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Research Project:
Effects of Processing Treatments on Safety & Quality of Raw and Cooked Poultry Products
Location:
Poultry Processing and Meat Quality Research
Project Number: 6612-41420-008-00
Project Type:
Appropriated
Start Date: Jan 09, 2001
End Date: Jan 08, 2006
Objective:
There are 2 objectives relating to the structure & biochemical properties of meat & eggs to optimize efficiency, safety & quality. The first objective is to optimize textural & functional properties of meat, with emphasis on breast muscles, by tailoring the processing sequence to the particular muscle based on fiber type. The second objective is to enhance the safety, sanitation, & quality of shell eggs & egg products through production & processing modifications.
Approach:
The first approach will be to optimize a patented clamping device so that large breast muscles (white fibers) can be removed from carcasses prior to chilling. This device has the potential to change processing by eliminating carcass chilling & post-chill aging prior to breast muscle removal. Schemes for processing the small breast muscles will also be optimized. For hindquarter muscles, the effects of rigor & addition of non-meat ingredients on color, binding properties & texture will be determined. Effects of pulsed electric current applied during bleeding on ATP depletion & voiding of the lower GI tract will be optimized to reduce fecal contamination during evisceration. The second approach will be to improve existing or develop new innovative methods to enhance egg processing/storage practices and sanitation. Safety efforts will focus on reducing opportunities for the dissemination & multiplication of pathogens. Analytics such as GC/MS, capillary electrophoresis will be used to determine the impact on egg product quality.
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