{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,4]],"date-time":"2026-11-04T06:59:40Z","timestamp":1793775580181,"version":"4.6.1"},"reference-count":54,"publisher":"MDPI AG","issue":"22","license":[{"start":{"date-parts":[[2025,11,12]],"date-time":"2025-11-12T00:00:00Z","timestamp":1762905600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100003627","name":"Rural Development Administration, Korea","doi-asserted-by":"publisher","award":["RS-2023-00231378"],"award-info":[{"award-number":["RS-2023-00231378"]}],"id":[{"id":"10.13039\/501100003627","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>This study evaluated the effects of low-dose electron beam irradiation (0, 1, 2, and 3 kGy) on storage stability and quality properties of chicken and duck breast meat. Five foodborne pathogens (Salmonella typhimurium, Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus, and Escherichia coli) were inoculated into the samples and subjected to irradiation under vacuum packaging. The irradiated samples were vacuum-packed and stored at 4 \u00b0C. Microbial recovery, lipid and protein oxidation, physicochemical characteristics, and meat color were analyzed over 0, 1, and 2 weeks. A completely randomized design was used with five biological replicates (n = 5) per treatment, and each measurement was performed in triplicate (technical replicates). Electron beam treatment effectively reduced microbial counts, achieving complete inactivation of all pathogens except Bacillus cereus at 3 kGy. Irradiation resulted in significant reductions in pH and water-holding capacity (p &lt; 0.05) while increasing thiobarbituric acid-reactive substances (TBARS) and volatile basic nitrogen (VBN) values, particularly in duck and chicken, respectively. Color parameters such as L* and b* decreased, while a*, chroma, and redness increased, with hue angle showing a decreasing trend. These changes were associated with myoglobin transformation and protein oxidation caused by irradiation-induced reactive oxygen species. Despite minor variations, proximate composition remained unaffected by irradiation. Overall, electron beam irradiation at doses up to 3 kGy effectively enhanced microbial safety without compromising nutritional quality, indicating its potential as a non-thermal preservation method for raw poultry meat products.<\/jats:p>","DOI":"10.3390\/foods14223867","type":"journal-article","created":{"date-parts":[[2025,11,13]],"date-time":"2025-11-13T09:59:09Z","timestamp":1763027949000},"page":"3867","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":6,"title":["Effects of Electron Beam Irradiation on the Storage Stability and Quality Characteristics of Chicken and Duck Meat"],"prefix":"10.3390","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-4904-1976","authenticated-orcid":false,"given":"Kyu-Min","family":"Kang","sequence":"first","affiliation":[{"name":"Department of Animal Resource Science, Kongju National University, Yesan 32439, Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5303-4595","authenticated-orcid":false,"given":"Hack-Youn","family":"Kim","sequence":"additional","affiliation":[{"name":"Department of Animal Resource Science, Kongju National University, Yesan 32439, Republic of Korea"},{"name":"Resource Science Research Institute, Kongiu National University, Yesan 32439, Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,11,12]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"2115","DOI":"10.1093\/advances\/nmac074","article-title":"Poultry Consumption and Human Health: How Much is Really Known? A Systematically Searched Scoping Review and Research Perspective","volume":"13","author":"Connolly","year":"2022","journal-title":"Adv. Nutr."},{"key":"ref_2","first-page":"253","article-title":"Current Meat Quality Challenges for The Poultry Industry\u2013A Review","volume":"40","author":"Petracci","year":"2022","journal-title":"Anim. Sci. Pap. Rep."