S292: The Poultry Food System: A Farm to Table Model

(Multistate Research Project)

Status: Inactive/Terminating

Project Menu

SAES-422 Reports

Annual/Termination Reports:

[01/02/2002] [12/30/2002] [12/20/2003] [01/07/2005] [10/03/2005]

Date of Annual Report: 01/02/2002

Report Information

Annual Meeting Dates: 11/08/2001 - 11/09/2001
Period the Report Covers: 01/01/2001 - 12/01/2001

Participants

Dong Ahn (IA) Iowa State Univ. duahn@iastate.edu;
Christine Alvarado (VA) Virginia Tech alvarado@vt.edu;
Mark Berrang (GA) USDA mberrang@saa.ars.usda.gov;
Maurizio Bianchi (Italy) Bologna, Italy mbianchi@foodsci.umib.it;
Sarah Birkhold (TX) Texas A&M sbirkhol@poultry.tamu.edu;
Al Booren (MI) Michigan State booren@msu.edu;
Jeff Buhr (GA) USDA jbuhr@saa.ars.usda.gov;
John Cason (GA) USDA jcason@saa.ars.usda.gov;
Winnie Chiang (MI) Michigan State chiangw1@msu.edu;
Don Conner (AL) Auburn dconner@acesag.auburn.edu;
Pat Curtis (NC) NCSU curtipa@acesag.auburn.edu;
Jim Daniels (GA) UGA jdaniels@arches.uga.edu;
Paul Dawson (SC) Clemson pdawson@clemson.edu;
Dan Fletcher (GA) UGA fletcher@uga.edu;
Arthur Hinton, Jr. (GA) USDA ahinton@saa.ars.usda.gov;
Deana Jones (GA) USDA drjones@saa.ars.usda.gov;
Mike Lacy (GA) UGA mlacy@arches.uga.edu;
Kurt Lawrence (GA) USDA klawrence@saa.ars.usda.gov;
Brenda Lyon (GA) USDA bglyon@saa.ars.usda.gov;
Gene Lyon (GA) USDA glyon@saa.ars.usda.gov;
Ed Moran (AL) Auburn emoran@acesag.auburn.edu;
Julie Northcutt (GA) USDA jnorthcutt@saa.ars.usda.gov;
Casey Owens (AR) U of Arkansas cmowens@uark.edu;
Bosoon Park (GA) USDA bpark@saa.ars.usda.gov;
Mark Richards (WI) UW-Madison mprichards@facstaff.wisc.edu;
Brian Sheldon (NC) NCSU brian_sheldon@ncsu.edu;
Doug Smith (GA) USDA-ARS dpsmith@saa.ars.usda.gov;
Bonnie Walters (WI) UW-River Falls bonnie.s.walters@uwrf.edu;
Sally Williams (FL) Florida williams@animal.ufl.edu;
Lou Young (GA) USDA lyoung@saa.ars.usda.gov;

Project Leadership:

Bonnie Walters, Chair, bonnie.s.walters@uwrf.edu

Patricia Curtis, Chair-elect, curtipa@acesag.auburn.edu

Jeff Buhr, Secretary, jbuhr@saa.ars.usda.gov

Brief Summary of Minutes

Welcome and Announcements:

Mike Lacey welcomed the group to Athens. Bonnie Walters, Chair, welcomed the participants and provided the agenda for the meeting. Bonnie indicated we needed to elect a new secretary. Dr. Cherry indicated we need to focus on collaborative projects. Rewrite is due 2004. Each participant introduced themselves and indicated where they will report.

Station Reports: Reports were presented by objectives.

Election of new secretary: Nominations taken from the floor. Nominations: Casey Owens (AR), Jeff Buhr (USDA). Casey Owens withdrew her nomination. Jeff Buhr elected by acclamation.

Minutes for last meeting: Minutes from last meeting approved.

Old Business:

Symposium -

Dan Fletcher has asked the European group to meet with us in US. He has not been successful in getting this joint meeting scheduled. Dan recommended we hold a symposium as a capstone to our project. He asked whether we should continue to try to hold a joint meeting with the European group or should we just hold a capstone symposium. The European group seems to want to keep their meeting in Europe. In lieu of our annual meeting, we could have papers presented at the symposium as a capstone to this project in 2004. Meeting would be held at the Georgia Center. A discussion continued about how to fund this symposium to provide for funding for invited speakers. A motion was made and seconded that the S292 group sponsor a symposium to be held in Athens, GA with Dan Fletcher chairing the effort. Motion passed. Paul Dawson volunteered to write a grant to support the conference.

Newsletter/Web Page -

A draft of a webpage was shown. Pat Curtis will e-mail link after draft webpage is uploaded. Each station will provide Pat with an URL to for their link to the webpage and any suggestions they might have on improving the page. Newsletter is being replaced with the webpage. It is the responsibility of each station representative to get project information to their Director.

Membership -

A discussion ensued regarding the inactive members and whether or not they can be dropped from the project.

New Business:

Reporting Requirements and deadlines -

New rules require that we turn in our annual report within 60 days of the final meeting. Subobjective coordinator needs to provide their plan of work information to Bonnie Walters by November 30.

2002 meeting location -

Motion was made and seconded that next years meeting will be in Auburn. Motion passed.

Resolutions -

Resolutions to be written for Alan Sams, Dan Fletcher at UGA, USDA.

Other new business:

Questions were raised if we should update the bulletin on the historical document of this project. It was written Mickey Hall at Clemson. Paul Dawson will try to find copy of original. Bonnie volunteered to update bulletin.

Announcements:

National Poultry Info Database looking for processing articles.

Adjourn

Accomplishments

Blood Splash/Bruising/Hemorrhaging in Poultry ? Color Problems Variations in live production have been shown to have impacts on the final meat quality. One of the variations is the change in diet/feeding regimen in order to maintain cost effectiveness during production. Changes in levels of essential amino acids in the diets were studied by AL and GA. No differences in Hunter L values of the breast filets were observed. The addition of Zn containing amino acids decreased the amount of blood splash found in the filets and enhanced red blood cell stability. These results may lead to an evaluation of the blood 24 ?36 hours preslaughter that could predict hemorrhagic problems. Quality measurements including color, pH, water holding capacity and cook loss were taken by GA and WI on the broiler breast meat supplied by AL. The results were used to make comparisons of meat that could be separated by L color values. Discolorations in the meat were also evaluated and manipulated with chemical additives to reduce the discoloration. Biologically Impaired Meat Quality The impact that biologically impaired meat is having on the poultry industry has made it one of the priorities of this project. The growing problem of pale, soft, exudative (PSE) meat in turkeys and broilers has led to a combined effort to understand and counter the problem. Research into the genetic factors playing a role in the prevalence of PSE is being done collaboratively by MI, NE, OH, and TX. Comparisons were made between genetically unimproved and commercial turkeys. The results showed that at least two sub-populations of commercial turkeys exist in regards to the genetic differences relating to PSE. These genetic differences relate to the ryanodine receptor/calcium channel activity of the various strains. Quality differences have also been noted between the different strains that have been tested. The effectiveness of screening poultry using halothane to identify individuals prone to PSE was conducted by AR and was found not to be a successful method. The live production aspects that may play a part in the PSE problem are being evaluated. Arkansas is making changes to broiler diets to include added selenium which is thought to decrease the incidence of PSE ?like meat, caused from heat stress in the summer months. They are also making comparisons of broiler strains and susceptibility to PSE when exposed to heat stress. Dietary changes were done with turkeys to evaluate possible feedstuffs that could help decrease problems associated with heat stress and PSE in MN. Meat quality was evaluated for both the broiler (AR) and turkey studies (WI). Results of these projects are still being analyzed. Another meat quality problem involving dark coloration in turkeys and broilers has increased over the past few years and has become a major concern in Canada. Cyanosis is characterized by the darkening of the carcass musculature at the time of slaughter. Studies by GU were conducted to determine if DFD-like poultry meat is similar to that of the birds being condemned for cyanosis. The results showed that the condemned birds did have DFD-like characteristics. The PSE condition produces meat that exhibits characteristics unsuitable for further processing. Because of this the meat quality, the use of added ingredients into further processed products, and in-line sorting are being studied. The reliability of color measurements/methods used for detecting the occurrence of PSE poultry are being studied by WI. The addition of non-meat binders especially modified food starch to marinated whole muscle products has been shown by AR to be effective in increasing the water holding capacity of PSE type meat in further processed products. Georgia is working on developing an in-line sorting system for breast filets to help improve further processing of the poor quality filets. They have found that the color changes dramatically during processing and needs to be accounted for over time. Work is continuing to determine the confounding influences of sample thickness and background effects on color determination. Irradiation impact on poultry meat quality Iowa evaluated the effect of dietary vitamin E on lipid oxidation and volatile production in irradiated raw turkey patties. Dietary TA did not influence the weight gain of turkeys, but plasma vitamin E levels increased by 3.5 times when dietary TA was increased from 0 to 200 IU/kg diet. Dietary TA of 200 IU/kg diet significantly reduced the TBARS values in nonirradiated turkey. In irradiated turkey patties, however, the antioxidant effect of dietary TA was not significant because irradiation increased lipid oxidation. Irradiation produced off-odor volatiles that decreased after 7-d of aerobic storage and dietary TA had a distinct effect on reducing these volatiles in irradiated turkey patties. These volatiles showed decreasing trends as dietary TA increased and total volatiles also decreased drastically when dietary TA was more than 100 IU/kg diet. Production and processing factors impacting the safety of poultry products North Carolina and South Carolina evaluated adhesin-specific nanoparticles for removal of Campylobacter jejuni from poultry. The overall objective was to develop and evaluate a novel on-farm strategy for the removal of campylobacters from poultry intestinal tracts by feeding bioactive nanoparticles which have an affinity for and bind to the surfaces of C. jejuni. Following the developmental and screening stages, the nanoparticles will be administered to actively growing and C. jejuni-infected chickens and turkeys under commercial conditions to determine their ability to interfere with intestinal colonization of campylobacters, and the impact on growth characteristics and livability of the birds. Breeder populations were inoculated with Campylobacter (GA), then tested to determine if the organism can survive and move through the reproductive tract. Recovery of Campylobacter from the cloaca to the magnum indicated the possibility of direct vertical transmission of this pathogen from hen to egg to broiler chick. Research was conducted by AL to identify bacteria found in broiler deboning operations. Whole carcasses, skinless breast meat, and equipment were sampled. Among 600 isolates identified, there were 35 different genera, representing 100 different species. Similar genera were found on equipment and breast meat. Georgia and North Carolina have conducted research to assess the effectiveness of carcass washers and different evisceration techniques. Studies were completed by GA to evaluate both rapid methods and novel sanitizing agents for both spoilage and sanitation. Evaluations on the effect of different rapid measurements for enumerating aerobic bacteria, coliforms, and E. coli from raw pork and chicken carcasses has been reported. Alabama also tested the effect of pH reduction on growth of Campylobacter jejuni, media. Samples were acidified with citric, hydrochloric, or tartaric acid to pH 4.5-6.5 in 0.5 increments, then inoculated. In the pH range tested, the inhibitory pH was 4.5 for citric and hydrochloric acid, and pH 5.0 for tartaric. C. jejuni was able to grow a moderately acidic conditions, but type of acidulant affected survival and growth rate. North Carolina found the rate of inactivation of Salmonella and Campylobacter was influenced by both contact surface and suspending media. The initial lag phases of the survivor curves were followed by a linear (r2 > 0.94) decrease in cell population that varied by rate across contact surfaces. Survival of C. jejuni on poultry skin vs meat was determined by AL. In absence of competing microflora, C. jejuni survived well on both media. Ice crust freezing did not affect survival. Temperature abuse also did not affect survival. Surviving populations were slightly higher on skin vs meat. Rinsing whole or cut-up broiler carcasses prior to chilling will eliminate or significantly reduce the presence of psychrotrophic organisms and Campylobacter jejuni on retail ready-to-cook poultry is being studied by FL and GA. North Carolina evaluated the reliability of time-temperature integrators (TTIs) for use on poultry products. The TTI is used to identify when a food product has undergone temperature abuse and was found to be affective for use on poultry products. The effect of electrical stimulation and length of feed withdrawal period on gastrointestinal strength was determined by GA. Evaluations assessing transport cage height and short term feed outages on broiler performance, live shrink, processing yields and potential contaminations were also completed. Previous research by NC and AL on the viability of a cryogenic carbon dioxide rapid cooling unit for shell eggs built by Praxair Inc was continued. The two field studies were performed at a commercial egg processing facility located in NC. In addition, an SE inoculation study was performed by AL. The results of these trials indicate that the process of cryogenically cooling shell eggs in the newly designed cooler works in the same manner as earlier studies conducted at other locations with different cooler configurations. Cryogenically cooled eggs can be cooled more quickly than conventionally cooled eggs. The cryogenically cooled eggs maintained higher percentages of AA Grade and Haugh unit values than traditionally cooled eggs throughout the study. This extension of Grade AA quality could be of financial benefit to processors. No statistically significant treatment differences were seen in the quality tests measuring foaming, shell breaking force, vitelline membrane strength, or emulsifying ability. The implication of this research is cryogenic cooling does not change the functionality of eggs and actually improves the quality as measured by Haugh Units. AL in collaboration with NC, studied the fate of low levels (~100 cfu/egg) of Salmonella Enteritidis (SE) in eggs rapidly cooled with gaseous/solid CO2 was determined and compared to SE populations in eggs subjected to traditional cooling conditions. SE populations remained at the initial inoculation level (~160 cfu/egg) over the 49 d storage period in CO2 cooled eggs, while after 6 d of storage, SE populations were 2-4 log cfu/egg higher in traditional cooled eggs vs CO2 cooled eggs. A collaborative project between NC and SC involving antimicrobial packaging was to develop a high temperature, short time surface pasteurization process for vacuum-skin packaged ready-to-eat processed meat followed by incorporation of antimicrobial films for controlling the four bacterial pathogens. Half of the work involving Listeria. monocytogenes and Salmonella typhimurium was completed by SC whereas NC tested E. coli O157:H7 and Campylobacter jejuni. This collaborative effort between North Carolina and South Carolina has been or is currently determining the D-values and Z-values for Salmonella typhimurium, Listeria monocytogenes, Campylobacter jejuni, and Escherichia 0157:H7 for packaged turkey bologna. Concurrently, the development of antimicrobial films has continued at the SC station including the production of thermally compacted polyethylene, soy, wheat and zein films. Thermally compacted films have been compared to cast films for wheat and corn.

Publications

Barbut, S. 2001. Poultry Product Processing: An Industry Guide. CRC Press, Boca Raton, FL. Bilgili, S. F., 2001. Poultry Meat Inspection and Grading. Pages 47-72 in: Poultry Meat Processing, Ed., A. R. Sams, CRC Press LCC, Boca Raton, FL Conner, D. E., 2001. Review: microbiology and hygiene control in egg production and processing. Pp. 301-308 in: Proceedings of the IX European Symposium on the Quality of Eggs and Egg Productst. WPSA Turkish Branch, Kusadasi, Turkey. Conner, D. E., M. A. Davis, and L. Zhang, 2001. Poultry-borne pathogens: plant considerations. Pp. 137-158 in: A. R. Sams (ed.), Poultry Meat Processing, CRC Press LCC, Boca Raton, FL Fletcher, D. L., 2001. Glossary of Meat Production Terms, in Poultry Production Guide, Elsevier International, The Netherlands, Chapter 7.1, Pages 105-146. Moore, C.M., and B.W. Sheldon, 2001. Time-Temperature Indicators: A New Tray-Pack Technology. In ?Proceedings of the 2001 Midwestern Poultry Federation Annual Convention?, Minneapolis, MN, March 14-15. Moran, E.T., 2001. Effect of Nutrition and Feed Additives on Meat Quality. Proceedings of the XV European Symposium on the Quality of Poultry Meat. WPSA Turkish Branch, Kusadasi, Turkey. Mulder, R. W. A, and S. F. Bilgili, 2001. Proceedings of the XV European Symposium on the Quality of Poultry Meat, 463 Pages, WPSA Turkish Branch, Kusadasi, Turkey. Mulder, R. W. A., and S. F. Bilgili, 2001. Proceedings of the IX European Symposium on the Quality of Poultry Meat, 461 Pages, WPSA Turkish Branch, Kusadasi, Turkey. Sheldon, B.W., 2001. Bacteriocins Used in Food Preservation. In ?Proceedings of the 2001 Food Safety Symposium?, Clemson, SC, April 19-20, Clemson University. Sheldon, B.W., 2001. In-Shell Pasteurization of Eggs. In ?Proceedings of the 8th National Egg Quality School?, Salisbury, MD, May 21-24, p. 78-93. Sheldon, B.W., P.R. Ferket, and T.F. Middleton, 2001. Microbiological Stability of Poultry and Swine Mortality Treated by a Phosphoric Acid or Cook/Dehydration Process. In "International Symposium Addressing Animal Production and Environmental Issues", Sheraton Imperial, Research Triangle Park, NC, October 3-5, CD. Journal Articles Ahn, D. U., K. C. Nam, M. Du, and C. Jo, (2001). Effect of Irradiation and Packaging Conditions after Cooking on the Formation of Cholesterol and Lipid Oxidation Products in Meats during Storage. Meat Sci. 57:413-418. Ahn, D. U., Nam, K. C., M. Du, and C. Jo, (2001). Volatile Production of Irradiated Normal, Pale Soft Exudative (PSE) and Dark Firm Dry (DFD) Pork with Different Packaging and Storage. Meat Sci. 57:419-426. Barbut, S. 2001. Acceptance of fresh chicken meat presented under three light sources. Poultry Sci. 80:101-104. Beckerbauer, L. M., R. Thiel-Cooper, D. U. Ahn, J. L. Sell, F. C. Parrish, Jr., and D. C. Beitz (2001). Influence of Two Dietary Fats on the Composition of Emu Oil and Meat. Poultry Science 80:187-194. Buhr, R.J., N.A. Cox, N.J. Stern, J.L. Wilson, and K.L. Hiett, 2001. Campylobacter recovery from the reproductive tract of commercial broiler breeder hens. Proc. 11th Int. Workshop on Campylobacter, Helicobacter and Related Organisms. Freiburg, Germany. Buhr, R.J., and J.A. Dickens, 2001. Crop extraction load and efficiency of crop removal during manual evisceration of broilers: 1. Evaluation of Stunning voltage and method of bleeding. J. Appl. Poultry Res. 10:71-78. Buhr, R.J., N.A. Cox, N.J. Stern, J.L. Wilson, K.L. Hiett, 2001. Campylobacter recovery from the reproductive tract of commercial broiler breeder hens. Proc. 11th Int. Workshop on Campylobacter, Helicobacter and Related Organisms. Freiburg, Germany. Cason, J. A., R. J. Buhr, and A. Hinton, Jr., 2001. Unheated water in the first tank of a three-tank broiler scalder. Poultry Sci. 80:1643-1646. Du, M., D. U. Ahn, K. C. Nam, and J. L. Sell, (2001). Volatile Profiles and Lipid Oxidation of Irradiated Cooked Chicken Meat Patties from Laying Hens Fed Diets Containing Conjugated Linoleic Acid. Poultry Science 80:235-241. Du, M., K. C. Nam, S. J. Hur, H. Ismail, and D. U. Ahn, (2001). Effect of Dietary Conjugated Linoleic Acid, Irradiation and Packaging Conditions on the Quality Characteristics of Raw Broiler Breast Fillets. Meat Sci. 60 (1): 9-15. Du, M. and D. U. Ahn, (2001). Volatile Composition of Chinese Traditional Jinghua Ham and Cantonese Sausage. J. Food Science 66 (6): 827-831. Glassmoyer, K. E., and S. M. Russell, 2001. Evaluation of a selective broth medium for detection of Staphylococcus aureus using impedance microbiology. J. Food Prot. 64:44-50. Hess, J. B., S. F. Bilgili, A. M. Parson, and K. M. Downs, 2001. Influence of complexed zinc products on live performance and carcass grade of broilers. J. Appl. Animal Res. 19:49-60. Hinton, A. Jr., R.J. Buhr, and K.D. Ingram, 2001. Reduction of Salmonella in the crop of broiler chickens subjected to feed withdrawal. Poultry Sci.79:1566-1570. Hinton, A. Jr., and K.D. Ingram, 2001. Use of oleic acid to reduce the population of the bacterial flora of poultry skin. J. Food Prot. 63:1282-1286. Jo, C., D. U. Ahn, and M. W. Byun, (2001). Lipid oxidation and volatile production in irradiated raw pork batters prepared with commercial soybean oil enriched with vitamin E. Rad. Phys. Chem. 61:41-47. Keener, K. M., J. D. LaCrosse, and J. K. Babson, 2001. Chemical method for determination of carbon dioxide content in egg yolk and egg albumen. J. Poult. Sci. 83:983-987. Lee, J. I., S. Kang, D. U. Ahn, and M. Lee, (2001). Formation of Cholesterol Oxides in Irradiated Raw and Cooked Chicken Meat during Storage. Poultry Sci. 80:105-108. Lyon, B.G., C. E. Davis, W. R. Windham, and C.E. Lyon, 2001. Acid phosphatase activity and color changes in consumer-style griddle-cooked ground beef patties. J. Food Prot. 64:1199-1205. Lyon, B.G., and C.E. Lyon, 2001. Meat Quality: Sensory and Instrumental Evaluations. P. 97-120 in: Poultry Meat Processing. A.R. Sams, editor. CRC Press, Boca Raton, Fl. Nam, K. C. and D. U. Ahn (2001). Carbon Monoxide-Heme Pigment complexes are Responsible for the Pink Color in Irradiated Raw Turkey Breast Meat. Meat Sci. 60 (1): 25-33. Nam, K. C., Ahn, D. U., M. Du, and C. Jo, (2001). Cholesterol Oxides in Irradiated Raw Meat with Different Packaging and Storage Time. Meat Science 58/4:431-435. Northcutt, J. K., R. J. Buhr, L. L. Young, C. E. Lyon, and G. O. Ware, 2001. Influence of age and postchill carcass aging duration on chicken breast fillet quality. Poultry Science 80:808-812. Northcutt, J.K., L.L. Young, and R.J. Buhr, 2001. Effects of turkey age and conditioning on meat pH, color and sarcomere length. Proc. Int. Cong. Meat Sci. Technol., 218-219. Petracci, M., D. L. Fletcher, and J. K. Northcutt, 2001. The effect of holding temperature on live shrink, processing yield and breast meat quality of broiler chicken. Poultry Sci. 80:670-675. Poland, A.L., and B.W. Sheldon, 2001. Altering the thermal resistance of foodborne bacterial pathogens with an eggshell membrane waste by-product. J. Food Prot. 64:486-492. Qiao, M., D. L. Fletcher, D. P. Smith, and J. K. Northcutt, 2001. The effect of broiler breast meat color on ph, moisture, water-holding capacity, and emulsification capacity. Poultry Sci. 80:676-680. Russell, S. M., 2001. Evaluation of an optical microbiological method for rapidly enumerating populations of aerobic bacteria, coliforms, and Escherichia coli (E. coli) from ground pork. J. Food Prot. 64(5):669-673. Russell, S. M., 2001. Evaluation of an optical microbiological method for rapidly enumerating populations of aerobic bacteria, coliforms, and Escherichia coli from broiler chicken carcasses. J. Appl. Poultry Res. 10:141-149. Smith, D. P., 2001. Defects of pre and post deboned broiler breast. J. Appl. Poultry Res. 10:33 40. Webster, A. B. and D. L. Fletcher, 2001. Reactions of chickens to different gases used for stunning poultry. Poultry Sci. 80:1371-1377. Young, L. L., J. K. Northcutt, R. J. Buhr, C. E. Lyon, and G. O. Ware. 2001. Effects of age, sex, and duration of postmortem aging on percentage yield of parts from broiler chicken carcasses. Poultry Science 80:376-379. Young, L.L., and J.K. Northcutt, 2001. Effect of age, sex, and aging duration on absorption and retention of chiller water by slaughtered broilers. Proc. Int. Congr. Meat Sci. Technol. 220-221. Xu, L.J., B.W. Sheldon, D.K. Larick, and R.E. Carawan, 2001. Recovery and characterization of by-products from egg processing plant wastewater using coagulants. Poultry Sci. 80:57-65. Abstracts Ahn, D. U. (2001). Production of off-odor volatiles from amino acid homopolymers by irradiation. FSC annual meeting, Sept. 17-19. Ames, IA. p ISU-21-24. Ahn, D. U., M. Du, K. C. Nam, and G. Cherian, (2001). Effect of Dietary Sorghum Cultivars on the Storage Stability of Cooked Broiler Breast and Thigh Meats. Poultry Science conference, July 24-28, 2001. Indianapolis, IN. p 137. Ahn, D. U., M. Du, K. Nam and C. Jo (2001). Effect of ionizing radiation on quality characteristics of vacuum-packaged pork with Different Ultimate pH. IUFoST conference, April 20-26. Seoul, Korea. p 170. Ahn, D. U., C. Jo, M. Du, K. Nam, and D. Olson, (2001). Processing and Storage Impact on the Volatile Compounds and Sensory Characteristics of Meat. IUFoST conference, April 20-26. Seoul, Korea. p 46. Anderson, K.E., B.W. Sheldon, and K.E. Richardson, 2001. Effect of Termin-8_ anti-microbial preservative on the growth of commercial white and brown egg type pullets and environmental microbial population. Poultry Sci. 80(supplement 1):88. Berrang, M. E., R.J. Buhr, and J.A. Cason, 2001. Microbiological consequences of skin removal prior to evisceration of broiler carcasses. Poultry Sci. (Suppl. 1):52. Buhr, R.J., J.A. Dickens, and J.L. Wilson, 2001. Filling and emptying of the alimentary tract of meal fed broiler breeder hens. Poultry Sci. 80 (Suppl.1). Buttles, T.J, J. Kalbfleisch, S.L. Noll, and B.S. Walters, 2001. Influence of measurement position on the color values of turkey breast meat. Poult. Sci 80(Suppl. 1): Cason, J. A., R.J. Buhr, A. Hinton, Jr., M.E. Berrang, and N. A. Cox, 2001. Application of lactic-acid producing bacterial cultures to skin of live broilers. Poultry Sci. 80 (Suppl. 1):52. Cavitt, L.C., C.M. Owens, J.F. Meullenet, R.K. Gandhapuneni, and G.W. Youm, 2001. 0Rigor development and meat quality of large and small broilers and the use of Allo Kramer shear, needle puncture, and razor blade shear to measure texture. Poultry Sci. 80:572 (Suppl. 1)(Abstr.) Cavitt,L.C., and C.M. Owens, 2001. Marination of PSE broiler meat using non-meat binders. Poultry Sci. 80:570 (Suppl. 1)(Abstr.) Cherian, G., T. B. Holsonbake, and D. U. Ahn (2001). Conjugated linoleic acid alters egg yolk fatty acid composition and volatile compounds in raw, cooked, and irradiated eggs. Poultry Science conference, July 24-28, 2001. Indianapolis, IN. p 54. Davis, M. A. and D. E. Conner, 2001. Survival of Campylobacter jejuni on poultry skin and meat at varying temperatures. Poultry Science 80 (suppl. 1): 298. Dickens, J.A., C.E. Lyon, and R.J.Buhr, 2001. The effect of electrical stimulation during exsanguination on tenderness and cook loss of breast fillets from spent hens deboned at two and twenty-four hours. Poultry Sci. 80 (Suppl.1). Du, M., K. C. Nam, S. J. Hur, H. Ismail, D. U. Ahn, and J. L. Sell (2001). Effect of conjugated linoleic acid (CLA) on the growth and fat accumulation of broilers. Poultry Science conference, July 24-28, 2001. Indianapolis, IN. p 297. Fletcher, D. L., 2001. Impact of poultry genetics on poultry meat quality. Invited presentation at a joint symposia sponsored by the Animal Science Society, Dairy Science Society, American Meat Science Association, and the Poultry Science Association, Indianapolis, IN., July, 2001. Gurtler, J. B. and D. E. Conner, 2001. Influence of CO2 cryogenic cooling on low populations of Salmonella Enteritidis in inoculated table eggs. Poultry Science 80 (suppl. 1): 296 Hausam, J., P. Crandall, C. O?Bryan, D.U. Ahn, and N. Hettiarachchy (2001). Ascorbic Acid and Sodium Chloride Effects on Microbial Stability of Irradiated Poultry Breast Meat. FSC annual meeting, Sept. 17-19. Ames, IA. p UA-17-20. Hinton, A. Jr., and K.D. Ingram, 2001. Fungicidal activity of oleate against yeasts isolated from poultry skin of processed broiler chickens. Am. Soc. Microbiol. Hinton, A. Jr., 2000. Ability of oleic acid to reduce the number of bacteria on poultry skin and rinsates of poultry skin. Int. Assoc. Food Prot., Atlanta, GA. Hughes, L.A., K.E. Anderson and P.A. Curtis. 2001. The effect of cryogenic cooling with carbon dioxide on the USDA grade and microbial load of shell eggs in the commercial setting. Poultry Sci. 79(Suppl. 1):54. Hur, S. J., M. Du, K. C. Nam, Y. H. Kim, and D. U. Ahn (2001). Effect of cooking method and packaging conditions on the TBARS and COPs of turkey thigh meat patties during storage. Poultry Science Conference, July 24-28, 2001. Indianapolis, IN. p 50. Jo, C., D. U. Ahn, and M. W. Byun (2001). Effect of vitamin E contained in soybean oil on oxidative changes of irradiated sausages. IUFoST conference, April 20-26. Seoul, Korea. p 156. Jo, C., D. U. Ahn, and M. W. Byun (2001). Model study on radiolytic degradation of volatile compounds in oil emulsion contained amino acids. IUFoST conference, April 20-26. Seoul, Korea. p 157. Kim, Y. H., K. C. Nam, S. J. Hur, M. Du, H. A. Ismail, and D.U. Ahn (2001). Color, oxidation-reduction potential, and gas production of irradiated meat from different animal species. IFT Annual Conference. New Orleans, LA. June 24-29. Kim, Y. H., K. C. Nam, H. A. Ismail, S. J. Hur, M. Du, and D.U. Ahn (2001). Volatile profiles, lipid oxidation and sensory characteristics of irradiated meat from different animal species. IFT Annual Conference. New Orleans, LA. June 24-29. Lawrence, K., B. Park, W. Windham, and D. Smith, 2001. Imaging system for fecal and ingesta detection on poultry carcasses. Poultry Sci. 80 (Suppl. 1). Lyon, B.G., E.T. Moran, C.E. Lyon, and E.M. Savage. 2001. Effects of post-mortem deboning time and L-value classification of raw fillets on color and texture characteristics of cooked broiler breast meat. Ann.Poul.Sci.Mtg., Indianapolis. Mai, T. and D. E. Conner, 2001. Identification of bacteria found in broiler deboning operations. Poultry Science 80 (suppl. 1): 297. McNeal, W. D. and Fletcher, D. L., 2001. The effect of stunning and decapitation on broiler activity during bleeding, blood loss, and carcass quality. Presented at a Poultry Science Association Annual Meeting, Indianapolis, IN., July, 2001. Meijun, Z., I.V. Wesley, C. Wang, D. U. Ahn (2001). Dietary vitamin E improved the immune responses of turkeys inoculated with Listeria monocytogenes. Food Safety Consortium Annual Meeting, Sept. 16-18. Ames, IA. p ISU-49-57. McAvoy, K.D., P.A. Curtis, K.M. Keener, K.E. Anderson and D.E. Conner. 2001. Comparison of quality and functionality of traditionally and cryogenically cooled shell eggs. Poultry Sci. 79(Suppl. 1):55. Moore, C.M., and B.W. Sheldon, 2001. Development of time/temperature indicator tags for tracking poultry product quality throughout the cold chain. Poultry Sci. 80(supplement 1):52. Nam, K. C. and D. U. Ahn (2001).Characterization and identification of pink color in irradiated raw turkey breast meat. FSC annual meeting, Sept. 17-19. Ames, IA. p AB-20. Nam, K. C., H. A. Ismail, M. Du, S. J. Hur, Y. H. Kim, and D. U. Ahn Mechanisms of pink color formation in irradiated precooked turkey breast. Poultry Science conference, July 24-28, 2001. Indianapolis, IN. p 139 Nam, K. C., D. U. Ahn, M. Du, and C. Jo (2001). Effect of ionizing radiation on lipid oxidation, color, and volatiles of normal, PSE, and DFD pork. IUFoST conference, April 20-26. Seoul, Korea. p 170. Petracci, M. and Fletcher, D. L., 2001. Broiler skin and meat color changes during storage. Presented at a Poultry Science Association Annual Meeting, Indianapolis, IN., July, 2001. Qiao, M., Northcutt, J. K., Fletcher, D. L., and Smith, D. P., 2001. The effects of raw broiler breast meat color variation on marination and cooked meat quality. Presented at a Poultry Science Association Annual Meeting, Indianapolis, IN., July, 2001. Roe, M. T., A. Byrd, D. Smith, and S. D. Pillai, 2001. Integron gene sequences within poultry farms and processing plants. Poultry Sci. 80 (Suppl. 1). Russell, S. M., 2001. Effect of electrostatic application of Primacide acid water on pathogenic and indicator bacteria attached to the surface of eggs. Poultry Science Annual Meeting. Sheldon, B.W., 2001. Development of an inhibitory absorbent cellulose gum tray pad for reducing spoilage microorganisms and the risk of cross-contamination. Poultry Sci. 80(supplement 1):17. Sheldon, B.W. and P.L. Dawson, 2001. Application of active packaging films to inhibit Salmonella Typhimurium on broiler drumstick skin. Poultry Sci. 80(supplement 1):53. Smith, D. P., J. K. Northcutt, and J. R. Claus, 2001. Effects of selected chemicals on red discoloration in fully cooked broiler breast meat. Poultry Sci. 80. Young, L.L, J.A. Cason, R.J. Buhr, and C.E. Lyon, 2001. Effects of vacuum marination on moisture absorption and retention by boneless broiler chicken breasts. Inst. Food Technol., p. 65, #30C-25. Zhang, L. and D. E. Conner, 2001.Growth of Campylobacter jejuni under acidic conditions. Poultry Science 80 (suppl. 1): 298. Trade Articles: Bilgili, S. F., 2001. Research Digest. WATT Poultry USA, 2(1):102-105. Curtis, P.A., 2001. Emerging technologies in egg cooling. Zootechnica 5:24-29. Downs, K. M., J. B. Hess, and S. F. Bilgili, 2001. Micronutrients and meat quality. Feed Management 52(4):28-30. Fletcher, D. L., "Research Digest" Watt Poultry USA: 2(2):52-54. February, 2001. Fletcher, D. L., "Research Digest" Watt Poultry USA: 2(8):60-64. August, 2001. Hess, J. B., K. M. Downs, and S. F. Bilgili, 2001. Zinc helpful in reducing skin problems. Page 23, Poultry Times, August. Sheldon, B.W., 2001. Poultry Research ? Ensuring Quality From Further Processing. Meat Processing 40(1):72. Sheldon, B.W., 2001. Poultry Research ? Creating Quality Poultry Products. Meat Processing 40(3):68. Sheldon, B.W., 2001. The International Poultry Exposition Presents Futuristic Realities. Meat Processing 40(4):40, 42-43, 45-46, 48, 50, 52. Sheldon, B.W., 2001. Poultry Research ? Lighting, Washing, Testing. Meat Processing 40(5):72. Sheldon, B.W., 2001. Poultry Research - Zinc Chloride Reduces Salmonella Attachment. Meat Processing 40(7):126. Sheldon, B.W., 2001. Poultry Research - Controlling Microbial Loads in the Plant. Meat Processing 40(9):144. D. Other Publications Moore, C.M., 2001. Development of Time-Temperature Integrator Tags for Tracking Poultry Product Quality Throughout the Chill Chain, M.S. Thesis, NCSU, pp. 130. Northcutt, J. K., 2001. Broiler Feed Withdrawal: Techniques For Improving Yield. U.S. Poultry & Egg Association, Poultry Processors Workshop, Atlanta, Georgia, May.** Quio, Meihua, Ph.D., 2001. Department of Poultry Science. Dissertation title, ?The influences of broiler breast meat color variation on meat quality.? B. S., Shanxi Agricultural University, China; M. S., Beijing Agricultural University, China. (D. L. Fletcher, Major Professor) Russell, S. M., 2001. Food-borne pathogens: types, analysis and control. Proceedings of the Costa Rican Food Technology Conference. August. Smith, D. P., 2001. Food safety issues: Campylobacter and Salmonella. Virginia Poultry Health and Management Seminar, Roanoke, Virginia, 2001 Smith, D. P., 2001. Evaluation of type and incidence of bones found in broiler breast meat. USPEA Processors Workshop, Atlanta, Georgia, 2001 Smith, D. P., 2001. Quality assurance and HACCP programs for the commercial egg industry. NSF 2nd International Conference on Food Safety, Savannah, Georgia. Smith, D. P., 2001. HACCP programs for live broiler chicken production. NSF 2nd International Conference on Food Safety, Savannah, Georgia Taylor, Nicole, M.S., Department of Poultry Science. Thesis title, ?Live production and transport factors affecting broiler live shrink and processing yields.? B. S., Clemson University, Animal Sciences. (J. K. Northcutt and D. L. Fletcher, Major Professors)

