Estimation of factors associated with the occurrence of white striping in broiler breast fillets.

Broiler breast fillets are sometimes characterized grossly by white parallel striations in the direction of the muscle fibers, and the condition is referred to as white striping. Depending on the severity of white striping, fillets can be classified as normal (NORM), moderate (MOD), or severe (SEV). The present study was intended to determine the factors associated with the occurrence of white striping in broiler breast fillets. Broiler birds (59 to 63 d) of 4 different commercial high-yielding strains (both males and females) fed with industrial type or phase-feeding regimens, were processed and ready-to-cook carcass weight was recorded. The carcasses were deboned at either 4 or 6 h postmortem. Fillets were scored for the degree of white striping at 24 h postmortem, and dimensions of fillets (length, width, cranial thickness, and caudal thickness), pH, color (L*, a* and b* values), cook loss, and Meullenet-Owens razor shear energy (MORSE) values were determined. About 55.8% of the birds used in the study showed some degree of white striping with MOD and SEV categories as 47.5 and 8.3%, respectively. Higher degrees of white striping were significantly (P < 0.05) related to higher cranial fillet thickness and ready-to-cook weights. The occurrence of SEV degrees of white striping was accompanied with increased b* values or yellowness of the meat. The growth differences in strains could influence the incidence of this condition, but feeding regimens and chill hour during processing did not. In addition, the degree of white striping did not show any significant (P > 0.05) relationship between various meat quality parameters such as pH, L*, a*, cook loss, and MORSE. In conclusion, the results of this study suggest that there is a greater chance of higher degrees of white striping associated with heavier birds, but the condition is not related to any major changes in cooked meat quality.

Pathological changes associated with white striping in broiler breast muscles.

White striping is a condition in broiler chickens characterized grossly by the occurrence of white striations, seen parallel to the direction of muscle fibers, on broiler breast fillets and thighs. Based on visual evaluation of the intensity of white striping, breast fillets can be categorized into normal (NORM), moderate (MOD), and severe (SEV) categories. This study was undertaken to evaluate the details of changes in histology as well as proximate composition occurring in the fillets with respect to the 3 degrees of white striping. In experiment 1, representative breast fillets for each degree of white striping (n = 20) were collected from 45-d-old broilers, approximately 2 h postmortem. From each fillet, 2 skeletal muscle samples were obtained and fixed in 10% neutral buffered formalin. To identify and differentiate the histological changes, slides were prepared and stained using hematoxylin and eosin, Masson's Trichrome, and Oil Red O stains. In experiment 2, samples with 3 degrees of white striping were collected from 57-d-old birds for conducting proximate analysis. Major histopathological changes observed in the MOD and SEV samples consisted of loss of cross striations, variability in fiber size, floccular/vacuolar degeneration and lysis of fibers, mild mineralization, occasional regeneration (nuclear rowing and multinucleated cells), mononuclear cell infiltration, lipidosis, and interstitial inflammation and fibrosis. Microscopic lesions were visually scored for degeneration and necrosis, fibrosis, and lipidosis. The scale used to score the samples ranged from 0 (normal) to 3 (severe). There was an increase (P < 0.05) in mean scores for degenerative or necrotic lesions, fibrosis, and lipidosis as the degree of white striping increased from NORM to SEV. The results from the histopathological study were supported by the findings from proximate analysis confirming that the fat and protein contents of muscle increased (P < 0.05) and decreased (P < 0.05), respectively, as the degree of white striping increased. In conclusion, the histopathological changes occurring in white striping indicate a degenerative myopathy that could be associated with increased growth rate in birds.

Effect of liquid smoke as an ingredient in frankfurters on Listeria monocytogenes and quality attributes.