},{"key":"ref_3","doi-asserted-by":"crossref","unstructured":"Dal Bosco, A., Cartoni Mancinelli, A., Vaudo, G., Cavallo, M., Castellini, C., and Mattioli, S. (2022). Indexing of Fatty Acids in Poultry Meat for Its Characterization in Healthy Human Nutrition: A Comprehensive Application of the Scientific Literature and New Proposals. Nutrients, 14.","DOI":"10.3390\/nu14153110"},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"8128","DOI":"10.1111\/1750-3841.17480","article-title":"A Review of Taste-Active Compounds in Meat: Identification, Influencing Factors, and Taste Transduction Mechanism","volume":"89","author":"You","year":"2024","journal-title":"J. Food Sci."},{"key":"ref_5","doi-asserted-by":"crossref","unstructured":"Zhou, X., Guo, X., Chai, Y., Li, X., Chen, L., and Feng, X. (2024). Superabsorbent Whey Protein Isolates\/Chitosan-based Antibacterial Aerogels: Preparation, Characterization and Application in Chicken Meat Preservation. Int. J. Biol. Macromol., 259.","DOI":"10.1016\/j.ijbiomac.2023.128961"},{"key":"ref_6","first-page":"87","article-title":"Understanding Microbial Contamination in Meat and Poultry Production","volume":"1","author":"Salama","year":"2024","journal-title":"J. Res. Agric. Food Sci."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"101165","DOI":"10.1016\/j.cofs.2024.101165","article-title":"Pet Food Safety: Emerging Bacterial Hazards and Implications for Public Health","volume":"57","author":"Antunes","year":"2024","journal-title":"Curr. Opin. Food Sci."},{"key":"ref_8","doi-asserted-by":"crossref","unstructured":"Popa, S.A., Herman, V., T\u00eerziu, E., Morar, A., Ban-Cucerzan, A., Imre, M., P\u0103tr\u00eenjan, R., and Imre, K. (2025). Public Health Risk of Campylobacter spp. Isolated from Slaughterhouse and Retail Poultry Meat: Prevalence and Antimicrobial Resistance Profiles. Pathogens, 14.","DOI":"10.3390\/pathogens14040316"},{"key":"ref_9","first-page":"1271","article-title":"Ensuring Quality and Safety in the Production and Storage of Poultry Meat","volume":"22","author":"Uazhanova","year":"2024","journal-title":"Casp. J. Environ. Sci."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"195","DOI":"10.1007\/s11947-020-02510-0","article-title":"Monitoring Thermal Treatments Applied to Meat Using Traditional Methods and Spectroscopic Techniques: A Review of Advances over the Last Decade","volume":"14","author":"Hassoun","year":"2021","journal-title":"Food Bioprocess Technol."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"44","DOI":"10.15673\/fst.v13i2.1386","article-title":"The Problems of Meat Products Thermal Treatment","volume":"13","author":"Vinnikova","year":"2019","journal-title":"Food Sci. Technol."},{"key":"ref_12","doi-asserted-by":"crossref","unstructured":"Chang, S., Zhang, Z., Liu, Q., Wu, H., and Dong, A. (2024). An Innovative Food Processing Technology: Microwave Electrodeless Ultraviolet, Luminescence Mechanism, Microbial Inactivation, and Food Application. Foods, 13.","DOI":"10.3390\/foods13244110"},{"key":"ref_13","doi-asserted-by":"crossref","unstructured":"Chacha, J.S., Zhang, L., Ofoedu, C.E., Suleiman, R.A., Dotto, J.M., Roobab, U., Agunbiade, A.O., Duguma, H.T., Mkojera, B.T., and Hossaini, S.M. (2021). Revisiting Non-Thermal Food Processing and Preservation Methods\u2014Action Mechanisms, Pros and Cons: A Technological Update (2016\u20132021). Foods, 10.","DOI":"10.3390\/foods10061430"},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"875","DOI":"10.1039\/D5FB00006H","article-title":"Electron Beam Irradiation in Food Processing: Current Applications and Strategies for Commercial Scale Implementation","volume":"3","author":"Li","year":"2025","journal-title":"Sustain. Food Technol."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"113994","DOI":"10.1016\/j.lwt.2022.113994","article-title":"Application of Electron Beam Irradiation as a Non-Thermal Technology in Seafood Preservation","volume":"169","author":"Wei","year":"2022","journal-title":"Lwt"},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"108433","DOI":"10.1016\/j.foodhyd.2022.108433","article-title":"Investigating the Role and Mechanism of Water in E-beam Modified Sweet Potato Starch: Multi-scale Structure, Physicochemical Properties, and in vitro Digestibility","volume":"137","author":"Liang","year":"2023","journal-title":"Food Hydrocoll."