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Effect of postchill deboning time on the texture profile of broiler breeder hen breast meat

Effect of postchill deboning time on the texture profile of broiler breeder hen breast meat.jpg
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…

Dielectric Properties of Uncooked Chicken Breast Muscles from Ten to One Thousand Eight Hundred Megahertz

Dielectric Properties of Uncooked Chicken Breast Muscles from Ten to One Thousand Eight Hundred Megahertz.jpg
The dielectric properties, consisting of the dielectric constant (ε’) and loss factor (ε’’), were measured with an open-ended coaxial-line probe and impedance analyzer for uncooked broiler breast muscle pectoralis major and pectoralis minor, deboned at 2- and 24-h postmortem, over the frequency range from 10 to 1,800 MHz at temperatures ranging…

Validation of a Combi Oven Cooking Method for Preparation of Chicken Breast Meat for Quality Assessment

Validation of a Combi Oven Cooking Method for Preparation of Chicken Breast Meat for Quality Assessment.jpg
Quality assessment results of cooked meat can be significantly affected by sample preparation with different cooking techniques. A combi oven is a relatively new cooking technique in the U.S. market. However, there was a lack of published data about its effect on quality measurements of chicken meat. Broiler breast fillets deboned at 24-h…

Effect of dry-air chilling on sensory descriptive profiles of cooked broiler breast meat deboned four hours after the initiation of chilling

Effect of dry-air chilling on sensory descriptive profiles of cooked broiler breast meat deboned four hours after the initiation of chilling.jpg
The objective of this study was to evaluate the effect of a dry air-chilling (AC) method on sensory texture and flavor descriptive profiles of broiler pectoralis major (fillet) and pectoralis minor (tender). The profiles of the muscles immersion-chilled and deboned at the same postmortem time and the profiles of the muscles hot-boned (or no chill)…

Comparisons of sensory descriptive flavor and texture profiles of cooked broiler breast fillets categorized by raw meat color lightness values

Comparisons of sensory descriptive flavor and texture profiles of cooked broiler breast fillets categorized by raw meat color lightness values.jpg
Three replicate trials were conducted to compare sensory descriptive profiles of cooked broiler breast fillets categorized by raw meat color lightness or CIE L* values. In each trial, 20 light, 20 dark, and 30 random fillets (42-d-old birds and deboned at 6 to 8 h postmortem) were obtained from a commercial processing plant. On return to the…

The change in prevalence of Campylobacter on chicken carcasses during processing: A systematic review

The change in prevalence of Campylobacter on chicken carcasses during processing A systematic review.jpg
A systematic review was conducted to evaluate the change in prevalence of Campylobacter on chicken carcasses during processing. A structured literature search of 8 electronic databases using the key words for "Campylobacter," "chicken," and "processing" identified 1,734 unique citations. Abstracts were screened for relevance by 2 independent…

Determination of thermal inactivation kinetics of Listeria monocytogenes in chicken meats by isothermal and dynamic methods

Determination of thermal inactivation kinetics of Listeria monocytogenes in chicken meats by isothermal and dynamic methods.jpg
The objective of this research is to determine the thermal inactivation kinetics of Listeria monocytogenes in chicken breast meat using both isothermal and dynamic conditions. A four-strain cocktail of L. monocytogenes was inoculated to chicken breast meat. Isothermal studies were performed by submerging samples under hot water maintained at…

Bacteria Recovered from Whole-Carcass Rinsates of Broiler Carcasses Washed in a Spray Cabinet with Lauric Acid-Potassium Hydroxide

Bacteria Recovered from Whole-Carcass Rinsates of Broiler Carcasses Washed in a Spray Cabinet with Lauric Acid-Potassium Hydroxide.jpg
Effects of spray washing carcasses with Lauric Acid (LA)-Potassium Hydroxide (KOH) on bacteria recovered from Whole-Carcass Rinsates (WCR) were examined. Carcass skin was inoculated with antibiotic resistant strains of Escherichia coli, Salmonella Typhimirum and Campylobacter coli. The first trial examined effects of washing carcasses with water,…

Adaptive Image Processing Methods for Improving Contaminant Detection Accuracy on Poultry Carcasses

Adaptive Image Processing Methods for Improving Contaminant Detection Accuracy on Poultry Carcasses.jpg
A real-time multispectral imaging system has demonstrated a science-based tool for fecal and ingesta contaminant detection during poultry processing. In order to implement this imaging system in the commercial poultry processing industry, the false positives must be removed. To do this, we tested and implemented additional image processing…

Spectral line-scan imaging system for high-speed non-destructive wholesomeness inspection of broilers

Spectral line-scan imaging system for high-speed non-destructive wholesomeness inspection of broilers.jpg
A spectral line-scan imaging system was developed for automated online wholesomeness inspection of broilers and evaluated in a commercial chicken processing plant. Real-time online hyperspectral images acquired by the system on a 140 bird-per-minute processing line were analyzed to optimize Region of Interest (ROI) size and location and to…

