Sustainable meat safety: electron beam treatment on the quality and safety indicators of poultry meat

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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