Market trends indicate an increased interest in natural antimicrobials to augment safety of ready-to-eat meat and poultry products against Listeria monocytogenes. Liquid smoke, an all-natural condensate of smoke components, applied as a postprocess treatment on product surface has the potential to exhibit antilisterial properties. Studies on its antimicrobial efficacy and quality attributes as an ingredient are not sufficient. A study was designed to validate the antimicrobial effect of liquid smoke as an ingredient against L. monocytogenes and its effect on the shelf life and quality of frankfurters. Chicken/pork frankfurters were incorporated with 0, 2.5, 5, and 10% liquid smoke (Zesti Smoke, Kerry Ingredients and Flavors, TN). Cooked casing-stripped frankfurters (4 per package) were placed in vacuum-pack bags, spray inoculated with either high (8 log(10) cfu/ mL) or low (4 log(10) cfu/ mL) levels of L. monocytogenes serotype 4b, vacuum packaged, and stored at 4°C for up to 12 wk. Samples were taken every week for 12 wk to estimate growth of L. monocytogenes and spoilage microflora (aerobic plate counts, yeast and molds, lactic acid bacteria, and total coliforms) and properties of sensory scores and texture profile analysis. The experiment was conducted as 3 separate trials and data was analyzed to find significant differences at P < 0.05. Formulation of frankfurters with smoke extract at 2.5, 5, and 10% reduced (P < 0.05) populations of L. monocytogenes as compared with the controls throughout the storage period irrespective of the inoculation levels. Furthermore, incorporation of smoke extract did not affect (P > 0.05) the texture, juiciness, flavor, and overall scores as well as hardness and chewiness of the frankfurters. Zesti Smoke can be effectively incorporated as an all-natural antimicrobial in the manufacture of frankfurters without negatively affecting quality attributes.

Consumer acceptance of visual appearance of broiler breast meat with varying degrees of white striping.

White striping is a condition associated with heavier broiler breast fillets and is observed grossly as white striations seen parallel to the direction of the muscle fibers. The present study was intended to assess the consumer acceptance of broiler fillets with different degrees of white striping condition. High resolution digital images of fillets, representative of varying degrees of white striping, were shown to 75 consumers in a blind study. Individual images were presented using a completely randomized design. There were 4 replicates of individual fillets within each white striping category (normal = NORM, moderate = MOD, and severe = SEV) and one picture of tray pack (3 fillets) for each category. The consumers were asked to express their overall liking for appearance with a 9-point hedonic scale (9 = like extremely; 1 = dislike extremely) and purchase intent using a 5-point scale (5 = definitely would buy; 1 = definitely would not buy). An open-ended comments section was also included. The results showed that NORM fillets had a significantly higher hedonic score (6.9) than the MOD fillets (6.1), which was also significantly higher than the SEV fillets (4.5), indicating that as severity of white striping increased, the consumer acceptance decreased. From the distribution of the responses, 10.7, 22.4, and 56.7% of the consumers disliked the NORM, MOD, and SEV fillets, respectively. Furthermore, the average purchase intent score for the NORM fillets (3.6) was significantly higher than those with 2 degrees of white striping (2.4 and 2.5, respectively), suggesting that the consumers were more likely to buy NORM fillets. Over 50% of the consumers indicated that they would probably not or definitely not buy MOD or SEV fillets. The correspondence analysis of open-ended comments revealed the major reasons for the dislike of the white-striped meat was that the fillets had a more fatty or marbled appearance. The results of the study suggest that the white striping does affect the consumer acceptance based on the appearance of the fillets.

Inhibition of nalidixic acid-resistant salmonella on marinated chicken skin.

