Brief Summary of Minutes of Annual Meeting

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

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.

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.