Impact Statements

Date of Annual Report: 12/30/2002

Report Information

Annual Meeting Dates: 10/23/2002 - 10/25/2002
Period the Report Covers: 01/01/2002 - 12/01/2002

Participants

Walters, Bonnie (bonnie.s.walters@uwrf.edu)- Chair; Acton, James (jcacton@clemson.edu) - Clemson; Ahn, Doug (duahn@iastate.edu) - Iowa State Univ.; Alvarado, Christine (alvarado@vt.edu) - Virginia Tech; Bilgili, Sarge (Sbilgili@acesag.auburn.edu) - Auburn; Booren, Al (booren@msu.edu) - Michigan State; Burh, R. Jeff (jbuhr@saa.ars.usda.gov) - USDA; Cherry, Jerry (agresch@uga.edu) - UGA; Conner, Don (dconner@acesag.auburn.edu) - Auburn; Curtis, Pat (curtipa@acesag.auburn.edu) - Auburn; Dawson, Paul (pdawson@clemson.edu) - Clemson; Fletcher, Dan L. (fletcher@uga.edu) - UGA; Galyean, Ron (rglyn@clemson.edu) - Clemson; McKee, Shelly (mckeesr@acesag.auburn.edu) - Auburn; Moran, Ed (emoran@acesag.auburn.edu) - Auburn; Owens, Casey (cmowens@uark.edu) - U of Arkansas; Sheldon, Brian (brian_sheldon@ncsu.edu) - NCSU; Smith, Doug P. (dpsmith@saa.ars.usda.gov) - USDA-ARS; Regenstein, Joe (jmrg@cornell.edu) - Cornell; Reynnells, Richard (rreynnells@reeusda.gov) - CSREES; Richards, Mark (mprichards@wise.edu) - UW-Madison; Williams, Sally K. (williams@animal.ufl.edu) - Florida.

Brief Summary of Minutes

Welcome and Announcements:

The meeting was opened by Pat Curtis, acting president in Bonnie Walters‘s absence. Pat advised subgroup leaders to be thinking about renewal / modifications and types of collaborations and with whom. Welcome from Robin Huettel, Executive Associate Director, Auburn University.

Station Reports: Reports were presented by objectives.

Minutes for last meeting: Minutes not available

Old Business:

Symposium - The S292 Multistate Research Project members will sponsor a Symposium for the S292 meeting in 2005 to be held in Athens, GA. Three committees were developed and chairs assigned for organizing the Symposium.

Committee chairs: Dan Fletcher - date, location; Sarge Bilgili - finance committee chair; Pat Curtis - advertising committee.

Newsletter/Web Page: Web Page - what type of content - discussion; PPSQ ; add to web page - the 4 sub-objectives; list publications, techniques, meetings; list links - to members home departments; history of group NC183; control of salmonella; history of S292 1947 Clemson - Update scan and post; format as PDF files - can print but not alter.

Membership - Scientists at Ag Stations, many members but only one contact person. Can/should industry members be added?

New Business:

Reporting Requirements and deadlines: November 11 to section leaders: Moran, Owens, Ahn, Dawson; November 25 to Bonnie Walters

Future meeting locations: The meeting locations for the next three years were determined to be as follows: 2003 River Falls WI; 2004 Arkansas; 2005 Georgia

Rewrite 2004: List of new ideas: Organic chickens, free range chickens; bio-terrorism; Listeria; Pre harvest and post harvest processing treatments.

Meeting in Atlanta at USP&E: Rich has room at USP&E can use Thursday 10 am to meet with industry people. Send Bonnie list of people to ask.

Reference management - data base of references related to processing and products.

Cell phones and DSL (Digital Subscriber Line) for each member for constant contact - Bonnie to obtain funding.

Announcements: National Poultry Info Database looking for processing articles.

Adjourn

Accomplishments

Accomplishments and Impacts: Objective 1: Blood Splash/Bruising/Hemorrhaging in Poultry Color Problems Blood contamination of breast meat from traumas causing vascular rupture represents a major quality problem. AL observed that carrying prior to cooping together with live haul led to loss in fillet yield as well as increased incidence of blood splash while a greater proportion of tenders expressed myopathy. Delayed deboning and carcass submersion in slush-ice from 6 to 30 hours postmortem accentuated loss in yield but not detection of aforementioned problems with both muscles. GA examined the influence of alternative stunning and killing systems on carcass surface and deep muscle hemorrhaging. High frequency stunning followed by decapitation caused no adverse effects on either carcass or meat quality. Iron complexed within heme resulting from blood splash does not accentuate lipid peroxidation during storage based on TBARS (WI, VA). The perception of meat color problems by the consumer is highly influenced by the associated with its presentation (GU). Objective 2: Biologically Impaired Meat Quality Recently, the pale, soft exudative (PSE) muscle condition in poultry breast meat has become a concern due to its adverse effect on color, as well as on the water-holding capacity, yield or cook loss, texture, and cohesiveness of processed poultry breast meat. GA determined a strong relationship between color and functionality and suggested that the establishment of an absolute color value may be a difficult criterion for sorting meat due to variation in methods and age of meat. AL reported positive correlations between L* value and live weight as well as carcass yield. AR and VA reported improvement in water holding capacity and acceptance of poultry meat due to marination including novel ingredients (modified food starch, poultry collagen, various phosphates). AR compared broilers with the superior or inferior cardio-pulmonary function and reported no differences in meat quality. The development of PSE turkey meat is likely related to the mutation(s) of the same calcium release channel. MI has identified two types of deletions in the turkey alpha RyR cDNA sequence. AR has developed a new method to measure poultry meat tenderness, razor blade shear. Objective 3: Irradiation impact on poultry meat quality IA evaluated the effects of irradiation and carbon monoxide on the myoglobin and the pink color produced in poultry. FL has been evaluating the use of irradiation beam on poultry. Objective 4: Production and processing factors impacting the safety of poultry products Preslaughter Activities: The development of pro-active on-farm strategies to eliminate bacterial pathogens from poultry carcasses by NC &SC represents a more logical approach of improving the safety of poultry products compared to the current reactive quality control and HACCP measures employed at the processing plant. The findings of a NC study will be of benefit to poultry processors, consumers, and regulatory agencies in that it will quantify the level, persistence, and fate of food borne pathogens in animal excreta as it is land applied. Broiler Processing Another NC study indicates that both the contact surface and level of organic matter present can influence the survival and persistence of C. jejuni and Salmonella species. Moreover, Salmonella species are considerably more resistant to inactivation than C. jejuni depending on the contact surface and organic load. The results of this study show that both Campylobacter jejuni and Salmonella species can persist in processing, restaurant and home food preparation environments for significant lengths of time and therefore can contribute to cross-contamination of food processing and preparation contact surfaces and other food products such as ready-to-eat poultry products. Proper cleaning, sanitation, and handling practices are thus required in these environments to reduce the risk of foodborne disease. The development of an inhibitory conveyor belting material that targets food borne pathogens and spoilage organisms will help to reduce the risk of cross-contamination of products with these pathogens and ultimately reduce the incidence of food borne disease associated with the consumption of contaminated poultry products (NC). Egg Cooling AL & NC determined the cryogenic cooling process is a proven technology for rapid cooling of shell eggs that not only helps processors meet the new egg safety temperature regulations but also helps to improve the quality, shelf life, and overall safety of the egg. Packaging NC & SC demonstrated that significant reductions in bacterial populations and complete inactivation of S. Typhimurium and L. monocytogenes cells can be achieved using an in-package thermal pasteurization process. Combining both treatments significantly reduced the L. monocytogenes populations and prevented outgrowth over the two month storage period but provided no added inhibitory effect against S. Typhimurium compared to only pasteurization. SC determined that the release of antimicrobials from packaging films must be controlled such that long term effectiveness is obtained. Bio-based films, formed from differing proteins offer potential for controlled release with good activity retention. Plan of Work: Objective 1: Blood Splash/Bruising/Hemorrhaging in Poultry Color Problems Research will be continued using the last year‘s results to initiate collaborative efforts. The stress of carrying the live bird will be imposed one week prior to and preceding slaughter and investigated by AL. The extent of fillet blood splash will be determined, then this array will be frozen and sent to WI for subsequent measurements on heme content and TBARS. USDA will attempt to define blood splash quantitatively. Electrical stun, CO2 stun, CO2 kill, and decapitation are to be compared fillet color, pH, and sensory analysis (VA), then WI will follow with measurements on heme content and TBARS. GA will assess humane slaughter systems to determine if associated stresses result in differences in the rate of rigor and incidence of meat blood splash. NY will evaluate potential relief of blood splash from carcass salting employed with kosher processing. Objective 2: Biologically Impaired Meat Quality AL, AR, VA, and GA will work on developing standard methods to measure color as well as establishing upper and lower limits for L* value. These stations will also participate in a tenderness survey of retail poultry meat. AR and VA will evaluate strain effects on meat tenderness and bone strength. MI will continue to characterize the alpha RYR in turkeys and will work to develop a blood test to screen for deletions. AR, AL, and VA will work with MI to characterize meat quality of turkeys with and without deletions. AL and AR will study the use of electrical currents in scalders and its effects on meat quality. A turkey chill model will be developed to determine optimum chilling rates to prevent poor meat quality from occurring (VA, AR). AL and VA will continue work on evaluation of nutritional strategies to improve meat quality. AR will establish relationships between instrumental methods, consumer sensory panels, and descriptive panels on assessing poultry meat tenderness. Objective 3: Irradiation Impact on Poultry Meat Quality Broiler breast meat will be supplied by AL, IA will irradiate them and distribute the irradiated meat to USDA/ARS for sensory analysis, to WI for lipid oxidation, and to FL for microbial work. IA will be developing methods that can minimize pinking, off-odor and lipid oxidation in irradiated poultry meat, USDA/ARS will be characterizing odor/flavor of irradiated meat, WI will assess the effect of irradiation on lipid oxidation in poultry meat using multiple indicators, and FL will determine comparative storage of broiler breast meat irradiated with Electron Beam and Gamma-ray. Objective 4: Production and Processing Factors Impacting the Safety of Poultry Products: Preslaughter Activities The development and screening of adhesin-specific nanoparticles for removal of Campylobacter jejuni from poultry will be conducted at SC with following nanoparticle screening taking place at NC. Moreover, the impact of these particles on growth characteristics and livability of the birds will also be determined. Following NC‘s initial studies to establish baseline populations of bacterial pathogens, viruses, and protozoa in the litter, feces, and birds for broilers, turkeys, and layers, they will explore several new promising waste handling technologies and housing systems. Moreover, studies will be initiated involving nutritional variations that may affect the population, frequency of occurrence and fate of pathogens in excreta. Studies will also be initiated to ascertain whether C. jejuni is transmitted via a vertical transmission route from the breeder to the egg and how management practice affect horizontal transmission. Variables that govern the growth, survival, and persistence of Salmonella species on poultry grow-out facilities will also be studied. Broiler Processing The effect of carcass washers and washing systems on Campylobacter contamination in large broiler processing plants will be completed by AL & NC. The collaborative studies with Habasit Belting, Inc. and NC will continue to investigate the spectrum of inhibitory activity of this conveyor material against bacterial pathogens. Moreover, the inhibitory shelf life of these belts to control bacterial pathogens will be determined as well the ability of these belts to prevent biofilm formation will be initiated. Egg Cooling: NC and AL plan to continue to improve egg quality and safety through the use of cryogenic cooling of eggs. Additional research will also be conducted to investigate the chemical changes that occur in cryogenically cooled shell eggs. Packaging: In-package pasteurization combined with biocide-impregnated packaging films containing food-grade antimicrobial agents to inhibit Listeria monocytogenes, Salmonella Typhimurium, Campylobacter jejuni, and Escherichia coli O157:H7 on ready-to-eat processed meat surfaces (NC & SC) will be concluded this coming year. Two studies in progress (NC & SC) will investigate the effect of meat thickness on meat thermal properties and the effect of depth in ground meat on bacterial growth. The development of antibody-linked nanoparticles as sensors for pathogens will be investigated cooperatively between NC &SC.

Publications

A. Technical Publications: Acton, J.C., Terlizzi, F.M., Skelley, G.C. and Friesen, R.K. 2002. Characteristics of liverwurst prepared with pork, beef or chicken liver. Proc. Intl. Cong. Meat Sci. Technol. 48(I):122-123. Dawson, P.L. Research Review. Poultry Processing. April 2002. Dawson, P.L. Research Review. Poultry Processing. October 2002. Dawson, P.L., Acton, J.C. and Ogale, A.A. 2002. Biopolymer films and potential applications to meat and poultry products. Proc. Recip. Meat Conf. 54:75-81. Russell, S. M., 2002. The industry‘s unmentionable problem. Poultry USA Magazine, March. Russell, S. M., 2002. Salmonella intervention strategies. Poultry USA Magazine, October. Sheldon, B.W., 2002. Poultry Research - Controlling Poultry Meat Quality. Meat Processing 41(3):70. Sheldon, B.W., P. Curtis, and P. Dawson, 2002. Best in Show: Pursuing the Excellence of the Poultry Show‘s Winning Exhibitors. Meat Processing 41(3):38, 42-43, 45-49. Sheldon, B.W., 2002. Poultry Research - Monitoring Temperature to Predict Shelf-Life. Meat Processing 41(5):66. Sheldon, B.W., 2002. Poultry Research - Natural Antioxidants for Poultry. Meat Processing 41(7):62. Sheldon, B.W., 2002. Tracking Temperature Abuse in Poultry Products. The Poultry Perspective 1(2):6. Sheldon, B.W., 2002.Killing Them (Pathogens, That Is) Harshly. Meat Processing 41(9):86. B. Books and Book Chapters: Dawson, P.L. and B.W. Sheldon. 2002. Nisin in the decontamination of animal products, In "Natural Antimicrobials for the minimal processing of foods. S. Roller, ed. Woodhead Publishing Limited, Cambridge, England. C. Journal Articles Ahn, D.U. and E.J. Lee. 2002. Production of off-odor volatiles from liposome-containing amino acid homopolymers by irradiation. J. Food Sci. J. Food Sci. 67(7):2659-2665. Ahn, D.U. 2002. Production of volatiles from amino acid homopolymers by irradiation. J. Food Sci. 67(7):2565-2570. Bae, H.J., S.B. Lee, C.S. Park, J.H. Shim, H.Y. Lee, M.J. Kim, J.S. Baek, H.J. Roh, J.H. Choi, E.O. Choe, D.U. Ahn, K.W. Park. 2002. Modification of ascorbic acid using transglycosylation activity of Bacillus stearothermophilus maltogenic amylase to enhance its oxidative stability. J. Agric. Food Chem. 50 (11): 3309-3316. Barbut, S. 2002. The relationship of illumination to the color and acceptability of fermented sausages. J. Muscle Foods 13:13-23. Berrang, M. E., J. K. Northcutt, D. L. Fletcher, and N. A. Cox, 2002. Role of dump cage fecal contamination in the transfer of Campylobacter to carcasses of previously negative broilers. J. Appl. Poultry Res. (Accepted and in press) Bianchi, M. and D. L. Fletcher, 2002. Effects of Broiler Breast Meat Thickness and Background on Color Measurements. Poultry Sci. (Accepted and in press) Cherian, G., M.P. Goeger, and DU. Ahn. 2002. Dietary conjugated linoleic acid with fish oil alters yolk n-3 and trans fatty acid content and volatile compounds in raw, cooked and irradiated eggs. Poultry Sci. 81:1571-1577. Dawson, P.L. 2002. Active Packaging: Coatings and films for extending shelf life. World Market Series Business Briefing: Life Sciences Technology. World Markets Research Centre. London, UK. Dawson, P. L., G.D. Carl, J.C. Acton, and I.Y. Han. 2002. Effect of lauric acid and nisin-impregnated soy-based films on the growth of Listeria monocytogenes on turkey bologna. Poultry Sci. 81:721-726. Dozier, W.A., III, and E.T. Moran, Jr. 2002. Dimensions and light reflectance of broiler breast fillets: Influence of strain, sex, and feeding regimen. J. Appl. Poultry Res., 11: 202-208. Du, M., D.U. Ahn, A.F. Mendonca, and I.V. Wesley. 2002. Quality characteristics of irradiated ready-to-eat turkey breast rolls from turkeys fed conjugated linoleic acid. Poultry Sci. 81:13278-1384. Du, M., G. Cherian, and D.U. Ahn. 2002. Effect of dietary sorghum cultivars on the storage stability of broiler breast and thigh meats. Poultry Sci. 81:1385-1391. Du, M. and D.U. Ahn. 2002. Effect of antioxidants on the quality of irradiated sausage prepared with turkey thigh meat. Poultry Sci. 81:1251-1256. Du, M. and D.U. Ahn. 2002. Simultaneous analysis of tocopherols, cholesterol and phytoterols by gas chromatography. J. Food Sci. 67(5):1696-1700. Du, M. and D.U. Ahn. 2002. Effect of dietary conjugated linoleic acid (CLA) on the growth rate of live birds, and the abdominal fat content and the quality of broiler meat. Poultry Sci. 81:428-433. Du, M., S.J. Hur, and D.U. Ahn. 2002. Raw-meat packaging and storage affect the color and odor of irradiated chicken breast fillets after cooking. Meat Sci. 61(1):49-54 Du, M., K.C. Nam, S.J. Hur, H. Ismail, and D.U. Ahn. 2002. Effect of dietary conjugated linoleic acid, irradiation and packaging conditions on the quality characteristics of raw broiler breast fillets. Meat Sci. 60 (1): 9-15. Fletcher, D. L., 2002. Poultry meat quality. World‘s Poultry Science Journal, 58:131-145. Hontecillas, R., M.J. Wannemuelher, D.R. Zimmerman, D.L. Hutto, J.H.Wilson, D.U. Ahn, and J. Bassaganya-Riera. 2002. Nutritional regulation of porcine bacterial-induced colitis by conjugated linoleic acid. J. Nutrition 132:2019-2027. Jo, C., D.U. Ahn, and M.W. Byun. 2002. Irradiation-induced oxidative changes and production of volatile compounds in sausages prepared with vitamin E-enriched commercial soybean oil. Food Chem. 76:299-305. Jones, D.R., J.B. Tharrington, P.A. Curtis, K.E. Anderson, K.M. Keener, and F.T. Jones. 2002. Effects of cryogenic cooling on egg quality. J. Poultry Sci. In Press. Jones, D. R., D. L. Fletcher, and C. E. Lyon, 2002. Variations in levels of acid phosphatase present in chicken whole leg meat. Poultry Science 81:1567-1570. Kim, Y.H., K.C. Nam, and D.U. Ahn. 2002. Color, oxidation-reduction potential, and gas production of irradiated meat from different animal species. J. Food Sci. 67(5):1692-1695. Kim, Y.H., K.C. Nam, H.A. Ismail, S.J. Hur, M. Du, and D.U. Ahn. 2002. Volatile profiles, lipid oxidation and sensory characteristics of irradiated meat from different animal species. Meat Sci. 61(3):257-265. Lee, E.J. and D.U. Ahn. 2002. Production of off-odor volatiles from fatty acids and oils by irradiation. J. Food Sci. (In press). Matthews, L.B., M.E. Kunkel, A.A. Ogale, and P.L. Dawson. 2002. Bioavailability of protein films. J. Food Sci. (submitted for publication). McCormick, K., Han, I.Y., Sheldon, B.W., Acton, J.C., and Dawson, P.L. 2002. D- and Z-values for Listeria monocytogenes and Salmonella typhimurium in packaged low-fat ready-to-eat turkey bologna subjected to a surface pasteurization treatment. Poultry Sci. (In press). McNeal, W. D., D. L. Fletcher, and R. J. Buhr, 2002. Effects of stunning and decapitation on broiler activity during bleeding, blood loss, carcass and breast meat quality. Poultry Sci. (Accepted and in press) Moore, C.M. and B.W. Sheldon. 2002. Evaluation of time-temperature integrators for tracking poultry product quality throughout the chill chain. J. Food Prot. In Press Moore, C.M. and B.W. Sheldon. 2002. Use of time-temperature integrators and predictive modeling to evaluate microbiological quality loss in poultry products. J. Food Prot. In Press Moore, M.A., I.Y. Han, J.C. Acton, C.B. Barmore, and P.L. Dawson. 2002. Effects of antioxidants in polyethylene film on fresh beef color. J. Food Sci. (accepted) Nam, K.C., K.J. Prusa, and D.U. Ahn. 2002. Addition of antioxidant to improve quality and sensory characteristics of irradiated pork patties. J. Food Sci. 67(7):2625-2630. Nam, K.C., S.J. Hur, H. Ismail and D.U. Ahn. 2002. Lipid oxidation, volatiles, and color changes in irradiated raw turkey breast during frozen storage. J. Food Sci. 67(6):2061- 2066. Nam, K.C., M. Du, C. Jo, and D.U. Ahn. 2002. Quality characteristics of vacuum-packaged, irradiated normal, PSE, and DFD pork. Innovative Food Sciences & Emerging Technologies. 3(1):73-79. Nam, K.C. and D.U. Ahn. 2002. Mechanisms of pink color formation in irradiated precooked turkey breast. J. Food Sci. 67(2):600-607. Nam, K.C., Y.H. Kim, M. Du, and D.U. Ahn. 2002. Off-odor volatiles and pink color development in precooked, irradiated turkey breast during frozen storage. Poultry Sci. 81(2): 269-275. Nam, K.C. and D.U. Ahn. 2002. Carbon monoxide-heme pigment complexes are responsible for the pink color in irradiated raw turkey breast meat. Meat Sci. 60 (1): 25-33. Northcutt, J. K., M. E. Berrang, J. A. Dickens, D. L. Fletcher, and N. A. Cox, 2002. Effect of Broiler Age, Feed Withdrawal and Transportation on Levels of Coliforms, Campylobacter, E. coli and Salmonella on Carcasses Before and After Immersion Chilling. Poultry Sci. (Accepted and in press) Petracci, M. and D. L. Fletcher, 2002. Broiler skin and meat color changes during storage. Poultry Science 81:1589-1597. Pol, H., P. Dawson, J. Acton, and A. Ogale. 2002. Soy protein isolate/corn zein laminated films: transport and mechanical properties. J. Food Sci. 67:212-217. Qiao, M., D. L. Fletcher, J. K. Northcutt and D. P. Smith, 2002. The relationship between raw broiler breast meat color and composition. Poultry Sci. 81:422-427. Qiao, M., D. L. Fletcher, D. P. Smith, and J. K. Northcutt, 2002. The effects of raw broiler breast meat color variation on marination and cooked meat quality. Poultry Sci. 81:276-280. Russell, S. M., 2002. The effect of electrolyzed oxidative (EO) water applied using electrostatic spraying on pathogenic and indicator bacteria on the surface of eggs. Poultry Science. (Accepted and in press) Sabliov, C.M., D. Boldor, B.E. Farkas, and K.M. Keener. 2002. Image processing method to determine surface area and volume of axi-symmetric agricultural products. International Journal of Food Properties. In Press. Sabliov, C. M., B. E. Farkas, K. M. Keener, and P. A. Curtis. 2002. Parametric Analysis of Cryogenic Carbon Dioxide Cooling of Shell Eggs. J. Poultry Science. Accepted for Publication. Sabliov, C.M., B.E. Farkas, K. M. Keener, and P. A. Curtis. 2002. Cooling of Shell Eggs with Cryogenic Carbon Dioxide: A Finite Element Analysis of Heat Transfer. Lebensmittel-Wissenschaft und Technologie. Accepted for Publication. Simmons, M., D. L. Fletcher, J. A. Cason, and M. E. Berrang, 2002. Recovery of salmonellae from retail broilers using a whole carcass enrichment procedure. J. of Food Protection (Accepted and in publication) Taylor, N. L., J. K. Northcutt and D. L. Fletcher, 2002. Effect of a short term feed outage on broiler performance, live shrink, and processing yields. Poultry Sci. 81:1236-1242. Teerakarn, A., D.E. Hirt, J.R. Rieck, J.C. Acton, and P.L. Dawson. 2002. Nisin diffusion in protein films: Effects of time and temperature. J. Food Sci. (accepted for publication). Xin, H., R. S. Gates, M. C., Puma, and D. U. Ahn. 2002. Drinking water temperature effects on laying hens subjected to warm cyclic environments. Poultry Sci. 81:608-617. Xu, L.J., B.W. Sheldon, D.K. Larick, and R.E. Carawan, 2002. Recovery and utilization of useful by-products from egg processing wastewater using electrocoagulation. Poultry Sci. 81:785-792. D. Abstracts Anderson, K.E., B.W. Sheldon, and K. Richardson. 2002. Effect of Termin-8R compound on the productivity of brown egg laying chickens and environmental microbial populations. Poultry Sci. 81(supplement 1):14. Bashor, M.P., K.M. Keener, P.A. Curtis, B.W. Sheldon, and S. Kathariou. 2002. Effect of carcass washing systems on Campylobacter contamination in large broiler processing plants. Poultry Sci. 81(supplement 1):48-49. Berrang, M. E., J. K. Notrhcutt, D. L. Fletcher, and N. A. Cox, 2002. Role of transport coop fecal contamination in the transfer of campylobacter to carcasses of previously negative broilers. Poultry Science Annual Meeting, University of Delaware. Bianchi, M. and D. L. Fletcher, 2002. Effects of thickness and background color on poultry meat color measurements. Proc. International Poultry Scientific Forum, Atlanta, GA, January 14-15, 2002, Abstract No. 164. Bianchi, M. and D. L. Fletcher, and D. P. Smith, 2002. Functional Properties of Pale Broiler Breast Meat. Poultry Science Annual Meeting, University of Delaware. Cavitt, L.C., B.M. Hargis, and C.M. Owens. 2002. The use of halothane and succinylcholine to identify broilers prone to developing pale, soft, exudative meat. Poultry Sci. 81:S158 (Suppl. 1) Cavitt, L.C., G.W. Youm, J-F.C. Meullenet, and C.M. Owens. 2002. Prediction of poultry meat tenderness using razor blade shear, allo kramer shear, and sarcomere length. Poultry Sci. 81:270 (Suppl. 1) Dawson, P., K. McCormick, I. Han, B. Sheldon, and J. Acton. 2002. In-package pasteurization combined with biocide-impregnated protein film to inhibit Listeria monocytogenes and Salmonella Typhimurium in low fat ready-to-eat turkey bologna. Poultry Sci. 81(supplement 1):42. Dawson, P.L., Acton, J.C. and Ogale, A.A. 2002. Biopolymer films and potential applications to meat and poultry products. Presented at the 54th Reciprocal Meat Conference of the American Meat Science Association, Michigan State University, East Lansing, MI, July 28-31. Dawson, P.L. McCormick, K., Han, I..Y., Sheldon, B.W., and Acton, J.C. 2002. In-package pasteurization combined with biocide-impregnated protein films to inhibit Listeria monocytogenes and Salmonella Typhimurium in low-fat turkey bologna. Poult. Sci. 80(SUPP1): 15-16. Devabhaktuni, M.K., L.C. Cavitt, J-F.C. Meullenet, and C.M. Owens. 2002 Sensory evaluation of cooked chicken deli rolls marinated with non-meat ingredients. Poultry Sci. 81:272 (Suppl. 1) Galyean, R.D., F.B. Wardlaw, S. Phimphilai. 2002. Mineral components of feed grade egg products. Presented at the 2002 Annual Meeting of the Poultry Science Association, University of Delaware. Haussan, J., C. O‘Bryan, P.G. Crandall, N. Hettiarachchy, M. Johnson, and D.U. Ahn. 2002. Ascorbic acid and sodium chloride effects on quality and microbial stability of poultry breast meat. FSC annual meeting, October 13-15. Manhattan, KS p 123-128. Hughes, L.A., Sheldon, B.W., and Dawson, P.L. 2002. Decimal reduction values and z-values of Escherichia coli O157;H7 and Campylobacter jejuni on surfaces of bologna. Poult. Sci. 80(SUPP1): 15. Hughes, L.A., B.W. Sheldon, and P.L. Dawson. 2002. Decimal reduction values and z-values of Escherichia coli O157:H7 and Campylobacter jejuni on surfaces of bologna. Poultry Sci. 81(supplement 1):15. Jones, D.R., D.L. Fletcher, and C.E. Lyon, 2002. Variations in levels of acid phosphatase in chicken whole leg meat. Proc. International Poultry Scientific Forum, Atlanta, GA, January 14-15, 2002, Abstract No. 162. Jones, D. R., J. K. Northcutt, P. A. Curtis, K. E. Anderson, D. L. Fletcher, N. A. Cox, and M. T. Musgrove, 2002. Survey of shell egg processing plant sanitation programs: 2. Non-contact surfaces. Poultry Science Annual Meeting, University of Delaware. Jones, D. R., J. K. Northcutt, K. E. Anderson, P. A. Curtis, D. L. Fletcher, N. A. Cox, and M. T. Musgrove, 2002. Survey of shell egg processing plant sanitation programs: l. Egg contact surfaces. Poultry Science Annual Meeting, University of Delaware. McEvoy, K.C., J. B. Tharrington, K. M. Keener, P. A. Curtis, and K. E. Anderson. 2002. Comparison Methods and Testing Temperature for Internal Egg Quality Measurement. Session: Processing and Products - Poster. Abstract 357. Presented at the Poultry Science Association Meeting. August 11-14, 2002. Newark, DE. McNeal, and D. L. Fletcher, 2002. Influence of decapitation on early rigor development and meat quality of broiler breast meat. Poultry Science Annual Meeting, University of Delaware. Nam, K.C. and D.U. Ahn. 2002. Antioxidants are effective in reducing lipid oxidation and off-odor volatiles in irradiated pork. FSC annual meeting, October 13-15. Manhattan, KS. Northcutt, J. K, M. E. Berrang, J. A. Dickens, D. L. Fletcher, and N. A. Cox, 2002. Effect of broiler feed withdrawal and transportation on levels of Campylobacter, Salmonella, and E. coli on carcasses before and after immersion chilling. Proc. International Poultry Scientific Forum, Atlanta, GA, January 14-15, 2002, Abstract No. 87. Papp, U. and K. M. Keener. 2002. Measurement of Gas Permeability in Shells of Eggs. 11th Annual Undergraduate Research Symposium. April 18, 2002. North Carolina State University. Raleigh, NC. Park, S.I., K.S. Marsh, P.L. Dawson, J.C. Acton, and I. Han, 2002. Antimicrobial activity of chitosan incorporated into polyethylene films. Institute of Food Technologists Annual Meeting, June 15-19. Petkov, D.I., G. Garcia, J. Killefer, C.M. Owens, L.A. Newberry, and B.M. Hargis. 2002. Possible involvement of ryanodine receptors in pale, soft, and exudative meat in broilers. Poultry Sci. 81: S84. (Suppl. 1) Phimphilai, S., R.D. Galyean, and F.B. Wardlaw. 2002. Analytical Comparison of Nutrient Components in Feed-Grade Egg Product Manufactured from Various Sources of Raw Material to Nutrient Component Inedible Whole Egg Product. Presented at the Annual Meeting of the Institute of Food Technologists, Anaheim, CA. Pope, H.R., C.M. Owens, L.C. Cavitt, J.L. Emmert, and S.J. Taylor. 2002. Efficacy of Marigro in supporting growth, carcass yield, and meat quality of broilers. Poultry Sci. 81:S108 (Suppl. 1). Russell, S. M., 2002. The effect of electrostatic spraying and immersion using electrolyzed oxidative (EO) water on Escherichia coli populations on broiler chicken carcasses. Poultry Sci. 80 (Suppl. 1): 49 number 206. Russell, S. M., and T. L. Isaac, 2002. The effect of chlorine dioxide gas on pathogenic and indicator bacteria on the surface of eggs. Poultry Sci. 80 (Suppl. 1): 13 number 53. Russell, S. M., 2002. The effect of two sanitizing agents applied using electrostatic spraying on pathogenic and indicator populations of bacteria on the surface of eggs. Poultry Sci. 80 (Suppl. 1): 13 number 54. Shefet, S.M., and B.W. Sheldon. 2002. Optimization of nisin-based disinfectant formulations for maximum bactericidal activity. Poultry Sci. 81(supplement 1):84. Sheldon, B.W. 2002. Pasteurization of shell eggs. Symposium S06: Minimizing the Risk of Salmonella Enteritidis in Shell Eggs, Internat. Assoc. Food Protection 2002 annual meeting, San Diego, CA, p. 31. Simmons, M., D. L. Fletcher, M. E. Berrang, and J. A. Cason, 2002. Incidence of Salmonella on whole broiler carcasses obtained from retail outlets. Proc. International Poultry Scientific Forum, Atlanta, GA, January 14-15, 2002, Abstract No. 85. Simmons, M., D. L. Fletcher, M. E. Berrang, and J. A. Cason, 2002. Comparison of sampling methods for the detection of salmonellae on whole broiler carcasses. Poultry Science Annual Meeting, University of Delaware. Zarate, A.J., E. T. Moran, Jr., and D. Rice. 2002. Response of male and female broilers to high available phosphorus corn and its normal isogene: live performance, carcass quality, and litter composition. Ann. Poultry Science Assoc. Mtg., University of Deleware. E. Other Publications McNeal, W. David, M.S., 2002. Department of Poultry Science. Thesis title, "Influence of high frequency electrical stunning and decapitation on poultry activity during slaughter and carcass and meat quality." B. S., Poultry Science, University of Georgia. (D. L. Fletcher, Major Professor) Russell, S. M., 2002. Poultry health impact on food-borne pathogens. National meeting on Poultry Health and Processing, Delmarva Poultry Industry, Inc. October. Sheldon, B.W., 2002. Moving HACCP Principles to the Farm. In "Proceedings of the 25th Technical Turkey Conference", Shrigley Hall Hotel, Macclesfield, Cheshire, England, April 24-26, p. 11-20. Sheldon, B.W., 2002. Eggs and Foodbourne Diseases. In "Proceedings of the 9th National Egg Quality School", Holiday Inn Sacramento, CA, May 20-23, p. 143-173. Sheldon, B.W., 2002. In-Shell Pasteurization of Eggs. In "Proceedings of the 9th National Egg Quality School", Holiday Inn Sacramento, CA, May 20-23, p. 143-173. Sheldon, B.W., 2002. Egg Waste Characterization and Recovery. In "Proceedings of the 2002 National Poultry Waste Management Symposium", Sheraton Birmington. Hotel, Birmingham, AL, October 28-30, p. XXX-XXX. Shook, R.W., K. M. Keener, and K. E. Anderson. 2002. Characterization of Poultry Manure for Potential Co-Combustion with Coal in an Electricity Generation Plant. Paper No. 02-6058 at the ASAE Annual International Meeting, July 28-31, 2002. Chicago, IL. Simmons, Mustafa, M.S., 2002. Department of Poultry Science. Thesis title, "Influence of methodology on the recovery of salmonella from retail chicken." B.S., Animal Sciences with Honors, University of Florida. (D. L. Fletcher, Major Professor)

