Centre, Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2022,11,24]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"3182746","DOI":"10.1155\/2016\/3182746","article-title":"How muscle structure and composition influence meat and flesh quality","volume":"2016","author":"Listrat","year":"2016","journal-title":"Sci. World J."},{"key":"ref_2","doi-asserted-by":"crossref","unstructured":"Cheung, P., and Mehta, B. (2015). Chemical Composition of Meat and Meat Products. Handbook of Food Chemistry, Springer.","DOI":"10.1007\/978-3-642-36605-5"},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"2979","DOI":"10.1007\/s00394-021-02486-3","article-title":"Associations between red meat, processed red meat and total red and processed red meat consumption, nutritional adequacy and markers of health and cardio-metabolic diseases in British adults: A cross-sectional analysis using data from UK National Diet and Nutrition Survey","volume":"60","author":"Givens","year":"2021","journal-title":"Eur. J. Nutr."},{"key":"ref_4","unstructured":"Proctor, R.W. (2018). Human Factors in Simple and Complex Systems, CRC Press."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"1153","DOI":"10.1080\/10408398.2014.967833","article-title":"The relationship of red meat with cancer: Effects of thermal processing and related physiological mechanisms","volume":"57","author":"Chiang","year":"2017","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"535","DOI":"10.1111\/1541-4337.12428","article-title":"A review of hyperspectral imaging for chicken meat safety and quality evaluation: Application, hardware, and software","volume":"18","author":"Fu","year":"2019","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"297","DOI":"10.1016\/j.radphyschem.2005.07.004","article-title":"Effect of irradiation and storage on the antioxidative activity of cashew nuts","volume":"75","author":"Sajilata","year":"2006","journal-title":"Radiat. Phys. Chem."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"255","DOI":"10.1590\/1516-635x1702255-262","article-title":"Chicken meat submitted to gamma radiation and packed with or without oxygen","volume":"17","author":"Pelicia","year":"2015","journal-title":"Braz. J. Poult. Sci."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"635","DOI":"10.1016\/j.foodcont.2006.02.009","article-title":"Effects of gamma irradiation on trans fatty acid composition in ground beef","volume":"18","year":"2007","journal-title":"Food Control."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"898","DOI":"10.1080\/10942912.2019.1611601","article-title":"Structural and physicochemical properties of mung bean starch as affected by repeated and continuous annealing and their in vitro digestibility","volume":"22","author":"Zou","year":"2019","journal-title":"Int. J. Food Prop."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"127806","DOI":"10.1016\/j.foodchem.2020.127806","article-title":"Unraveling proteome changes of irradiated goat meat and its relationship to off-flavor analyzed by high-throughput proteomics analysis","volume":"337","author":"Jia","year":"2021","journal-title":"Food Chem."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"3","DOI":"10.1111\/nyas.13919","article-title":"Thiamine deficiency disorders: Diagnosis, prevalence, and a roadmap for global control programs","volume":"1430","author":"Whitfield","year":"2018","journal-title":"Ann. N. Y. Acad. Sci."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"2411","DOI":"10.1080\/10408398.2018.1454400","article-title":"Kale (Brassica oleracea var. acephala) as a superfood: Review of the scientific evidence behind the statement","volume":"59","year":"2019","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"126065","DOI":"10.1016\/j.foodchem.2019.126065","article-title":"Impact of processing and storage on the nutritional and sensory properties and bioactive components of Brassica spp. A review","volume":"313","author":"Armesto","year":"2020","journal-title":"Food Chem."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"154","DOI":"10.1080\/10942912.2019.1575395","article-title":"Quality and stability evaluation of chicken meat treated with gamma irradiation and turmeric powder","volume":"22","author":"Arshad","year":"2019","journal-title":"Int. J. Food Prop."