Exploration of Electron Beam Irradiation to Enhance the Quality and Safety of Refrigerated Chicken Patties

Purpose: This study aimed to evaluate the impact of electron beam irradiation on the microbiological, physicochemical, and sensory attributes of chicken patties stored at refrigeration temperatures (0–4 °C). Methods: Freshly prepared chicken patties were subjected to irradiation at 3.0, 3.5, and 4.5 kGy, while non-irradiated samples served as controls. A microbial analysis was performed, and the physicochemical parameters were assessed alongside a sensory evaluation of the samples. Results: The microbial analysis revealed the elimination of Staphylococcus aureus and a significant delay in the progression of the total viable count towards spoilage levels in the irradiated samples. The physicochemical parameters increased alongside storage time, with irradiated samples exhibiting a slower rate of deterioration compared to controls. The studied samples showed a progressive decline in appearance, texture, flavor, and overall acceptability across the storage period. The samples irradiated with 4.5 kGy exhibited the best microbiological, physicochemical, and sensory attributes for a refrigerated storage of up to 39 days. Conclusion: These findings provide evidence on the efficacy of electron beam irradiation at 4.5 kGy in reducing microbial load and preserving the physicochemical and sensory qualities of poultry products, thus contributing to the development of effective preservation strategies specifically for the tropical climate conditions of India.