Marination is widely used to enhance flavor and increase consumer acceptability of meat and poultry products. The impact of such marination on the safety and shelf life of poultry meat was evaluated in this study. A series of experiments were conducted to determine the efficacy of teriyaki and lemon pepper marinades against multiple strains of nalidixic acid (NAL)-resistant Salmonella. NAL-resistant Salmonella serovar (Typhimurium, Heidelberg, and Senftenberg) cultures were inoculated onto chicken skin at 0.6 to 3.14 log CFU/g in a 12-well titer plate. Inoculated chicken skin was exposed to teriyaki or lemon pepper marinades for up to 32 h and stored at 4 or 25°C to determine the prevalence of Salmonella. To determine Salmonella survival, a three-strain cocktail of Salmonella was inoculated at low (ca. 4 log CFU/g) and high (8 log CFU/g) levels onto chicken skin that was then marinated with either teriyaki or lemon pepper marinade for up to 32 h and stored at 4 or 25°C. Prevalence of Salmonella was significantly reduced (P ≤ 0.05) by teriyaki marinade at all levels of contamination regardless of storage temperature. Lemon pepper marinade reduced Salmonella prevalence (P ≤ 0.05) at low levels of contamination (10¹ and 10² CFU/g), whereas no significant effect (P > 0.05) was observed at higher levels of contamination. Marination of chicken skin with teriyaki marinade greatly reduced Salmonella prevalence and survival (P ≤ 0.05) regardless of the storage temperature, indicating the antimicrobial potential of this marinade for poultry and meat products.

Influence of Salmonella enterica serovar Typhimurium infection on intestinal goblet cells and villous morphology in broiler chicks.

Live broiler chickens are important in the transmission of Salmonella to humans. Reducing Salmonella levels in the intestine of broiler chickens, in part, requires understanding of the interactions between Salmonella and the intestinal barriers that represent the first line of defense. Such barriers include the mucus layer (composed of mucins secreted by goblet cells) and the underlying epithelium. Two experiments were conducted to evaluate the effect of Salmonella Typhimurium infection on intestinal goblet cell dynamics (density and size) and villous morphology in broiler chicks. In Experiment 1, broiler chicks were either challenged with sterile media (control treatment) or orally given 7.4 x 10(7) colony-forming units (CFU) at 3 days of age (termed the CST treatment). Treatments were similar in Experiment 2, except that chicks in the CST treatment were challenged with 7.8 x 10(6) CFU at 4 days of age. Duration of each experiment was 14 days. At 7 days postchallenge (PC) in Experiment 1, jejunal tissue sections were collected, formalin-fixed, and routinely processed for histologic measurement of villous morphometric indices. In Experiment 2, at 10 days PC, jejunal tissue sections were collected and processed for histologic determination of goblet cell numbers and size, in addition to villous measurements. Results showed that Salmonella Typhimurium infection increased goblet cell density, reduced villous surface area, increased the incidence of epithelial exfoliation, and increased the incidence of heterophil influx into the lamina propria (P < 0.05). It was concluded that Salmonella Typhimurium infection impacts goblet cell biology and exerts morphopathologic changes in the jejunum of broiler chicks.

Effect of dietary glutamine supplementation on Salmonella colonization in the ceca of young broiler chicks.

Live poultry is an important vehicle for transmitting Salmonella Typhimurium to humans that have salmonellosis. It is therefore imperative to reduce Salmonella Typhimurium levels in the gastrointestinal tract of live chickens. Glutamine is an established immunonutrient that is capable of alleviating disease conditions in humans and rats. Thus, 2 experiments that used Ross broiler chicks were conducted to evaluate the effect of glutamine supplementation at 1% level of the diet on cecal Salmonella Typhimurium levels in young broiler chicks. Experiment 1 consisted of i) treatment 1 (control, CN), in which chicks were given an unmedicated corn-soybean meal basal starter diet without glutamine supplementation or Salmonella Typhimurium challenge; ii) treatment 2 (CST), in which chicks were given the same diet as CN but challenged with 3.6 x 10(6) cfu Salmonella Typhimurium/mL at 3 d of age; and iii) treatment 3 (GST), in which chicks were given the unmedicated corn-soybean meal basal starter diet supplemented with glutamine at 1% level, and challenged with 3.6 x 10(6) cfu at 3 d of age. Experiment 2 used similar treatments (CN, CST, and GST), except that chicks in CST and GST were challenged with 7.4 x 10(7) cfu Salmonella Typhimurium/mL, and a fourth treatment was added. The fourth treatment consisted of chicks that were not challenged with Salmonella Typhimurium but given the same diet as in GST. Duration of each experiment was 14 d. Growth performance of chicks was monitored weekly, and cecal Salmonella Typhimurium concentration was microbiologically enumerated on d 4, 10, or 11 postchallenge. Results showed that glutamine supplementation improved BW and BW gain in experiment 2 (P < 0.05) but did not reduce cecal Salmonella Typhimurium levels in either experiment (P > 0.05). The optimum supplemental level of glutamine that will enhance intestinal resistance to Salmonella Typhimurium colonization should be determined.