Impact Statements

Date of Annual Report: 12/20/2003

Report Information

Annual Meeting Dates: 10/16/2003 - 10/17/2003
Period the Report Covers: 01/01/2003 - 12/01/2003

Participants

Ahn, Dong (duahn@iastate.edu) - Iowa State; Booren, Al (booren@msu.edu) - Michigan State; Buhr, R. Jeff (jbuhr@saa.ars.usda.gov) - ARS, GA; Curtis, Pat (pat.curtis@auburn.edu) - Auburn; Kotrola, Nahed (kotronm@auburn.edu) - Auburn; Regenstein, Joe (jmrg@cornell.edu) - Cornell; Richards, Mark (mprichards@wisc.edu) - UW-Madison; Russell, Scott (srussell@uga.edu) - U of Georgia; Sheldon, Brian (brian_sheldon@ncs.edu) - NC State; Walters, Bonnie (bonnie.s.walters@uwrf.edu) - UW-River Falls; Williams, Sally K. (williams@animal.ufl.edu) - U of Florida

Brief Summary of Minutes

WELCOME TO 2003 MEETING AND ANNOUNCEMENTS:

Meeting opened by Chair and host Bonnie Walters.

Greeting by Dr. Steve Ridley, Dean of College of Agriculture, Food & Environmental Sciences, University of Wisconsin-River Falls

College of Agriculture contains 14 programs, 45 faculty, 11,000 students.

Self introduction of meeting attendees. names, locations, Email address, and phone number listed on last page of minutes.

Current S292 project expires October 2004 and rewrite also due in 2004.

Question was raised if it was a possibility to request a one year extension to cover the symposium in 2005?

Request to list all collaborators at each location within location annual reports. The total project yearly report is limited to two pages. Therefore each sub-objective coordinator will get = page, about 300 words. Needs to be short, less than five sentences.

Station Report Presentations:

Sub-objective #1 - To reduce blood splash/bruising/hemorrhaging-related problems in poultry products (color problems), coordinator Ed Moran (AL)

Reporting Stations: AL, GA, WI

The question was raised. Should we ask those remaining at Virginia to participate?

Discussion and concluded that the S292 group should send out letters to Station Director, Deans, and Department Head of Food Science, Animal/Poultry Science if they wish to participate in the future.

Sub-objective #2 - To reduce the causative factors of biologically impaired meat quality, coordinator Casey Owens (AR)

Reporting Stations: AL, MI, WI

Sub-objective #3 - To better understand and eliminate the negative impact of irradiation on poultry meat quality, coordinator Dong Ahn (IA)

Reporting Stations: IA, FL

Sub-objective #4 - To better understand how production and processing factors impact the safety of poultry products, coordinator Paul Dawson (SC).

Reporting Stations: AL, NC, GA, MI

Discussion of Animal Welfare Standards

Joe Regenstien (NY) - Discussed animal welfare standards for production and processing

Issues - must be able to justify all production practices.

Collaboration of Food Marketing Institute, National Council of Chain Restaurants, United Egg Producers, and AMI to formulate Guidelines, third party audits of documentation of compliance with standards will be required.

Currently discussing specifics such as square inches of floor space for cage layers, molting, and house ammonia limit.

Business Meeting

Approval of 2002 Annual Meeting Minutes:

Minutes approved with corrections.

Old Business:

S292 Symposium in 2005:

Scott Russell discussed Symposium at UGA in 2005, in conjunction with the annual S292 meeting.

Possible conflicts in 2005:

International Congress of Meat Science and Technology, August 7-12, 2005,

Baltimore, Maryland.

Seafood Convention and Exposition (as part of Worldwide Food Expo), October 26, 2005 McCormick Place, Chicago, Illinois.

News Letter & Web Page:

All information for News Letter or Web Page should be sent to Casey Owens or Pat Curtis.

New Business:

Reminder of Future Meetings:

2004 Arkansas, 2005 Georgia

Reporting Requirements and Deadlines:

Required rewrite of sub-objectives 1 through 4 in 2005.

Email 2003 location report summaries by November 1st to sub-objective coordinators.

Sub-objective coordinators are to Email condensed report by December 15 to Bonnie.

Everyone also send a copy of all Email information directly to Bonnie.

News Letter:

Possibility that 2003 Annual Report could be added to Web Site.

Possibly have all collaborators submit 3-4 sentences for each topic of research.

Pat - Suggested that future meetings should be held for 2 whole days and 2 nights, to maximize interactions between attendees.

Election of New Secretary:

Scott Russell (GA) was nominated and elected incoming secretary by acclamation.

Scotts only reservation was obtaining GA station approval.

Pat will proceed from vice-chair to chair person.

Jeff will proceed for secretary to vice-chair.

Suggestions for Rewrite of S292 in 2005:

Sub-objectives 1-4, add molting of laying hens to sub-objective 4.

Members that will be actively involved in rewrite: are Pat, Jeff, Scott, Bonnie, and Brian.

Rewrite is for a 5-year plan.

Send contribution information to web site for review by collaborators.

Need to list sub-objective leaders and all collaborators at each location.

Suggest move Irradiation into sub-objective #4 Food safety in rewrite, then there will only be three sub-objectives in the future.

Locations currently not participating:

Indiana, Nebraska, Idaho, Oregon State - Need to send letter of invitation to participate in collaboration.

Topics for consideration for addition to Sub-objective #1:

Accurate description for Simulated Kosher Slaughter.

Water uptake - expressed moisture methodology.

Standard methods for stunning and stimulation.

Heme content determination of muscle.

Taste panels and consumer surveys coordinators. Need to have standard methodologies.

Brenda Lyon (GA-ARS) (706) 546-3167

Les Bourquin (MIS) (517) 355-8474 ext 112

Bob Lindsay (WI-Madison) , (608) 263-2568

Mary Drake (NCS) (919) 513-4598

Anna Resurreccion (GA-Griffin) (770) 412-4736

Resolutions of Appreciation:

Thank you resolution to University of Wisconsin-River Falls for hosting the 2003 meeting in an excellent facility.

Thank you resolution to Bonnie Walters for hosting the 2003 meeting at River Falls.

Thank you resolution to the Wisconsin Egg producers for providing funds and product for the breakfast and lunch meal for the 2003 meeting.

Announcements:

Bonnie - If interested in the summer student intern program ($3,000 and housing from College of Agriculture UWI) contact Bonnie.

Discussion of future projects among collaborators.

Adjourn and Lunch

Accomplishments

Sub-Objective 1: Blood Splash/Bruising/Hemorrhaging in Poultry- Color Causes of meat discoloration were studied in terms of preslaughter behavior, nutrition, and killing methodology while procedures to measure and cope with defective meat finalized an integrated view. Improved environment and welfare was studied by NY to facilitate a calm bird less likely to harms itself and others. Arginine is a likely limiting amino acid in withdrawal feeds prior to marketing as well as a significant component of connective tissue. AL evaluated incidence of carcass defects with broiler males at 8 weeks after a preceeding dietary inadequacy. Increased wing joint dislocations and exaggerated skin infections not only supported an involvement of arginine for the development of connective tissue but the enhancement of immunological resistance. Both indirectly influenced blood vessel fragility and rupture with trauma preceeding death. VA observed that the traumas associated with electrical stunning, carbon dioxide kill, and decapitation led to differences in blood splash, and WI used these meats to establish that heme determinations were an effective objective measurement. GA attempted to relieve impact of blood splash for the consumer by using high alkaline extractions and isoelectric precipitations to reduce negative impacts. Plan of Work: Integration of studies on discolored meat from aspects of live production through slaughter and processing to relieve incidence and expression in final product are to continue. Improved handling of broilers with catching is to be examined by AL as a means to minimize adverse FSIS welfare audits and relieve the incidence of blood splash in fillets, tenders, and thigh meat. NY will examine the relationship of religious slaughter to incidence of blood splash as well as relief of expression from associated salting and soaking. GA will continue studies on possible rectification of blood splashed meats by chemical means. WI will obtain samples of meats from NY and AL for use in establishing objective measurements on heme content and standardize methodology. Sub-Objective 2: Biologically Impaired Meat Quality Recently, the pale, soft exudative (PSE) muscle condition in poultry breast meat has become a concern due to its adverse effect on color, as well as on the water-holding capacity, yield or cook loss, texture, and cohesiveness of processed poultry breast meat. Experiments were conducted (GA) to compare the color and functional properties of pale and normal broiler breast fillets. Following this comparison, the pale meat was ground, the pH adjusted to that of the normal fillets, and compared to the functional properties of the light and normal fillets. Although pH adjustment did not completely restore the functional properties of the pale meat, it did significantly improve moisture uptake and cooking yield of the pH modified pale meat compared to the un-modified pale breast meat. AR and AL evaluated meat quality of various broiler strains. Lysine, isoleucine, and valine are commonly submarginal to need in the final feed for broilers receiving corn-soybean meal feeds and grown to heavy weight for further processing. Experiments were conducted (AL) using broiler males that received feeds that progressed from adequate to deficient levels for each of these amino acids. Resulting carcasses were deboned and fillets quality assessed by light reflectance. Although decreases in fillet yield occurred, The L* values marginally decreased as the level of the amino acid became inadequate. The extent of change was statistically significant but of little influence from a practical perspective. Plan of Work: AR and AL will evaluate strain effects on meat quality and bone strength. MI will continue to characterize the alpha RYR in turkeys and will work to develop a blood test to screen for deletions. AR, AL, and VA will work with MI to characterize meat quality of turkeys with and without deletions. AL and AR will work on evaluation of nutritional strategies to improve meat quality. AR will establish relationships between instrumental methods, consumer sensory panels, and descriptive panels on assessing poultry meat tenderness and quality. AL and WI will evaluate meat color (L value) and determine relationships with physical structure and water holding capacity. Sub Objective 3: Impact of irradiation on poultry meat quality Influence of irradiation and storage on the quality of sliced and vacuum packaged RTE turkey breast rolls and ham was investigated by IA. Irradiation had little effects on color and TBARS values of RTE turkey hams. Sensory analysis indicated that sulfury odor increased as irradiation dose increased, and the contents of sulfur compounds in irradiated RTE turkey hams were higher than those in nonirradiated samples. Irradiation increased the production of acetaldehyde, which could be related to a metal-like flavor in irradiated turkey hams. However, overall quality changes in RTE turkey hams by irradiation up to 2 kGy were minor. Antioxidant type had no effect on the production of sulfur compounds, color change, and off-odor intensity of irradiated turkey breast meat, but addition of sesamol+tocopherol or gallate+tocopherol was effective in reducing TBARS values and aldehydes, especially under aerobic conditions. Therefore, the combined use of aerobic packaging and antioxidants is recommended to improve consumer acceptance of irradiated poultry meat. The antimicrobial effect of high energy electron beam irradiation on the survival of S. typhimurium and psychrotrophic bacteria in commercial chicken breast meat was evaluated by FL. The enrichment method revealed 3, 52 and 84% reduction in S. typhimurium for chicken breasts inoculated and treated with 1, 2 and 3 kGy of irradiation, respectively, when compared to the unirradiated, inoculated control chicken breasts. Psychrotrophic counts decreased significantly as the irradiation dosage increased. Sub-Objective 4: Production and Processing Factors Impacting the Safety of Poultry Products Number 1: Preslaughter NY will continue to work on animal welfare issues, including design and testing of a new handling pen for sheep and goats that should make the animals calmer and aid in reducing blood splash during halal and on-farm slaughter. USDA (GA) determined that the length of feed withdrawal has no effect on carcass microbial counts after chilling when chlorine levels are maintained at 20 PPM. Use of alternative feeds, such as maltodextrin, also had no effect on carcass microbial counts. A corrosive treatment model to simulate wet-processing conditions was used and found that appropriate finishes on stainless steel surfaces can improve resistance to bacterial attachment and corrosion. Feathered and genetically featherless broilers were used to evaluate the impact of feathers and empty feathers follicles on the retention of bacteria. Feathers had no effect on the recovery of Campylobacter, E. coli, and aerobic bacteria. Sealing the vent before scalding and picking produced picked carcasses that were virtually Campylobacter free. NC & SC studied whether biofunctionalized nanoparticles having a specific affinity for C. jejuni would bind to and promote aggregation of this organism under in vitro conditions. Although population reductions were observed, these reductions are attributed to cell aggregation and not cell death. Further in vivo studies are warranted to determine the optimal concentration of nanoparticles required to elicit a positive effect on the C. jejuni populations. A collaborative study with colleagues at OH, NC, and SC was initiated to address the relationship of animal production/waste management practices and the fate of bacterial and viral pathogens that pose a potential risk to humans via contamination of ground and surface waters. We have begun to characterize and assess populations of microbial pathogens and protozoa in commercial poultry and swine waste systems, as well as several new promising waste handling technologies and housing systems. The results of this study indicate that Salmonella populations in turkey fecal and litter samples vary widely from farm to farm and are influenced by several factors including bird age, season, and the chemical properties of the litter. The results from the broiler farm portion of this study indicate that litter Salmonella spp. populations and their prevalence in commercial broiler farms were not impacted by individual farm, season, or flock age effects but collectively, they did influence Salmonella populations. Number 2: Broiler Processing NC is working to further define and clarify the potential of lysozyme and b-N-acetylglucosaminidase, from eggshell membranes and egg albumen, to serve as a natural processing adjuvant for use in lowering the heat resistance of bacterial pathogens and spoilage organisms associated with food and pharmaceutical products. Previous studies demonstrated that these membranes are capable of significantly reducing the heat resistance of a number of bacterial pathogens. The focus of the present study is to first elucidate the exact mechanism and causative agents responsible for this decrease in heat resistance so that the commercial feasibility of using this waste product for improving food safety can be exploited. NC and AL assessed the effectiveness of carcass washing systems in their removal of Campylobacter in four large broiler processing plants. Results indicate washing systems using 3 washers with 50 ppm of total chlorine showed a 0.5 log reduction in Camplyobacter levels. In these systems an additional TSP rinse reduced levels an additional 1.1 log. NC examined the efficacy of several commercial HabaGUARD(conveyor belt materials for inhibiting pathogens and spoilage organisms). Of the six organisms tested, the most resistant organisms were PF and EC. The results of this study demonstrated that HabaGUARD conveyor belts may be beneficial for reducing the risk of product cross-contamination associated with contact with contaminated conveyor belts in food processing plants. NC determined the heat resistance of L. monocytogenes, Salmonella spp., and S. aureus in high solids liquid egg products. The results of this study involving L. monocytogenes, Salmonella spp., and S. aureus provide preliminary heat inactivation data for use in developing pasteurization processes for high solids liquid egg products. Number 4: Packaging NC and SC examined the inhibitory activity of a wheat gluten (70% w/w) and glycerol (30% w/w)-based film containing 500 (g/ml nisin as Nisaplin, 3% citric acid, 5 mM EDTA, and 0.50% Tween 80 (Film+N) against E. coli O157:H7 and C. jejuni suspended in 0.1% peptone water. Alternatively, a control wheat gluten and glycerol-based film lacking nisin and the other treatment components and a 0.1% peptone water control were compared to the nisin-containing film. The findings of this study demonstrate that wheat gluten and glycerol packaging films containing nisin, chelators and a surfactant are generally more inhibitory against bacterial pathogens when suspended in a liquid system as opposed to contact with a relatively dry ready-to-eat food. It appears that at least for this film type and inhibitor, the inhibitory activity is limited by a lack of product moisture to facilitate migration and/or extraction of the treatment components from the film to the food surface. Antibody linked nanoparticles to detect foodborne pathogens (SC). Antibody-linked nanoparticles are also linked to 100-50 um diameter nanoparticles and mixed with a solution containing nonpathogenic O157:H7 cells. Preliminary results indicate that the nanoparticles attach to the E. coli cells and can be separated from the solution by filtration.

