Electron-beam treatment shows a narrow quality window in ground poultry

A University of Arkansas study adds an important qualification to the discussion of non-thermal interventions for ground poultry: dose matters. The team examined commercially packaged ground chicken and turkey treated with electron beam (eBeam) doses of 3 and 4 kGy and compared them with untreated controls. The technology inactivates microorganisms by damaging DNA without heating the product.