Radiation methods of processing food and agricultural products are gaining popularity. This research was devoted to the actual topic of using a low-energy electron beam (LEEB) for radiation processing food products. In this work, we irradiated samples of chicken meat on a URT-1 accelerator. This accelerator generates a nanosecond electron beam (NEB) with an energy below 1 MeV. It allows the processing of packaged products and the selection of dose distribution profiles depending on package thickness and product layer thickness required for processing. Results showed that a dose of 10 kGy reduced contamination of chicken meat by 1–1.5 log and makes it possible to eliminate pathogenic microorganisms from the surface. There were no significant changes in the integral quality indicators of food products with a dose below 10 kGy. It allows increasing the dose value during radiation surface processing (RSP), thereby increasing the products' shelf life.