Publications

A. Journal Articles: Arnold, J.W., 2003. Advances in food sanitation: Use of intervention strategies. R. H. Schmidt and G. E. Rodrick, editors. John Wiley & Sons, New York. Food Safety Handbook. p. 337-351. Bashor, M. P., P. A. Curtis, K. M. Keener, B. W. Sheldon, S. Kathariou, and J. A. Osborne. 200x. Effects of Carcass Washers on Campylobacter Contamination in Large Broiler Processing Plants. J. Poultry Science. In review. Bashor, M. P., K. M. Keener, P. A. Curtis, B. W. Sheldon, and S. Kathariou. 200x. Campylobacter Contamination of Poultry Carcasses. Int. J. of Poultry Science. In review. Boothe, D.H., and J. W. Arnold, 2003. Susceptibility of bacterial isolates from poultry products to therapeutic veterinary antibiotics. Journal of Food Protection. 66:94-102. Buhr, R. J., M. E. Berrang, and J. A. Cason, 2003. Bacterial recovery from breast skin of genetically feathered and featherless broiler carcasses immediately following scalding and picking. Poultry Science 82:1614-1647. Cason, J. A., L. L. Young, and M. E. Berrang, 2003. Use of paired carcass halves in testing of antibacterial treatments. Proceedings, 16th European Symposium on the Quality of Poultry Meat, St. Brieuc, France, September 23-26. Collins, N.E., E.T. Moran, Jr., and H.L. Stilborn. 2003. Performance of broilers fed normal and waxy com diets formulated with chick and rooster derived apparent metabolizable energy values for the grains. J.Applied Poultry Res.,12: 196-206. Corzo, A, E.T. Moran, Jr., and D. Hoehler. 2003. Lysine needs of summer-reared male broilers from six to eight weeks of age. Poultry Sci.,82:1602-1607. Corzo, A, E.T. Moran, Jr., and D. Hoehler. 2003. Arginine need of heavy broiler males: applying the ideal protein concept. Poultry Sci., 82:402-407. Dawson, P.L., Hirt, D.E., Rieck, J.R., Acton, J.C., and Sotthibandhu, A. 2003.Release of nisin from cast and heat-pressed protein films. Food Research International. (Accepted). DeCesare, A., B.W. Sheldon, K.S. Smith, and L. Jaykus, 2003. Survival and persistence of Campylobacter and Salmonella species under various organic loads on food contact surfaces. J. Food Prot. 66:1587-1594. Du, M. and D. U. Ahn (2003). Influence of Dietary Conjugated Linoleic Acid (CLA) on Lipid Metabolisms in Broiler Chicks. Lipids 38: 505-511. Du, M., K. C. Nam, S. J. Hur, H. A. Ismail, Y. H. Kim and D. U. Ahn, (2003). Quality Characteristics of Irradiated Chicken Breast Rolls from Broilers Fed Different Levels of Conjugated Linoleic Acid. Meat Sci. 63(2):249-255. Hinton, A., Jr., and Ingram, K. D., 2003. Bactericidal activity of tripotassium phosphate and potassium oleate on the native flora of poultry skin. Food Microbiology. 20:405_410. Hong, Y., M. E. Berrang, T. Liu, C. L. Hofacre, S. Sanchez, L. Wang, and J. J. Maurer, 2003. Rapid detection of Campylobacter coli, C. jejuni and Salmonella enterica on poultry carcasses by using PCR-Enzyme linked immunosorbent assay. Applied and Environmental Microbiology. 69(6):3492-3499. Jones, D. R., J. K. Northcutt, M. T. Musgrove, P. A. Curtis, K. E. Anderson, D. L. Fletcher, N. A. Cox, 2003. Survey of shell egg processing plant sanitation programs: effects on egg contact surfaces. J. Food Prot.68:1486_1489. Kalinowski, A., E.T. Moran, Jr., and C. Wyatt. 2003. Methionine and cystine requirements of slow- and fast-feathering male broilers from three to six weeks of age. Poultry Sci.,82:1428-1437. Kalinoski, A., E.T. Moran; k, and C. Wyatt. 2003. Methionine and cystine requirements of slow- and fast-feathering male broilers from zero to three weeks of age. Poultry Sci.,82:1423-1427. Lee, S.C., K.C. Nam, J.H. Kim, and D.U. Ahn (2003). Antioxidant Properties of Far Infrared-Treated Rice Hull Extract in Irradiated Raw and Cooked Turkey Breast. J. Food Sci. 68(6): 1904-1909. Lee, S. C., J. H. Kim, S. M. Jeong, D. R. Kim, J. U. Ha, K. C. Nam, and D. U. Ahn (2003). Effect of Far-Infrared Radiation on the Antioxidant Activity of Rice Hulls. J. Agric. Food Chem. 51:4400-4403. Lee, E. J., J. Love, and D. U. Ahn (2003). Effect of Antioxidants on the Consumer Acceptance of Irradiated Turkey Meat. J. Food Sci. 68(5):1659-1663. Lee, E. J. and D. U. Ahn (2003). Effect of Antioxidants on the Production of Off-Odor Volatiles and Lipid Oxidation in Irradiated Turkey Breast Meat and Meat Homogenates. J. Food Sci. 68(5):1631-1638. Lee, E. J. and D. U. Ahn, (2003). Production of off-odor volatiles from fatty acids and oils by irradiation. J. Food Sci. 68(1):70-75. McCormick, K., Han, I.Y., Sheldon, B.W., Acton, J.C., and Dawson, P.L. 2003. D- and Z-values for Listeria monocytogenes and Salmonella Typhimurium in packaged low-fat ready-to-eat turkey bologna subjected to a surface pasteurization treatment. Poultry Sci. 82:1337-1342. McNeal, W. D., and D. L. Fletcher, 2003. The effects of high frequency electrical stunning and decapitation on early rigor development and meat quality of broiler breast meat. Poultry Sci. 82:1352-1355. McNeal, W. D., D. L. Fletcher, and R. 1. Buhr, 2003. Effects of stunning and decapitation on broiler activity during bleeding, blood loss, carcass and breast meat quality. Poultry Sci. 82:163-168. Moore, C.M., and B.W. Sheldon, 2003. Evaluation of time-temperature integrators for tracking poultry product quality throughout the chill chain. J. Food Prot. 66:287-292. Moore, C.M., and B.W. Sheldon, 2003. Use of time-temperature integrators and predictive modeling to evaluate microbiological quality loss in poultry products. J. Food Prot. 66:280-286. Moore, C.M., B.W. Sheldon, and L. Jaykus, 2003. Evaluation of pathogen transfer from stainless steel surfaces to a model ready-to-eat food. J. Food Prot. (In Press). Murphy, R. Y., L. K. Duncan, K. H. Driscoll, B. L. Beard, M. E. Berrang, and J. A. Marcy, 2003. Determination of thermal lethality of Listeria monocytogenes in fully cooked chicken breast fillets and strips during postcook in-package pasteurization. Journal of Food Protection. 66(4):578-583. Nam, K. C. and D. U. Ahn (2003). Double Packaging is Effective in Reducing Lipid Oxidation and Off-Odor Volatiles of Irradiated Raw Turkey Meat. Poultry Sci. 82(8): 1468-1474. Nam, K. C. B. R. Min, K. S. Park, S. C. Lee, and D. U. Ahn (2003). Effects of Ascorbic Acid and Antioxidants on the Lipid Oxidation and Volatiles of Irradiated Beef Patties. J. Food Sci. 68(5):1680-1685. Nam, K. C. and D. U. Ahn (2003). Effects of Ascorbic Acid and Antioxidants on the Color of Irradiated Beef Patties. J. Food Sci. 68(5):1686-1690. Nam, K. C. and D. U. Ahn (2003). Effects of Irradiation on Meat Color A Review. Food Sci. Biotechnol. 12(2):198-205. Nam, K. C. and D. U. Ahn, (2003). Use of double-packaging and antioxidant combinations to improve color, lipid oxidation, and volatiles of irradiated raw and cooked turkey breast patties. Poultry Sci. 82(5): 850-857. Nam, K. C., B. R. Min, H. Yan, E. J. Lee, A. Mendonca, I. Wesley, and D. U. Ahn, (2003). Effect of dietary vitamin E and irradiation on lipid oxidation, color, and volatiles of fresh and previously frozen turkey breast patties. Meat Sci. 65(1): 513-521. Nam, K. C. and D. U. Ahn, (2003). Combination of aerobic and vacuum packaging to control color, lipid oxidation and off-odor volatiles of irradiated raw turkey breast. Meat Sci. 63(3):389-395. Nam, K. C. and D. U. Ahn, (2003). Use of Antioxidants to Reduce Lipid Oxidation and Off-Odor Volatiles of Irradiated Pork homogenates and patties. Meat Sci. 63(1):1-8. Northcutt, J. K., R. J. Buhr, M. E. Berrang, and D. L. Fletcher, 2003. Effects of replacement finisher feed and length of feed withdrawal on broiler carcass yield and bacteria recovery. Poultry Science. 82:1820-1824. Northcutt, J. K., M. E. Berrang, J. A. Dickens, D. L. Fletcher, and N. A. Cox, 2003. Effect of broiler age, feed withdrawal and transportation on levels of coliforms, Campylobacter, Escherichia coli and Salmonella on carcasses before and after immersion chilling. Poultry Science. 82(1):169-173. Northcutt, J. K., R. J. Buhr, M. E. Berrang, and D. L. Fletcher. 2003. Effects of replacement finisher feed and length of feed withdrawal on broiler carcass yield and bacteria recovery. Poultry Science (Accepted and In Press) Russell, S. M., 2002. The effect of electrolyzed oxidative (EO) water applied using electrostatic spraying on pathogenic and indicator bacteria on the surface of eggs. Poultry Science 82:158-162. Russell, S. M., 2003. Effect of sanitizers applied using electrostatic spraying on pathogenic and indicator bacteria attached to the surface of eggs. J. Appl. Poult. Res. 12:183-189. Russell, S. M., 2003. The effect of air sacculitis on bird weights, uniformity, fecal contamination, processing errors, and populations of Campylobacter spp. and Escherichia coli. Poultry Sci. 82:1326-1331. Russell, S. M., 2003. The effect of electrolyzed water and colloidal silver applied using electrostatic spraying or immersion on Salmonella and E. coli on broiler chicken carcasses. J. Appl. Poult. Res. Russell, S. M., 2003. The effect of chlorine dioxide gas on pathogenic and indicator bacteria attached to eggs. J. Appl. Poult. Res. Scheuermann, G. N., S. F. Biligili, J. B. Hess, and D. R. Mulvaney, 2003. Breast muscle development in commercial broiler chickens. Poultry Science 82: 1648-1658. Schuman, J.D., and B.W. Sheldon, 2003. Inhibition of Listeria monocytogenes in pH-adjusted pasteurized liquid whole egg. J. Food Prot. 66:999-1006. Simmons, M., D. L. Fletcher, M. E. Berrang, and J. A. Cason, 2003. Comparison of sampling methodology for the detection of salmonella on whole broiler carcasses purchased from retail outlets. J. Food Protection Vol. 66, No. 10, pp. 1768-1770. Simmons, M., D. L. Fletcher, J. A. Cason, and M. E. Berrang, 2003. Recovery of Salmonella from retail broilers using a whole carcass enrichment procedure. Journal of Food Protection. 66: 446_450. Windham, W.R., K. C. Lawrence, B. Park, and R. J. Buhr, 2003. Visible/NIR spectroscopy for characterizing fecal contamination of chicken carcasses. Transactions of the American Society of Agricultural Engineers. 46(3):747-751. Zarate, AJ., E.T. Moran, Jr., and D.J. Burnham. 2003. Exceeding essential amino acid requirements and improving their balance as a means to minimize heat stress in broilers. J. Appl.Pou1.Res., 12:37-44. Zarate, A.J., E.T. Moran, k, and DJ. Burnham. 2003. Reducing crude protein and increasing essential amino acids levels with summer-reared, slow- and fast-feathering broilers. J.Applied Poultry Res.,12:160-168. Zhu, M., E. J. Lee, A. Mendonca and D. U. Ahn (2003). Effect of Irradiation on the Quality Turkey Ham during Storage. Meat Sci. (In press). Zhu, M., I. V. Wesley, R. Nannapaneni, M. Cox, A. Mendonca, M. G. Johnson, and D. U. Ahn (2003). The Role of Dietary Vitamin E in Experimental Listeria monocytogenes Infections in Turkeys. Poultry Sci. 82(10): 1559-1564. B. Abstracts: Ahn, D. U. and K. C. Nam (2003). Effects of Ascorbic Acid and Antioxidants on the Color, Lipid Oxidation and Volatiles of Irradiated Ground Beef. International Meeting on Radiation Processing. September 7-12. Chicago, IL. P 91. Bilgili, S.F., E.T. Moran, Jr., and J.S. Spano. 2003. Pre-slaughter alterations in blood chemistry of broiler chickens. XVI European Symp. Quality Poultry Meat. Saint-Brieuc, France Bourassa, D.V., D. L. Fletcher, M. E. Berrang, R. J. Buhr, and Cason, J.A., 2003. Recovery of Salmonella post_chill and after storage for one week from TSP treated and control carcasses. Poultry Science. 82(Suppl.1):18. Bourassa, D. V., D. L. Fletcher, M. E. Berrang, R. J. Buhr, and J. A. Cason, 2003. Recovery of Salmonellae post-chill and after storage for one week from TSP treated and control carcasses. Poultry Science Annual Meeting, Abstract 73, Madison, WI, July 6-9, 2003. Buhr, R. J., A. Hinton, Jr., K. D. Ingram, D. V. Bourassa, and D. L. Fletcher, 2003. Persistence of Salmonella applied to breast skin one hour prior to scalding and picking of feathered and featherless (scaleless) broilers. Proceeding of the International Poultry Scientific Forum, Abstract No. 79. Atlanta, Georgia, January 20-21,2003. Buhr, R. J., A. Hinton, Jr., K. D. Ingram, D. V. Bourassa, and D. L. Fletcher, 2003. Persistence of Salmonella applied to breast skin between scalding and picking of feathered and featherless (scaleless) broiler carcasses. Proceeding of the International Poultry Scientific Forum, Abstract No. 80. Atlanta, Georgia, January 20-21,2003. Buhr, R. J., D. V. Bourassa, T. L. Foutz, and D. L. Fletcher, 2003. Electroencephalogram recordings following low and high voltage electrical stun-bleeding in broilers. Proceeding of the International Poultry Scientific Forum, Abstract No. 211. Atlanta, Georgia, January 20-21,2003. Buhr, R. J., D. V. Bourassa, J. L. Wilson, and D. L. Fletcher, 3003. Improved efficiency of intact crop removal for broiler breeder roosters and hens during manual evisceration. Poultry Science Annual Meeting, Abstract 365, Madison, WI, July 6-9, 2003. Collier, A. F., D. E. Martyn, M. K. Adams, M. W. Holt, D. S. Williams, J. S. Burmeister, T. L. Foutz, D. V. Bourassa, D. L. Fletcher, and R. J. Buhr, 2003. Cutaneous recording of electroencephalograms in electrically stunned broiler chickens. Proceeding of the International Poultry Scientific Forum, Abstract No. 210. Atlanta, Georgia, January 20- 21,2003. Corzo, A., E.T. Moran, Jr., and D. Hoehler. 2003. Valine need of broiler males from 42 to 56 days of age. Poultry Science Assoc. Mtg., University of Wisconsin, Madison. Corzo, A., E.T. Moran, Jr., and D. Hoehler. 2003. Tryptophan need of broiler males from 42 to 56 days of age. Southern Poultry Sci.Soc.Mtg., Atlanta, GA. Cox, N.A., J. S. Bailey, J. L. Wilson, N. R. Dale, R. J. Buhr, M. T. Musgrove, D. E. Cosby, and C. L. Hofacre, 2003. Campylobacter jejuni and Salmonella contamination of broiler breeders fed cottonseed versus soybean_based meal. Poultry Science. 82(Suppl.1):113. Cox, N.A., C. L. Hofacre, R. 1. Buhr, J. L. Wilson, J. S. Bailey, D. E. Cosby, M. T. Musgrove, K. L. Hiett, and S. M. Russell, 2003. Attempts to isolate naturally occurring Campylobacter, Salmonella, and Clostridium perfringens from the ductus deferens, testes and ceca of commercial broiler breeder roosters. Dickens, J.A., J. A. Cason, C. E. Lyon, L. L. Young, D. P. Smith, B. A. Lovingood, and J. M. Walker, 2003. Effects of a European style electrical stimulator for poultry processing on shear values and cook yield of broiler breasts. Poultry Science. 82(Suppl.1):136. Dozier, W.A,III, E.T. Moran, Jr.,and M.T.Kidd. 2003. Broiler chick utilization of threonine from fermentation by-product broth. Poultry Science Asssoc.Mtg., University of Wisconsin, Madison. Dozier, W.A, III, E.T. Moran; Jr., and M.T. Kidd. 2003. Broiler chick utilization of threonine from fermentation by-product broth. Poultry Science Assoc. Mtg., University of Wisconsin, Madison. Franklin, J.L., B.W. Sheldon, J.L. Grimes, and M.J. Wineland. 2003. Use of biofunctionalized nanoparticles to bind Campylobacter jejuni in Poultry. Poultry Sci. 82(supplement 1):31. Galobart, J., A Corzo, and E.T. Moran, Jr. 2003. Fillet L* from a broiler population: Correlations with preceeding production-processing and changes to representative extremes after refrigeration and freeze-thaw. Poultry Science Assoc. Mtg., University of Wisconsin, Madison. Galobart, J., A.Corzo, and E.T. Moran, Jr. 2003. Correlation of P. major L* from a broiler population at 8 weeks with live weights, and changes to representative extremes after freeze-thaw and cooking. XVI European Symposium on Quality of Poultry Meat, Ploufragan, France. Galobart, J., and E.T. Moran, Jr. 2003. Influence of stocking density and feed form on broiler performance under hot climate. Southern Poultry Sci.Soc.Mtg., Atlanta, GA. Hess, J. B., S. F. Bilgili, R. W. Gordon, and T. J. Frost, 2003. Response of small broilers to feeds varying in nutrient density. Poultry Sci. 82 (Supl.1):38. Hofacre., C. L., 2003. Campylobacter jejuni and Salmonella contamination of broiler breeders fed cottonseed versus soybean-based meal. Poultry Science. 82(Suppl. 1):113. Hong, S. P., E. J. LEE, and D. U. Ahn (2003). Effect of herbs on the production of off-odor volatiles in irradiated turkey breast meat. IFT Annual Conference. July 12-16, 2003, Chicago, IL. Jones, D. R., M. T. Musgrove, and J. K. Northcutt, 2003. External and internal microbial contamination of shell eggs during extended storage. Poultry Science. 82(Suppl.1):53. Jones, D. R., and J. K. Northcutt, 2003. A survey of common practices in shell egg processing facilities and their effects on water use. Poultry Science. 82(Suppl.1):137. Joseph, N.S., and E.T. Moran, Jr. 2003. Increased hatcher temperature adversely affects chick quality and survival during production whereas final body weights and processing yields are unaffected. Poultry Science Assoc. Mtg., University of Wisconsin, Madison. Joseph, N.S., and E.T. Moran, Jr.2003. Effect of delayed emergence from eggs of different age breeder flocks on chick quality and subsequent live performance for further processing, Southern Poutry Sci.Soc.Mtg, Atlanta, GA. Koelkebeck, K. W., P. H. Patterson, K. E. Anderson, M. J. Darre, J. B. Carey, D. U. Ahn, R. A. Ernst, D. R. Kuney, and D. Jones (2003). National Egg Temperature Survey: 2. Processing. Poultry Science conference, July 6-9. Madison, WI. p 53. Kwon, J. H., E. Lee, J. Noh, D. Jo, and D. U. Ahn (2003). Identification and monitoring of radiation-induced hydrocarbons in peanuts during post-irradiation periods. IFT Annual Conference. July 12-16, 2003, Chicago, IL. Lee, E. J., and D. U. Ahn (2003). Sources and mechanisms of carbon monoxide, carbon dioxide, and methane production by irradiation. IFT Annual Conference. July 12-16, 2003, Chicago, IL. Lee, E. J., J. Love, and D. U. Ahn (2003). Effect of antioxidants on the consumer acceptance of irradiated turkey meat. Poultry Science conference, July 6-9. Madison, WI. p 86. Li, X., J. Payne, F. Santos, and B. Sheldon. 2003. Occurrence of Salmonella on poultry and swine farms. Abstract P157, Internat. Assoc. Food Protection 2003 annual meeting, New Orleans, LA, p. 113. Lyon, B. G., D. P. Smith, and C. E. Lyon, 2003. The effects of diet and feed withdrawal times on the sensory descriptive profile and shear values of broiler breast meat. Poultry Science. 82(Suppl.1):138. Mendonca, A., d. U. Ahn, and I. Wesley (2003). Effect of Dietary vitamin E on the colonization of Listeria monocytogenes in live turkeys, and the microbial safety and storage stability of turkey breast meat. August 8-9, NAFS symposium, New Orleans, LA Moran, E.T., Jr. and l Galobart. 2003. Response of breast meat to preslaughter broiler handling delayed carcass deboning. XVI European Symp. Quality of Poultry Meat. Saint-Brieux, France. Moran, Jr., E.T., E.Pierson, M.Hruby, J.Halley, and J. Remus. 2003. Response of heavy broiler males to an enzyme mixture using regimens that either reduce dietary energy or increase amino acids to accommodate the expected enzyme-related advantage in energy digestibility improvements. Southern Poultry Sci.Soc.Mtg., Atlanta, GA. Musgrove, M. T., D. R. Jones, J. K. Northcutt, and M. A. Harrison, 2003. Multiple rinses of eggshells for recovery of aerobes and Enterobacteriaceae. Poultry Science. 82(Suppl.1):54. Nam, K. C., B. R. Min, K. S. Park, S. C. Lee, and D. U. Ahn (2003). Effect of ascorbic acid and antioxidants on color and volatiles of irradiated beef. IFT Annual Conference. July 12-16, 2003, Chicago, IL. Northcutt, J. K., R. J. Buhr, M. E. Berrang, and D. L. Fletcher, 2003. Effects of replacement finisher feed and length of feed withdrawal on broiler carcass yield and bacteria recovery. Poultry Science. 82:136. Northcutt, J. K., and D. R. Jones, 2003. A survey of common practices in commercial broiler processing facilities and their effects on water use. Poultry Science. 82 (Suppl. 1):137. Northcutt, 1. K., R. J. Buhr, M. E. Berrang, and D. L. Fletcher, 2003. Effects of replacement feed and length of feed withdrawal on broiler carcass yield and bacteria recovery. Proceeding of the International Poultry Scientific Forum, Abstract No. 202. Atlanta, Georgia, January 20-21,2003 Orta-Ramirez, A., Warsow, C. R., Marks, B.P., Ryser, E. T., and Booren, A. M. 2003. Enhanced thermal resistance of Salmonella in whole-muscle vs. ground beef. Abstracts of the Institute of Food Technologists Annual Meeting, Abstract No. 76-F22. Patterson, P. H., K. W. Koelkebeck, K. E. Anderson, M. J. Darre, J. B. Carey, D. U. Ahn, R. A. Ernst, D. R. Kuney, and D. R. Jones (2003). National Egg Temperature Survey: 1. Production. Poultry Science conference, July 6-9. Madison, WI. p 52. Romero, M., A. Mendonca, and D. U. Ahn (2003). Survival of Listeria monocytogenes and Color Stability in Irradiated Ground Turkey Meat from Birds Fed Diets with or without Supplemental Vitamin E. International Association for Food Protection Annual meeting. Ritz, C. W., D. L. Fletcher, and A. B. Webster, 2003. Estimating the time of death of broiler DOA using breast muscle pH. Poultry Science Annual Meeting, Abstract 200, Madison, WI, July 6-9,2003. Russell, S. M., and T. L. Isaac, 2002. The effect of chlorine dioxide gas on pathogenic and indicator bacteria on the surface of eggs. Poultry Sci. 80 (Suppl. 1): 13 number 53. Russell, S. M., 2002. The effect of electrostatic spraying and immersion using electrolyzed oxidative (EO) water on Escherichia coli populations on broiler chicken carcasses. Poultry Sci. 80 (Suppl. 1): 49 number 206. Russell, S. M., 2002. The effect of two sanitizing agents applied using electrostatic spraying on pathogenic and indicator populations of bacteria on the surface of eggs. Poultry Sci. 80 (Suppl. 1): 13 number 54. Russell, S. M., 2003. The effect of air sacculitis on bird weights, uniformity, fecal contamination, processing errors, and populations of Campylobacter spp. and Escherichia coli. Southern Poultry Science Society. Russell, S. M., 2004. A comparison of chlorine and monochloramine for disinfection of broiler chicken carcasses. Southern Poultry Science Society. Scheuermann, G. N., S. F. Bilgili, S. Tuzun, and D. Mulvaney, 2003. Myofiber number in Pectoralis muscle of different chicken lines. Poultry Sci. 82 (Suppl.1):98. Sheldon, B.W., and S.A. Hale. 2003. Quantitative assessment of the inhibitory activity of HabaGUAR conveyor belting materials against Campylobacter jejuni and Escherichia coli O157:H7. Poultry Sci. 82(supplement 1):19. Smith, D. P., and L. L. Young, 2003. Pressurized marination of broiler breast fillets. Poultry Science. 82 (Suppl.1):108. Warsow, C.R., Orta-Ramirez, A., Marks, B. P., Ryser, E. T., and Booren, A. M. 2003. Effects of vacuum tumbling on Salmonella migration into the interior of intact, marinated turkey breasts. Abstracts of the Institute of Food Technologists Annual Meeting. Abstract No. 60-C7. Young, L. L., and D. P. Smith, 2003. Moisture retention by immersion chilled cut_up broilers. Poultry Science. 82(Suppl.1):137. Zhu, M., H. A. Ismail, E. J. LEE, A. F. Mendonca, and D. U. Ahn (2003). Effect of irradiation on the quality of turkey ham during storage. IFT Annual Conference. July 12-16, 2003, Chicago, IL. Zhu, M., H. A. Ismail, A. Mendonca and D. U. Ahn. (2003). Influence of irradiation and storage on the quality of ready-to-eat turkey breast rolls. Poultry Science conference, July 6-9. Madison, WI. p 85. C. Proceedings: Ahn, D. U. (2003). Meat Irradiation and Meat Safety: Prevention of Quality Changes in Irradiated Meat and Meat Products. 49 th International Conference of Meat Science and Technology (ICoMST), August 31 September 5, 2003, Sao Paolo, Brazil. P 81-90. Ahn, D. U. (2003). Mechanisms of Off-Odor Production and Color Changes in Irradiated Meat. In 2003 U.S.- Korea Conference on Science, Technology, and Entrepreneurship. KSEA. August 8-10, 2003. Pasadena, CA. P 43. Ahn, D. U. (2003). Use of Chicken Meat Meat and Processing Technologies. In 2003 International Symposium Proceedings of Korean Society of Poultry Science. Korean Society of Poultry Science. July 4, 2003. Seoul, Korea. p 69-79. Ahn, D. U. (2003). Application of Egg Yolk Proteins in Foods using Transglutaminase Reaction. In Current Status in Separation and Utilization of Egg Components 10th Inje Forum, April 18. InJe University, Kimhae, Korea. Bilgili, S. F., E. T. Moran, Jr., and J. S. Spano, 2003. Pre-slaughter alterations in blood chemistry of broiler chickens. Pages 345-351, in Proc. XVI th European Symposium on the Quality of Poultry Meat, St. Brieuc, France. Buhr, R. J., and D. L. Fletcher, 2003. Stunning systems for chicken and turkey. Animal Handling and Stunning Conference. Proceedings American Meat Institute Foundation. Kansas City, MO, Feb. 27-28 http://www.meatami.com/content/AnimalCareandHandlingConferenceMaterials/Buhr,RJeff.pdf Chiang, W., Strasburg, G., 2003. Genetic basis for pale, soft and exudative turkey meat. Proceedings of 56th Reciprocal Meat Conference. Chiang, W., Strasburg, G., 2003. Recent advances in the physiology of ryanodine receptor in turkeys. Proceedings of 16th European Symposium on the Quality of Poultry Meat. Lee, J. E., J. H. Kwon and D. U. Ahn (2003). The fast extraction of fats with microwave from irradiated brown rice to analyze hydrocarbons. International Meeting on Radiation Processing. September 7-12. Chicago, IL. P 297. Mendonca, A., Bisha, B., sebranek, J., Zhu, M., and Ahn, D. U. (2003). Control of Listeria monocytogenes in ready-to-eat turkey meat products. Proceedings for Midwest Poultry Conference. St. Paul, MN April 2003. Sheldon, B.W., 2003. Eliminating Listeria monocytogenes. In "Proceedings of the 2003 Food Safety Symposium", Litchfield Beach & Golf Resort, Pawley‘s Island, SC, April 10-11, p. 24-25. Sheldon, B.W., 2003. Application of time temperature integrators for tracking poultry product quality throughout the chill chain. In "Proceedings of the 26th Technical Turkey Conference", Shrigley Hall Hotel, Macclesfield, Cheshire, England, April 23-25, p. 18-25. D. Popular and Trade Publications: Dawson, P.L. Research Review. Meat Processing. April 2003. Dawson, P.L. Research Review. Meat Processing. October 2003. Fletcher, D. L., "Research Digest" Watt Poultry USA:, 4(5):48-52, May, 2003. Fletcher, D. L., "Research Digest" Watt Poultry USA:, 4(10): October, 2003. Russell, S. M., 2002. Salmonella intervention strategies. (Cover Story) Poultry USA Magazine, October. Russell, S. M., 2003. Advances in automated rapid methods for enumerating E. coli. Food Testing and Analysis Magazine, March. Russell, S. M., 2003. Considerations for receiving raw materials. Food Quality Magazine, March. Russell, S. M., 2003. Banning the use of certain antibiotics in poultry may increase the risk of food-borne illness. (Cover Story). Poultry USA Magazine, March. Russell, S. M., 2003. Intervention strategies for reducing Salmonella prevalence on ready-to-cook chicken. Part I Processing. Poultry International Magazine, Watt Poultry, 42(7):20, 22, 24, 26, and 28. Russell, S. M., 2003. Development of a rapid method for enumerating specific types of bacteria. Food Safety Magazine, August. Russell, S. M., 2003. Controlling Salmonella cross-contamination in the scalder. Poultry Times Magazine. June 23, Volume 13. Sheldon, B.W., 2003. Product Compromised by Environment. Meat Processing 42(2):58. Sheldon, B.W., 2003. Bacterial Control. Meat Processing 42(4):94. Sheldon, B.W., 2003. Fine-Tuning Analytical Results. Meat Processing 42(6):102. Sheldon, B.W., 2003. Chilling Out Campylobacter. Meat Processing 42(8):118-119. E. Book Chapters: Ahn, D. U. and E. J. Lee (2003). Mechanisms and Prevention of Off-Odor Production and Color Changes in Irradiated Meat in Food Irradiation and Packaging for Irradiated Foods. American Chemical Society Symposium Book series, ACS, Washington, DC. (In press). Dawson, P.L. and B.W. Sheldon. 2003. Nisin in the decontamination of animal products, In Natural Antimicrobials for the minimal processing of foods. S. Roller, ed. Woodhead Publishing Limited, Cambridge, England. Fletcher, D. L., 2003. Further Processing of Poultry Meat, Chapter 7. In Processing of Poultry, Ed. G. C. Mead (In Press). Parrish, F. C. Jr., B. R. Wiegand, D. C. Beitz, D. U. Ahn, M. Du, and A. H. Trenkle (2003). Advances in Conjugated Linoleic Acid Research. Vol. 2, Chapter 12. Use of Dietary CLA to Improve Composition and Quality of Animal-Derived Foods. Editors, J. L. Sebedo, W. W. Chritie, and R. Adolf. AOCS press, Champaign, IL p 189-217. F. Invited presentations: Dawson, P.L. 2003. Antimicrobial films. Horticulture Seminar, March. Clemson University. Dawson, P.L. 2003. Nanotechnology and Food Protection. June 2nd. Clemson University, To the REU Nanotechnology for Food Science Summer Internship Program. Dawson, P.L. 2003. Antimicrobial Films. Carolina Section meeting of the American Society of Microbiology. Athens, GA. October 31st. Dawson, P.L. and Acton J.C. 2003. Examining the technical performance of anti-microbial additive to food packaging. Anti-Microbials 2003. Brussels, Belgium. November 5-6. Russell, S. M., 2003. Disinfection of poultry carcasses during scalding and immersion chilling. Technical Turkey Conference, Macclesfield, England. Russell, S. M., 2003. Intervention strategies for reducing Salmonella during poultry processing. Poultry Service Industry Workshop. Banff, Canada. Russell, S. M., 2003. Banning the use of certain antibiotics in poultry may increase the risk of food-borne illness. Poultry Service Industry Workshop. Banff, Canada.

