Effects of Electron Beam Irradiation on the Storage Stability and Quality Characteristics of Chicken and Duck Meat

This study evaluated the effects of low-dose electron beam irradiation (0, 1, 2, and 3 kGy) on storage stability and quality properties of chicken and duck breast meat. Five foodborne pathogens (Salmonella typhimurium, Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus, and Escherichia coli) were inoculated into the samples and subjected to irradiation under vacuum packaging. The irradiated samples were vacuum-packed and stored at 4 °C. Microbial recovery, lipid and protein oxidation, physicochemical characteristics, and meat color were analyzed over 0, 1, and 2 weeks. A completely randomized design was used with five biological replicates (n = 5) per treatment, and each measurement was performed in triplicate (technical replicates). Electron beam treatment effectively reduced microbial counts, achieving complete inactivation of all pathogens except Bacillus cereus at 3 kGy. Irradiation resulted in significant reductions in pH and water-holding capacity (p < 0.05) while increasing thiobarbituric acid-reactive substances (TBARS) and volatile basic nitrogen (VBN) values, particularly in duck and chicken, respectively. Color parameters such as L* and b* decreased, while a*, chroma, and redness increased, with hue angle showing a decreasing trend. These changes were associated with myoglobin transformation and protein oxidation caused by irradiation-induced reactive oxygen species. Despite minor variations, proximate composition remained unaffected by irradiation. Overall, electron beam irradiation at doses up to 3 kGy effectively enhanced microbial safety without compromising nutritional quality, indicating its potential as a non-thermal preservation method for raw poultry meat products.