This study evaluated the impact of electron beam (eBeam) treatment at 3 and 4 kGy — both below the regulatory limit of 4.5 kGy for refrigerated poultry products — on meat quality parameters (pH, cook loss, color, and texture) and sensory attributes (aroma, flavor, taste, and mouthfeel) of ground chicken and ground turkey under conditions simulating commercial processing. At 3 kGy, no significant differences were observed between treated and untreated controls in pH, texture, or most sensory attributes, suggesting this dose may preserve product acceptability while achieving microbial inactivation. At 4 kGy, minor but statistically significant changes were observed, including a slight pH decrease and increased redness in ground turkey and a slight off-flavor in ground chicken, suggesting a dose-dependent response potentially linked to oxidative reactions within the meat matrix, though the overall sensory impact remained limited. Notably, eBeam treatment was also associated with reduced cook loss in ground chicken, suggesting improved water-holding capacity and yield, which the authors propose may represent an additional value-added benefit for the poultry industry.
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