Effects of gamma radiation and sealing (with or without vacuum) on poultry meat

Gamma-irradiation and sealing methods, including vacuum sealing, have been widely studied to increase the safety and extend the shelf life of poultry meat. This study presents an analysis of the study of poultry meat processing using gamma radiation at doses of 2 kGy, 4 kGy, 6 kGy and 8 kGy and its effect on physical and microbiological characteristics in and without vacuum packaging, an analysis was performed at 1, 7 and 14 days. The results are presented that low doses of radiation (2 kGy and 4 kGy) did not affect the physical properties, whereas with an increase in the dose to 6 kGy and 8 kGy, significant changes occurred, especially in vacuum-free packaging. Vacuum packaging in combination with gamma irradiation preserves physical characteristics more effectively, a dose of 4 kg provides an optimal balance of preserving the quality of meat. The analysis shows that gamma radiation at a dose of 4 kGy, when using vacuum packaging, effectively preserves the physical and microbiological properties of poultry meat for 14 days. Vacuum sealing, on the other hand, helps maintain product freshness by minimizing oxygen exposure, thus delaying oxidative processes and microbial growth. The synergistic effects of combining gamma radiation with sealing methods, both with and without vacuum, are evaluated to understand their impact on poultry meat quality and shelf life.

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