Control of Listeria monocytogenes in turkey deli loaves using organic acids as formulation ingredients.

The growth of Listeria monocytogenes in further-processed meat products has become a major concern and an important food safety issue. The meat and poultry industries have incorporated interventions such as organic acids in marinades to inhibit the growth of L. monocytogenes. In this study, organic acids were utilized in the raw product and as a postcook dip to determine their inhibitory effect on the growth of L. monocytogenes in turkey deli loaves. The turkey deli loaves were processed, cooked, cooled, inoculated with streptomycin-resistant L. monocytogenes, and then dipped. Treatments were potassium lactate (PL) in the raw product with sodium lactate (SL), sodium diacetate (SD) dip, PL with SL/PL/SD dip, SL with SL/SD dip, and SL with SL/PL/SD dip. There was also a positive (inoculated) and negative (noninoculated) control, which was dipped in distilled water. Days 0, 7, 14, 21, 28, 42, and 56 were sampled for L. monocytogenes. There were no differences (P>0.05) among the organic acid treatments in the turkey deli loaves at any time points; therefore, all of the treatments increased the lag phase of L. monocytogenes, extending the shelf-life of the product. However, there was a difference between the treatments and the positive control at d 7, 14, 21, 28, 42, and 56. The growth of L. monocytogenes increased immediately in the positive control, whereas the negative control appeared to have no growth. These organic acids can provide meat processors with a useful method for extending the lag phase of L. monocytogenes in ready-to-eat meat and poultry products.

Use of a scald additive to reduce levels of Salmonella typhimurium during poultry processing.

This study was conducted to evaluate the efficacy of a scald additive, RP scald, to reduce Salmonella Typhimurium (ST) levels on inoculated poultry carcasses. The RP scald (contains sodium hydroxide) in a 1% solution has a pH of 11.0, which may reduce bacteria levels on carcasses. In this study, 600 broilers (Ross 708 straight run, 6 wk of age) with 300 broilers in each of 2 experimental trials were divided into 4 scald treatments (inoculated with ST) and 2 noninoculated groups. The treatment groups included 4 scald treatments (n = 50 per experimental group per trial): soft scald (SS; 50 degrees C for 90 s), soft scald with 1.0% added RP scald (SSRP), hard scald (56.6 degrees C for 45 s; HS), and hard scald with 1.0% added RP scald. The noninoculated groups (n = 50 per group per trial) are represented by SS0 and HS0. After defeathering, carcass rinses were collected for ST detection. Results indicated that inoculated broilers from hard scald with 1.0% added RP scald had the lowest Salmonella recovery, whereas carcasses from the SS treatment with no RP additive had the highest ST recovery. In trial 1, the SSRP was more effective in reducing ST than HS alone; however, this trend was not consistent. In trial 2, HS alone was more effective in ST reduction than SSRP. Within each scald temperature, the addition of RP scald increased ST reduction; therefore, RP scald may be effective in reducing ST on broiler carcasses in poultry scalder applications, particularly when hard scald temperatures are used.

Effect of light intensity on live performance and processing characteristics of broilers.

