IMPROVEMENT OF MEAT QUALITY, SAFETY, AND NUTRITIONAL VALUES USING ADVANCED MEAT PROCESSING TECHNIQUES

• Sponsoring Institution: National Institute of Food and Agriculture
• Project Status: TERMINATED
• Funding Source: HATCH
• Reporting Frequency: Annual
• Accession No.: 1003748
• Project No.: MICL02354
• Project Start Date: Jan 26, 2015
• Project End Date: May 2, 2016

Project Director
Kang, IK.

Recipient Organization
MICHIGAN STATE UNIV
(N/A)
EAST LANSING,MI 48824

Performing Department
ANIMAL SCIENCE

Non Technical Summary
THIS IS AN END DATE CHANGE ONLY! THIS PROJECT NEEDS TO BE TERMINATED EARLY DUE TO THE PD LEAVING THE UNIVERSITY. IT IS URGENT THIS END DATE CHANGE BE APPROVED QUICKLY AS THE PD'S FINAL REPORT CANNOT BE SUBMITTED UNTIL THE END DATE CHANGE HAS BEEN APPROVED!Processed meats have received negative publicity due to their typically high fat and high sodium contents, which have been linked to adverse effects on human health. In addition, consumption of Listeria contaminated process meats was linked to a massive multistate outbreak including many fatalities, miscarriages or stillbirths. In case of poultry products, incidence of poultry-borne salmonellosis and campylobacteriosis has remained relatively unchanged despite of various intervention strategies at farms and processing plants. The purpose of this research is to improve public health by reducing sodium and/or fat contents in processed meats and preventing pathogenic bacteria in fresh and processed meat products. To achieve these goals, this research will be conducted in three step-wise approaches as below.For sodium reduction, open-structure muscle (called hot boned muscle) will be obtained immediately after animal slaughter and processed rather than using the traditional muscle in close-structure (called chill boned muscle). For fat reduction, the open status muscle will be minced at or near freezing temperature for an extended time so that the meat paste can generate a creamy-like texture to reduce fat content with no taste quality loss in processed meats. In sample preparation, restructured breast turkey will be prepared in full (2%) and low (1%) salt using the technology of cold-batter mincing with open-structure muscle. To evaluate no textural quality loss in low salt, texture firmness and product juiciness will be assessed. In addition, product cooking loss and other physicochemical analyses will be conducted. For fat reduction, frankfurter-type sausage will be manufactured with fat contents at 25, 12.5 and 6.25%. The technology of cold-batter mincing will be implemented to generate creamy-like gel or fat-like substance that will be confirmed by sensory panelists.For reduction of Listeria on processed meats, both organic acids and hop acid extracts (natural product from hop plant) will be combined to bring a synergistic effect on Listeria inhibition. Due to the synergistic effect, the combination is expected to effectively prevent Listeria growth with improvement of product eating quality (by reducing sour taste from organic acids). Deli-style turkey breast will be manufactured with various combinations of organic acids and hop extracts. The deli-style turkey will then be sliced and inoculated with a five Listeria stain cocktail. The slices will be stored at 4 and 7oC for 60 days. Initially, and at 7, 15, 13, 28, 45 and 60 days of storage, samples will be taken and Listeria populations will be assessed as well as total plate count. For a consumer sensory test, panelists will be recruited at Michigan State University and asked to evaluate the turkey for appearance, texture, sourness, bitterness, juiciness, and overall acceptability using a 9-point hedonic scale (9 = like extremely and 1 = dislike extremely).For Salmonella and Campylobacter reduction in poultry products, live broilers will be processed traditionally. After evisceration, birds will be exposed to physical (hot water at 71oC with/without brushing) and/or chemical (trisodim phosphate with/without thiamine dilauryl sulphate) treatments before delivered to three chilling methods of air chilling, water chilling, and crust-freezing-air-chilling. For bacteria decontamination on broiler carcasses, skin sample will be taken and evaluated for Salmonella, Campylobacter, Coliform, Escherichia coli, and total plate count. For the visualization of cell detachment, scanning electron microscope will be used. For the assessment of cell attachment, skin samples will be subjected to stomaching for loosely attached cells and to grinding for tightly-attachment cells. Over the past 25 years in America, the average sodium intake has increased approximately 56%, partly because people are eating more processed and pre-packed products than ever before. These products also have a high fat content up to 50% fat in fresh sausages and as much as 30% in cooked and cooked-and-smoked sausages. The innovative technique of cold-mincing and HB-CFAC is expected to reduce sodium and/or fat contents in processed meats, which are associated with greater risk for hypertension, heart disease, strokes, and kidney failure (sodium), and obesity, arteriosclerosis, and coronary heart disease (animal fat). Listeria monocytogenes ranks 2nd in the frequency of cause of death relative to other foodborne pathogens and induces annual loss of $2.6 billion due to illness. The unique combination of the organic acid and hop extract will bring a synergistic effect on Listeria inhibition with quality improvement. Poultry meat, the most consumed meat in the US, is an excellent vehicle for pathogens especially Campylobacter and Salmonella. The right combination of physical and chemical interventions suggested in this study will effectively eliminate pathogenic bacteria on carcasses. The carcass chilling method of CFAC would result in least cross contamination during the chilling and less bacteria recovery during the storage due the rapid chilling, dry skin, and no aerosol formation.