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"109144","DOI":"10.1016\/j.radphyschem.2020.109144","article-title":"Effects of Electron Beam Irradiation on the Bioactive Components of Goji-Berry","volume":"179","author":"Rodrigues","year":"2021","journal-title":"Radiat. Phys. Chem."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"139","DOI":"10.13050\/foodengprog.2021.25.2.139","article-title":"Effect of Non-Thermal Pasteurization on Minced Chicken Meat Based Pet Food and Its Quality Attributes Through Gamma Ray and Electron Beam Irradiation","volume":"25","author":"Kang","year":"2021","journal-title":"Food Eng. Prog."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"59","DOI":"10.14202\/vetworld.2024.59-71","article-title":"Quality of Pork After Electron-Beam Irradiation: A Meta-Analysis Study","volume":"17","author":"Wahyono","year":"2024","journal-title":"Vet. World"},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"903","DOI":"10.1016\/j.meatsci.2008.04.009","article-title":"Effect of Electron-Beam Irradiation Before and After Cooking on The Chemical Properties of Beef, Pork, and Chicken","volume":"80","author":"Kwon","year":"2008","journal-title":"Meat Sci."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"e70205","DOI":"10.1111\/1541-4337.70205","article-title":"Electron Beam Irradiation: A Non-Thermal Technology for Food Safety and Quality Control","volume":"24","author":"Sani","year":"2025","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"392","DOI":"10.3746\/jkfn.2024.53.4.392","article-title":"Effects of High Temperature Short Time and High Hydrostatic Pressure Treatment on the Microbial and Physicochemical Characteristics of Red Beet Juice","volume":"53","author":"Won","year":"2024","journal-title":"J. Korean Soc. Food Sci. Nutr."},{"key":"ref_23","doi-asserted-by":"crossref","unstructured":"Kang, K.M., Lee, S.H., and Kim, H.Y. (2022). Changes in Physico-Chemical and Storage Properties of Dry-Aged Beef Loin Using Electric Field Refrigeration System. Foods, 11.","DOI":"10.3390\/foods11111539"},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"e17091","DOI":"10.1016\/j.heliyon.2023.e17091","article-title":"Analysis of Physicochemical Properties of Dry-Cured Beef Made from Hanwoo and Holstein Meat Distributed in South Korea","volume":"9","author":"Lee","year":"2023","journal-title":"Heliyon"},{"key":"ref_25","unstructured":"Association of Official Agricultural Chemists (2019). Official Methods of Analysis International, Association of Official Agricultural Chemists. [21st ed.]."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"66","DOI":"10.1016\/j.tifs.2015.03.005","article-title":"Microbial Decontamination of Food by Electron Beam Irradiation","volume":"44","author":"Lung","year":"2015","journal-title":"Trends Food Sci. Technol."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"47","DOI":"10.1016\/j.provac.2012.04.008","article-title":"Electron-Beam Irradiation Inactivation of Salmonella: Effects on Innate Immunity and Induction of Protection Against Salmonella enterica serovar Typhimurium Challenge of Chickens","volume":"6","author":"Kogut","year":"2012","journal-title":"Procedia Vaccinol."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"107","DOI":"10.55230\/mabjournal.v51i5.2370","article-title":"Gamma Radiation Dose-Response of Gram-Positive and Gram-Negative Bacteria","volume":"51","author":"Hing","year":"2022","journal-title":"Malays. Appl. Biol."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"828","DOI":"10.1111\/jam.13902","article-title":"Effect of Electron Beam and Gamma Radiation on Drug-Susceptible and Drug-Resistant Listeria monocytogenes Strains in Salmon Under Different Temperature","volume":"125","author":"Skowron","year":"2018","journal-title":"J. Appl. Microbiol."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"514","DOI":"10.1111\/j.1365-2672.2005.02736.x","article-title":"Spores of Bacillus subtilis: Their Resistance to and Killing by Radiation, Heat and Chemicals","volume":"101","author":"Setlow","year":"2006","journal-title":"J. Appl. Microbiol."