This study investigated the effects of different light intensities provided via an increasing photoperiod program on broiler live performance and processing characteristics. A total of 1,080 male broilers were evenly distributed in 12 rooms. Six rooms were subjected to intensities of either 15 footcandles (FC) from 1 to 51 d (Bright), or 0.5 FC from 1 to 9 d and 0.1 FC from 9 to 51 d (Dim). Both intensity treatments were provided in an increasing photoperiod program (23L:1D, 1 to 9 d; 12L:12D, 9 to 16 d; 14L:10D, 16 to 23 d; 17L:7D, 23 to 30 d; 20L:4D, 30 to 37 d; and 23L:1D, 37 to 51 d). Feed consumption and BW were determined, and feed conversions were calculated approximately weekly. Mortalities were necropsied and recorded daily. At 51 d, 30 birds from each room were processed and cut up to determine weights and yields. Beginning at 23 and 30 d, respectively, BW and feed consumption were greater in the Dim treatment. At 51 d, Dim treatment BW was 4.7% greater and feed consumption was 3.9% greater. Feed conversion, metabolic and total mortality, and BW uniformity were not influenced by light intensity. Weights of lean carcass, total breast, fillets, tenders, and legs were from 4.9 to 6.2% greater in the Dim treatment, which was proportional to the BW difference and resulted in similar yields of these parts. However, wings were 9.9% heavier in the Dim treatment, which resulted in greater wing yield. Equal fat pad weights resulted in reduced fat pad yield in the Dim treatment. These results indicate that BW, feed consumption, and most parts weights were increased proportionally by providing 0.1 vs. 15 FC of light intensity via an increasing photoperiod program, and that only the yields of minor parts were affected by intensity.

The microbial and quality properties of poultry carcasses treated with peracetic acid as an antimicrobial treatment.

Salmonella spp. and Campylobacter spp. continue to be prominent food safety concerns for the poultry industry and consumers alike. Peracetic acid (PAA) has been approved as an antimicrobial for use in poultry chillers. To validate its effectiveness, 100 poultry carcasses (per replication x 2) were inoculated with Salmonella (10(6) cfu) or Campylobacter (10(6) cfu) and were randomly allocated into chill water containing chlorine (0.003%) or PAA (0.0025%, 0.01%, or 0.02%). Results indicated that PAA concentrations as low as 0.0025% were effective in decreasing Salmonella spp., whereas PAA levels of 0.02% were effective in decreasing Campylobacter spp. when compared with the chlorine treatment. A sensory study was also conducted with another set of 500 carcasses (not inoculated). Birds were treated with water, chlorine (0.003%), or PAA (0.01%, 0.015%, or 0.02%). Sensory panels and microbial data were collected weekly on randomly sampled carcasses that were stored at 4 degrees C for 21 d. The PAA-treated carcasses at 0.015% and 0.02% had an extended shelf-life compared with those treated with water or chlorine. Specifically, on d 15, the only treatments that could be served to sensory panelists were the carcasses treated with 0.015% or 0.02% PAA. The carcasses treated with water, chlorine, or 0.01% PAA had off-colors, off-odors, and high microbial counts. These results suggest that PAA may be an effective antimicrobial when used in poultry chiller applications and greater levels (>or=0.015%) may extend product shelf-life.

Validation of cooking methods using shell eggs inoculated with Salmonella serotypes Enteritidis and Heidelberg.

Salmonella enterica serotype Enteritidis has long been associated with eggs, and more recently, Salmonella enterica serotype Heidelberg has also become associated with eggs. This study was undertaken to determine whether Salmonella Enteritidis and Salmonella Heidelberg are effectively eliminated from eggs by various cooking methods. Seven cooking methods were chosen--hard and soft cooked, scrambled, over easy, sunny-side up, poached, and free poached--and a pan insert and the free-flowing method were used. Shell eggs, purchased from a grocery store, were inoculated with Salmonella and cooked. The cooked eggs were analyzed by USDA-approved methods for Salmonella recovery. Findings indicated that existing cooking methods for the hard-cooked, soft-cooked, and poaching methods were safe. However, the same was not true for the current sunny-side-up, over-easy, and scrambled egg cooking methods.

Intestinal cytokine response of commercial source broiler chicks to Salmonella typhimurium infection.

