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<OL> <LI> To evaluate the effect of feed withdrawal and gender on the conversion of muscle to meat and the result of this conversion on muscle quality attributes. <LI> To determine how feed withdrawal and gender interact to affect the frequency of Salmonella and Campylobacter detection in turkeys. <LI> To define the impact of fish pre-conditioning and stunning method on the time course of rigor onset and storage stability of rainbow trout. <LI> To characterize the post mortem structural changes in trout fillets derived from experiments conducted in objective 3 in relation to impact on texture of fresh and further processed trout products. <LI> To develop guidelines for best practices in the management and harvest of these species that may be used by producers and processors in the mid-Atlantic region. <LI> To determine the impact of e-beam sterilization on poultry and aquatic foods predisposed to poor quality through pre- and postharvest handling.
NON-TECHNICAL SUMMARY: Animal handling impacts the quality of muscle foods. The degree to which handling impacts quality is related to animal growth potential and pre- and postharvest variables. Animal strain, feed withdrawal, and harvest method will be considered to determine optimum harvest and handling procedures for domesticated turkeys and rainbow trout.
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APPROACH: When an animal is harvested, the cessation of aerobic metabolism initiates the anaerobic conversion of glucose to energy with the concurrent production of lactic acid. Rate and extent of lactic acid accumulation are the primary determinants of fresh, muscle food properties. Without proper and timely temperature control, poor breast meat quality can occur in turkeys, most notable as a pale, soft, and exudative condition. Aquatic muscle food species may also yield lower quality products if pre- and post slaughter handling is not designed for control of postmortem metabolism in the context of filleting operations. In addition to muscle food quality, preslaughter variables impact the integrity of the alimentary tract and thus my increase or reduce the frequency of muscle food contamination by foodborne pathogens. Experiments will address feed withdrawal, genetic predisposition, and stunning method in determining best approaches for optimizing product quality and safety in poultry and rainbow trout. In addition, cold sterilization will be evaluated to determine its interaction with muscle of reduced functionality related to pre- and postharvest treatment.