Animal Health Component

0%

Research Effort Categories

Basic

20%

Applied

50%

Developmental

30%

Classification

Knowledge Area (KA)	Subject of Investigation (SOI)	Field of Science (FOS)	Percent
712	3260	1100	100%

Knowledge Area
712 - Protect Food from Contamination by Pathogenic Microorganisms, Parasites, and Naturally Occurring Toxins;

Subject Of Investigation
3260 - Poultry meat;

Field Of Science
1100 - Bacteriology;

Keywords

sodium reduciton

fat reduction

listeria inhibition

salmonella inhibition

campylobacter inhibition

processed meats

Goals / Objectives
THIS IS AN END DATE CHANGE ONLY! THIS PROJECT NEEDS TO BE TERMINATED EARLY DUE TO THE PD LEAVING THE UNIVERSITY. IT IS URGENT THIS END DATE CHANGE BE APPROVED QUICKLY AS THE PD'S FINAL REPORT CANNOT BE SUBMITTED UNTIL THE END DATE CHANGE HAS BEEN APPROVED!The major goal of this research is to improve public health by reducing sodium and/or fat contents in processed meats and preventing pathogenic bacteria in fresh and processed meat products.To achieve the major goal, three reserach topics are described with specific sub-objectives as follow:I. Sodium and fat reduction in processed meats : 1. Reduce sodium and/or fat content in processed meat products by combining pre-rigor processing and cold-batter mixing technologies. Specific sub-objectives:Investigate the methods of pre-rigor muscle preparation using different sizes of muscle and different temperatures of air chilling.Investigate the methods of cold-batter mixing using various mixing temperatures, mixing times, and shear rates for pre-rigor and post-rigor muscles.Select the best condition of raw meat preparation and mixing technologies to reduce sodium and/or fat contents in processed meats in order to provide better quality and more healthy products.II. Listeria monocytogenes reduction in processed meats :Inhibit growth of Listeria monocytogenes in processed meats using the combination of hop extract and potassium acetate-potassium diacetate (PAPD). Specific sub-objectives: 1. Evaluate heat stability of hop extracts and synergistic effect of hop extract/ PAPD mixtures in liquid media. 2. Access antilisterial activity of hop extract/PAPD mixtures on deli-style turkey products. 3. Evaluate sensory quality of deli-style turkey products containing hop extracts, PAPD, and their combinations.III. Salmonella and Campylobacter reduction in poultry products :Improve microbial safety of broiler carcass by decontaminating pathogenic cells through combination of physical and chemical intervention strategies. Specific sub-objectives:Evaluate the effect of hot water spray (HWS) with/without brushing for the reduction of bacteria cells on broiler carcasses.Evaluate the effect of TSP with/without TDS for the reduction of bacteria populations on broiler carcasses.Evaluate the combined effect of physical (HWS/brushing) and chemical (TSP/TDS) intervention strategies for bacterial reduction on broiler carcass during processing and microbial survival/recovery during storage.