Impact Statements

Adhesion-Specific Nanoparticles for Removal of Campylobacter jejuni from Poultry and the use of antibody-linked nanoparticles to detect foodborne pathogens in poultry meat [NC (NCSU) & SC (Clemson)]
Effects of Nutrition and Waste Management Technologies on Pathogens in Animal Excreta (Brian W. Sheldon, Peter Ferket, and Mike Williams - NCSU and Ohio State University)
Egg Albumen and Shell Membrane By-Product: Capitalizing on its Antimicrobial Properties to Improve food Safety and Quality (Brian Sheldon and Gene Ahlborn - NCSU)
Effectiveness of Poultry Carcass Washers on Campylobacter Removal (Kevin Keener, Brian Sheldon, and Sophia Kathariou, Jason Osborne, Pat Curtis NCSU and Auburn)
Inhibition of Foodborne Pathogens and Spoilage Organisms Using HabaGUAR . Conveyor Belting Materials. (B.W. Sheldon, S.A. Hale, and X. Li - NCSU)
In-Package Pasteurization Combined with Biocide-impregnated Packaging Films Containing Food-grade Antimicrobial Agents to Inhibit Listeria monocytogenes, Salmonella Typhimurium, Campylobacter jejuni, and Escherichia coli O157:H7 on Ready-to-eat processed meat surfaces (Brian Sheldon, LaVonda Hughes - NCSU and Paul Dawson - Clemson)

Date of Annual Report: 01/07/2005

Report Information

Annual Meeting Dates: 11/09/2004 - 11/10/2004
Period the Report Covers: 09/01/2003 - 10/01/2004

Participants

Bilgili, Sarge (sbilgili@acesag.auburn.edu) - Auburn; Conner, Don (dconner@acesag.auburn.edu) - Auburn; Curtis, Patricia (Pat_Curtis@auburn.edu) - Auburn; McKee, Shelly (mckeesr@acesag.auburn.edu) - Auburn; Moran, Jr., Ed (emoran@acesag.auburn.edu) - Auburn; Ayarzabal, Omar (oyarzoa@auburn.edu) - Auburn; Roland, Sr., David (droland@acesag.auburn.edu) - Auburn; Simpson, Gene (esimpson@acesag.auburn.edu) - Auburn; Acton, James (jcacton@clemson.edu) - Clemson; Dawson, Paul (pdawson@clemson.edu) - Clemson; Galyean, Ron (rglyn@clemson.edu) - Clemson; Regenstein, Joe (jmr9@cornell.edu) - Cornell; Ahn, D. U. (duahn@iastate.edu) - Iowa State; Booren, Al (booren@msu.edu) - Michigan State; Stasburg, Gale (stragale@msu.edu) - Michigan State; Keener, Kevin (kevin_keener@ncsu.edu) - North Carolina State; Sheldon, Brian (brian_sheldon@ncsu.edu) - North Carolina State; Stadelman, Bill (stadelma@foodsci.purdue.edu) - Purdue; Birkhold, Sara (sbirkhol@poultry.tamu.edu) - Texas A&M; Alvarado, Christine (christine.alvarado@ttu.edu) - Texas Tech; Thompson, Leslie (leslie.thompson@ttu.edu) - Texas Tech; Jones, Frank (ftjones@uark.edu)- Arkansas; Marcy, John (jmarcy@uark.edu) - Arkansas; Owens, Casey (cmowens@uark.edu) - Arkansas; Zeidler, Gideon (gideon.zeidler@ucr.edu); Williams, Sally (williams@animal.ufl.edu) - Florida; Cherry, Jerry (agresch@uga.edu) - Georgia; Daniels, Jim (jdaniels@uga.edu) - Georgia; Fletcher, Daniel (fletcher@uga.edu) - Georgia; Russell, Scott (srussell@uga.edu) - Georgia; Richards, Mark (mprichards@ansci.wisc.edu) - Wisconsin; Walters, Bonnie (bonnie.s.walters@uwrf.edu) - Wisconsin; Buhr, Jeff (jbuhr@saa.ars.usda.gov) - USDA/ARS; Cason, John (jcason@saa.ars.usda.gov) - USDA/ARS; Lyon, B. G. (bglyon@saa.ars.usda.gov) - USDA/ARS; Northcutt, Julie (jnorthcutt@saa.ars.usda.gov) - USDA/ARS; Smith, Doug (dpsmith@saa.ars.usda.gov) - USDA/ARS; Eifert, Joseph (jeifert@vt.edu) - Virginia Polytechnic Center

Brief Summary of Minutes

The annual S-292 meeting was held in Fayetteville, AR and was hosted by Casey Owens. The stations reporting at this meeting included Arkansas, Georgia, North Carolina, Alabama, Michigan, Wisconsin, New York, Texas, USDA-ARS, Florida, Guelph (Not present), South Carolina (Present by phone conference).

Dr. Jerry Cherry, our project leader from the University of Georgia College of Agricultural and Environmental Sciences was also present.

The committee discussed the fact that the entire project rewrite deadline is quickly approaching. The deadline is the end of January, 2005.

S-292 Symposium: Dan Fletcher had mentioned a few years ago that a joint symposium with the European Working Group would be a great way to close out the current project. He suggested having the meeting in Athens and inviting local academicians, scientists, graduate students and the European Working Group. He did not give a specific time of year; however, it seemed that he intended on the meeting being held at the end of October or early November. He did not suggest inviting industry representatives because they are almost impossible to get to come to such a meeting.

After much discussion by the group, Pat Curtis called Sarge Bilgili and discovered that the European Working Group was interested in coming to the meeting, but they have a great deal of difficulty justifying coming to the U.S. more frequently than once per year. Thus, the idea of having the meeting concurrently with Poultry Science was discussed. It was discovered that both Sarge and Dan had requested to have a symposium at the Poultry Science meeting, but that this had not been followed up on. We contacted Jeanna Wilson who is in charge of the Poultry Science symposia this year and she indicated that they had not followed up on their original proposals and that it would be possible for us to submit a symposium schedule to her for approval.

After further discussion with the group, they felt that the symposium should be held in conjunction with Poultry Science, so as to be able to include the European Working Group. The group voted and confirmed that this direction would be best, rather than having the meeting in Athens.

The format of the meeting would be as follows:

To begin, someone would give a general overview of the history of the regional project, how it has changed over the years, and how it is funded (for our European colleagues). The chairperson for each objective would begin their section by giving a summary presentation of the research accomplishments of their particular section over the last 5 years. Then speakers from the S-292 Project and other invited speakers would give presentations on topics that are relevant to that section. Then the next objective section chair would give a summary of accomplishments and the speakers would give presentations on that particular subject and so on. This would be an excellent way to showcase the accomplishments of the group, while encouraging participation by members of the academic community who may not be currently actively involved in our group, while including the European researchers as well. After the meeting, we hope to publish the proceedings. We also discussed, but did not decide on whether we should have a poster session as part of the symposium. The Europeans have expressed their desire to have roundtable discussions.

The symposium would be held the Friday and Saturday before the Poultry Science meeting.

The following must be completed very soon:

1) Confirmation to Jeanna Wilson that we wish to have the symposium

2) A formal agenda with names of speakers to be submitted to Jeanna

3) Formal invitations to the European Working Group

4) Invitations to other speakers that we wish to include

5) We need to decide how to conduct a call for papers, deadlines, etc.

S-292 Project Rewrite information:

The group discussed the fact that a project re-write is due in early 2005. Dr. Cherry gave us numerous suggestions. The following were discussed:

-The re-write should be written to project for 5 years of future research

-Each individual section should be updated

-The template will be posted by next week on the website

-Chairs must post their submission to the re-write for their section by the end of November, 2004

-The comments for individual sections are needed by the end of December

-We should post the first draft of the re-write by mid-January

-We need the comments back by participants by January 31

-The first draft of the completed re-write should be submitted to Dr. Jerry Cherry no later than early February, 2005

-We would like to have the draft submitted to Dr. Cherry by Wednesday the 26th of January

-The Project should be approved around springtime of 2005

-Bonnie Walters will do the CRIS review to see if other projects out there are related to ours

-It is important to keep a minimum number of objectives

-We should include as many collaborating scientists on each objective as possible

-Industry participation is acceptable and encouraged

-Extension faculty participation is also encouraged

-Outreach should be an important component to the project re-write (we should detail how we wish to transfer the information to the industry)

-Include a final symposium in the project re-write as a mechanism of technology transfer

-We need to supply the names of three, objective, sympathetic reviewers to Dr. Cherry so they can review the re-write

-We should consider publishing a regular synopsis of our accomplishments in a way that will receive broad industry readership

-We should add a paragraph to the re-write that states, "Although the S-295 Regional Project is tasked with researching food safety issues, this project has been focused on foods other than poultry and the research conducted within the S-292 Project does not in any way conflict with S-295's mandate. The following are the objectives, stations, and chairs identified for the re-write."

-Chairs should prepare their section that goes up on the web (using WebCT) on our website for responses from the group

-States that have not been approached and agreed to participate in the project should not be included in the re-write

-We should go into the website and select the general information tab to access the area where we can submit the pertinent information regarding our section

-Anyone is encouraged to respond to each section and make comments

-I will e-mail the topics list (for the re-write) and chairs to Pat Curtis and the chairs

-We need to investigate other collaborators. Names that were suggested were Scott Beyers (K-State) and Cathy Cutter (Penn-State)

Accomplishments

Sub-objective 1. To reduce blood splash/bruising/hemorrhaging-related problems in poultry products (color problems) Experiments were conducted to examine the impact of pre-slaughter stressors (i.e., catching, crating, and transportation) on blood chemistry of male and female broilers. Transportation was identified as a major stress factor for young birds (<42 d of age), whereas crating was more stressful for older birds (>49 d of age). Experiments were also conducted evaluate the breast muscle development in commercially available lines of broiler and layer chickens. Research was initiated on examining the chemical extraction and modification of broiler dark meat. This process may be used to reduce the negative impacts of hemorrhagic thighs (blood splash) as well as to improve the utilization of broiler dark meat. Sub-objective 2: Biologically Impaired Meat Quality A study was conducted in order to evaluate the efficacy of the razor blade shearing method and various other instrumental shearing methods (Allo-Kramer and Warner-Bratzler) as a means for developing models for predicting tenderness in broiler breast fillets. The razor blade shear test is advantageous over the other testing methods in that results could be obtained two times as fast as opposed to the other testing methods with very similar or greater precision for predicting tenderness of cooked broiler breast meat. An experiment was conducted to assess the impact of breed and outdoor access on meat quality of broilers. There was little difference in texture in breast meat samples among genotypes, although the breast meat from medium-growing broilers was perceived as more tender than breast meat from the fast-growing broilers (indoors) (P < 0.05). The thigh meat of the medium-growing broiler (M2) was more intense in flavor than that of the slow-growing broilers (indoors) (P < 0.05). The flavor of thigh meat from the medium-growing broilers and the fast-growing broilers was more liked than the slow-growing broilers (indoors) (P < 0.05). These data indicate that meat quality differences may exist among breeds with different growth rates and reared with or without outdoor access. A study was conducted to analyze the effect of strain and deboning time on meat quality. Higher yielding birds exhibited higher shear energy (more tough), higher drip and cook loss, and higher muscle pH when deboned at 2 h PM compared to lower yielding birds. These results suggest that early deboning may impact meat quality of broiler strains differently resulting in greater variation within the industry. Experiments were conducted to compare the color and functional properties of pale and normal broiler breast fillets. Although pH adjustment did not completely restore the functional properties of the pale meat, it did significantly improve moisture uptake and cooking yield of the pH modified pale meat compared to the un-modified pale breast meat. A study was conducted to clone and sequence turkey aRYR and bRYR isoforms. Our results suggested that turkeys homozygous for aRYR-I are more likely to develop PSE meat under standard growth and slaughter processes. The mechanistic basis for this observation is not yet clear, and will be subjected to the new study. Sub-objective 3: Processing Factors Affecting Poultry Meat Quality A study was conducted to compare surface reflectance spectra of ground chicken dark meat when packaged in aerobic and anaerobic packaging and subjected to lighted display. Aerobically packaged ground chicken thigh meat had longer color stability in lighted display due to retention of OxyMb and slower development of MetMb. A study was conducted to determine the effect of blood removal, oxidation and shelf-life in broiler meat. The authors found that different slaughter and bleeding methods may affect color and sensory properties of the broiler breast fillets. A study was conducted to evaluate the inhibition of lipid oxidation in mechanically separated turkey by cranberry. The results suggest that cranberry components may be used as potential natural antioxidants to enhance the oxidative stability and shelf life of muscle foods. Sub-objective 4. Broiler processing effects on product safety Studies were conducted to evaluate the efficacy of acidified sodium chlorite (ASC) in the drinking water against food-borne pathogens. ASC was found to be effective against Salmonella in the upper digestive tract. A study was conducted to develop a multi-hurdle approach using natural antimicrobial films and carriers with in-package pasteurization for sliced ready-to-eat poultry products. This study demonstrated that significant reductions in bacterial populations and complete inactivation of S. Typhimurium and L. monocytogenes cells can be achieved using an in-package thermal pasteurization process. A study was conducted to combine pasteurization with use of an antimicrobial bio-based film and determine the effects on pathogen outgrowth. Combining both treatments significantly reduced the L. monocytogenes populations and prevented outgrowth over the two month storage period but provided no added inhibitory effect against S. Typhimurium compared to only pasteurization. Studies were conducted to determine the ability of various food-grade powders to adsorb and release nisin activity. Results indicated that under laboratory conditions the use of nisin-adsorbed powders to carry nisin activity is a more efficient method than incorporation into polymer films. Studies are being conducted to determine the microbiological safety and chemical contamination of poultry co- and by-products. No Gram-negative organisms could be detected from any of the samples. Feed grade meal contained Staphylococcus species, possibly epidermis, aerobic Bacillus species and Staphylococcus aureus. Feather meal contained Staphylococcus species, and facultatively anaerobic Bacillus species. Pet food meal contained facultatively anaerobic Bacillus species. The effects of nutrition and waste management technologies on pathogens in animal excreta were evaluated. Nutrition and dietary components potentially affecting the production, frequency and fate of pathogens in excreta, and following treatment and land application are also being investigated. Estimation of Salmonella populations from commercial North Carolina turkey farms was determined. These results indicate that Salmonella populations in turkey fecal and litter samples vary widely from farm to farm and are influenced by several factors including bird age, season, and the chemical properties of the litter. Salmonella populations and prevalence in fresh excreta and litter from North Carolina broiler farms were estimated. Fifty percent of the litter (n = 24) and fecal (n = 24) samples were Salmonella positive. Litter and fecal mean and range of Salmonella populations were 1.70 and 1.0 to 3.6 and 1.57 and 1.0 to 3.1 log MPN/g, respectively. The results of this study indicate that litter Salmonella spp. populations and their prevalence in commercial broiler farms were not impacted by individual farm, season, or flock age effects but collectively, they did influence Salmonella populations. Salmonella serotypes isolated from the broiler samples are summarized in the table following the layer trials. Impact of the laying hen cycle and molting on the prevalence and populations of Salmonella was determined. These findings demonstrate that PFGE analysis provided a powerful discrimination tool for identifying strain diversity among the fecal samples isolates. These results indicate that layer age and molting did impact both the incidence and populations of Salmonella recovered from layer feces. Moreover, molting practices did not appear to increase the incidence or shedding of Salmonella in the feces. The effect of Immustim® and Protimax® on Campylobacter jejuni and Salmonella Typhimurium Populations in Broilers. Neither feed treatment affected broiler GI tract S or C populations. Improved bird performance was observed for non-challenged birds fed Immustim®. S-challenged birds showed improvement in growth and FC at 20g/ton of Immustim®, while birds challenged with C showed improved growth when fed 40g/ton. The addition of Protimax® resulted in reduced growth for C-challenged birds. However, Protimax® improved FC for S-challenged birds, but had no effect on non-challenged birds. Influence of grain particle size and insoluble fiber content on Salmonella colonization and shedding in turkeys fed a corn-soybean meal diet was determined. The diets had no impact on Salmonella cecal or fecal populations. The development of pro-active on-farm strategies to eliminate bacterial pathogens from poultry carcasses represents a more logical approach of improving the safety of poultry products compared to the current reactive quality control and HACCP measures employed at the processing plant. Studies were conducted in our laboratory that demonstrated the efficacy of commercial HabaGUARD® conveyor belts containing an inhibitor to reduce the populations of several foodborne bacterial pathogens. The development of an inhibitory conveyor belting material that targets food borne pathogens and spoilage organisms will help to reduce the risk of cross-contamination of products with these pathogens and ultimately reduce the incidence of food borne disease associated with the consumption of contaminated poultry products. The degree of transfer of Campylobacter jejuni and Salmonella enterica serovar Typhimurium was evaluated from a stainless steel contact surface to a ready-to-eat food (RTE, lettuce). The results of this study indicate that relatively high numbers of bacteria may be transferred to a food such as poultry products even 1 to 2 hours after surface contamination. These findings can be used to support future projects aimed at estimating the degree of risk associated with poor handling practices of RTE foods. An in-plant assessment of Campylobacter contamination in large broiler processing plants and determination of the performance of washers systems (brush, spray, inside/outside) on removing Campylobacter was conducted. Results showed that 87% of post-evisceration carcasses were positive for Campylobacter and 68% were positive post-chiller. Thus, existing washer systems provide minimal reductions in Campylobacter contamination. Research was conducted to compare the effects of commercial TSP application on the recovery of Salmonella on day of processing and following 7 days of storage. Although TSP resulted in lower recovery, there were also approximately one pH unit or greater in whole carcass rinse pH. The penetration of Salmonella spp. into whole muscle turkey during vacuum marination was conducted. After marination, Salmonella counts decreased (P<0.001) with depth below the inoculated surface, increased (P<0.001) with application of the vacuum, and appeared to increase (P=0.12) with marination time. Although these tests did not exactly mimic a commercial process, they did demonstrate that significant migration could occur into whole-muscle product during marination, even without any mechanical action. The next preliminary test series was conducted to evaluate the effects of vacuum and/or tumbling on Salmonella migration during marination of an actual product, in which marinade enters the product from all directions. Traditional assumptions regarding the interior sterility of intact, whole muscle products that have been marinated need to be reevaluated to ensure that microbes below the surface of the meat are inactivated during subsequent cooking operations. The effect of water activity on the thermal inactivation of Salmonella during heating of meat was determined. The rate of thermal inactivation of Salmonella decreased 64% (P<0.01) when decreasing meat water activity from 0.99 to 0.95. The effect of meat product structure on thermal inactivation of Salmonella during heating was conducted. This study demonstrates that the physical state of a meat product (whole muscle vs. ground) affects microbial thermal kinetics. A study was conducted to detect Campylobacter jejuni in naturally contaminated chicken meat by melting-peak analysis of amplicons in real-time PCR. The real-time PCR was found to be a sensitive and specific method, which significantly reduced the detection time of C. jejuni in poultry following enrichment Subtyping of Listeria monocytogenes isolates from a poultry further processing plant over 12 months showed that some types of L. monocytogenes come into the plant on raw product and become resident in the plant in areas such as floor drains. Methodology studies demonstrated that crushing is the most effective technique for recovering small or fragile populations from washed or sanitized eggs.