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"324","DOI":"10.1016\/j.jfutfo.2023.11.004","article-title":"Mechanism of Microbial Spore Inactivation Through Electromagnetic Radiations: A Review","volume":"4","author":"Sharma","year":"2024","journal-title":"J. Future Foods"},{"key":"ref_32","doi-asserted-by":"crossref","unstructured":"Xu, J., Xu, Y., Guan, X., Yang, G., and Wang, S. (2023). Effects of Sequential Treatments Using Radio Frequency Energy and Ultraviolet Light on Inactivation of Bacillus cereus Spores and Quality Attributes of Buckwheat. Int. J. Food Microbiol., 385.","DOI":"10.1016\/j.ijfoodmicro.2022.109997"},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"154","DOI":"10.1080\/10942912.2019.1575395","article-title":"Quality and Stability Evaluation of Chicken Meat Treated with Gamma Irradiation and Turmeric Powder","volume":"22","author":"Arshad","year":"2019","journal-title":"Int. J. Food Prop."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"75","DOI":"10.1016\/S0308-8146(01)00101-7","article-title":"Factors Influencing Ultraviolet and Electron Beam Irradiation-Induced Free Radical Damage of Ascorbic Acid","volume":"74","author":"Wong","year":"2001","journal-title":"Food Chem."},{"key":"ref_35","doi-asserted-by":"crossref","unstructured":"Abeyrathne, E.D.N.S., Nam, K., and Ahn, D.U. (2021). Analytical Methods for Lipid Oxidation and Antioxidant Capacity in Food Systems. Antioxidants, 10.","DOI":"10.3390\/antiox10101587"},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"323","DOI":"10.3746\/pnf.2022.27.3.323","article-title":"Effect of Various Doses of Electron Beam Irradiation Treatment on the Quality Characteristics of Vacuum-Packed Dry Fermented Sausage during Refrigerated Storage","volume":"27","author":"Ameer","year":"2022","journal-title":"Prev. Nutr. Food Sci."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"672","DOI":"10.1016\/j.radphyschem.2012.02.014","article-title":"Comparison of Electron Beam and Gamma Ray Irradiations Effects on Ruminal Crude Protein and Amino Acid Degradation Kinetics, and in vitro Digestibility of Cottonseed Meal","volume":"81","author":"Ghanbari","year":"2012","journal-title":"Radiat. Phys. Chem."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"376","DOI":"10.1016\/j.foodchem.2010.09.010","article-title":"Study of Chemical Compositions, Anti-Nutritional Contents and Digestibility of Electron Beam Irradiated Sorghum Grains","volume":"125","author":"Shawrang","year":"2011","journal-title":"Food Chem."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"109536","DOI":"10.1016\/j.radphyschem.2021.109536","article-title":"Electron Beam Irradiation of Raw Ground Beef Patties in the Philippines: Microbial Quality, Sensory Characteristics, and Cost-Analysis","volume":"186","author":"Tolentino","year":"2021","journal-title":"Radiat. Phys. Chem."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"259","DOI":"10.1016\/j.radphyschem.2016.09.010","article-title":"Effects of Irradiation Source and Dose Level on Quality Characteristics of Processed Meat Products","volume":"130","author":"Ham","year":"2017","journal-title":"Radiat. Phys. Chem."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"2846","DOI":"10.1021\/j100843a009","article-title":"Formation and Recombination of the Hydronium Ion (H3O+) and Hydroxide in Irradiated Water","volume":"73","author":"Schmidt","year":"1969","journal-title":"J. Phys. Chem."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"865","DOI":"10.1111\/1750-3841.13671","article-title":"E-beam Irradiation for Improving the Microbiological Quality of Smoked Duck Meat with Minimum Effects on Physicochemical Properties During Storage","volume":"82","author":"An","year":"2017","journal-title":"J. Food Sci."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"1020","DOI":"10.1002\/fsn3.1386","article-title":"Influence of E-Beam Irradiation on Microbiological and Physicochemical Properties and Fatty Acid Profile of Frozen Duck Meat","volume":"8","author":"Arshad","year":"2020","journal-title":"Food Sci. Nutr."