Development of molecular-based immunotherapeutic strategies for controlling Salmonella Typhimurium (ST) infection in poultry requires a better understanding of intestinal and cecal cytokine responses. Accordingly, an experiment was conducted to measure changes in intestinal cytokine expression when commercial source broiler chickens were challenged with a nalidixic acid-resistant ST. Ross broiler chicks were nonchallenged with ST (control treatment) or challenged by orally giving 7.8 x 10(6) cfu at 4 d of age (STC treatment). Each treatment consisted of 4 replicate pens with 14 chicks per pen. Expression levels of proinflammatory cytokines, interferon-gamma, and antiinflammatory interleukin (IL)-10 were determined at 5 and 10 d postchallenge (PC). Intestinal flushes were also collected from each treatment at 7 d PC to estimate IgA and IgG. Results showed an upregulation in IL-1beta mRNA in STC chicks at 5 d PC. By 10 d PC, the expression of IL-1beta was further increased and accompanied by an upregulation of IL-6 and interferon-gamma mRNA, whereas IL-10 mRNA expression decreased. It was concluded that ST induced an intestinal mucosal inflammatory response in commercial source broiler chicks less than 2 wk of age.

Effect of light intensity and photoperiod on live performance, heterophil-to-lymphocyte ratio, and processing yields of broilers.

This study investigated effects of light intensity and photoperiod on live and processing performance and physiological stress of broilers. One hundred broilers were housed in each of 12 rooms, provided 23L:1D with 3 footcandles (FC) of intensity to 8 d, and then subjected to the following treatments in a 2 x 2 factorial arrangement: either 1 FC (1FC) or 0.1 FC (0.1FC) from 8 to 49 d and either 23L:1D from 8 to 49 d (23L) or 18L:6D from 8 to 43 d followed by 23L:1D from 43 to 49 d (18L). At 40 d, blood samples were drawn and heterophil:lymphocyte ratios determined. At 49 d, 16 birds from each room were processed to determine weights and yields. There were interaction effects on BW from 29 to 49 d. At 29 d, BW was reduced by either 18L or 0.1FC treatments. At 43 d, BW was greatest in 1FC-23L, reduced in 1FC-18L and 0.1FC-23L, and intermediate in the 0.1FC-18L treatment. At 49 d, BW of 1FC-23L and 0.1FC-18L were similar and greater than those of 1FC-18L and 0.1FC-23L treatments. Feed consumption was reduced by 18L treatment from 15 to 29 d and the 0.1FC treatment at 15 d. Feed conversion and mortality were not affected by treatments. The 0.1FC treatment decreased uniformity at 15 d. Heterophil:lymphocyte ratios averaged about 0.45 and were not affected by treatments. Carcass yield and tender weight were reduced by the 0.1FC treatment, whereas whole breast yield was reduced by the 18L treatment. There were interaction effects on whole breast weight and fillet weight and yield, which were reduced by either the 18L or 0.1FC treatments. These results indicate that although the combination of 18L:6D and 0.1FC may result in broiler live performance comparable to that achieved with 23L:1D and 1FC, and no combination of the photoperiods and intensities tested caused physiological stress, breast meat is generally reduced by either 18L:6D or 0.1FC.

Meat quality evaluation of minimally aged broiler breast fillets from five commercial genetic strains.