Publications

A. Journal Articles Wideman, Jr., R. F., M. E. Chapman, C. M. Owens, M. K. Devabhaktuni, L. C. Cavitt, W. Wang, and G. F. Erf, 2003. Broiler survivors of intravenous micro-particle injections: Evaluation of growth, livability, meat quality, and arterial blood gas values during cyclic heat challenge. Poultry Sci. 82:484-495. Cavitt, L. C.*, G. W. Youm, J. F. Meullenet, C. M. Owens, and R. Xiong, 2004. Prediction of poultry meat tenderness using razor blade shear, Allo Kramer shear, and sarcomere length. J. Food Sci. 69:(1) SNQ11-15. Cavitt, L. C.*, B. M. Hargis, and C. M. Owens, 2004. The use of halothane and succinylcholine to identify broilers prone to developing pale, soft, exudative meat. Poultry Sci. 83:1440-1444. Cavitt, L.C.*, J.F. Meullenet, R.K. Gandhapuneni, G.W. Youm, and C.M. Owens, 2004. Rigor development and meat quality of large and small broilers and the use of the Allo-Kramer shear, needle puncture, and razor blade shear method to measure texture. Poultry Sci. (Accepted, In Press) Cavitt, L.C.*, J-F.C. Meullenet, R. Xiong, and C. M. Owens. 2004. The Correlation of Razor Blade Shear, Allo-Kramer Shear, Warner-Bratzler Shear, and Sensory Tests to Changes in Tenderness of Broiler Breast Fillets. J. Muscle Foods (Accepted, In Press) Oyarzabal, O. and S. F. Bilgili, 2004. Effects of post-chill application of acidified sodium chlorite to control Campylobacter spp. and Escherichia coli on commercial broiler carcasses. J. Food Prot. 67(10):2288-2291. Scheuermann, G. N., S. F. Bilgili, S. Tuzun, and D. R. Mulvaney, 2004. Comparison of Chicken Genotypes: Myofiber number in Pectoralis muscle and myostatin ontogeny. Poultry Science, 83: 1404-1412. Yalcin, S., S. Ozkan, G. Oktay, M. Cabuk, Z. Bayraktar, and S. F. Bilgili, 2004. Age-related effects of catching, crating, and transportation on core body temperature and blood parameters of broilers measured a different seasons. J. Appl. Poultry Res. (In press) McCormick, K., Han, I.Y., Sheldon, B.W., Acton, J.C., and Dawson, P.L. 2003. D- and Z-values for Listeria monocytogenes and Salmonella Typhimurium in packaged low-fat ready-to-eat turkey bologna subjected to a surface pasteurization treatment. Poultry Sci. 82:1337-1342. Dawson, P.L., Hirt, D.E., Rieck, J.R., Acton, J.C., and Sotthibandhu, A. 2003. Nisin release from films is affected by both protein type and film-forming method. Food Research International. 36(9-10):959-968, 2003 McCormick, K., Han, I.Y., Sheldon, B.W., Acton, J.C., and Dawson, P.L. 2004. In package pasteurization combined with nisin-impregnated films to inhibit Listeria monocytogenes and Salmonella Typhimurium in turkey bologna. J. Food Sci. (In press). Mangalassary, S., Dawson, P.L., Rieck, J., and Han, I.Y. 2004. Thickness and compositional effects on surface heating rate of bologna during in-package pasteurization. Poultry Science 83:1456-1461. Dawson, P.L., Harmon, L., Sotthibandhu, A., and Han, I.Y. 2004. Antimicrobial activity of nisin adsorbed silica and corn starch powders. Food Microbiology 22:93-99. Jydegaard, A.M., Nielsen, H.J.S., Dawson, P.L. and Acton, J.C. 2004. Kinetics of color loss for slices of fermented sausage displayed in light of varying intensity. Proc. Intl. Cong. Meat Sci. Technol. 50:641-644. M.P. Bashor, K.M. Keener, P.A. Curtis, B.W. Sheldon, and S. Kathariou, 2004. Comprehensive review of Campylobacter and poultry Processing. Comprehensive Reviews in Food Science and Food Safety 3:105-116. M.P. Bashor, P.A. Curtis, K.M. Keener, B.W. Sheldon, S. Kathariou, and J.A. Osborne, 2004. Effects of carcass washers on Campylobacter contamination in large broiler processing plants. Poultry Sci. 83:1232-1239. McCormick, K., I.Y. Han, B.W. Sheldon, J.C. Acton, and P.L. Dawson, 2004. In package pasteurization combined with nisin-impregnated films to inhibit Listeria monocytogenes and Salmonella Typhimurium in turkey bologna. J. Food Sci. (In Press). X. Li, B.W. Sheldon, and H.R. Ball, 2004. Thermal resistance of Salmonella species, Listeria monocytogenes and Staphylococcus aureus in high solids liquid egg mixes. J. Food Prot. (In Press) Bourassa, D. V., D. L. Fletcher, R. J. Buhr, J. A. Cason, and M. E. Berrang, 2004. Recovery of Salmonellae after Chilling and after Seven Day Storage from TSP-Treated Commercially Processed Broiler Carcasses. Poultry Sci. (Accepted and in press) Webster, A. B. and D. L. Fletcher, 2004. Assessment of the aversion of hens to different gas atmospheres using an approach-avoidance test. Applied Animal Behaviour Science (Accepted and in press) Buhr, R. J., D. V. Bourassa, J. L. Wilson, and D. L. Fletcher, 2004. Improved efficiency of intact crop removal for broiler breeder rooster and hen carcasses during manual evisceration. J. Appl. Poultry Res. (Accepted and in press) Musgrove, M. T., D. R. Jones, J. K. Northcutt, P. A. Curtis, K. E. Anderson, D. L. Fletcher, and N. A. Cox, 2004. Survey of shell egg processing plant sanitation programs: effects of non-egg contact surfaces. J. Food Prot. (Accepted and in press) Bianchi, M., D. L. Fletcher, and D. P. Smith, 2004. Physical and functional properties of intact and ground pale broiler breast meat. Poultry Sci. (submitted 07/2004) Bourassa, D. V., D. L. Fletcher, R. J. Buhr, J. A. Cason, and M. E. Berrang, 2004. Recovery of Salmonellae Following pH Adjusted Pre Enrichment of TSP Treated Broiler Carcasses. Poultry Sci. (submitted 07/2004) Betti, M. and D. L. Fletcher, 2004. The influence of extraction and precipitation ph on the dry matter yield of broiler dark meat. Poultry Sci. (submitted 08/2004) Russell, S. M., and T. L. Isaac, 2004. The effect of chlorine dioxide gas on pathogenic and indicator bacteria attached to eggs. Journal of Applied Poultry Research (submitted 7/04). Russell, S. M., 2004. The effect of electrolyzed oxidative (EO) water and colloidal silver applied using electrostatic spraying or immersion on Salmonella and E. coli on broiler chicken carcasses. Journal of Applied Poultry Research (submitted 7/04). Russell, S. M. and S. Axtell, 2004. The effect of monochloramine versus chlorine on pathogenic, indicator, and spoilage bacteria associated with broiler chicken carcasses: a model, pilot scale, and industrial study. Journal of Food Protection (Accepted for Publication). Richards, M.P. and Li, R. 2004. Effects of released iron, lipid peroxides and ascorbate in trout hemoglobin-mediated lipid oxidation of washed cod muscle. J. Agric. Food Chem. 52, 4323-4329. Richards M.P. and Dettmann, M.A. 2003. Comparative analysis of different hemoglobins: autoxidation, reaction with peroxide and lipid oxidation. J. Agric. Food Chem. 51, 3886-3891. Warsow, C.R., Marks, B.P., Ryser, E.T, Orta-Ramirez, A. and Booren, A.M. 2002. Salmonella penetration into whole muscle turkey during vacuum marination. Abstracts of the Institute of Food Technologists Annual Meeting, Abstract No. 88-4. Warsow, C.R., Orta-Ramirez, A., Marks, B.P., Ryser, E.T, and Booren, A.M. 2003. Effects of vacuum tumbling on Salmonella migration into the interior of intact, marinated turkey breasts. Abstracts of the Institute of Food Technologists Annual Meeting. Abstract No. 60-C7. Burns, T.R., Marks, B.P., Harris, K.L., Orta-Ramirez, A. and Ryser, E.T. 2001. Effect of moisture content on thermal inactivation of bacteria. Abstracts of the Institute of Food Technologists Annual Meeting, Abstract No. 84-9. Burns, T.R., Marks, B.P., Ryser, E.T. and Booren, A.M. 2002. Effect of humidity on the thermal inactivation of Salmonella during air hearting of meat. Abstracts of the Institute of Food Technologists Annual Meeting, Abstract No. 97-3. Undeland, I.; Hultin, H.O. and Richards, M.P. 2003. Aqueous extracts from some muscles inhibit hemoglobin-mediated oxidation of cod muscle membrane lipids. J. Agric. Food Chem. 51, 3111-3119. Kilic, B. and Richards, M.P. 2003. Lipid oxidation in poultry döner kebab: Pro-oxidative and anti-oxidative factors. J. Food Sci. 68, 686-689. Chiang, W., Allison, C., Linz, J., and Strasburg, G., 2004. Identification of two aRYR alleles and characterization of RYR transcript variants in turkey skeletal muscle. Gene 330: 177-184. Chiang, W., Strasburg, G., 2003. Genetic basis for pale, soft and exudative turkey meat, Proceedings of 56th Reciprocal Meat Conference, Columbia, MO. Chiang, W., Strasburg, G., 2003. Recent advances in the physiology of ryanodine receptor in turkeys, Proceedings of 16th European Symposium on the Quality of Poultry Meat. St. Brieuc, France. Chiang, W., Linz, J., Strasburg, G., 2003. Two a-RYR genomic alleles in turkey skeletal muscle. Biophysical J. 85: 521. Arnold, J.W., Boothe, D.D., Mitchell, B.W. 2004. Use of negative air ionization for reducing bacterial pathogens and spores on stainless steel surfaces. Journal of Applied Poultry Research. 13:200-206. Arnold, J.W., Suzuki, O. 2003. Effects of corrosive treatment on stainless steel surface finishes and bacterial attachment. Transactions of the American Society of Agricultral Engineers. 46(6):1595-1602. Berrang, M.E., Meinersmann, R.J., Buhr, R.J., Reimer, N.A., Phillips, R.W., Harrison, M.A. 2003. Presence of campylobacter in the respiratory tract of broiler carcasses before and after commercial scalding. Poultry Science. 82(12):1995-1999. Berrang, M.E., Northcutt, J.K., Cason, J.A. 2004. Recovery of campylobacter from broiler feces during extended storage of transport cages. Poultry Science. 83:1213-1217. Berrang, M.E., Northcutt, J.K., Dickens, J.A. 2004. The contribution of airborne contamination to campylobacter counts on defeathered broiler carcasses. Journal of Applied Poultry Research. 13:1-4. Berrang, M.E., Smith, D.P., Windham, W.R., Feldner, P.W. 2004. Effect of intestinal content contamination on broiler carcass Campylobacter counts. Journal of Food Protection. 67(2):235-238. Buhr, R.J., Dickens, J.A., Wilson, J.L. 2003. Filling and emptying of the alimentary tract of meal fed broiler breeder hens. Poultry Science. 82(12):2000-2004. Cason, J.A., Berrang, M.E., Buhr, R.J., Cox, N.A. 2004. Effect of pre-chill fecal contamination on numbers of bacteria recovered from broiler chicken carcasses before and after immersion chilling. Journal of Food Protection. 67:1829-1833. Cason, J.A., Hinton Jr, A., Buhr, R.J. 2004. Impact of feathers and feather follicles on broiler carcass bacteria. Poultry Science. 83(8):1452-1455. Chantarapanont, W., Berrang, M.E., Frank, J.F. 2004. Direct microscopic observation of viability of campylobacter jejuni on chicken skin treated with selected chemical sanitizing agents. Journal of Food Protection. 67:146-1152. Chantarapanont, W., Berrang, M.E., Frank, J.F. 2003. Direct microscopic observation and visualization of campylobacter jejuni viability on chicken skin. Journal of Food Science. 66(12):2222-2230. Dickens, J.A., Ingram, K.D., Hinton Jr, A. 2004. The effects of applying safe2otm-poultry wash to broiler wings on shelf life, l. monocytogenes, pseudomonas sp., staphylococcus sp., and psychrotrophic bacteria after 3, 7, and 10 days storage. Poultry Science. 83(6):1047-1050. Hinton Jr, A., Cason, J.A., Hume, M.E., Ingram, K.D. 2004. Use of midi-fatty acid methyl ester analysis to monitor the transmission of campylobacter during commercial poultry processing. Journal of Food Protection. 67(8):1610-1616. Hinton Jr, A., Cason, J.A., Hume, M.E., Ingram, K.D. 2004. Spread of campylobacter spp. during poultry processing in different seasons. International Journal of Poultry Science. 3(7):432-437. Hinton Jr, A., Cason, J.A., Ingram, K.D. 2004. Tracking spoilage bacteria in commercial poultry processing and refrigerated storage of poultry carcasses. International Journal of Food Microbiology. 91(2):155-165. Jones, D.R., Curtis, P.A., Anderson, K.E., Jone, F.T. 2004. Microbial contamination in inoculated shell eggs: II. effects of layer strain and egg storage. Poultry Science. 83:95-100. Lyon, B.G., Smith, D.P., Lyon, C.E., Savage, E.M. 2004. The effects of diet and feed withdrawal on the sensory descriptive and instrumental profiles of broiler breast fillets. Poultry Science. 83(2):275-281. Northcutt, J.K., Jones, D.R. 2004. A survey of water use and common industry practices in commercial broiler processing facilities. Journal of Applied Poultry Research. 13(1):48-54. Northcutt, J.K., Jones, D.R., Ingram, K.D., Hinton Jr, A., Musgrove, M.T. 2004. Airborne microorganisms in commercial shell egg processing facilities. International Journal of Poultry Science. 3(3):195-200. Northcutt, J.K., Jones, D.R., Musgrove, M.T. 2004. Airborne microorganisms during the commercial production and processing of Japanese quail. International Journal of Poultry Science. 3(4):242-247. Simmons, M., Fletcher, D.L., Berrang, M.E., Cason, J.A. 2003. Comparison of sampling methodology for the detection of salmonella on whole broiler carcasses purchased from retail outlets. Journal of Food Protection. 66:1768-1770. Smith, D.P., Berrang, M.E., Feldner, P.W., Phillips, R.W., Meinersmann, R.J. 2004. Detection of bacillus cereus on selected retail chicken products. Journal of Food Protection. 67(8):1770-1773. Smith, D.P., Northcutt, J.K. 2004. Induced red discoloration of broiler breast meat: effect of blood, bone marrow, and marination. International Journal of Poultry Science. 3:248-252. Smith, D.P., Northcutt, J.K. 2004. Induced red discoloration of broiler breast meat: ii: Effect of cook temperature and freezing. International Journal of Poultry Science. 3:253-258. Young, L.L., Smith, D.P. 2004. Moisture retention by water- and air-chilled chicken broilers during processing and cutup operations. Poultry Science. 83:119-122. Young, L.L., Smith, D.P. 2004. Effect of vacuum on moisture absorption and retention by marinated broiler fillets. Poultry Science. 83:129-131. B. Abstracts Fanatico, A.A.*, P.B. Pillai, L.C. Cavitt, C.M. Owens and J.L. Emmert, 2004. Comparison of broiler growth and carcass yield among alternative slow-growing breeds and a commercial breed grown with or without outdoor access. Poultry Sci. 83:15 (Abstr.) Fanatico, A.A.*, P.B. Pillai, L.C. Cavitt, J.L. Emmert and C.M. Owens, 2004. Comparison of broiler meat quality among alternative slow-growing breeds and a commercial breed grown with or without outdoor access. Poultry Sci. 83:6 (Abstr.) Mehaffey, J.M.*, J.F. Meullenet, J.L. Emmert, S.R. McKee and C.M. Owens, 2004. Meat quality evaluation of minimally aged broiler breast fillets from five commercial genetic strains. Poultry Sci. 83:144 (Abstr.) Fanatico, A.A.*, P.B. Pillai, L.C. Cavitt, J.F. Meullenet, J.L. Emmert and C.M. Owens, 2004. Comparison of sensory qualities of poultry meat from alternative slow-growing and a commercial breed grown with or without outdoor access. Poultry Sci. 83:145 (Abstr.) Cavitt, L.C.*, J-F.C. Meullenet, R. Xiong, and C. M. Owens, 2004. The Correlation of Razor Blade Shear, Allo-Kramer Shear, Warner-Bratzler Shear, and Sensory Tests to Changes in Tenderness of Broiler Breast Fillets. Poultry Sci. 83:150 (Abstr.) R. Xiong, J.-F. Meullenet, L. C. Cavitt, and C. Owens, 2004. Prediction of poultry meat tenderness using the instrumental reference-calibration method. 2004 IFT Annual Meeting, Las Vegas, NV. Book of Abstracts 81-3. G. W. Youm, J.-F. Meullenet, and C. Owens, 2004. Consumer acceptance of marinated chicken breast meat (pectoralis major) deboned at various times post-mortem and its relationship to sensory profile. 2004 IFT Annual Meeting, Las Vegas, NV. Book of Abstracts 112-10. Lien, R. J., J. B. Hess, S. R. McKee, B. A. McCrea, and S. F. Bilgili, 2004. Influence of light intensity and handling on live and processing performance of male broilers. Poultry Sci. 83 (Suppl.1):144. McKee, N. A., R. J. Lien, J. B. Hess, S. F. Bilgili, and S. R. McKee, 2004. Effect of lighting and handling technique on breast fillet dimensions and meat quality. Poultry Sci. 83 (Suppl.1):112. Mohyla, P., S. F. Bilgili, C. C. Warf, and G. K. Kemp, 2004. Response of broilers to graded levels of sodium chlorite and citric acid in water. Poultry Sci. 83 (Suppl.1): 73. Mohyla, P. S. F. Bilgili, D. E. Conner, C. C. Warf, and G. K. Kemp, 2004. Acidified sodium chlorate application in the drinking water to control Salmonella colonization in market age broilers. Poultry Sci. 83 (Suppl.1): 71. Sheldon, B.W., S.A. Hale, and X. Li. 2004. Inhibition of foodborne pathogens and spoilage organisms using HabaGUARD® conveyor belting materials. Poultry Sci. 83(supplement 1):1764. Santos, F.B., X. Li, J.B. Payne, and B.W. Sheldon. 2004. Estimation of Salmonella populations from commercial North Carolina turkey farms. Poultry Sci. 83(supplement 1):1771. Payne, J.B., F.B.O. Santos, X. Li, and B.W. Sheldon. 2004. Characterization of Salmonella spp. Prevalence and populations in commercial broiler farms. Poultry Sci. 83(supplement 1):1771. Sheldon, B.W., and X. Li. 2004. Reducing the risk of microbial cross contamination using conveyor belts containing a microbial inhibitor. Abstract T16, International Assoc. Food Protection annual meeting, Phoenix, Arizona, p. 138. Li, X., and B.W. Sheldon. 2004. Thermal resistance of Salmonella spp., Listeria monocytogenes, and Staphylococcus aureus in high solids egg mixes. Abstract T67, International Assoc. Food Protection annual meeting, Phoenix, Arizona, p. 154. C. M. Moore, B.W. Sheldon, and L. Jaykus. 2004. Transfer of Salmonella and Campylobacter from Stainless Steel to a Ready-to-Eat Food. Poultry Sci. 83(supplement 1):156. G.J. Ahlborn, and B.W. Sheldon. 2004. Specific activity, stability and variability of ²- N-acetylglucosaminidase and lysozyme in extracted egg shell membranes as influenced by layer breed and storage variables. Poultry Sci. 83(supplement 1):157. X. Li, J.B. Payne, F.B.O. Santos, K.E. Anderson, and B.W. Sheldon. 2004. Impact of the laying hen cycle and molting on the prevalence and populations of Salmonella. Poultry Sci. 83(supplement 1):69. J. Spruill, R. Plunske, J. Grimes, P. Ferket, and B. Sheldon. 2004. Effect of Immustim® and Protimax® on Campylobacter jejuni and Salmonella Typhimurium Levels in Broilers. Poultry Sci. 83(supplement 1):71. Bourassa, D. V., R. J. Buhr, J. A. Cason, M. E. Berrang, and D. L. Fletcher, 2004. Detection of salmonellae from post-chill broiler carcasses by rinse aliquot and whole carcass enrichment methods. Proceeding of the International Poultry Scientific Forum, Abstract No. 19. Atlanta, Georgia, January 26-27, 2004. Webster, A. B. and D. L. Fletcher, 2004. Assessment of the aversion of hens to different gas atmospheres using an approach-avoidance test. Proceeding of the International Poultry Scientific Forum, Abstract No. 98. Atlanta, Georgia, January 26-27, 2004. Betti, M. and D. L. Fletcher, 2004. Improved utilization of broiler dark meat through chemical modifications: Dry matter yield. Proceeding of the International Poultry Scientific Forum, Abstract No. 213. Atlanta, Georgia, January 26-27, 2004. Ladely, S. R., M. E. Berrang, P. J. Fedorka-Cray, M. Simmons, and D. L. Fletcher, 2004. Antimicrobial Susceptibility Patterns of Salmonella from Fresh Whole Chicken Carcasses. Poultry Science Annual Meeting, Abstract M44, St. Louis, MO, July 25-29, 2004. Bourassa, D. V., R. J. Buhr, D. L. Fletcher, M. E. Berrang, and J. A. Cason, 2004. Enrichment pH impact on salmonellae recovery from TSP-treated broiler carcasses. Poultry Science Annual Meeting, Abstract 316, July 25-29, 2004. Russell, S. M., 2004. A comparison of chlorine and monochloramine for disinfection of broiler chicken carcasses. Southern Poultry Science Society. Guertal, E. A., J. B. Hess, J. P. Blake, S. F. Bilgili, R. A. Norton, and K. S. Macklin, 2004. Poultry litter sand as a source for putting green construction. ASA-CSSA-SSSA Annual Meetings, Madison, WI. Bilgili, S. F. and R. D. Reynnells, 2004. Implementation of poultry extension/outreach programs in the US. Page 937, Book of Abstracts, XXII Worlds Poultry Congress, Istanbul, Turkey. McCrea, B. A., S. F. Bilgili, R. A. Norton, K. S. Macklin, and J. B. Hess, 2004. Recovery of E.coli and Salmonella suspects from poultry house swabs and surgical shoe covers. Poultry Sci. 83:1798. Hoerr, F. J., H. Toro, S. F. Bilgili, and P. Mohyla 2004. An investigation of undersized broilers condemned at processing as sep-tox. AVMA/AAAP Annual Meeting, Philadelphia, PA. Hess, J. B., S. F. Bilgili, and E. R. Miller, 2004. Light duration and intensity effects on small broiler performance. Poultry Sci. 83 (Suppl.1): Poultry Sci. 831775. Orta-Ramirez, A., Warsow, C.R., Marks, B.P., Ryser, E.T, and Booren, A.M. 2003. Enhanced thermal resistance of Salmonella in whole-muscle vs. ground beef. Abstracts of the Institute of Food Technologists Annual Meeting, Abstract No. 60C-7 Berrang, M.E., Dickens, J.A. 2004. The effects of soiled surfaces within feather picking machines on campylobacter contamination of broiler carcasses. [abstract] Poultry Science. 83:1764. Bourassa, D.V., Buhr, R.J., Cason, J.A., Berrang, M.E., Fletcher, D.L. 2004. Detection of salmonella from post-chill broiler carcasses by rinse aliquot and whole carcass enrichment methods. [abstract] Poultry Science. 83:1765. Bourassa, D.V., Buhr, R.J., Fletcher, R.J., Berrang, M.E., Cason, J.A. 2004. Enrichment ph does not influence salmonellae recovery from pre-chill broiler carcasses treated with tsp. [abstract] Poultry Science. 83(Suppl.1):155. Buhr, R.J., Northcutt, J.K. 2004. The calculation of eviscerated carcass weight as a percentage of initial weight prior to initiation of feed withdrawl for broilers. [abstract] Poultry Science. 83:1765. Cason, J.A., Berrang, M.E., Smith, D.P. 2004. Recovery of bacteria from broiler carcasses rinsed 0 or 24 hours after chilling. [abstract] Poultry Science. 83(Suppl.1):155. Hinton Jr, A., Cason, J.A., Hume, M.E., Ingram, K.D. 2004. Use of the MIDI sherlock microbial identification system to monitor the occurrence of campylobacter in scald water and on prescalded and defeathered broiler carcasses in commercial poultry processing. [abstract] Poultry Science. 83:1811. Hinton Jr, A., Cason, J.A., Hume, M.E., Ingram, K.D. 2004. Effect of immersion chilling operations and refrigerated storage on campylobacter populations associated with broiler carcasses. [abstract] Annual Meeting of the Institute of Food Technologists. Paper No. 67E-2. Hinton Jr, A., Young, L.L., Smith, D.P., Ingram, K.D. 2004. Comparison of psychrotrophic bacterial flora of fresh and marinated chicken breast fillets during refrigerated storage. [abstract] International Association for Food Protection. Jones, D.R., Musgrove, M.T. 2004. Effects of extended storage on egg quality factors. [abstract] Poultry Science. 83(Suppl.1):11. Lyon, B.G., Smith, D.P., Savage, E.M. 2004. Baseline quality attributes of marinated broiler breast fillets. [abstract] Poultry Science. 83:1812. Musgrove, M.T., Jones, D.R., Northcutt, J.K., Harrison, M.A., Cox, N.A. Impact of commercial processing on the microbiological safety and quality of shell eggs. [abstract] Poultry Science 83(Suppl.1):157. Musgrove, M.T., Jones, D.R., Northcutt, J.K., Harrison, M.A., Cox, N.A., Ingram, K.D., Hinton Jr., A. 2004. Recovery of salmonella from commercial shell eggs comparison of methods for recovery of salmonella from commercial shell eggs by shell rinse and shell crush methodologies. [abstract] Journal of Food Protection. p. 132. Musgrove, M. T., Jones, D. R., Northcutt, J. K., Cox, N. A., Harrison, M. A. Detection of aerobic microorganisms and enterobacteriaceae from commercial table eggs using shell rinse and shell crush methods. [abstract] Poultry Science. 83:165. Northcutt, J.K., Jones, D.R. 2004. A survey of common practices in commercial turkey processing facilities and their effects on water use. [abstract] Worlds Poultry Science Association Proceedings. p. 52. Northcutt, J.K., Musgrove, M.T., Jones, D.R. 2004. Airborne microorganisms during the commercial production and processing of Japanese quail. [abstract] Poultry Science. 83(Suppl.1):52. Northcutt, J.K., Musgrove, M.T., Jones, D.R. 2004. Chemical analyses of commercial shell egg wash water collected from three different operations. [abstract] Poultry Science. 83(Suppl.1):12. Northcutt, J.K., Smith, D.P., Musgrove, M.T., Ingram, K.D., Hinton Jr, A. 2004. Effects of spray washing with different chlorine levels and water temperatures on broiler breast carcass skin color and carcass bacteria recovery. [abstract] Poultry Science. 83(Suppl.1):155. Park, B., Windham, W.R., Lawrence, K.C., Smith, D.P. 2004. Hyperspectral image classification for fecal and ingesta identification by spectral angle mapper. Transaction of American Society of Agricultural Engineers. American Society of Agricultural Engineers, St. Joseph, MI. Annual International Meeting. Technical Paper No. 043032. Smith, D.P., Cason, J.A., Berrang, M.E. 2004. The effect of fecal contamination and immersion chilling on e. coli, coliform, campylobacter and salmonella counts on broiler carcasses. [abstract] Journal of Food Protection. (Suppl.):141. Smith, D.P., Northcutt, J.K., Musgrove, M.T. 2004. Effect of commercial inside-outside bird washer (iobw) on campylobacter, salmonella, E. coli, and aerobic plate counts (APC) of uncontaminated, contaminated, and cross-contaminated broiler carcasses. [abstract] Poultry Science. 83(Suppl.1):155. Young, L.L., Smith, D.P., Cason, J.A., Buhr, R.J., Walker, J.M. 2004. Effects of post-defeathering electrical stimulation on moisture retention characteristics of broiler carcasses and phosphate-marinated breast fillets. [abstract] Poultry Science. 83(Suppl.1):12. Young, L.L., Smith, D.P., Cason, J.A., Jones, D.R. 2004. Effects of post-picking electrical stimulation and polyphosphate marination on textural and color properties of chicken breast meat. [abstract] Institute of Food Technologists. Paper No. 496-16. Oliveira , Barbut and Griffiths 2004. Detection of Campylobacter jejuni in naturally contaminated chicken meat by melting-peak analysis of amplicons in real-time PCR. In Press. Intr. J. Food Micro. (see abstract attached) Gill, McGinnis, Barbut, Young, Lee and Rahn. 2004. Microbiological conditions of moisture enhanced chicken breast prepared at a poultry packing plant. In Press. J. Food Protection. Moza, Barbut and Griffiths. 2004. Distribution of Salmonella during tumbling of fresh chicken breast meat. Work in Progress Zhang and Barbut 2004. Effect of regular and modified starches on cooked PSE, normal and DFD chicken breast meat Batters. Submitted for Publication. Barbut Zhang and Marcone. 2004 Effects of pale, normal and dark chicken breast meat on the microstructure, extractable proteins, and cooking of marinated fillets. Submitted for Publication. Barbut, S. 2004. Poultry Preservation Techniques. In: Poultry Meat Procession and Quality. Ed. G.C. Mead. Woodhead Publication. Cambridge, UK. Barbut, S. 2004. Poultry: Slaughter Line Operation. In: Encyclopaedia of Meat Science. Ed. Werner et al. Elsevier Pub. C. Books and Book Chapters Bilgili, S. F., 2004. Poultry Meat: Inspection/Grading, in: Encyclopedia of Animal Science, Eds. W. G. Pond and A. W. Bell, Cornell University, Ithaca, NY. Dawson, P.L., and B. W. Sheldon, 2003. Nisin in the decontamination of animal products. In: Natural Antimicrobials for the Minimal Processing of Foods. S. Roller, ed. CRC Press LLC, Boca Raton, FL (Ch. 3, p. 34-63). Dawson, P.L. and J.C. Acton. 2004. Proteins as Food Colorants, In Proteins in Food Processing. R. Yada, ed. Woodhead Publishing Limited, Cambridge, England. Dawson, P.L. and Stephens, C. 2004. Packaging of Poultry Products, In Poultry Meat Processing and Qualtiy Mead, ed. Woodhead Publishing Limited, Cambridge, England. Dawson, P.L., Mangalassary, S., and Sheldon, B.W. 2004. Thermal Processing of Poultry Products. In Thermal Food Processing: Modeling, Quality assurance, and Innovations. Da-Wen Sun, Editor. Marcel Dekker, NY. Dawson, P.L. and Spinelli, N. 2004. Poultry Flavors. In Food Flavors. Feng Chen, Editor. Fletcher, D. L., 2004. Further Processing of Poultry Meat, in Processing of Poultry, 2nd Edition, G. C. Mead, Ed., Elsevier Publishing, UK, Chapter 7. Fletcher, D. L., 2004. Poultry Meat: Processing, in Encyclopedia of Animal Science, W. G. Pond and A. W. Bell, Eds. Marcel Decker, Inc., New York. Russell, S. M., 2004. Detecting pathogens in poultry meat. Food Safety Control in the Poultry Industry. G. Mead, ed., 70 pp. D. Symposia Presentations: Bilgili, S. F., 2004. La sanidad intestinal. Factores desestabilizadores. Un efoque de futuro. 14 Pages, in: Proc. Reunion technica de Avicultura, Porto, Portugal. Bilgili, S. F., 2004. Productos de calidad: Desafios a los que se enfrentan las companias avicolas. 16 Pages, in: Proc. Reunion technica de Avicultura, Porto, Portugal. Bilgili, S. F., 2004. Usanda la Produccion Active Como Ventaja Para la Comercializacion. 11 Pages, in: Proc. XVIII Congres Centroamericano y del Ceribe de Avicultura, San Pedro Sula, Honduras. Bilgili, S. F., 2004. Skin Disorders in Broilers: Cellulitis and Pododermatitis. Pages 1-7, in: Proc. Simposio Brasil Sul de Avicultura, Chapeco, Brazil. McCrea, B. A., R. A. Norton, J. B. Hess, K. S. Macklin, and S. F. Bilgili, 2004. A longitudinal study of salmonella serotypes from day of hatch through processing using an automated ribotyping system. CD Proc. XXII Worlds Poultry Congress, Istanbul, Turkey. Bilgili, S. F., and R. D. Reynnells, 2004. Implementation of the poultry extension and outreach programs in the U.S. CD Proc. XXII Worlds Poultry Congress, Istanbul, Turkey. Bilgili, S. F. J. B. Hess, J. P. Blake, R. A. Norton, K. S. Macklin, and E. A. Guertal, 2004. Rearing broilers on sand: A result demonstration study. CD Proc. XXII Worlds Poultry Congress, Istanbul, Turkey. Hess, J. B., S. F. Bilgili, R. W. Gordon, T. J. Frost, and E. R. Miller, 2004. Carcass yield response of small broilers to feed nutrient density. CD Proc. XXII Worlds Poultry Congress, Istanbul, Turkey. Bilgili, S. F., 2004. Insensibilizacion en la procesamiento avicol. CD Proc. 6th Int. Symp. On Poultry Processing and Product Quality, Queretaro, Mexico. Bilgili, S. F., 2004. Efecto de la produccion en la calidad de producto. CD Proc. 6th Int. Symp. On Poultry Processing and Product Quality, Queretaro, Mexico. Hess, J. B., K. M. Downs, R. A. Norton, K. M. Macklin, and S. F. Bilgili, 2004. Cellulitis/paw quality. 6 Pages, in: Proc.Poultry Production and Health Seminar, USP&EA, Memphis, TN. Hess, J. B., S. F. Bilgili, and K. M. Downs, 2004. Paw quality issues. 2 Pages, in: Proc. Deep South Poultry Conference, Tifton, GA. Bilgili, S. F., 2004. Animal care and handling guidelines: An Update. 17 pages, in: Poultry Processor Workshop, USP&EA, Atlanta, GA. Bilgili, S. F., 2004. Animal Welfare Guidelines and Audits: National Chicken Council and National Turkey Federation, 19 pages, in: Poultry Care and Handling Workshop. USP&EA, Atlanta, GA. Dhanayajanm R., Han, I., Acton, J., and Dawson, P. 2003. Modified atmosphere effects on bacterial growth at different Depths in ground poultry meat. Poultry Sci, (SUPP 1). Pg 19, #78 Mangalassary, S., Han, I., and Dawson, P. 2003. Thickness effects on the surface-heating rate of turkey bologna. Poultry Sci. (SUPP 1). Pg. 110, #S87 Kim, E., E. Halpin, P.L. Dawson and J.C. Acton. 2003. PROPERTIES OF CHICKEN SALAD SPREADS PREPARED WITH VARIOUS LEVELS OF TEXTURED SOY PROTEIN. XVIth European Symposium on the Quality of Poultry Meat. Saint-Brieuc Ploufragan Côtes d'Armor France Spetember 23-26. Poole, G.H., R.D. Galyean, P.L. Dawson, S. Kartika and J.C. Acton. 2003. INGREDIENT EFFECTS ON FREEZE-THAW STABILITY OF PRECOOKED LIQUID WHOLE EGG. Xth European Symposium on the Quality of Eggs and Egg Products. Saint-Brieuc Ploufragan Côtes d'Armor France. September 23-26. Snow, J.C., Friesen, R.K., Wardlaw, F.B., Williams, W.P., Jr. and Acton, J.C. 2003. Skin composition and lipid characteristics of broilers sampled at retail. Proc. XVI Symp. on Quality of Poultry Meat, Saint-Brieuc, France, Sept. 23-26. XVI(II):231-236. Min, B.J., Shetty, K., and Dawson, P.L. 2003. Antioxidant and Bioactive films to enhance food quality and phytochemicals production during ripening. Poster presentation at the Nutrition Summit in Columbia, SC, October 17. Harmon, L., Dawson, P.L., and Han, I.Y. 2003. Nisin absorption ontp food-gade coating agents to inhibit bacterial growth. 14th annual South Carolina Governors School for Science and Mathematics Undergraduate Research Colloquium. Columbia, SC. Black, C.L., Dawson, P.L., and Han, I.Y. 2004. Surface adhesion of S. Typhimurium from household surface to bologna: testing the 5-second rule. 15th annual South Carolina Governors School for Science and Mathematics Undergraduate Research Colloquium. Courtenay, M., Dawson, P.L. and Han I.Y. 2004. The efficacy of hand washing and sanitizers on microbial contamination. South Carolina Governors School for Science and Mathematics Undergraduate Research Colloquium. Pan, Lisa, Han, Inyee, and Dawson, Paul. 2003. NSF Undergraduate Research Program in Nanotechnology in the Food Sciences. Pan, Lisa, Han, Inyee, and Dawson, Paul. 2004. NSF Undergraduate Research Program in Nanotechnology in the Food Sciences. E. Proceedings Fletcher, D. L., 2004. Electric stunning and slaughter. United States Poultry and Egg Association Poultry Care and Handling Workshop, Atlanta, GA, April 28-29, 2004. Fletcher, D. L., 2004. Stunning and slaughter. United States Poultry and Egg Association Poultry Processor Workshop, Atlanta, GA, May 12-13, 2004. Fletcher, D. L., 2004. Caratteristiche delle carni avicole destinate alla trasformazione (Factors affecting poultry meat quality). XLII CONVEGNO NAZIONALE della Associazione Scientifica di Avicoltura La Qualitàà della carne avicola, Forlii, Italy, February 26, 2004. Betti, M. and D. L. Fletcher, 2004. Technologies for improving the utilization of poultry dark meat. Proceedings of the XXII Worlds Poultry Congress, Paper P4-20, Istanbul, Turkey, June 8-13, 2004. Russell, S. M., 2004. The effect of electrolyzed oxidiative (EO) water on populations of pathogenic and indicator bacteria associated with broiler chickens. Electrolyzed oxidative water use in food processing symposium. Institute of Food Technologists (IFT) meeting, Las Vegas, NV. F. Popular Trade Articles: Bilgili, S. F., 2004. Know your enemy: Staphylococcus aureus. WOGS, September, Auburn University. Bilgili, S. F., 2004. Condensation. WOGS, July, Auburn University. Bilgili, S. F., 2004. The Log scale (pH). WOGS, June, Auburn University. Bilgili, S. F., 2004. Animal Welfare Programs. WOGS, May, Auburn University. Bilgili, S. F., and J. B. Hess, 2004.Aumento de la Enfermeded de Musculo Verde en broilers. Avicultura Profesional 21(7): 16-17. Bilgili, S. F., 2004. Uniformity. WOGS, April, Auburn University. Bilgili, S. F., 2004. Research Digest. WATT Poultry USA, 5(7): 44-46. Bilgili, S. F., 2004. Know your enemy: Listeria monocytogenes. WOGS, March, Auburn University. Bilgili, S. F., 2004. Infectious process (IP) or cellulitis. WOGS, February, Auburn University. Bilgili, S. F., 2004. Research Digest, WATT Poultry USA, 5(2):40-43. Dawson, P.L. Research Review. Meat Processing. Watt Publishing, February, 2003 Dawson, P.L. Research Review. Meat Processing. Watt Publishing, May, 2003 Dawson, P.L. Research Review. Meat Processing. Watt Publishing, October, 2003 Dawson, P.L. Research Review. Meat Processing. Watt Publishing, May, 2004 Dawson, P.L. Research Review. Meat Processing. Watt Publishing, October, 2004 Korel, F. and Acton, J.C. 2004. Cooking method and reducing sugar effects on color properties of chicken patties. In Processing Aspects of Quality and Safety of Egg and Meat, Proc. XXII Worlds Poultry Cong., Istanbul, Turkey, June 8-13, XXII(P4):18F,1-4. Keener, K., 2004. U.S. Poultry Researchers investigate the value of carcass washers on reducing bacterial contamination. MEATNEWS DAILY WATT Publishing Company. August 16, 2004. 1 page. Keener, K., 2004. Engineering and Technology for a Sustainable World. .RESOURCE ASAE Magazine for Engineering in Agriculture, Food, and Biological Systems. August 1, 2004. Front Cover. Keener, K., 2004. For Undergrads: A Food and Bioprocess Engineering Vision. RESOURCE ASAE Magazine for Engineering in Agriculture, Food, and Biological Systems. August 1, 2004. Pg 5-8. Keener, K., 2004. MEATNEWS DAILY WATT Publishing Company. April 26, 2004. PATHOGEN STUDY RELEASED: University food scientists examines the effectiveness of methods U.S. poultry processors are using to control Campylobacter in their plants. 1 page. Sheldon, B.W., 2004. On-Farm Food Safety Regulations, Fact or Fiction. North Carolina Poultry Industry Newsletter. 1(1):1-2. April Issue. North Carolina Cooperative Extension Service. Sheldon, B.W., 2004. Spreading Contamination. Meat Processing 43(2):64. Sheldon, B.W., 2004. You Are What You Eat: Broilers fed corn-based diets won the taste test. Meat Processing 43(4):72. Sheldon, B.W., 2004. More Water Use Post-HACCP. Meat Processing 43(6):108. Sheldon, B.W., 2004. Controlling Campylobacter. Meat Processing 43(8):64. Sheldon, B.W., 2004. Evaluating Product Quality. Meat Processing 43(10):72. Fletcher, D. L., "Research Digest" Watt Poultry USA:, 5(3):40-43, March, 2004. Fletcher, D. L., "Research Digest" Watt Poultry USA:, 5(8):42-47, August, 2004. Russell, S. M. and S. P. Lyon, 2004. Designer bedding for poultry. Poultry USA Magazine, Watt Publishing, pp. 36, 38, and 40. Russell, S. M. and B. Fairchild, 2004. The poultry industry in China. (Submitted 10/04). Russell, S. M., 2004. Designer bedding for poultry. Poultry Tribune Magazine, Watt Publishing (Submitted 10/04). G. Patents Russell, S. M., S. Anand, and S. R. Burwell, 2004. A method for preventing biofilm formation, breaking down pre-formed biofilms, and reducing populations of pathogenic, indicator, and spoilage bacteria on food processing surfaces. Burwell, S. R., F. Busch, and S. M. Russell, 2004. A unique antimicrobial solution for disinfection of foods and food contact surfaces. H. Review Articles Buhr, R. J., D. V. Bourassa, J. A. Cason, M. E. Berrang, and D. L. Fletcher, 2004. Detecting low levels of salmonellae from post-chill broiler carcasses. Feed Info New Service, Scientific Reviews, August 3, 2004 (http://www.feedinfo.com) .

Impact Statements

Date of Annual Report: 10/03/2005

Report Information

Annual Meeting Dates: 07/30/2005 - 07/30/2005
Period the Report Covers: 11/01/2004 - 07/01/2005

Participants

Bilgili, Sarge (sbilgili@auburn.edu) - Auburn; Conner, Don (conner@auburn.edu) - Auburn; Curtis, Patricia (Pat_Curtis@auburn.edu) - Auburn; Moran, Jr., Ed (emoran@acesag.auburn.edu) - Auburn; Acton, James (jcacton@clemson.edu) - Clemson; Dawson, Paul (pdawson@clemson.edu) - Clemson;
Regenstein, Joe (jmr9@cornell.edu) - Cornell; Ahn, Dong (duahn@iastate.edu) - Iowa State; Keener, Kevin (kevin_keener@ncsu.edu/kkeener@purdue.edu) - North Carolina State/Purdue; Sheldon, Brian (brian_sheldon@ncsu.edu) - North Carolina State; Anderson, Ken (ken_anderson@ncsu.edu) - North Carolina State; Davis, Michael (mdavis@poultry.tamu.edu) - Texas A&M; Sanchez, Marcos (msanchez@poultry.tamu.edu) - Texas A&M; Owens, Casey (cmowens@uark.edu) - Arkansas; Williams, Sally (williams@animal.ufl.edu) - Florida; Fletcher, Daniel (fletcher@uga.edu) - Georgia; Russell, Scott (srussell@uga.edu) - Georgia; Richards, Mark (mprichards@ansci.wisc.edu) - Wisconsin; Buhr, Jeff (jbuhr@saa.ars.usda.gov) - USDA/ARS; Cason, John (jcason@saa.ars.usda.gov) - USDA/ARS; Jones, Deana (drjones@saa.ars.usda.gov) - USDA/ARS; Musgrove, Mike (mmusgrove@saa.ars.usda.gov) - USDA/ARS; Latorre, Jose R (jlatorre@uprm.edu) - Puerto Rico.

