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<0.05). Results showed no significant difference in pH at both eBeam doses in ground chicken, whereas in ground turkey, pH was not significantly altered at 3 kGy but was significantly reduced at 4 kGy. Cook loss was significantly reduced in ground chicken following eBeam treatment (P<0.0001), whereas no significant change was observed in ground turkey. Color analysis of raw meats showed that there is a significant reduction in redness (a*) for both eBeam doses in ground chicken (P<0.0001), however, no significant differences were noted in redness (a*), lightness (L*), and yellowness (b*) for ground turkey. Texture profile analysis showed no significant alterations in ground chicken, whereas differences were observed in some texture profile parameters at 4 kGy in ground turkey. Sensory analysis revealed no significant differences in sensory attributes, except for off-notes in the aroma of ground chicken. Overall, eBeam treatment exhibited dose-dependent effects while maintaining meat quality and sensory attributes, with 3 kGy sufficient to achieve microbial safety without compromising product quality.