Abstract
Long-term preservation of the quality of meat and meat products is a complex task influenced by numerous factors, including physicochemical processes, microbial activity, and changes in sensory characteristics. In this regard, radiation processing is considered a promising method in the meat industry due to its ability to ensure microbiological safety. This study focuses on evaluating the effectiveness of using lowenergy electron irradiation.In the experimental part of the study, beef samples were irradiated using the ILU-10 accelerator, which emits nanosecond electron beams with energy less than 5 MeV. The beef samples were treated at doses of 3, 6, and 9 kGy. The results showed that a dose of 3 kGy led to a significant reduction in microbial contamination, particularly eliminating pathogenic microorganisms from the surface of the meat. The application of the optimal radiation dose prevented microbial growth throughout the storage period. Moreover, irradiation at a dose of 3 kGy did not significantly affect the integral quality indicators of the product. The findings confirm that radiation processing using an electron accelerator has the potential to extend the shelf life of food products. Thus, radiation treatment with an electron accelerator can be an effective tool for ensuring the safety of meat products and extending their shelf life.