Impact of Electron Beam (eBeam) Treatment on Meat Quality and Sensory Attributes of Ground Chicken and Turkey

Microbial contamination of poultry products remains a persistent public health concern, necessitating the adoption of novel intervention technologies to enhance microbial safety while preserving meat quality. However, many intervention strategies aimed at improving microbial safety can adversely affect these quality characteristics. Electron beam (eBeam) is an FDA-approved non-thermal technology that inactivates pathogens by causing irreparable double-stranded DNA breaks. It offers a promising intervention strategy to enhance microbial safety while minimizing heat-induced changes in meat quality. In our previous study, we demonstrated that eBeam dose at 3 kGy achieved 99.99% reduction of Salmonella and Campylobacter in one-pound commercial packages of ground poultry meat inoculated with these pathogens. In the present study, we evaluated the impact of eBeam treatment at 3 and 4 kGy on the meat quality parameters (pH, cook loss, color, and texture profile) and sensory attributes (including aroma, flavor, basic taste, texture, and feeling factors) of ground chicken and turkey meats compared to untreated controls in commercial ground poultry packages. Statistical analysis was performed using one-way ANOVA followed by Tukey's post-hoc comparison (P