Effects of Polyphosphate Additives on the pH of Processed Chicken Exudates and the Survival of Campylobacter

Effects of Polyphosphate Additives on the pH of Processed Chicken Exudates and the Survival of Campylobacter.jpg
Campylobacter spp. are nutritionally fastidious organisms that are sensitive to normal atmospheric oxygen levels and lack homologues of common cold shock genes. At first glance these bacteria seem ill equipped to persist within food processing and storage conditions; however, they survive in numbers sufficient to cause the largest number of…

Kinetics of Thermal Destruction of Salmonella in Ground Chicken Containing trans-Cinnamaldehyde and Carvacrol

Kinetics of Thermal Destruction of Salmonella in Ground Chicken Containing trans-Cinnamaldehyde and Carvacrol.jpg
We investigated the heat resistance of an eight strain cocktail of Salmonella spp. in chicken supplemented with cinnamaldehyde (0 – 1.0%, w/w) and carvacrol (0 – 1.0%, w/w). Inoculated meat was packaged in bags which were completely immersed in a circulating water bath and held at 55 to 71C for predetermined lengths of time. The recovery medium was…

Quality and safety of broiler meat in various chilling systems

Quality and safety of broiler meat in various chilling systems.jpg
Chilling is a critical step in poultry processing to attain high-quality meat and to meet the USDA-Food Safety and Inspection Service temperature standards. This study was conducted to determine the effects of commercially available chilling systems on quality and safety of broiler meat. A total of 300 carcasses in 2 replications were randomly…

Initial Contamination of Chicken Parts with Salmonella at Retail and Cross-Contamination of Cooked Chicken with Salmonella from Raw Chicken during Meal Preparation

Initial Contamination of Chicken Parts with Salmonella at Retail and Cross-Contamination of Cooked Chicken with Salmonella from Raw Chicken during Meal Preparation.jpg
The current study was undertaken to acquire data on contamination of chicken parts with Salmonella at retail and to acquire data on cross-contamination of cooked chicken with Salmonella from raw chicken during meal preparation. Whole raw chickens (n ~ 31) were obtained from local retail stores and cut into two wings, two breasts without skin or…

Prevalence of Salmonella on Retail Broiler Chicken Meat Carcasses in Colombia

Prevalence of Salmonella on Retail Broiler Chicken Meat Carcasses in Colombia.jpg
A cross-sectional study was performed to estimate the prevalence of Salmonella on retail market chicken carcasses in Colombia. A total of 1,003 broiler chicken carcasses from 23 departments (one city per department) were collected via a stratified sampling method. Carcass rinses were tested for the presence of Salmonella by conventional culture…

Descriptive and Surveillance Studies of Suppliers to New York and New Jersey Retail Live-Bird Markets

Descriptive and Surveillance Studies of Suppliers to New York and New Jersey Retail Live-Bird Markets.jpg
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…

Cholesterol and vitamin D content of eggs in the U.S. retail market

Cholesterol and vitamin D content of eggs in the U.S. retail market.jpg
Nationwide sampling in the U.S. of whole large eggs, to update values in the United States Department of Agriculture (USDA) National Nutrient Database for Standard Reference (SR) (http://www.ars.usda.gov/nutrientdata), was conducted in 2000–2001 and in 2010. Retail cartons of large eggs were obtained from 12 supermarket locations using statistical…

Temperature Sequence of Eggs from Oviposition Through Distribution: Transportation--Part 3

Temperature Sequence of Eggs from Oviposition Through Distribution Transportation--Part 3.jpg
The Egg Safety Action Plan released in 1999 raised many questions concerning egg temperature used in the risk assessment model. Therefore, a national study by researchers in California, Connecticut, Georgia, Iowa, Illinois, North Carolina, Pennsylvania, and Texas was initiated to determine the internal and external temperature sequence of eggs from…

Temperature Sequence of Eggs from Oviposition Through Distribution: Processing--Part 2

Temperature Sequence of Eggs from Oviposition Through Distribution Processing--Part 2.jpg
The Egg Safety Action Plan released in 1999 raised questions concerning egg temperature used in the risk assessment model. Therefore, a national study was initiated to determine the internal and external temperature sequence of eggs from oviposition through distribution. Researchers gathered data from commercial egg production, shell egg…

Temperature Sequence of Eggs from Oviposition Through Distribution: Production--Part 1

Temperature Sequence of Eggs from Oviposition Through Distribution Production--Part 1.jpg
During Egg Safety Action Plan hearings in Washington, DC, many questions were raised concerning the egg temperature (T) used in the risk assessment model. Therefore, a national study was initiated to determine the T of eggs from oviposition through distribution. In part 1; researchers gathered data on internal and surface egg T from commercial…