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National Agricultural Library
U.S. Department of Agriculture
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  4. Process Improvements and Food Safety in Poultry and Egg Processing and Further Processing

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

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.

Investigators
Alvarado, Christine Z
Institution
Texas A&M University
Start date
2019
End date
2024
Funding Source
Nat'l. Inst. of Food and Agriculture
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
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