Project Methods
THIS IS AN END DATE CHANGE ONLY! THIS PROJECT NEEDS TO BE TERMINATED EARLY DUE TO THE PD LEAVING THE UNIVERSITY. IT IS URGENT THIS END DATE CHANGE BE APPROVED QUICKLY AS THE PD'S FINAL REPORT CANNOT BE SUBMITTED UNTIL THE END DATE CHANGE HAS BEEN APPROVED!The methods for this project are:I. Sodium and fat reduction in processed meatsSample preparation: HB-CFAC muscles and cold batter mincingIn each of three replications, turkeys and pigs will be obtained locally and slaughtered at the Michigan State University Meat Laboratory. After evisceration and washing, muscle will be hot boned and subjected to crust-freezing air chilling. The unique aspect of this research is the combination of hot boning and crust-freezing air chilling with appropriate muscle sectioning. As a result, the pre-rigor (hot boned muscle) quality will be maintained, and hot boned muscle can be processed with no line synchronization issue between the hot boning and the further processing lines.The hot boned and crust-freezing air chilled muscle (HB-CFAC) will then be subjected to cold batter mincing at or near freezing temperature. The unique of this project is the cold-batter mincing of the HB-CFAC, which will provide protein functionality and product creaminess during the extended mincing.Turkey and pork - sodium reduction1-CB in 1% NaCl traditional mixing 5-HB¼CFAC2 in 1% NaCl traditional mixing2-CB in 2% NaCl traditional mixing 6-HB¼CFAC in 2% NaCl traditional mixing3-CB in 1% NaCl cold-batter mixing 7-HB¼CFAC in 1% NaCl cold-batter mixing4-CB in 2% NaCl cold-batter mixing 8-HB¼CFAC in 2% NaCl cold-batter mixingPork - fat reduction1-CB 25% fat in 1% NaCl traditional mixing 2-CB 25% fat in 2% NaCl traditional mixing 3-H-CFAC 12.5% fat 1% NaCl in cold batter mixing4-HB-CFAC 12.5%, fat 2% NaCl in cold batter mixing5-HB-CFAC 6.25% fat 1% NaCl in cold batter mixing6-H-CFAC 6.25% fat 2% NaCl in cold batter mixingAnalysisTo evaluate the protein structural changes and possibility for salt and/or fat reduction on processed meats, following analyses will be conducted:protein gel preparation, cooking yield, color, texture profile of cooked gels,physicochemical analysis, scanning electron microscopy (SEM) of meat pastes and cooked gels, surface hydrophobicity, surface reactive and total sulfhydryl determination, differential scanning calorimetry (DSC) analysis, oscillatory dynamic test, consumer sensory analysis.II. Listeria monocytogenes reduction in deli-style turkey breast Deli-style turkey preparationDeli-style turkey breast will be manufactured in the Michigan State University Meat Lab a different day for each of three replications. Turkey breast and appropriate ingredients will be purchased from A.C. Legg's Old Plantation Seasonings, Columbia, CT. Hop extracts and potassium acetate/postssium diaceate (PAPD) will be obtained from two partners, Kalsec Inc. (Kalamazoo, MI) and Niacet Cooperation (Niagara Falls, NY), respectively. Turkey breasts will be trimmed and macerated for uniform distribution of spice and cure ingredients. The uniqueness of this research is to evaluate synergistic effects of hop extract/organic acid mixtutres on Listeria inhibition in procesed meat as well as in liquid meida.Seven different formulations (23.6 kg/formulation) will be evaluated for Listeria inhibition as follow:1-Negative control (no inhibitor) 5-0.5% PAPD/0.0005% α-hop acid2-Positive control (2.5% Opti-form) 6-0.0005% β-hop acid3-0.5% PAPD 7-0.5% PAPD/0.0005% β-hop acid4-0.0005% α-hop acid * Opti-form: sodium lactate/sodium diacetate.AnalysisTo evaluate synergistic effects of hop/organic acid mixtures on Listeria inhibition, following analyses will be conducted:Inoculation of L. monocytogenes strains on deli-style turkey, population of Listeria and mesophilic aerobic bacteria (MAB) during storage, and consumer sensory analysis.IIIa. Effect of hot water spray (HWS) with/without brushing on broiler carcass for reduction of bacteria populationsIIIb. Evaluate the combined effect of chemical and physical interventions on bacteria reduction in broiler carcass before chilling and bacteria recovery after water immersion chilling (WIC), air chilling (AC) or crust freeze air chilling (CFAC)Broiler processingIIIaFor each of 3 replications, live broilers will be obtained locally and subjected to stunning, bleeding, de-feathering and evisceration. After manual evisceration and washing, birds will be equally and randomly divided to receive one of the 3 different treatments: 1) Tap water spray control for 1 min. 2) HWS for 1 min, and 3) HWS with brushing (10s on/10s off) for 1 minIIIaFor each of the three replications, broiler birds will be purchased, stunned, bled, and de-feathered. After evisceration and washing, carcasses will be subjected to various chemical dip (trisodium phosphate/thiamine dilauryl sulphate) solutions for 15 minutes and physical treatment of HWS (71oC, 1 min) with intermittent brushing (30 s), followed by CFAC, WC or AC till the carcasses reach 4oC. The uniqueness of this projects is the combinaiton of phycal and chenical intervention strateges that is expected to effectively decontaminate bactetria on broiler carcasses. AnalysisTo evaluate the effect of hot water spray with/without brushing on broiler carcasses, following analyses will be conducted:Microbial analysis for Salmonella, Campylobacter, mesophilic aerobic bacteria, Coliform, and E. coli; color measurement; and SEM imaging.

