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Page No. : 32-40

ABSTRACT

Poultry meat, with its high moisture content, protein levels, and elevated pH, provides an ideal environment for the growth of spoilage and pathogenic microorganisms. Electron beam irradiation is an emerging technology for sterilizing poultry meat, effectively reducing microbial contamination and extending the shelf life of raw chicken. This study aimed to evaluate the combined effects of Modified Atmosphere Packaging (MAP) and Electron Beam Irradiation (EBI) on the microbiological, physico-chemical, sensory properties, and shelf life of raw chicken stored at refrigeration temperatures. A total of 94 freshly slaughtered raw chicken samples were packaged separately in ethylene vinyl alcohol pouches on a MAP machine using gas mixture having the composition of 70% N2, 20% CO2, and 10% O2. The MAP-packaged raw chicken samples were exposed to 1.0, 2.0, and 3.0 kGy doses of EB irradiation. The shelf-life of control, MAP control, and electron beam irradiated raw chicken samples at the dose rates of 1.0, 2.0, and 3.0 kGy, as determined by microbiological, physicochemical, and sensory analysis, was found to be 3, 8, 16, 18, and 20 days at refrigeration storage temperature. The study revealed that 3.0 kGy dose EB irradiation dose was found to be more effective in extending the shelf life of raw chicken samples packaged in MAP for up to 20 days at refrigerated storage.

Keywords: Electron beam irradiation, modified atmosphere packaging, chicken, refrigeration temperature, shelf-life