Effects of low-energy electron beam irradiation on the shelf-life and quality of vacuum-packaged beef steaks during chilled storage

This study evaluated the effects of different doses (0, 4, 8, 12, 16 kGy) of low-energy electron beam (LEEB; 0.2 MeV) on the quality changes of vacuum-packaged beef steaks during chilled storage for 21 days. LEEB irradiation at a low dose (4 and 8 kGy) significantly elevated the L * values of steaks, and did not deteriorate the a * values, the oxidation of lipid and protein ( P > 0.05) compared to non-irradiated samples. LEEB irradiation (4 and 8 kGy) also significantly reduced the bacterial loads compared with non-irradiated steak, which may be due to the inactivation effect on Acinetobacter , Brochothrix thermosphacta , Carnobacterium divergens , Leuconostoc and Serratia during storage. Albeit all doses retained more acceptable sensory characteristics compared to non-irradiated samples, LEEB irradiation with >8 kGy significantly reduced the L * values and promoted protein oxidation. Overall, the LEEB irradiation with 4–8 kGy could be used as a promising innovative technology for extending the shelf-life of vacuum-packaged chilled beef steaks. • Effects of LEEB irradiation (0.2 MeV) on the quality of beef steaks were studied. • LEEB irradiation reduced the bacterial loads compared to non-irradiated steaks. • LEEB may inactivate Acinetobacter , B. thermosphacta , C. divergens and Leuconostoc . • LEEB (4–8 kGy) elevated beef color and did not affect lipid and protein oxidation. • LEEB irradiation (≤ 8 kGy) ensured the safety and quality of vacuum-packaged beef.