Progress 01/26/15 to 05/02/16

Outputs
Target Audience:The target audience could be the food and meat scientists in academia and industry who are working on product safety and quality improvement. People working in meat and poultry plant for fresh meat andfurther processing areas werethe main audience as the results of this project cam be implemented to their products. In addition, consumers who are looking for good quality and safety meat products were a target audience because one of major goals of this project was to improve product safety by eliminating pathogenic populations on carcasses and finish products. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?Thanikarn Sansawat was a PhD student, graduated and became an assistant professor witha strong training for microbial analysis, various intervention strategies for Listeria, and meat processing technology. Pranjal Singh is a PhD student. He has been learning in poultry processing, property of loosely- and tightly-associated bacteria, scanning electron microscopy, confocal image, and skin histological technique. Dr. Lee is a post doctor. He is learning microbial analysis, intervention strategies for Salmonella and Campylobacter, and carcass color evaluation. How have the results been disseminated to communities of interest?Pranjal Singh made three presentations at the Annual Meeting of the Poultry Science Association (Louisville, Kentucky) in July 2015. Two manuscripts describing the results of antimicrobial effects on Listeria and Salmonella havebeen published in Food Control in 2016 and Poultry Science 2015. Two manuscripts for improving product quality and safety using a novel casing were published in Meat Science in 2016 and Journal of Food Engineering in 2015. One dissertation was published at Michigan State University in 2015. What do you plan to do during the next reporting period to accomplish the goals?This project will be transported from Michigan State University (MSU) to California Polytechnic State University (Cal Poly) to be conducted continuously from 2016. The PD (Dr. Kang) of this project moved his position from MSU to Cal Poly as of January 4th, 2016. During the next reporting period, the intervention strategy on broiler cardcasses will be continuouslly evalulated.