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"1335","DOI":"10.1080\/10942912.2021.1963274","article-title":"Quality Characteristics of Gamma Irradiation and Kale Leaf powder Treated Ostrich and Chicken Meat during Storage","volume":"24","author":"Khalid","year":"2021","journal-title":"Int. J. Food Prop."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"784","DOI":"10.1093\/ps\/79.5.784","article-title":"The relationship of raw broiler breast meat color and pH to cooked meat color and pH","volume":"79","author":"Fletcher","year":"2000","journal-title":"Poult. Sci."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"e14748","DOI":"10.1111\/jfpp.14748","article-title":"Evaluation of gamma irradiation and moringa leaf powder on quality characteristics of meat balls under different packaging materials","volume":"44","author":"Nisar","year":"2020","journal-title":"J. Food Process. Preserv."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"1020","DOI":"10.1002\/fsn3.1386","article-title":"Influence of E-beam irradiation on microbiological and physicochemical properties and fatty acid profile of frozen duck meat","volume":"8","author":"Arshad","year":"2020","journal-title":"Food Sci. Nutr."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"865","DOI":"10.1111\/1750-3841.13671","article-title":"E-beam irradiation for improving the microbiological quality of smoked duck meat with minimum effects on physicochemical properties during storage","volume":"82","author":"An","year":"2017","journal-title":"J. Food Sci."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"279","DOI":"10.1515\/jvetres-2016-0043","article-title":"Technological and nutritional properties of ostrich, emu, and rhea meat quality","volume":"60","author":"Wierzbicka","year":"2016","journal-title":"J. Vet. Res."},{"key":"ref_22","first-page":"169","article-title":"Influence of Modified Atmosphere Packaging and Multi-layer Flexible Pouches on pH of Fresh Ostrich Meat","volume":"3","author":"Zand","year":"2017","journal-title":"Entomol. Appl. Sci."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"146","DOI":"10.1016\/j.fm.2017.10.007","article-title":"Effect of several packaging conditions on the microbiological, physicochemical and sensory properties of ostrich steaks during refrigerated storage","volume":"72","author":"Capita","year":"2018","journal-title":"Food Microbiol."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"4833","DOI":"10.1007\/s13197-018-3417-2","article-title":"Physico-chemical composition and oxidative stability of South African beef, game, ostrich and pork dro\u00ebwors","volume":"55","author":"Mukumbo","year":"2018","journal-title":"J. Food Sci Technol."},{"key":"ref_25","first-page":"2175","article-title":"Quality and sensory comparison of ostrich and goat meat","volume":"5","author":"Akram","year":"2019","journal-title":"Int. J. Life Sci."},{"key":"ref_26","first-page":"239","article-title":"Composition and antioxidant activity of kale (Brassica oleracea L. var. acephala) raw and cooked","volume":"11","author":"Sikora","year":"2019","journal-title":"Acta Sci. Pol. Technol. Aliment."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"1636","DOI":"10.1016\/j.radphyschem.2007.01.005","article-title":"The changes of fatty acid and amino acid compositions in sea bream (Sparus aurata) during irradiation process","volume":"76","author":"Erkan","year":"2007","journal-title":"Radiat. Phys. Chem."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"107","DOI":"10.1016\/S0969-806X(97)00076-5","article-title":"Amino acid and protein changes in tilapia and Spanish mackerel after irradiation and storage","volume":"51","author":"Atia","year":"1998","journal-title":"Radiat. Phys. Chem."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"154","DOI":"10.1016\/j.cmet.2020.06.010","article-title":"Amino assets: How amino acids support immunity","volume":"32","author":"Kelly","year":"2020","journal-title":"Cell Metab."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"642","DOI":"10.1016\/j.foodchem.2007.11.030","article-title":"The amino acid composition of kale (Brassica oleracea L. var. acephala), fresh and after culinary and technological processing","volume":"108","author":"Lisiewska","year":"2008","journal-title":"Food Chem."