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Process Improvements and Food Safety in Poultry and Egg Processing and Further Processing

Investigators
Alvarado, Christine Z
Institutions
Texas A&M University
Start date
2019
End date
2024
Objective
Poultry Meat Safety: Production, processing, and packaging safety of poultry meat, through bacterial intervention strategiesPoultry Meat Quality: Improving meat quality through application of technologies and processes.Egg Quality and Safety: To identify methods and procedures to improve and maintain the quality and safety of shell eggs and egg products.
Funding Source
Nat'l. Inst. of Food and Agriculture
Project source
View this project
Project number
TEX02-7922
Accession number
1019664
Categories
Parasites
Natural Toxins
Viruses and Prions
Bacterial Pathogens
Chemical Contaminants
Packaging Residues
Commodities
Eggs
Meat, Poultry, Game