Before any significant progress can be made in altering textural characteristics of a meat product, the basic profile of the meat and the possible alterations in that profile due to processing procedures must be known. A number of papers have been published addressing ways to optimize the textural characteristics of broiler breast meat. Changes in…

Low pathogenicity avian influenza virus (AIV) H7N2 has been isolated since 1994 from retail live-bird markets (LBMs) in the northeastern United States. This study examines the suppliers to the LBMs in New York and New Jersey. In 2001, 185 supplier premises in nine states were surveyed for the presence of AIV by virus isolation (VI) in embryonating…

Integrons have been identified as major genetic contributors to the dissemination of antimicrobial resistance in bacteria. The objective of this study was to examine the prevalence of integrons in poultry processing at the broiler house and in processing plants. Class 1 and class 2 integrons were found throughout the processing environment. Of…