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"1811048","DOI":"10.1080\/23311932.2020.1811048","article-title":"Kale: Review on nutritional composition, bio-active compounds, anti-nutritional factors, health beneficial properties and value-added products","volume":"6","author":"Satheesh","year":"2020","journal-title":"Cogent Food Agric."},{"key":"ref_32","doi-asserted-by":"crossref","unstructured":"Triki, M., Herrero, A.M., Jim\u00e9nez-Colmenero, F., and Ruiz-Capillas, C. (2018). Quality assessment of fresh meat from several species based on free amino acid and biogenic amine contents during chilled storage. Foods, 7.","DOI":"10.3390\/foods7090132"},{"key":"ref_33","doi-asserted-by":"crossref","unstructured":"G\u00f3mez-Limia, L., Cutillas, R., Carballo, J., Franco, I., and Mart\u00ednez, S. (2020). Free amino acids and biogenic amines in canned European eels: Influence of processing step, filling medium and storage time. Foods, 9.","DOI":"10.3390\/foods9101377"},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"839","DOI":"10.1021\/jf00065a018","article-title":"Changes in free amino acids and protein denaturation of fish muscle during frozen storage","volume":"33","author":"Jiang","year":"1985","journal-title":"J. Agric. Food Chem."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"e20190649","DOI":"10.1590\/0001-3765202020190649","article-title":"Lipid Assessment, Cholesterol and Fatty Acid Profile of meat from broilers raised in four different rearing systems","volume":"92","author":"Boiago","year":"2020","journal-title":"An. Acad. Bras. Cienc."},{"key":"ref_36","doi-asserted-by":"crossref","unstructured":"Horba\u0144czuk, O.K., Moczkowska, M., Marchewka, J., Atanasov, A.G., and Kurek, M.A. (2019). The composition of fatty acids in ostrich meat influenced by the type of packaging and refrigerated storage. Molecules, 24.","DOI":"10.3390\/molecules24224128"},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"257","DOI":"10.1016\/S0309-1740(01)00191-7","article-title":"Volatile profiles, lipid oxidation and sensory characteristics of irradiated meat from different animal species","volume":"61","author":"Kim","year":"2002","journal-title":"Meat Sci."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"367","DOI":"10.1177\/1082013208097444","article-title":"Influence of gamma irradiation on microbiological, biochemical, and textural properties of bonito (Sarda sarda) during chilled storage","volume":"14","author":"Mbarki","year":"2008","journal-title":"Food Sci. Technol. Int."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"572","DOI":"10.1016\/j.foodchem.2005.03.011","article-title":"Nutrient contents of kale (Brassica oleraceae L. var. acephala DC.)","volume":"96","author":"Ayaz","year":"2006","journal-title":"Food Chem."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"1028","DOI":"10.1016\/j.fm.2010.07.004","article-title":"Lactic acid bacteria population dynamics during minced beef storage under aerobic or modified atmosphere packaging conditions","volume":"27","author":"Doulgeraki","year":"2010","journal-title":"Food Microbiol."},{"key":"ref_41","unstructured":"AOAC (2000). Official Methods of Analysis of AOAC International, AOAC. [17th ed.]."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"230","DOI":"10.1007\/BF01192600","article-title":"Determination of biogenic amines in leafy vegetables by amino acid analyser","volume":"198","author":"Holzapfel","year":"1994","journal-title":"Z. Lebensm. Unters. Forsch."},{"key":"ref_43","unstructured":"Ministry of Food and Drug Safety (2015). MFDS Food Code."},{"key":"ref_44","unstructured":"Steel, R., and Torrie, J. (2012). Principles and Procedures of Statistics: A Biometrical Approach, McGraw-Hill Book Company."}],"container-title":["Molecules"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/1420-3049\/27\/23\/8201\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,11]],"date-time":"2025-10-11T01:26:15Z","timestamp":1760145975000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/1420-3049\/27\/23\/8201"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2022,11,24]]},"references-count":44,"journal-issue":{"issue":"23","published-online":{"date-parts":[[2022,12]]}},"alternative-id":["molecules27238201"],"URL":"https:\/\/doi.org\/10.3390\/molecules27238201","relation":{},"ISSN":["1420-3049"],"issn-type":[{"value":"1420-3049","type":"electronic"}],"subject":[],"published":{"date-parts":[[2022,11,24]]}}}