A total of 1,040 birds from 5 common commercial genetic broiler strains were raised and processed to analyze the effect of strain and deboning time on meat quality. The birds were processed at either 6 or 7 wk of age in 4 replications each. Carcasses were deboned at either 2 or 4 h postmortem (PM; n = 52 birds per treatment). Carcass and breast weights were measured on each bird to calculate breast yield. Muscle pH was measured at time of deboning. Fillets deboned at 4 h PM were measured for length, width, and height to evaluate footprint analysis. At 24 h PM, fillets were weighed to calculate drip loss, and color (L*) was also measured. The fillets were then cooked to 76 degrees C, and cook loss was calculated. Fillets were then subjected to shear analysis using the Meullenet-Owens razor shear method where shear energy (N x mm) was calculated to evaluate tenderness. The strains in this study were chosen for differences in yield; therefore, as expected, breast yield was significantly different among strains. Variation in meat quality attributes existed among strains deboned at 2 h PM, but there was no consistent relationship between meat quality and breast yield. However, at 4 h PM, fewer differences among strains existed in meat quality characteristics (tenderness, water holding capacity, and pH). As expected, deboning at 2 h PM resulted in higher shear energy, higher muscle pH, and lower L* value compared with deboning at 4 h PM in all but one strain. However, water-holding capacity was not affected by deboning time at either age interval. Footprint analysis showed that most differences among strains were in heights measured at the fillet midpoint and caudal end. These results suggest that early deboning may affect meat quality of broiler strains differently, resulting in greater variation within the industry.

Establishment of a microbiological profile for an air-chilling poultry operation in the United States.

The microbiological profile of an air-chilling poultry process was investigated from the farm through the processing plant. Within a 1-year period, nine broiler flocks from four different farm sources were studied. Numbers of total aerobes, coliforms, psychrotrophic organisms, E. coli Biotype I (generic E. coli), Salmonella spp., and Campylobacter spp. were determined for multiple sampling sites on the farm as well as in the processing plant. Farm samples were collected the day before the chickens were slaughtered at the plant. The same flock was sampled at the plant on the day of slaughter. Sites located before evisceration (BE), after evisceration (AE), and after chilling (AC) were sampled. Results indicated a positive correlation between contamination of ceca with Salmonella on the farm and the presence Salmonella in carcass samples from the plant for all three types of sampling sites. The in-plant trend for total aerobes, coliforms, and generic E. coli revealed a significant decrease from counts obtained before evisceration to those obtained for the (AC) final product when flock variations were taken into account. The average coliform counts were 3.91, 3.27, and 2.59 log10 CFU/ml of rinse for BE, AE, and AC samples, respectively. Generic E. coli counts were 3.74, 3.08, and 2.20 log10 CFU/ml of rinse for BE, AE, and AC samples, respectively. No reductions in numbers of Campylobacter or Salmonella were observed during processing, which suggests that practical intervention strategies for lowering pathogen levels are critical on a multilevel basis at the farm and in the plant.

The effect of seasonal heat stress on rigor development and the incidence of pale, exudative turkey meat.

Heat stress is one of the prominent ante-mortem stressors that elicits pale, soft, and exudative meat characteristics in stress-susceptible pigs. Industry reports of exudative turkey meat increase in the early summer with the onset of prolonged high temperatures. To study the effect of seasonal heat exposure on turkeys, 122 17-wk-old Nicholas tom turkeys were subjected in January either to growth temperatures of 16/24 C (night/day) (control) or to elevated temperatures of 32/38 C (night/day) (heat-stressed, HS). Turkeys were processed at 21 wk of age in a manner simulating commercial conditions. Pectoralis muscle samples were taken at 15 min (prechill), 2 h (postchill), and 24 h and analyzed for R-value, pH, and color. At 2 h, the remaining intact Pectoralis muscle was harvested, aged on ice for 23 h, and analyzed for drip loss and cook loss. Percentage mortality and carcass weights were not significantly different between treatments. By 15 min post-mortem, the HS birds exhibited a faster pH decline and had higher R-values that persisted through 24 h. The HS birds were also paler in color and exhibited increased drip loss and cook loss when compared to controls; however, expressible moisture was not different between treatments. In addition, the HS birds had a higher frequency of abnormal birds than controls when birds were grouped as normal (L* < 53) or abnormal (L* > 53).

Rigor mortis development at elevated temperatures induces pale exudative turkey meat characteristics.

