Brief Summary of Minutes of Annual Meeting

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 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.

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)