Brief Summary of Minutes

The meeting was called to order by chairman Pat Curtis (Auburn) and all attending participants introduced themselves and their affiliated institution.

The attending EU working group members presented brief summaries of their current research on poultry meat quality and safety. Roel Mulder (Netherlands), Nico Bolder (Netherlands), Michael Grashorn (Germany), Michel Duclos (France), and Theo Uijttenboogaart (Netherlands)

All present US participation members provided brief summaries of their current research that is further described in the following report.

Discussion was undertaken regarding holding the 2006 S292 annual meeting in conjunction with the EU meeting in Verona, Italy, September 10-13, 2006. Members agreed that it would be a great idea and that the details should be worked out between the two group chairman; US Jeff Buhr (USDA/ARS) and Michael Grashorn (Germany)

Election of a new secretary was undertaken and Marcos Sanchez (Texas A&M) was elected.

R. Jeff Buhr advanced to chairman, and Scott M. Russell (Georgia) advanced to vice chairman.

Members segregated into groups to discuss future collaborative research projects.

John Cason (USDA/ARS) proposed a resolution thanking Pat Cutis for hosting the 2005 S292 meeting at the University of Auburn and for serving as chairman the past two years. The motion was approved by a round of applause by the attending members.

Attendees were reminded of the symposium on Wednesday afternoon in conjunction with Poultry Science meeting that would include presentations by the United States and the European Working Groups.

The meeting was adjourned.

Accomplishments

SUB-OBJECTIVE 1. To Reduce Blood Splash/Bruising/Hemorrhaging-Related Problems in Poultry Products (Color Problems) Research was completed examining the chemical extraction and modification of broiler dark meat. High alkaline extractions and isoelectric precipitation of broiler leg meat resulted in dry protein yields of 60 to 70 %. Temperatures of 5.6o to 16.7oC were evaluated for effects on surface colour stability of sliced turkey bologna vacuum-packaged in films with oxygen transmission rates (OTR) of 11, 30 and 72 cc/m2/24hr (at 23oC, 0% RH, 1 atm). Overall, the shift in surface colour of the turkey bologna from a red to a red-yellow hue occurred with increase of time in lighted display, increase of the OTR of the packaging film, and increase of temperature of the lighted display. SUB-OBJECTIVE 2. Biologically Impaired Meat Quality A comparative study was conducted to determine if modern genetic strains are more prone to breast meat defects during processing. Modern commercial broilers were compared to Athens-Canadian Random Bred (ACRB) birds following processing. Result did not indicate any major genetic differences but results clearly showed that wing flapping affected the muscle pH and color of the Pectoralis minor more than the Pectoralis major. A novel scalder amendment was evaluated for increasing the shelf-life of fresh broiler carcasses. Results indicated that use of this amendment in the scalder increased shelf-life an average of 5 days as determined using subjective odor scores and psychrotrophic plate counts. Studies were conducted to determine the impact of alternative broiler genotype and production system on growth performance and carcass yield. Results indicate that differences among genotypes and provide information about the efficiency for alternative poultry systems. A study was conducted to determine the impact of alternative broiler genotype and production system on meat quality. Results indicated that meat quality differences may exist among genotypes with different growth rates and reared in alternative production systems. The effect of effect of chronic heat stress on meat quality parameters of two commercial broiler lines was determined. This study demonstrated that elevated environmental temperatures (heat stress) can induce conditions resulting in reduced meat quality of broilers. Research was conducted to evaluate the bone strength of clavicles from four commercial high yielding broiler strains. Results suggested that gender and bone diameter influenced clavicle bone strength more than a strain effect. SUB-OBJECTIVE 3. Processing Factors Affecting Poultry Meat Quality A study has been initiated to identify poultry meat suppliers and product processing. Researchers are investigating thermally processed and vacuum packaged products. The product is shipped to Haiti via private freight (ship carrier). Studies were conducted to produce and evaluate a marinated chicken drumstick product. Two spice blends and presentation forms (tray pack and vacuum pack) were evaluated. Spice blends included lemon pepper and fajita. Both prototypes were rated acceptable by sensory panel. Studies were conducted to determine the development, stress response and yield of breast meat in broiler chicken as affected by lighting and nutritional programs, and 2) the chicken paws condemned due to foot pad dermatitis as affected by nutritional programs. Results indicated that decreasing light duration and intensity improved overall performance when long day-lengths were resumed during the final week. Day length and intensity did not affect (P>0.05) long term stress levels as measured by the heterophil:lymphocyte ratio. Broilers reared on high protein diets, or on diets containing all vegetable-source protein showed a significant increase in the incidence and severity of footpad dermatitis and a decrease in paw quality. The defect incidence with both sexes from several broiler strains at age was measured to estimate differences in their contributions and impact on the welfare audit. Back scratching was prominent with birds during the juvenile development at 6 weeks of age, whereas wing and drumstick breakage dominated during preadolescent development. Both sexes responded similarly. The nature of defects associated with the carcass with preslaughter handling relates to the bird's predominant behavior during stage of development. A study was conducted to evaluate the effect of dietary functional ingredients vitamin E, selenium (Se), conjugated linoleic acid (CLA), alone or combination on the quality of irradiated turkey breast meat. It was concluded that dietary supplementation of vitamin E, Se and CLA improved the storage stability of irradiated turkey breast meat. A study was conducted to evaluate the ability of cranberry press cake extracts to inhibit lipid oxidation in mechanically separated turkey. Results indicated that microwave-assisted solvent extraction with ethanol was the most effective extraction technique per gram of press cake starting material, solvent extraction with 100% acetone had intermediate efficacy, extractions with water, 50% aqueous ethanol, and 50% aqueous acetone were least effective. The quality of rendered duck fat was characterized. Results demonstrated that the oxidative stability time of rendered duck fat, lard, tallow, butter, olive oil, and soybean oil were 6, 40, 32, 36, 38, and 10 days, respectively at 50°C, conjugated linoleic acid was undetectable in rendered duck fat, trans fatty acid content in duck fat was in the range of that in tallow, tocopherol content was 90 times higher in soybean oil compared to rendered duck fat, and the high percentage of linoleic acid (18:2) in duck fat and soybean oil appeared to accelerate lipid oxidation. Studies were conducted to determine inhibition of hemoglobin-mediated lipid oxidation by the combination of ascorbate and EDTA. Results indicated that ascorbate alone or EDTA alone did not inhibit Hb-mediated lipid oxidation, the combination of ascorbate and EDTA was highly inhibitory, the combination of EDTA and ascorbate did not decrease the rate of methemoglobin formation compared to ascorbate alone, and thus, other mechanisms by which the combination of EDTA and ascorbate inhibit lipid oxidation should be considered. Chicken salad spreads containing various concentrations of textured soy protein were evaluated. Chicken salad spreads had 24 predominant volatiles, 16 from the mixes and 8 new compounds, some of which were identified as originating from the added salad ingredients. Aldehyde, ketone, alcohol, sulphur, ester and aromatic compound classes were identified in the headspace volatiles. Layer strain impact on equality and functional properties of eggs during a single production cycle was evaluated. Strain significantly impacted all of the quality measurements taken. Whole egg weights varied for all strains from 56.56 to 61.13 g. When evaluating the percentage of the components of the egg: shell differed from 8.85 to 9.8%, albumen differed from 63.99 to 65.69%, and yolk differed from 25.12 to 26.63%. Both vitelline membrane and Haugh unit quality measurements varied significantly. It took 1.88 to 1.95 g of force to rupture the vitelline membrane. Haugh units varied from 74.99 to 83.47. In some cases these differences did affect the functionality of the egg. The effect of layer hen strain on egg weights and solids during a single production cycle was evaluated. Hy-Line W-36 had the lowest whole egg weight, while Hy-Line W-98 and ISA White were higher than Hy-Line CV-20 and Bovans White. This contrasts what was expected from whole egg solids. Hy-Line W-36 and CV-20 had a higher percentage of whole egg solids compared to all other strains. Bovans White and ISA White had lower albumen solids compared to other strains. Additionally, percentage of albumen solids in Hy-Line CV-20 was higher than Hy-Line W-36. On the other hand the percentage of yolk solids were not affected by layer strain. Yolk solids ranged from 50.30 to 50.85%. SUB-OBJECTIVE 4. Broiler Production and Processing Factors Impacting the Safety of Poultry Products Research was conducted to compare the effects of commercial TSP application on the recovery of Salmonella on day of processing and following 7 days of storage. Although TSP resulted in lower recovery, there were also approximately one pH unit or greater in whole carcass rinse pH. Research was conducted to evaluate the efficacy of a scalder additive (Tasker Blue) on aerobic plate counts, E. coli counts and Salmonella prevalence on broiler chicken carcasses. Results indicated that APC, E. coli and Salmonella were significantly reduced using this treatment. Studies were conducted to determine the effect of surface application of different concentrations of nisin/lysozyme on the survival of Listeria monocytogenes in RTE turkey bologna. Results showed that only a concentration of 1000mg/ml resulted in a one log reduction in Listeria population. But this is a very high concentration and left thick white residues on the meat surface. Studies on the carry over effect of lysozyme and its effect on the survival of Listeria monocytogenes were conducted. Lysozyme appeared to have no significant impact on these bacteria. Studies were conducted to(1) enumerate both total bacterial and enterococci counts from a variety of rendered animal by-products; (2) further characterize antibiotic resistance in Enterococcus spp., E. coli and Salmonella isolates. Total bacterial counts ranged from 1.0 x 103 to 3.4 x 106 cfu/g. Enterococcus spp. was detected from all rendered samples at levels of ca. 103 to 106 cfu/g. The pH ranged from 5.86 to 8.96, and the moisture content ranged from 1.49 to 11.45%. The influence of hen age on shell egg exterior, interior, and contents microflora and Salmonella prevalence during a single production cycle was evaluated. Hen age significantly affected the microbial loads on each of the egg components tested. Exterior counts increased in period 4, possibly due to birds being diagnosed with Osteomalacia. However, the birds were treated and returned to normal production by the 5th period. Interior counts were erratic, increasing as much as 2 log units over the 12-month cycle. Contents data was not significantly different until period 12, when microbial loads increased from 0 to 1 log unit. There were 120 total eggs taken, and of these there were two suspect positive Salmonella samples. Exterior and interior shell each had one suspect positive. Effects of cool water washing of shell eggs on microbiological and interior quality were evaluated. There was, however, a significant difference in the force required to break the vitelline membrane as storage time progressed. As expected, the vitelline membrane became weaker over time. Based on results from the pilot study, a commercial study was conducted in two commercial egg packing plants with dual wash systems. The commercial study utilizing warm-warm, cool-warm, warm-cool and cool-cool temperatures in the dual wash tanks at each plant. The study has been completed and the data are currently being analyzed. The effect of cooking temperatures on the destruction of Salmonella in eggs was studied. The Food and Drug Administration recommends cooking all parts of the egg to 63ºC (145ºF) for 15 seconds. However consumer preferences do not always agree with the recommendation of cooking eggs to complete firmness. This study will continue to evaluate the safety of various cooking methods by actually inoculating the egg and cooking it using the methods tested in the previously described cooking study. Studies demonstrated that solutions of potassium hydroxide and lauric acid can be used to kill pathogenic and spoilage microorganisms associated with poultry processing. Solutions produced significant reductions of microbial populations in vitroand on poultry skin. Research was conducted to examine the survival of Salmonella typhimurium and psychrotrophic bacteria on commercial chicken breast meat treated with high energy electron beam irradiation and stored at 4 C for 14 days. Research was conducted with a student at Voorhees College to examine the growth of Campylobacter and other bacteria under various atmospheric conditions, and she presented the research findings at the XV Undergraduate Research Symposium in San Juan, Puerto Rico. The effects of acidified electrolyzed water applied during poultry processing on carcass bacteria counts (total aerobic bacteria, E. coli, Salmonella and Campylobacter) were evaluated. Data indicated that washing with electrolyzed water caused a similar reduction in bacteria counts as washing with sodium hypochlorite. Flooring from broiler transportation cages and cage wash water in a commercial washing system were sampled. Washing/sanitizing cages reduced, but did not eliminate bacteria on flooring (aerobic bacteria, E. coli/coliforms, Salmonella and Campylobacter). Wash water contained fewer chemical contaminates than commercial broiler or egg processing waste water. Evaluated bacteria recovery from broiler carcasses and chiller water after immersion chilling with either a low (2.1 L/kg) or high (16.8 L/kg) volume of water. More bacteria (total aerobic bacteria, Enterobacteriaceae, E. coli and Campylobacter) was removed from the carcasses when a high volume of water was used; however, when the chiller water was analyzed, the higher level of counts in the water from the "low volume" treatment could not be attributed solely to the dilution factor. Carcasses were sampled for bacteria after washing with either tap water or an antimicrobial treatment made from a blend of citric acid, phosphoric acid and hydrochloric acid. Treating with acid significantly reduced the level of E. coli and coliform bacteria, but did not reduce the incidence of Salmonella (50% versus 60% positive, water and acid respectively). The effect of holding time without water on chick performance, yolk sac retention and gut integrity was evaluated by holding chicks without water for 24 or 48 h prior to placement. Under the conditions of the study, access to water during the holding period prior did not influence bird performance, yolk sac retention or intestinal strength. The incidence and microbiology of unabsorbed yolk sacs (attached or free floating) in commercial broilers were evaluated. Overall, 32% of the carcasses had an unabsorbed yolk sac attached to the yolk stalk and 17% were free floating. Campylobacter were found in 29% of the yolk stalks, 32% of the attached and 13% of the free floating yolk sacs, while Salmonella were in 26%, 48%, and 23% of these tissues respectively. The effects of water spray and extended dry time to lower bacterial numbers on soiled flooring from broiler transport cages were evaluated. Water spray alone resulted in a significant decrease in the number of organisms recovered. When combined with a 24 h drying period, no Campylobacter, coliforms or E. coli were detected on the flooring. The recovery of bacteria from genetically feathered and featherless broilers was evaluated after immersion chilling. Carcasses from genetically featherless broilers had slightly higher counts of aerobic bacteria, E. coli or coliforms after chilling. However, no significant difference was observed for incidence of salmonellae (25%) or Campylobacter (93%) for carcasses of feathered or unfeathered broilers. Scientists determined the pattern by which generic E. coli bacteria leaves poultry carcasses during scalding, with about five times more bacteria being released from normally feathered carcasses than from genetically featherless birds. The most rapid rate of bacterial release from carcasses occurs early in scalding. Aesthetic aspects of scalding might be improved by having a short first scald tank to prevent those bacteria from being able to mix into later sections of the scald tanks. Researchers collaborated with the University of Florida on research designed to examine the effect of electron beam irradiation on the survival of Salmonella typhimurium and psychrotrophic bacteria on raw chicken breasts. Irradiation of 1, 2 or 3 kGy resulted in a 4 log reduction in Salmonella and improved product shelf-life. Researchers collaborated with a private company to test a novel antimicrobial treatment (acidified electrolyzed water) for efficacy against pathogenic bacteria on poultry carcasses. Electrolyzed water significantly reduced the level of Salmonella on carcasses, but had little effect on other pathogens. Scientists collaborated with the U.S. Poultry & Egg Association and the University of Georgia to evaluate water reduction during immersion chilling of poultry. This is an on-going collaboration, with the goal of optimizing water use. Determined that pre-chill fecal contamination of poultry carcasses could not be detected in numbers of Enterobacteriaceae, coliforms, or E. coli in post-chill carcass rinses if the fecal contamination if was removed by spray cleaning before chilling. Determined that pre-chill fecal contamination of poultry carcasses could not be detected in numbers of E. coli and Campylobacter in post-chill carcass rinses even when fecal contamination was not removed before chilling, no chlorine was added to the chiller water, and no fresh water was added during chilling. The effect of immersion chilling on fecal contamination and cross contamination of broiler chickens was determined. Even in sub-optimum conditions chilling reduces counts of contaminated carcasses to control carcass levels. However, Campylobacter and Salmonella do pass from contaminated to control carcasses at low levels. The bacterial content of ingesta, and the amount of ingesta typically found in the crop and gizzard of typical broiler carcasses was determined. This data allows an estimate of the impact of ingesta contamination on the bacterial counts (indicator organisms and pathogens) of processed carcasses; under normal processing conditions, no substantial increase in bacterial counts on carcasses is due to ingesta contamination. Determined that broilers at 6 and 8 wk of age had a higher incidence (49%) of unabsorbed yolk sacs than breeder roosters and layer hens (19%) at the time of processing. The potential for vertical transmission of pathogens (Campylobacter and Salmonella) by unabsorbed yolk sacs in broilers exists due to the prominent incidence. Demonstrated the decapitation of broilers following stunning did not influence the level of recovery of bacteria (E. coli, coliforms, and total aerobic) from the respiratory tract following immersion scalding in a commercial processing plant. These results provide confidence that decapitation could be use commercially at assure an irreversible stun-kill while not compromising carcass bacterial levels. Demonstrated that pre-stun ante-mortem wing flapping just prior to slaughter has a comparatively greater negative impact on the breast tenders (Pectoralis minor) than on the fillets (Pectoralis major). Investigated the impact of cool water washing on physical and microbial quality of shell eggs in both the pilot and commercial setting. Surveys were conducted to determine the variety of Enterobacteriaceae present on nest-run egg carts and to determine if there is a correlation between shell strength and Salmonella Enteritidis contamination of the egg. EXTENSION OR INSTRUCTION ACTIVITIES Dr. Regenstein has participated on the Food Marketing Institute/National Council of Chain Restaurants Animal Welfare Technical Committee, participated in the Humane Farm Animal Care program's technical committee, taught in the North Central Regional Poultry Project, and presented three lectures on Kosher/Halal, new product development, and animal welfare. He has also worked with 3 S-292 Colleagues (Pat Curtis, Marcos Sanchez, and Mark Richards) on his USDA Higher Education Challenge Grant and determined that both the Jewish and Muslim leadership believes that gas stunning of poultry is inconsistent with their religious beliefs. The first National Egg Products School was held October 10-14, 2004 in Columbus, Ohio. The School filled to its capacity within a week of opening for registration. Initially the School was to be limited to 40 participants was expanded to include 44. The school offered "hands-on" laboratory experiences to assist participants in understanding the functionality characteristics of egg products. The 2004 School had faculty from Auburn University, North Carolina State University and the University of Arkansas.