Development of rigor mortis at elevated post-mortem temperatures may contribute to turkey meat characteristics that are similar to those found in pale, soft, exudative pork. To evaluate this effect, 36 Nicholas tom turkeys were processed at 19 wk of age and placed in water at 40, 20, and 0 C immediately after evisceration. Pectoralis muscle samples were taken at 15 min, 30 min, 1 h, 2 h, and 4 h post-mortem and analyzed for R-value (an indirect measure of adenosine triphosphate), glycogen, pH, color, and sarcomere length. At 4 h, the remaining intact Pectoralis muscle was harvested, and aged on ice 23 h, and analyzed for drip loss, cook loss, shear values, and sarcomere length. By 15 min post-mortem, the 40 C treatment had higher R-values, which persisted through 4 h. By 1 h, the 40 C treatment pH and glycogen levels were lower than the 0 C treatment; however, they did not differ from those of the 20 C treatment. Increased L* values indicated that color became more pale by 2 h post-mortem in the 40 C treatment when compared to the 20 and 0 C treatments. Drip loss, cook loss, and shear value were increased whereas sarcomere lengths were decreased as a result of the 40 C treatment. These findings suggested that elevated post-mortem temperatures during processing resulted in acceleration of rigor mortis and biochemical changes in the muscle that produced pale, exudative meat characteristics in turkey.

Relating quality characteristics of aged eggs and fresh eggs to vitelline membrane strength as determined by a texture analyzer.

The TA-XT21 texture analyzer (TA) was used to evaluate vitelline membrane strength (VMS). Fresh and aged (1 wk at 25 C) eggs (n = 48 eggs x 2 replications) were evaluated. Fresh and aged eggs were further divided into two groups of yolk only or whole egg (with intact albumen). Yolk index, Haugh units, pH, broken-out egg weights, VMS, yolk viscosity, and scanning electron microscopy (SEM) images were evaluated. Results from the TA indicated a decrease in VMS in aged eggs compared to fresh eggs and in yolk-only eggs compared to whole eggs. The SEM images indicated a loss of structural integrity in aged eggs as compared to fresh eggs. As expected, aged eggs also had higher albumen and yolk pH, lower Haugh units, lower yolk index, and decreased viscosity compared to fresh eggs. There were no differences in broken-out egg weights or whole egg pH between fresh and aged eggs. As the yolk membrane strength increased, yolk index (r = 0.59) and Haugh units (r = 0.56) decreased, and yolk pH (r = -0.64) and albumen pH (r = -0.57) increased. The study suggests that the TA combined with the modified extrusion cell may be effective in determining VMS. In addition, yolk index, Haugh units, and yolk and albumen pH may be used to predict changes in VMS.

Effect of electron beam irradiation on poultry meat safety and quality.

The purpose of this study was to determine the effectiveness of electron beam irradiation at doses of 1.0 and 1.8 kGy on the elimination of bacteria from boneless, skinless chicken breasts without significantly altering product quality. Microbial testing was conducted in triplicate using a whole carcass rinse method with each nonirradiated control group and an irradiation treatment group consisting of 10 samples. Results indicated that mean counts for coliforms, generic Escherichia coli, and psychrotrophs were 3.13, 3.26, and 1.92 log10 cfu/200 mL rinsate, respectively, in the control samples. However, these populations were not detected after the samples were irradiated with 1.0 or 1.8 kGy. Mean count of 4.60 log10 cfu/200 mL rinsate was detected for aerobic bacteria in the control samples. Irradiation doses of 1.0 and 1.8 kGy reduced the levels to 2.23 and 1.62 log10 cfu/200 mL rinsate, respectively. Irradiation also rendered the fillets free of Salmonella and Campylobacter. Consumer taste panels (product stored for 0, 14, and 28 d at 0 C) indicated that, at Day 0, there were no differences among controls and treatment groups for any of the quality attributes tested. At Day 14, texture and flavor attributes were lower for the irradiated groups. At Day 28, samples irradiated with 1.0 and 1.8 kGy were less desirable with decreased texture, flavor, and overall acceptability. Degree of lipid oxidation also increased as storage time and level of irradiation increased. Irradiated samples also had higher a* values, indicating they were pinker in color.