atuВестник Алматинского технологического университетаThe Journal of Almaty Technological University2304-568X2710-0839АО "АТУ"10.48184/2304-568X-2026-2-42-49atu-2984Research ArticleТЕХНОЛОГИЯ ПИЩЕВОЙ И ПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИFOOD AND PROCESSING INDUSTRY TECHNOLOGYУстойчивое обеспечение безопасности мяса: влияние обработки электронными пучками на показатели качества и безопасности мяса птицыSustainable meat safety: electron beam treatment on the quality and safety indicators of poultry meathttps://orcid.org/0000-0002-5156-5322УажановаР. У.UazhanovaR. U.

050012, г. Алматы, ул. Толе би 100

100 Tole bi str., 050012, Almaty

raushan_u67@mail.ruhttps://orcid.org/0000-0001-7258-746XТунгышбаеваУ. О.TungyshbayevaU. O.

050012, г. Алматы, ул. Толе би 100

100 Tole bi str., 050012, Almaty

https://orcid.org/0000-0001-7377-5913ДанькоИ. В.DankoI. V.

050032, г. Алматы, ул. Ибрагимова, 1

 050032, Almaty, 1 Ibragimov Street

https://orcid.org/0000-0001-5560-5144НурдаулетС.NurdauletS.

050012, г. Алматы, ул. Толе би 100

100 Tole bi str., 050012, Almaty

https://orcid.org/0009-0009-8567-9190СарсеноваА. А.SarsenovaA. A.

050012, г. Алматы, ул. Толе би 100

100 Tole bi str., 050012, Almaty

ainuraalizhappar@gmail.comАлматинский технологический университетКазахстанAlmaty Technological University JSCKazakhstanРГП НА ПХВ Институт ядерной физикиКазахстанRSE on the REM “Institute of Nuclear Physics” of the Ministry of Energy of the Republic of KazakhstanKazakhstan20261906202615224249Copyright © Уажанова Р.У., Тунгышбаева У.О., Данько И.В., Нурдаулет С., Сарсенова А.А., 20262026Уажанова Р.У., Тунгышбаева У.О., Данько И.В., Нурдаулет С., Сарсенова А.А.Uazhanova R.U., Tungyshbayeva U.O., Danko I.V., Nurdaulet S., Sarsenova A.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://atu.ejournal.kz/jour/article/view/2984

Безопасность пищевых продуктов была проблемой для потребителей, особенно при хранении различных видов мяса. Нетермическая технология, в частности облучение электронным пучком, может обеспечить безопасность мяса птицы  за счет инактивации пищевых патогенов без существенного влияния на питательные и органалептические характеристики. По сравнению с другими нетермическими методами облучение электронным пучком считается новой нетермической технологией для мяса из-за ее низкой цены, отсутствия загрязнения и антибактериального эффекта. Однако эта технология все еще имеет некоторые ограничения, такие как окисление липидов (LPOD), окисление белков (PNOD), физико-химические и органалептические изменения, которые ограничивают ее применение в различных видах мяса. Цель научного исследования - осветить новые идеи применения облучения электронным пучком при хранении мяса птицы. В статье основное внимание уделено применению и механизму стерилизации облучения электронным пучком, обоснована доза облучения электронным пучком, а также подчеркнуты направления будущих исследований.

Food safety has been a concern for consumers, especially when storing various types of meat. Non-thermal technology, in particular electron beam irradiation, can ensure the safety of poultry meat by inactivating food pathogens without significantly affecting its nutritional and organoleptic characteristics. Compared to other non thermal methods, electron beam irradiation is considered a new non-thermal technology for meat due to its low cost, lack of contamination, and antibacterial effect. However, this technology still has some limitations, such as lipid oxidation (LPOD), protein oxidation (PNOD), physicochemical changes, and organoleptic changes, which limit its application in various types of meat. The aim of this scientific study is to highlight new ideas for the application of electron beam irradiation in poultry meat storage. This article focuses on the application and mechanism of electron beam irradiation sterilisation, justifies the electron beam irradiation dose, and highlights areas for future research. In addition, particular attention is paid to optimising processing parameters to minimise quality deterioration while maintaining microbiological safety and extending shelf life.

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The authors declare that there are no conflicts of interest present.