Publications

Anderson, K. E., J. B. Tharrington, P. A. Curtis, and F. T. Jones. 2004. Shell characteristics of eggs from historic strains of Single Comb White Leghorn chickens and the relationship of egg shape to shell strength. Int. J. of Poult. Sci. 3 (1): 17-19. Barbut, S., L. Zhang and M. Marcone. 2005. Effects of pale, normal and dark chicken breast meat on the microstructure, extractable proteins, and cooking of marinated fillets. Poultry Sci. 84: 797-802. Berrang, M. E., R. J. Meinersmann, J. F. Frank, D. P. Smith, and L. L. Genzlinger. 2005. Distribution of Listeria monocytogenes subtypes within a poultry further processing plant. J. Food Prot. 68:980-985. Berrang, M. E., and J. K. Northcutt. 2005. Water spray and immersion in chemical sanitizer to lower bacterial numbers on broiler transport coop flooring. J. Appl. Poult. Res. 14:315-321. Berrang, M. E., J. K. Northcutt, and J. A. Cason. 2004. Recovery of Campylobacter from broiler feces during extended storage of transport cages. Poult. Sci. 83:1213-1217. Bianchi, M., D. L. Fletcher, and D. P. Smith. 2005. Physical and functional properties of intact and ground pale broiler breast meat. Poult. Sci. 84:803-808. Bourassa, D. V., D. L. Fletcher, R. J. Buhr, J. A. Cason, and M. E. Berrang. 2004. Recovery of Salmonellae after Chilling and after Seven Day Storage from TSP-Treated Commercially Processed Broiler Carcasses. Poultry Sci. 83:2079-2082. Bourassa, D. V., D. L. Fletcher, R. J. Buhr, J. A. Cason, and M. E. Berrang. 2005. Recovery of salmonellae following pH-adjusted pre-enrichment of broiler carcasses treated with trisodium phosphate. Poult. Sci. 84:475-478. Buhr, R. J., D. V. Bourassa, J. L. Wilson, and D. L. Fletcher. 2005. Improved efficiency of intact crop removal for broiler breeder rooster and hen carcasses during manual evisceration. J. Appl. Poultry Res. 14:20-24. Cavitt, L. C., J. F. C. Meullenet, R. K. Gandhapuneni, G. W. Youm, and C. M. Owens. 2005. Rigor development and meat quality of large and small broilers and the use of the Allo-Kramer shear, needle puncture, and razor blade shear method to measure texture. Poultry Sci. 84:113-118. Cavitt, L.C., J. F. C. Meullenet, R. Xiong, and C. M. Owens. 2005. The Correlation of Razor Blade Shear, Allo-Kramer Shear, Warner-Bratzler Shear, and Sensory Tests to Changes in Tenderness of Broiler Breast Fillets. J. Muscle Foods 16:223-242. Corzo, A., E. T. Moran, Jr., D. Hoehler, and A. Lemme. 2005. Dietary tryptophan need of broiler males from forty two to fifty six days of age. Poultry Sci., 84:226-231. Cox, N. A., J. S. Bailey, L. J. Richardson, R. J. Buhr, D. E. Cosby, J. L. Wilson, K. L. Hiett, G. R. Siragusa, and D. V. Bourassa. 2005. Presence of naturally occurring Campylobacter and Salmonella in the mature and immature ovarian follicles of late-life broiler breeder hens. Avian Dis. 49:285-287. Cox, N. A., C. L. Hofacre, J. S. Bailey, R. J. Buhr, J. L. Wilson, D. E. Cosby, M. T. Musgrove, L. J. Richardson, J. D. Tankson, Y. L. Vizzier, P. F. Cray, K. L. Hiett, L. E. Vaughn, P. S. Holt, D. V. Bourassa. 2005. Presence of Campylobacter jejuni in various organs one hour, one day and one week following oral or intracloacal inoculations of broiler chicks. Avian Dis. 49:155-158. Cox, N. A., C. L. Hofacre, R. J. Buhr, J. L. Wilson, J. S. Bailey, L. J. Richardson, D. E. Cosby, M. T. Musgrove, K. L. Hiett and S. M. Russell. 2005. Attempts to isolate naturally occurring Campylobacter, Salmonella and Clostridium perfringens from the ductus deferens, testes and ceca of commercial broiler breeder roosters. J. Appl. Poult. Res. 14:126-129 Davis, G. S., K. E. Anderson and D. R. Jones. 2004. The effects of different beak trimming techniques on plasma corticosterone and performance criteria in Single Comb White Leghorn hens. Poult. Sci. 83:1624-1628. Dawson, P.L., L. Harmon, A. Sotthibandhu, and I. Y. Han. 2004. Antimicrobial activity of nisin adsorbed silica and corn starch powders. Food Microbiology 22:93-99. Decker, E. A., K. Warner, M. P. Richards, and F. Shahidi. 2005. Measuring antioxidant effectiveness in foods. J. Agric. Food Chem. 53, 4303-4310. Galobart, J., and E.T. Moran, Jr. 2005. Influence of stocking density and pellet quality on heat-stressed broilers from 6 to 8 weeks of age. Int.J.Poul.Sci.,4:55-59. Gill, C. O., J. C, McGinnis, S. Barbut, D. Young, N. Lee and K. Rahn. 2004. Microbiological conditions of moisture enhanced chicken breast prepared at a poultry packing plant. J. Food Protection. 67: 2675-2681. Jones, D. R., K. E. Anderson, P. A. Curtis, and F. T. Jones. 2004. Microbial contamination in inoculated shell eggs: II. Effects of layer strain and egg storage. Poultry Sci. 83:95-100. Jones, D. R., M. T. Musgrove, and J. K. Northcutt. 2004. Variations in external and internal microbial populations in shell eggs during extended storage. J. Food Prot. 67:2657-2660. Joseph, N.S., and E.T. Moran, Jr. 2005. Characteristics of eggs, embryos, and chicks from broiler breeder hens selected for growth or meat meat yield. J.Appl.Poul.Sci., 14:275-280. Keener, K. M., K. E. Anderson, P. A. Curtis, and J. B. Foegeding. 2004. Determination of cooling rates and carbon dioxide uptake in commercially processed shell eggs using cryogenic carbon dioxide gas. Poult. Sci. 83: 89-94. Kerr, B. J., E. T. Moran, Jr., and M. T. Kidd. 2005. Effect of supplementary tryptophan prior to marketing on carcass quality in broilers. J.Appl.Poul.Res., 14:306-314. Lee, S. C., S. M. Jeong, S. Y. Kim, K. C. Nam, and D. U. Ahn. (2005). Effect of far-infrared irradiation on the antioxidant activity of defatted sesame meal extracts. J. Agric. Food Chem. 53:1495-1498. Li, R., M. P. Richards, and I. Undeland. 2005. Characterization of aqueous components in chicken breast muscle as inhibitors of hemoglobin-mediated lipid oxidation. J. Agric. Food Chem. 53, 767-775. Macklin, K. S., J. B. Hess, S. F. Bilgili, and R. A. Norton. 2005. Bacterial levels of pine shavings and sand used as poultry litter. J. Appl. Poultry Res. 14:238-245. Mangalassary, S., P. L. Dawson, J. Rieck, and I. Y. Han. 2004. Thickness and compositional effects on surface heating rate of bologna during in-package pasteurization. Poultry Science 83:1456-1461. McCormick, K. E., I. Y. Han, J. C. Acton, B. W. Sheldon, and P. L. Dawson. 2005. In-package Pasteurization Combined with Biocide-impregnated Films to Inhibit Listeria monocytogenes and Salmonella Typhimurium in Turkey Bologna. J Food Sci 70(1):M52-7. Meullenet, J. F. C., E. Jonville, D. Grezes, and C.M. Owens. 2004. Prediction of the texture of cooked poultry pectoralis major muscles from near-infrared reflectance analysis of raw meat. J. Texture Studies 35,6:573-585. Min, B. J., P. L. Dawson, and K. Shetty. 2005. Antioxidant and bioacitve films to enhance food quality. Korean Journal of Food Science and Animal Resources. 25:60-65. Musgrove, M. T., D. R. Jones, J. K. Northcutt, N. A. Cox, and M. A. Harrison. 2004. Identification of Enterobacteriaceae from washed and unwashed commercial shell eggs. J. Food Prot. 67:2613-2616. Musgrove, M. T., D. R. Jones, J. K. Northcutt, P. A. Curtis, K. E. Anderson, D. L. Fletcher, and N. A. Cox. 2004. Survey of shell egg processing plant sanitation programs: effects of non-egg contact surfaces. J. Food Prot. 67(12):2801-2804. Nam, K. C., J. H. Kim, D. U. Ahn, and S. C. Lee. (2004). Far-infrared radiation increases antioxidant properties of rice hull extract in cooked turkey meat. J. Agric. Food Chem. 52(2):374-379. Northcutt, J. K., M. T. Musgrove and D. R. Jones. 2005. Chemical analyses of shell egg wash water. J. Appl. Poult. Res. 14:289-295. Park, B., K. C. Lawrence, W. R. Windham, and D. P. Smith. 2004. Multispectral imaging system for fecal and ingesta detection on poultry carcasses. J. Food Proc. Eng. 27(5):311-327. Oliveira, T. C. R. S. Barbut, and M. W. Griffiths. 2005. Detection of Campylobacter jejuni in naturally contaminated chicken skin by melting-peak analysis of amplicons in real-time PCR. Int J. Food Micro. 92: 105-111. Owens, C. M., L. C. Cavitt, G. W. Youm, and J. F. C. Meullenet. 2005. Using a novel razor blade shearing method to measure poultry meat tenderness. Zootecnica International. Worlds Poultry Journal. Number 1:56-59. Romero, M. G., A. F. Mendonca, D. U. Ahn, and I. V. Wesley. (2005). Influence of dietary vitamin E on behavior of Listeria monocytogenes and color stability in ground turkey meat following electron beam irradiation. J. Food Prot. 68 (6): 1159-1164. Russell, S. M. and S. Axtell. 2005. The effect of monochloramine versus chlorine on pathogenic, indicator, and spoilage bacteria associated with broiler chicken carcasses: a model, pilot scale, and industrial study. Journal of Food Protection 68(4):758-763. Sarjeant, K., S. K. Williams, and A. Hinton. 2005. The survival of Salmonella typhimurium on Commercial Chicken Breast Meat Treated with high energy electron beams and stored at 4 C for 14 days. Poult. Sci. 84: 955-958. Smith, D. P., M. E. Berrang, P. W. Feldner, R. W. Phillips, and R. J. Meinersman. 2004. Detection of Bacillus cereus on selected retail chicken products. J. Food Prot. 67:1770-1773. Smith, D. P., J. A. Cason, and M. E. Berrang. 2005. Effect of fecal contamination and cross-contamination on numbers of coliform, Escherichia coli, Campylobacter, and Salmonella on immersion-chilled broiler carcasses. J. Food Prot. 68:1340-1345. Trampel, D. W., J. L. Sell, D. U. Ahn, and J. G. Sebranek. (2005). Preharvest feed withdrawl affects liver color and liver lipid in broiler chicken. Poultry Sci. 84(1): 137-142. Webster, A. B. and D. L. Fletcher. 2004. Assessment of the aversion of hens to different gas atmospheres using an approach-avoidance test. App. Animal Behaviour Sci. 88:275-287. Young, L. L., J. A. Cason, D. P. Smith, C. E. Lyon, J. A. Dickens, and J. M. Walker. 2005. Effects of electrical stimulation and simulated conventional and extended chilling method on cooked chicken breast meat texture and yield. Int. J. Poult. Sci. 4:60-63. Young, L. L., D. P. Smith, J. A. Cason, and J. M. Walker. 2004. Effects of intact carcass electrical stimulation on moisture retention characteristics of polyphosphate treated non-aged boneless broiler breast fillets. Int. J. Poult. Sci. 3:796-798. Young, L. L., D. P. Smith, J. A. Cason, and J. M. Walker. 2005. Effects of pre-evisceration electrical stimulation and polyphosphate marination on color and texture of early harvested chicken broiler breast fillets. Int. J. Poult. Sci. 4:52-54. Zhang, L., and S. Barbut. 2005. Effect of regular and modified starches on cooked PSE, normal and DFD chicken breast meat batters. Poultry Sci. 84: 789-796. Zhu, M. J., M. Du, J. Cordray, and D. U. Ahn. (2005). Control of Listeria monocytogenes contamination in ready-to-eat meat products. Crit. Rev. Food Sci. Food Safety 4:34-42. Zhu, M. J., A. Mendonca, H. A. Ismail, M. Du, E. J. Lee and D. U. Ahn. (2005). Impact of antimicrobial ingredients and irradiation on the survival of Listeria monocytogenes and the quality of ready-to-eat turkey ham. Poultry Sci. 84:613-620. B. Abstracts Ancrum, D. D., A. Hinton, Jr., and K. D. Ingram. 2004. Growth of Campylobacter and other bacteria under various atmospheric conditions. XV Undergraduate Research Symposium. San Juan, Puerto Rico. Anderson, K. E., 2005. Final Report of the Thirty Fifth North Carolina Layer Performance and Management Test. Vol. 35, No.4. May 2005. Anderson, K. E., L. K. Kerth, V. K. Kretzschmar, and P. A. Curtis, 2005. Impact of strain on environmental and fecal microbial load and salmonella prevalence during a single production cycle. Poultry Science Association, Auburn, AL, July 31-August 3, 2005. Anderson, K. E., L. Kerth, V. Kretzschmar, and P.A. Curtis, 2005. Impact of white and brown-egg layer strains on egg quality, and size distribution during a single production cycle. Poultry Science Association, Auburn, AL, July 31-August 3, 2005. Anderson, K. E., P. H. Patterson, K. W. Koelkebeck, M. J. Darre, J. B. Carey, D. U. Ahn, R. A. Ernst, D. R. Kuney, and D. R. Jones. 2004. National Egg Temperature Survey: Transport. Poult. Sci. Suppl. 83. Berrang, M. E. and J. K. Northcutt. 2005. Spray washing and sanitizer immersion to lower Campylobacter numbers on broiler transportation cage flooring. Poult. Sci. 84 (Suppl. 1):92. Berrang, M. E. and J. K. Northcutt. 2005. Water spray and extended dry time to lower bacterial numbers on soiled flooring from broiler transport cages. International Association of Food Protection. Paper No. T2-10. Betti, M. and D. L. Fletcher, 2004. Improved utilization of broiler dark meat through chemical modifications: Dry matter yield. Proceeding of the International Poultry Scientific Forum, No. 213. Atlanta, Georgia, January 26-27, 2004. Bilgili, S. F., 2005. Sanitary/hygienic equipment design. Page 105, XVIIth Symp. On the Quality of Poultry Meat, The Netherlands. Bilgili, S.F., M.A. Alley, J.B. Hess, and E.T. Moran, Jr. 2005. Influence of strain-cross, sex and feeding programmes on broiler chicken paw (feet) yield and quality. XVII European Symp.on the Quality of Poultry Meat, The Netherlands. Blake, J. P., J. B. Hess, K. S. Mcklin, S. F. Bilgili, T. Sefton, and A. Kocher, 2005. Broiler live performance on wheat-based feeds supplemented with mannan oligosaccharides. Poultry Sci. 84 (Suppl.1):5. Bourassa, D. V., R. J. Buhr, J. A. Cason, M. E. Berrang, and D. L. Fletcher, 2004. Detection of salmonellae from post-chill broiler carcasses by rinse aliquot and whole carcass enrichment methods. Proceeding of the International Poultry Scientific Forum, Abstract No. 19. Atlanta, Georgia, January 26-27, 2004. Bourassa, D. V., R. J. Buhr, D. L. Fletcher, M. E. Berrang, and J. A. Cason, 2004. Enrichment pH impact on salmonellae recovery from TSP-treated broiler carcasses. Poultry Science Annual Meeting, Abstract 316, July 25-29, 2004. Buhr, R. J., M. E. Berrang, D. V. Bourassa, and J. A. Cason. 2005. Post-stun decapitation does not alter the number of bacteria recovered from broiler respiratory tracts following bleeding or immersion scalding. Poult. Sci. 84 (Suppl. 1):19-20. Buhr, R. J., D. V. Bourassa, J. K. Northcutt, A. Hinton, Jr., K. D. Ingram, and J. A. Cason. 2005. Bacteria recovery from genetically feathered and featherless broiler carcasses after immersion chilling. Poult. Sci. 84 (Suppl. 1):91. Buhr, R. J., D. V. Bourassa, J. K. Northcutt, L. J. Richardson, N. A. Cox, and B. D. Fairchild. 2005. Incidence and size distribution of unabsorbed yolk sacs in commercial broilers processed at six weeks of age. Poult. Sci. 84 (Suppl. 1):16. Cason J. A., R. J. Buhr, and A. Hinton, Jr., 2005. Release of E. coli from feathered and featherless broiler carcasses immersed in warm water. Poult. Sci. 84 (Suppl. 1):19. Caudill, A. B., P. A. Curtis, D. R. Jones, M. T. Musgrove, K. E. Anderson, and O. A. Oyarzabal. 2005. Effects of cool water washing of shell eggs on interior quality. Poultry Science Association, Auburn, AL, July 31-August 3, 2005. Cox, N. A., L. J. Richardson, R. J. Buhr, J. K. Northcutt, B. D. Fairchild, J. M. Mauldin, and J. S. Bailey, 2005. Presence of various naturally occurring bacteria in unabsorbed yolks of six week old commercial broilers. Poult. Sci. 84 (Suppl. 1):15. Cox, N. A., L. J. Richardson, R. J. Buhr, J. K. Northcutt, B. D. Fairchild, J. M. Mauldin, 2005. Presence of inoculated Campylobacter and Salmonella in unabsorbed yolks of male broilers at six weeks of age. Poult. Sci. 84 (Suppl. 1):138. Cox, N. A., Richardson, L. J., Buhr, R. J., Bailey, J. S., Wilson J. L., Cosby D. E., Bourassa, D. V. 2005. Presence of Campylobacter jejuni in the internal organs of inoculated broiler breeder hens. Poult. Sci. 84 (Suppl. 1):16. Corzo, A., E. T. Moran, Jr., D. Hoehler, and A. Lemme. 2005. Dietary tryptophan need of broiler males from forty two to fifty six days of age. Poultry Sci., 84:226-231. Curtis, P.A., L. K. Kerth and K. E. Anderson. 2005. Impact of strain on egg quality and composition during a single production cycle. Poultry Science Association, Auburn, AL, July 31-August 3, 2005. Curtis, P.A., W. Berry, R. Lien, M. Kloepper, and B. Kuerten. 2005. The Virtual Chicken: Part 1-The Reproductive Tract. Poultry Science Association, Auburn, AL, July 31-August 3, 2005. Curtis, P. A., L. K. Kerth, and K. E. Anderson. Quality and Compositional Characteristics of Layer Hens as Affected by Bird Age XI Symposium on the Quality of Eggs and Egg Products, Doorwerth, Netherlands, May 23-26, 2005. Davis, A. L., P. A. Curtis, and D. E. Conner. 2005. The effect of cooking temperatures on the destruction of Salmonella in eggs. Poultry Science Association, Auburn, AL, July 31-August 3, 2005. Davis, G., J. Emmert, K. Eskew, and C. Owens. 2005. Recruiting poultry science students through on-campus experiential learning events. Poultry Sci. Fairchild, B. D., J. M. Mauldin, J. K. Northcutt, M. B. Cole, M. D. Darby and R. J. Buhr. 2005. The effect of holding time without water on broiler performance, yolk sac retention and gut integrity. Poult. Sci. 84 (Suppl. 1):33. Fanatico, A. C., P. B. Pillai, J. L. Emmert, and C. M. Owens. 2005. Impact of alternative broiler genotype and production system on meat quality. Poultry Sci. Fanatico. A. C., P. Pillai, C. Owens, and J. Emmert. 2005. Impact of alternative broiler genotype and production system on growth performance and carcass yield. Poultry Sci. Fletcher, D. L. 2004. Stunning and slaughter. United States Poultry and Egg Association Poultry Processor Workshop, Atlanta, GA, May 12-13, 2004. Fletcher, D. L. 2004. Electric stunning and slaughter. United States Poultry and Egg Association Poultry Care and Handling Workshop, Atlanta, GA, April 28-29, 2004. Fletcher, D. L. 2004. Caratteristiche delle carni avicole destinate alla trasformazione (Factors affecting poultry meat quality). XLII CONVEGNO NAZIONALE della Associazione Scientifica di Avicoltura La Qualitàà della carne avicola, Forlii, Italy, February 26, 2004. Fletcher, D. L. 2005. A comparison of broiler and egg prices to other foods and commodities between 1947 and 2004. Poultry Science Annual Meeting, No. T54, July 31 - August 3, 2005. Fletcher, D. L., and R. J. Buhr. 2005. Effects of antemortem wing flapping on the quality of broiler Pectoralis major (fillet) and Pectoralis minor (tender) muscles. Poult. Sci. 84 (Suppl. 1):58. Gong, Y., and M. P. Richards. 2005. Characterizing Quality of Duck Fat. International Congress on Meat Science and Technology (ICOMST). Baltimore, MD. Grunwald, E., and M. P. Richards. 2005. Investigation of the role of heme in the mechanism of myoglobin-mediated lipid oxidation using site-directed mutagenesis. Institute of Food Technologists. New Orleans, LA. Hess, J. B., S. F. Bilgili, and E. R. Miller. 2005. Lighting program (duration) and nutrient density effects in broilers destined for fast-food markets. Poultry Sci. 84 (Suppl.1):119. Joseph, N. S., J, Lee, E. T. Moran, Jr, and J. Galobart Cots. 2005. A comparison of carcass characteristics and fillet uniformity among four commercial broiler crosses marketed at 6 and 8 weeks of age. Ann. Poultry Science Assoc. Meeting, Auburn University. Joseph, N., S. Lourens, and E. T. Moran, Jr. 2005. Adverse effects of sub-optimal incubation temperatures on post-hatch performance and further-processing yield. Soulthern Poul. Sci. Soc. Mtg., Atlanta, GA. Li, R, and M. P. Richards. 2005. Inhibition Of Hemoglobin-Mediated Lipid Oxidation By The Combination Of Ascorbate And EDTA. International Congress on Meat Science and Technology (ICOMST). Baltimore, MD. Kartika, S., P. L. Dawson, and J. C. Acton. 2005. Ultraviolet filtered lighting and film oxygen barrier property effects on color stability of vacuum-packaged turkey pepperoni. Poultry Sci. 84 (Suppl.):T52. Kerth, L.K., P. A. Curtis, and K. E. Anderson. 2005. Effect of layer hen strain on egg weights and solids during a single production cycle. Poultry Science Association, Auburn, AL, July 31-August 3, 2005. Kerth, L.K., P. A. Curtis, and K. E. Anderson. 2005. Layer strain impact on functional properties of eggs during a single production cycle. Poultry Science Association, Auburn, AL, July 31-August 3, 2005. Kerth, L. K., P. A. Curtis, and K. E. Anderson. 2005. Impact of Bird Age on the Functionality of Eggs from Current Layer Strains. XI Symposium on the Quality of Eggs and Egg Products, Doorwerth, Netherlands, May 23-26, 2005. Kiepper, B., W. Merka, and D. L. Fletcher, 2005. Effects of slaughter plant and time on gross composition of poultry processing wastewater particulate matter. Poultry Science Annual Meeting, Abstract 121, July 31 - August 3, 2005. Kretzschmar-McCluskey, V, P. A. Curtis. K. E. Anderson, and L. K. Kerth. 2005. Influence of hen age on shell egg exterior, interior, and contents microflora and Salmonella prevalence during a single production cycle. Poultry Science Association, Auburn, AL, July 31-August 3, 2005. Kristinsson, H. G., M. P. Richards, H. Petty, N. M. Nelson, S. Mony. 2005. A comparative study on the stability and pro-oxidative activity of rainbow trout and tilapia hemoglobin. Institute of Food Technologists. New Orleans, LA. Ladely, S. R., M. E. Berrang, P. J. Fedorka-Cray, M. Simmons, and D. L. Fletcher, 2004. Antimicrobial Susceptibility Patterns of Salmonella from Fresh Whole Chicken Carcasses. Poultry Science Annual Meeting, Abstract M44, St. Louis, MO, July 25-29, 2004. Larrain, R. E., J. D. Reed, M. P. Richards. 2004. Effect of long-term feeding with cranberry juice powder on color stability of bacon. Reciprocol Meats Conference, Lexington, Kentucky. Lee, C. H., B. W. Bolling, M. P. Richards, and K. L. Parkin. 2005. Cancer chemopreventive agents from foods. Symposium Pacifichem Meeting. Lee, C. H., M. P. Richards, and J. D. Reed. 2005. Antioxidant Activities of Cranberry Press Cake in Mechanically Separated Turkey. Institute of Food Technologists. New Orleans, LA. Leslie, M. A., E. T. Moran, Jr. and M. R. Bedford. 2005. The effect of phytase and glucanase supplementation to corn soy diets on AME. Southern. Poul. Sci. Soc. Mtg., Atlanta, GA. Li, X., J. B. Payne, F. B. O. Santos, K. E. Anderson, and B. W. Sheldon. 2004. Impact of the laying hen cycle and molting on the prevalence and populations of Salmonella. Poult. Sci. Suppl. 83. Macklin, K. S., J. P. Blake, B. A. McCrea, R. A. Norton, J. B. Hess, S. F. Bilgili, T.Sefton, and A. Kocher, 2005. Litter bacterial levels associated with broilers fed mannan oligosaccharides. Poultry Sci. 84 (Suppl.1):60. McCrea, B., K. S. Macklin, R. A. Norton, J. B. Hess, and S. F. Bilgili, 2005. Recovery and distribution of Escherichia coli from poultry house surgical shoe covers, shallow litter and deep litter samples. Poultry Sci. 84 (Suppl.1):14-15. McCrea, B., K. S. Macklin, R. A. Norton, J. B. Hess, and S. F. Bilgili, 2005. Recovery of Campylobacter jejuni from broiler house samples during four consecutive flocks: Dendrogram. Poultry Sci. 84 (Suppl.1): 15. McCrea, B., K. S. Macklin, R. A. Norton, J. B. Hess, and S. F. Bilgili, 2005. Recovery of Campylobacter jejuni from broiler house samples during four consecutive flocks: Isolate distribution. Poultry Sci. 84 (Suppl. 1): 35. McCrea, B. A., K. S. Macklin, O. A. Oyarzabal, R. A. Norton, J. B. Hess, and S. F. Bilgili, 2005. Recovery of Clostridium perfringens from poultry transport crates after different holding times and disinfectant regimens. Poultry Sci. 84 (Suppl.1):125. Meullenet, J. F., R. Xiong, A. Saha, and C. Owens. 2005. Novel shape profiling method for classifying tender and tough broiler breast meat. IFT Annual Meeting, New Orleans, LA. Mehaffey, J. M., A. Saha, J. F. Meullenet, and C. M. Owens. 2005. Bone strength of clavicles from four commercial high yielding broiler strains. Poultry Sci. Mohyla, P., O. Oyarzabal, S. F. Bilgili, C. C. Warf, and G. K. Kemp. 2005. Use of acidified sodium chlorite in the drinking water to control Salmonella and Campylobacter spp. in commercial broiler chickens. Poultry Sci. 84 (Suppl.1):99. Moran, E.T., Jr., J. Galobart Cots, and N. Joseph. 2005. Yield and quality of breast and thigh meats from diverse strain broiler males in response to carrying stress inposed one week prior to and/or preslaughter. XVII Europ. Symp. Qual. Poultry Meat, Doorworth, The Netherlands. Moran, E. T. Jr., J. Galobart and N. Joseph. 2005. Carcass defects attributable to carrying from catch to cooping with preslaughter handling. Southern Poultry, Sci. Soc. Mtg, Atlanta, GA. Moran, E.T., Jr., J. Galobart Cots, and N. Joseph. 2005. Yield and quality of breast and thigh meats from diverse strain broiler males in response to carrying stress inposed one week prior to and/or preslaughter. XVII Europ. Symp. Qual. Poultry Meat, Doorwoth, The Netherlands. Moran, E.T., Jr, and O. Oyarzabal. 2005. Performance of broiler males through 8 weeks production in response to supplemental corn-soybean enzymes after exposure to Campylobacter jejuni. Annual Poultry Sci. Assoc. Meeting at Auburn University. Moran, E.T., Jr, O. Oyarzabal and N. Joseph. 2005. Broiler response to post-placement exposure with salmonella and campylobacter while receiving dietary 2-hydroxy-4-(methylthio)-butanoic acid (HMB). Southern Poul. Sci. Soc. Mtg., Atlanta, GA. Musgrove, M. T., D. R. Jones, J. K. Northcutt, N. A. Cox, M. A. Harrison, P. Cray, and S. Ladely. 2005. Antimicrobial resistance in Salmonella and Escherichia coli isolated from commercial shell eggs. International Association of Food Protection. Paper No. T2-12. Northcutt, J. K. and M. E. Berrang. 2005. Effects of a commercial transport cage washing system on wastewater characteristics and surface bacteria recovery. Poult. Sci. 84 (Suppl. 1):92. Northcutt, J. K., Smith, D. P., Cason, J. A., Buhr, R. J., and Fletcher, D. L. 2005. Broiler carcass bacterial counts after immersion chilling using either a low or high volume of water. Poult. Sci. 84 (Suppl. 1):57. Northcutt, J. K., D. P. Smith, K. D. Ingram, A. Hinton, Jr., and M. T. Musgrove. 2005. Microbiological impact of spray washing broiler carcasses with acidified electrolyzed water. Poult. Sci. 84 (Suppl. 1):92. Pillai, P., J. Mehaffey, C. Owens, and J. Emmert. 2005. Incorporation of an E. Coli phytase in broiler diets: Effect on growth and processing parameters. Poultry Sci. Raghavan, S., P. Kathirvel, M. P. Richards. 2005. Antioxidant Efficacy of Cranberry Press Cake Extracts on the Oxidation of Mechanically Separated Turkey. International Congress on Meat Science and Technology (ICOMST). Baltimore, MD. Richards, M. P., Issues in the use of synthetic and natural antioxidants. Institute of Food Technologists symposium, Antioxidant strategies in muscle foods. (July 15-20, 2005), New Orleaans, LA. Richardson, L. J., N. A. Cox, R. J. Buhr, J. S. Bailey, J. L. Wilson, and D. E. Cosby. 2005. Natural presence of Campylobacter spp. in the internal organs of early, mid, and late-life broiler breeder hens. Poult. Sci. 84 (Suppl. 1):24 Russell, S. M. 2004. A comparison of chlorine and monochloramine for disinfection of broiler chicken carcasses. Southern Poultry Science Society. Russell, S. M. 2004. Development and implementation of a pre-harvest hazard analysis and critical control point (HACCP) program for poultry companies. American Soybean Association, Beijing, China. Russell, S. M. 2004. Intervention strategies for reducing Salmonella prevalence on ready-to-cook chicken. American Soybean Association, Beijing, China. Russell, S. M., 2004. Development and implementation of a pre-harvest hazard analysis and critical control point (HACCP) program for poultry companies. American Soybean Association, Jinan, China. Saha, A., T. L. Wing, and C. M. Owens. 2005. Effect of chronic heat stress on meat quality parameters of two commercial broiler lines. Poultry Sci. Smith, D. P., J. M. Mauldin, K. C. Lawrence, B. Park, and G. W. Heitschmidt. 2005. Detection of fertility and early development of hatching eggs with hyperspectral imaging. 11th European Symposium on the Quality of Eggs and Egg Products, Doorwerth, The Netherlands, May, 2005. Smith, D. P., and L. L. Young, 2005. The effect of pressure and phosphates on yield, shear, and color of marinated broiler breast meat. 17th European Symposium on the Quality of Poultry Meat, Doorwerth, The Netherlands, May, 2005. Sun, C., S. Gunasekaran, and M. P. Richards. 2005. Beta-cyclodextrin microencapsulation and oxidation stability of freeze-dried fish oil powder. Institute of Food Technologists. New Orleans, LA. Townsend, J. C., R. J. Lien, J. B. Hess, S. R. McKee, and S. F. Bilgili. 2005. Impact of daylength and light intensity on live performance and a indicator of long-term stress in broilers. Poultry Sci. 84 (Suppl.1): 60-61. Walker, R. A., B. Johnson, P. L. Dawson, and A. A. Ogale. Thermal Processing of Animal Coproduct-based Proteins, EcoComp 2005, 3rd International Conference on Eco-Composites, June 20-21, 2005, Royal Institute of Technology, Stockholm, Sweden. Webster, A. B. and D. L. Fletcher, 2004. Assessment of the aversion of hens to different gas atmospheres using an approach-avoidance test. Proceeding of the International Poultry Scientific Forum, Abstract No. 98. Atlanta, Georgia, January 26-27, 2004. Webster, A. B., R. J. Buhr, N. M. Dale, and R. M. Jardim. 2005. Effect of fluoride fed during growth on bone strength of cages laying hens. Poult. Sci. 84 (Suppl. 1):81. Xiong, R., J. F. C. Meullenet, L. C. Cavitt, and C. Owens. 2005. Effect of razor blade penetration depth on correlation of razor blade shear values and sensory texture of broiler major pectoralis muscles. IFT Annual Meeting, New Orleans, LA. Xiong, R., J. F. C. Meullenet, and C. Owens. 2005. Classification of tender and tough broiler breast meat by a non-destructive deformation test. IFT Annual Meeting, New Orleans, LA. C. Books and Book Chapters Curtis, P. A. 2005. Food Laws and Regulations. Blackwell Publishing Professional, 2121 State Avenue, Ames, IA 50014-8300. (ISBN 0 8138 1946 6) Curtis, P. A. 2005. "HACCP in Poultry Processing" In: Food Safety Control in the Poultry Industry. Woodhead Publishing Company, Cambridge, CB1 6AH, UK. (ISBN 1 85573 954 2). Dawson, P. L. and J. C. Acton. 2004. Proteins as Food Colorants, In "Proteins in Food Processing." R. Yada, ed. Woodhead Publishing Limited, Cambridge, England. Dawson, P. L., S. Mangalassary, and B. W. Sheldon. 2005. Thermal Processing of Poultry Products. In "Thermal Food Processing: Modeling, Quality assurance, and Innovations". Da-Wen Sun, Editor. Marcel Dekker, NY. Dawson, P. L. and N. Spinelli. 2005. Poultry Flavors. In "Food Flavors". Feng Chen, Editor. Dawson, P. L. and C. Stephens. 2005. Packaging of Poultry Products, In "Poultry Meat Processing and Quality" Mead, ed. Woodhead Publishing Limited, Cambridge, England. Fletcher, D. L. 2004. Further Processing of Poultry Meat, in "Processing of Poultry", 2nd Edition, G. C. Mead, Ed., Elsevier Publishing, UK, Chapter 7. Fletcher, D. L. 2004. Poultry Meat: Processing, in Encyclopedia of Animal Science, W. G. Pond and A. W. Bell, Eds. Marcel Decker, Inc., New York. Russell, S. M. 2004. Detecting pathogens in poultry meat. Food Safety Control in the Poultry Industry. G. Mead, ed., 70 pp. Russell, S. M. 2005. Techniques for Microbial Identification. Chapter 11 in: Microbiological Analysis of Red Meat, Poultry, and Eggs. G. Mead, ed. (Prepared for Submission) D. Symposia Presentations: None. E. Proceedings Betti, M. and D. L. Fletcher. 2004. Technologies for improving the utilization of poultry dark meat. Proceedings of the XXII World=s Poultry Congress, Paper P4-20, Istanbul, Turkey, June 8-13, 2004. Bilgili, S. F. 2005. Sanitary/Hygienic equipment design. 8 Pages, in: CD Proc. XVIIth European Symposium on the Quality of Poultry Meat, Doorwerth, The Netherlands. Bilgili, S. F. 2005. Intestinal health and broiler performance. Pages 1-14, in: Proc. Intestinal Integrity Symposium, Loipersdorf, Austria. Bilgili, S. F. 2005. Key factors in developing an optimum stable gut microflora. Pages 357-368, in: Proc. Poultry Beyond 2010: 3rd Int. Poultry Broiler Nutritionists Conference, Auckland, New Zealand Bilgili, S. F., M. A. Alley, J. B. Hess, and E. T. Moran, Jr. 2005. Influence of strain-cross, sex and feeding programs on broiler chicken paw (feet) yield and quality. Pp. 87-93. Proc. XVIIth European Symposium on the Quality of Poultry Meat, Doorwerth, The Netherlands. Dawson, P., I. Han, E. Cox, C. Black, and L. Simmons. 2004. Food contact time effects on pick-up of Salmonella Typhimurium from tile, wood, and carpet. Testing the five-second rule. The 2nd Global Congress dedicated to Hygienic Coatings & Surfaces, Proceedings. Orlando, FL January 26-28. Jydegaard, A. M., H. J. S. Nielsen, P. L. Dawson, and J. C. Acton. 2004. Kinetics of color loss for slices of fermented sausage displayed in light of varying intensity. Proc. Intl. Cong. Meat Sci. Technol. 50:641-644. Kim, E., I. Han, E. Halpin, P. L. Dawson, and J. C. Acton. 2005. Predominant volatiles of chicken salad spreads containing various concentrations of textured soy protein. Proc. XVII Euro. Symp. on Quality of Poultry Meat, Doorwerth, The Netherlands, May 23-26. XVII:179-184. Moran,E. T., Jr., J. Galobart Cots, and N. S. Joseph. 2005. Yield & quality of breast and thigh meats from diverse strain broiler males in response to carrying stress imposed one week prior to and/or preslaughter. Pp. 1-6. Proc. XVIIth European Symposium on the Quality of Poultry Meat. Musgrove, M. T., D. R. Jones, J. K. Northcutt, N. A. Cox, M. A. Harrison, S. R. Ladely, and P. J. Fedorka-Cray. 2004. Characteristics of Salmonella, Escherichia coli, and other Enterobacteriaceae isolated from U.S. Commercial Shell Eggs. Proceedings of the United States-Japan Cooperative Program in Natural Resources (UJNR), pp. 336-341. Musgrove, M. T. and J. K. Northcutt. 2005. SSOPs and GMPs in commercial egg processing establishments. In: Proceedings of the National Egg Quality School. May 17, 2005, Indianapolis, IN. p. 97-104. Northcutt, J. K. 2004. Airborne microorganisms in shell egg and quail processing facilities. Proceedings of the National Poultry Waste Management Symposium, Memphis, TN. Pp. 73-79. Northcutt, J. K., R. K. Friesen, S. Kartika, and J. C. Acton. 2005. Temperature and packaging film effects on colour stability of sliced turkey bologna during lighted display. Proc. XVII Euro. Symp. on Quality of Poultry Meat, Doorwerth, The Netherlands, May 23-26. XVII:174-178. Northcutt, J. K., M. T. Musgrove and D. R. Jones. 2005. Controlling airborne and water contamination of shell egg processing facilities. Proceedings of the Midwest Poultry Federation Convention, The University of Illinois, Michigan State University and the MidWest Poultry Federation, St. Paul, MN. Pp. 1-9. 2005. F. Popular Trade Articles: Buhr, R. J., D. V. Bourassa, J. A. Cason, M. E. Berrang, and D. L. Fletcher, 2004. Detecting low levels of salmonellae from post-chill broiler carcasses. Feed Info New Service, Scientific Reviews, August 3, 2004 (http://www.feedinfo.com). Buhr, R. J. 2005. The presence of empty feather follicles on processed carcasses does not alter carcass bacteria levels. Feedinfo News Service Scientific Reviews. April 2005. http://www.feedinfo.com/console/PageViewer.aspx?page=254697 Buhr, R. J., D. V. Bourassa, J. A. Cason, M. E. Berrang, and D. L. Fletcher. 2005. Detecting low levels of salmonellae from post-chill broiler carcasses. Feedinfo News Service Scientific Reviews. August 2005. http://www.feedinfo.com/console/PageViewer.aspx?page=1417602004. Dawson, P. L. Research Review. Poultry USA. Watt Publishing, October, 2004 Dawson, P. L. Research Review. Poultry USA. Watt Publishing, January, 2005 Dawson, P. L. Research Review. Poultry USA. Watt Publishing, September, 2005 Fairchild, A. S, J. K. Northcutt, and D. R. Jones. 2004. Water use in the USAs poultry processing plants. Poultry USA 5:36-43. 2004. Fletcher, D. L., "Research Digest" Watt Poultry USA:, 5(3):40-43, March, 2004. Fletcher, D. L., "Research Digest" Watt Poultry USA:, 5(8):42-47, August, 2004. Fletcher, D. L., "Research Digest" Watt Poultry USA:, 6(1):84-87, January, 2005. Fletcher, D. L., "Research Digest" Watt Poultry USA:, 6(1):84-87, June, 2005. Hinton, A., Jr. 2004. Monitoring transmission of Campylobacter during commercial poultry processing. Feedinfo News Service Scientific Reviews. October 2004. http://www.feedinfo.com Jones, D. R., Musgrove, M. T., and Northcutt, J. K. 2005. Changes in the microbial populations of shell eggs during extended storage. Feedinfo News Service Scientific Reviews. July 2005. http://www.feedinfo.com. Russell, S. M. 2004/2005. Salmonella and Campylobacter: A methods update. December/January Food Safety Magazine, vol. 10(6):28, 30, 32, 77, 78, 79, and 80. Russell, S. M. and B. Fairchild. 2005. Poultry production China's way. Poultry USA, Watt Publishing, pp. 26, 28, and 30. Russell, S. M. and S. P. Lyon. 2004. Designer bedding for poultry. Poultry USA Magazine, Watt Publishing, pp. 36, 38, and 40. Russell, S. M. and S. P. Lyon. 2004. Engineered bedding: Alternative to pine shavings? January/February Poultry Tribune, Watt Publishing, pp 34, 36, and 37. G. Patents None. H. Review Articles Greene, A. K., and P. L. Dawson. Editors A. K. Greene, P. L. Dawson, D. Nixon, and J. R. Atkins. 2005. Safety of Animal Fats for Biodiesel Production: A Critical Review of Literature. Published by Advanced Technologies for Fuels Canada. Mr. R. Semotiuk, President & CEO, ATF Advanced Technologies and Fuels Canada, Inc., 80 Aberdeen Street, Ottawa, ON K1S 5R5.