},{"key":"ref_44","doi-asserted-by":"crossref","unstructured":"Orynbekov, D., Amirkhanov, K., Kalibekkyzy, Z., Muslimova, N., Nurymkhan, G., Nurgazezova, A., Kassymov, S., Kassenov, A., Maizhanova, A., and Kulushtayeva, B. (2025). Effect of Electron-Beam Irradiation on Microbiological Safety, Nutritional Quality, and Structural Characteristics of Meat. Foods, 14.","DOI":"10.3390\/foods14091460"},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"2179","DOI":"10.4315\/0362-028X.JFP-12-217","article-title":"Shelf-Life Extension and Sanitation of Fresh Pork Loin by E-Beam Treatment","volume":"75","author":"Cambero","year":"2012","journal-title":"J. Food Prot."},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"143869","DOI":"10.1016\/j.foodchem.2025.143869","article-title":"Effect of Electron Beam Irradiation on the Quality of Chicken During Post-Mortem Ageing","volume":"480","author":"Wang","year":"2025","journal-title":"Food Chem."},{"key":"ref_47","doi-asserted-by":"crossref","unstructured":"Bai, R., Han, J., Ye, X., Yu, J., Jiang, S., Li, Z., Zhang, L., Yang, C., Chen, Y., and Ding, W. (2024). Improvement on Gel Properties of Chicken Myofibrillar Protein with Electron Beam Irradiation: Based on Protein Structure, Gel Quality, Water State. Int. J. Biol. Macromol., 280.","DOI":"10.1016\/j.ijbiomac.2024.135806"},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"E327","DOI":"10.1111\/j.1750-3841.2006.00135.x","article-title":"Quality and Microbial Population of Cornish Game Hen Carcasses as Affected by Electron Beam Irradiation","volume":"71","author":"Gomes","year":"2006","journal-title":"J. Food Sci."},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"108058","DOI":"10.1016\/j.meatsci.2020.108058","article-title":"Effects of Gamma Ray Irradiation-Induced Protein Hydrolysis and Oxidation on Tenderness Change of Fresh Pork During Storage","volume":"163","author":"Zhang","year":"2020","journal-title":"Meat Sci."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"101009","DOI":"10.1016\/j.fochx.2023.101009","article-title":"Effects of Electron Beam Irradiation on Protein Oxidation and Textural Properties of Shrimp (Litopenaeus vannamei) During Refrigerated Storage","volume":"20","author":"Wang","year":"2023","journal-title":"Food Chem. X"},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"896","DOI":"10.1093\/ps\/81.6.896","article-title":"Effect of Electron Beam Irradiation on Poultry Meat Safety and Quality","volume":"81","author":"Lewis","year":"2002","journal-title":"Poult. Sci."},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"779","DOI":"10.5851\/kosfa.2024.e35","article-title":"The Effect of Irradiation on Meat Products","volume":"44","author":"Kim","year":"2024","journal-title":"Food Sci. Anim. Resour."},{"key":"ref_53","doi-asserted-by":"crossref","unstructured":"King, D.A., Hunt, M.C., Barbut, S., Claus, J.R., Cornforth, D.P., Joseph, P., Kim, Y.H., Lindahl, G., Mancini, R.A., and Nair, M.N. (2023). American Meat Science Association Guidelines for Meat Color Measurement. Meat Muscle Biol., 6.","DOI":"10.22175\/mmb.12473"},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"3366","DOI":"10.1111\/1541-4337.13191","article-title":"Meat Color and Iridescence: Origin, Analysis, and Approaches to Modulation","volume":"22","author":"Ruedt","year":"2023","journal-title":"Compr. Rev. Food Sci. Food Saf."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/14\/22\/3867\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,11,13]],"date-time":"2025-11-13T10:32:19Z","timestamp":1763029939000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/14\/22\/3867"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,11,12]]},"references-count":54,"journal-issue":{"issue":"22","published-online":{"date-parts":[[2025,11]]}},"alternative-id":["foods14223867"],"URL":"https:\/\/doi.org\/10.3390\/foods14223867","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,11,12]]}}}