Impacts
What was accomplished under these goals? Our first major goal of "Sodium and fat reduction in processed meats" has been address in Project MICL08502. Our second major goal was to address "Listeria monocytogenes (L. monocytogenes)reduction in processed meats".Hop extracts have been reported to possess antimicrobial activity against L. monocytogenes. Organic acids also are well documented to inhibit Listeria in meat and poultry products. In our previous study, the mixture of 80% potassium acetate and 20% potassium diacetate (PAPD), out of nine organic acid mixtures from Niacet b.v. (Tiel, The Netherlands), showed the best antilisterial activity in hot dog. Currently, eight hop acid extracts were obtained from Kalsec® Inc., which are alpha-acid, beta-acid, acid-iso, acid-tetra, potassium-iso, potassium-hexa, potassium-tetra, and potassium-rho. Hence, the purpose of this study was to evaluate antilisterial effect and thermal stability of the eight hop acid with/without PAPD in trypticase soy broth with yeast extract (TSBYE). The hypothesis of this research was that the combination of hop extracts and organic acid salts would bring synergistic effects in L. monocytogenes inhibition. We found that Listeria population decreased from 5.7 log CFU/mL to < 1.0 log CFU/mL when incubating Listeria in the mixtures of 0.5% PAPD and 25 ppm hop acids, which were PAPD/alpha-acid, PAPD/beta-acid, or PAPD/acid-tetra. The minimal inhibitory concentration was 6.3 ppm for alpha-acid, beta-acid and acid-tetra, with 12.5 ppm seen for K-tetra and K-hexa. During the incubation of hop extracts at 5 ppm/7C for 6 days, listeristatic effect was observed in the hop/PAPD mixtures and PAPD at 0.5 and 1%, with no listeristatic effect seen for a single addition of hop acids except for beta-acid. These findings indicated that the combination of hop/PAPD provided both stable and synergistic effects against Listeria growth compared to any single addition, regardless of incubation temperature and addition amount. Our third major goal was to address "Salmonella and Campylobacter reduction in poultry products". For many years, raw broiler meat has been identified as one of the major sources of bacterial foodborne illness, especially salmonellosis and campylobacteriosis. Two potential reasons for the lack of reduction in the infection rate could be: 1) ineffective bacterial control strategies on farms and at processing plants, and 2) inaccurate sampling methods leading to false-negative results when pathogens are physically present on the carcasses. Mechanisms involving structural and chemical factors for bacterial attachment and detachment need to be elucidated to address the limits of bacterial detection. Loosely associated bacteria can likely contribute to cross-contamination from bird to bird, while tightly associated bacteria can survive during processing and cause problems, thereafter. Therefore, the goal of this study was to evaluate the strength of bacterial attachment to broiler carcass using the three detection methods of swabbing, stomaching, and grinding. In this project, we evaluated the effects of six dipping treatments with/without brushing on broiler breast skin for bacterial reduction and structural changes as follow: 1) two times of tap water dip at 25C (TWD/TWD), 2) TWD/TWD with brushing (TWD/TWD/B), 3) TWD followed by TSP at 8%/25C (TWD/TSP), 4) TWD followed by HWD at 71C (TWD/HWD), 5) TSP followed by HWD (TSP/HWD), and 6) TSP/HWD with brushing (TSP/HWD/B). We observed that TSP/HWD significantly reduced populations of mesophilic aerobic bacteria (MAB), Escherichia coli (E. coli), and total coliforms by 1.1, 0.9 and 1.0 log CFU/g, respectively, and Salmonella prevalence by 53.3% (P < 0.05), whereas TWD/TSP and TWD/HWD showed intermediate reductions (P < 0.05). Upon brushing, TSP/HWD/B showed a more effective reduction of MAB, E. coli, and total coliforms, and the prevalence of Salmonella than TWD/TWD/B (P < 0.05). Comparing two sampling methods, stomaching released fewer MAB and total coliforms (named loosely-associated cells) than subsequent grinding of the stomached skin (named tightly-associated cells), with no difference observed for E. coli numbers or Salmonella prevalence. Compared to TWD/TWD and TWD/TWD/B, both TSP/HWD and TSP/HWD/B generally resulted in darker, less reddish, and more yellowish breast skin. Scanning electron microscope and histological images indicated that both TSP/HWD and TSP/HWD/B had deeper skin penetration than controls or TWD/HWD and TWD/TSP, supporting the greater antimicrobial activities of TSP/HWD and TSP/HWD/B. However, TSP/HWD and TSP/HWD/B treatments resulted in skin color changes on broiler carcasses. Based on these results, the combination of three treatments (trisodium phosphate, hot water, and brushing) resulted in the best decontamination of broiler carcasses, with intermediate results observed for trisodium phosphate or hot water dip, compared to the no treated control. However, the combination increased yellowness of the carcass skin. Based on these results, additional research is needed to elucidate the effects of trisodium phosphate, hot water, and brushing parameters including time, temperature, pressure, and bristle properties on improvement of broiler carcass safety and optimization of carcass appearance.

