Impact of Electron Beam Irradiation on the Quality of Chevon Packaged in Modified Atmosphere Packaging During Refrigerated Storage

Chevon is a protein-rich, lean red meat prone to microbial contamination and lipid oxidation due to its composition. This study evaluates Electron Beam Irradiation (EBI) combined with Modified Atmosphere Packaging (MAP) on the microbiological, physicochemical, and sensory qualities of raw chevon during refrigerated storage. Chevon samples were packaged in MAP (70% N₂, 20% CO₂, 10% O₂) and treated with EBI at 1.0, 2.0, and 3.0 kGy. The results revealed that EBI significantly reduced microbial load, including Total Viable Count, and extended shelf life compared to non-irradiated controls. Physicochemical parameters such as pH, Thiobarbituric Acid (TBA) values, and tyrosine content indicated that irradiation delayed lipid oxidation and protein degradation. Sensory evaluation confirmed that higher irradiation doses maintained overall acceptability longer. Shelf life increased from 3 days (control) to 21 days (3.0 kGy EBI + MAP). These findings highlight EBI with MAP as an effective method to enhance the safety, quality, and storage stability of raw chevon.