S.V. Kuzmin1, O.V. Esaulova2, N.V. Moshenskaya3, V.N. Rusakov4, I.E. Gorina5

1–5 FBES «F.F. Erisman Federal Scientific Center of Hygiene» of the Federal service for surveillance on consumer rights protect ion and human well-being (Mytishchi, Moscow Region, Russia)
3,5 LLC «MIP «F.F. Erisman Scientific and Production Center» (Tula, Russia)
1 fncg@fncg.ru, 2 esaulova.ov@fncg.ru, 3 moschenskaya.nv@fncg.ru, 4 rusakov.vn@fncg.ru, 5 gorina.ie@fncg.ru

Beef products from low-fat meat varieties are promising for ionizing radiation treatment in order to reduce the level of microbiological and parasitic cantomination and extend shelf life. Experimental substantiation and establishment of minimum and maximum radiation doses for meat products is an important and relevant issue. For specific types of meat products, their own optimal radiation ranges should be established, not exceeding the safe dose range of up to 10 kGy, while the minimum absorbed dose of radiation should be effective against a specific level of contamination, and the maximum absorbed dose of radiation should not impair the quality and nutritional value of food products. The purpose of this study is to scientifically substantiate the optimal range of radiation levels (absorbed doses) during the processing of beef meat products in a refrigerated state, ensuring the processing efficiency and safety of irradiated products while maintaining their quality characteristics. The effect of the ionizing radiation level on the physico-chemical properties, structural integrity, functional properties, safety indicators and nutritional value of samples of chilled beef shoulder exposed to various doses of ionizing radiation (1, 3, 5, 7 and 10 kGy) on bones was studied. As a result of the study, the optimal range of radiation levels during the processing of beef meat products with ionizing radiation was substantiated – the minimum and maximum absorbed radiation dose was 3-5 kGy. The research results are of high practical importance and can be used in the development of technological regulations and methods for processing meat products in industrial conditions.

Kuzmin S.V., Esaulova O.V., Moshenskaya N.V., Rusakov V.N., Gorina I.E. Substantiation of the optimal range of radiation levels during processing of meat products with ionizing radiation by studying changes in its quality and safety indicators. Science Intensive Technologies. 2025. V. 26. № 6. P. 80−92. DOI: https://doi.org/ 10.18127/j19998465-202506-08 (in Russian)

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