Brief Summary of Minutes of Annual Meeting

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.

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.

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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.