Publications

• Type: Journal Articles Status: Published Year Published: 2016 Citation: Sansawat T., Lee HC, Zhang L, Ryser ET. and Kang I. Antilisterial effects of different hop acids in combination with potassium acetate and potassium diacetate at 7 and 37C. Food Control. 59:256-261.
• Type: Journal Articles Status: Published Year Published: 2016 Citation: Adzaly, N. Z., A. Jackson, R. Villalobos-Carvajal, I. Kang and E, Almenar. Performance of a novel casing made of chitosan under traditional sausage manufacturing conditions. Meat Sci. 113:116-123.
• Type: Journal Articles Status: Published Year Published: 2015 Citation: Singh P., H.C. Lee, K.B. Chin, S. D. Ha and I. Kang. 2015. Quantification of loosely- and tightly-associated bacteria on broiler carcass skin using swabbing, stomaching and grinding methods. Poultry Science 94:3034-3039.
• Type: Journal Articles Status: Published Year Published: 2015 Citation: Adzaly NZ, Jackson A, Villalobos-Carvajal R, Kang I, and Almenar E. 2015. Development of a novel sausage casing. Journal of Food Engineering. 152:24-31.
• Type: Theses/Dissertations Status: Published Year Published: 2015 Citation: EFFECTS OF HOP ACID AND ORGANIC ACID SALT MIXTURES ON THE INHIBITION OF LISTERIA MONOCYTOGENES at Michigan State University.

Progress 01/26/15 to 09/30/15

Outputs
Target Audience:People in meat industry, meat scientists in scientific conferences, students in my classes, many consumers of meat products Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?Through the performance of the research projects, one post-doctor, two PhD students, and one MS student have been trained. This summer, one of graduate students received a PhD degree with an offer for an assistant professor position in Thailand. So the new professor is expected to continuously train people in Thailand. This summer, one MS student received a job offer from JBS (a leading meat processing company) immediately after a summer internship. She is expected to train JBS employees in Brazil and United States upon hiring. The research results will be included to one of my courses, Food Processing - Muscle Foods (ANS/FSC 433), targeting junior and senior students in Animal Science and Food Science & Human Nutrition at MSU. The scholarly results will also be introduced to junior/senior students in Advanced Professional Seminar in Food Science (FSC 422). How have the results been disseminated to communities of interest?Results of current research projects have been presented to several scientific conferences, published in peer-reviewed journals, and printed in peer-reviewed book chapter. Principal investigator was invited to present the research results for meat quality improvement in Midwest Poultry Federation Convention, St. Paul. Minnesota. To improve product safety, the results of bacterial decontamination on broiler were presented to quality assurance director, plant manager and other employees at Miller Poultry, Orland, IN. The methods and results of the study for quality improvement and sodium reduction have been published in a way of patent application. What do you plan to do during the next reporting period to accomplish the goals?The projects will be conducted as they are scheduled with a minor change as follow: For the muscle quality improvement and/or sodium reduction using new processing method, the project will be continued to: Evaluate preparation methods of hot-boned/crust-frozen muscle and compare the functionality of the hot-boned and chill-boned meats. Evaluate protein structural/functional changes as a function of cold mixing conditions (e.g., temperature, time, shear rate). Identify the optimal raw meat preparation and mixing technology to generate low-sodium and/or low-fat products with quality comparable to traditional preparations. For the decontamination of bacteria on broiler carcasses, the project will be continued to: Assess the prevalence of MAB and Salmonella after hot water dipping (HWD), brushing (B), and HWD with brushing (HWD-B). Assess bacterial populations and skin color on broiler carcasses receiving the best treatment during storage at refrigerated room. For the inhibition of Listeria monocytogenes using hop acid and potassium acetate/potassium diacetate (PAPD), the project will be postponed until the availability of encapsulated hop acids. Encapsulated hop acid is considered to prevent hop sequestration by lipid and protein in foods.

Impacts
What was accomplished under these goals? In 2014, three major research projects have been conducted for the improvement of meat quality and safety. In study I, combined technique of rapid muscle obtaining after animal slaughter (called hot boning, HB), crust-freezing air chilling (CFAC), and cold meat mincing has been investigated for sodium reduction in protein gel, meat quality improvement in broiler fillets, and post-mortem muscle characteristics of turkeys in two genetic strains. Implementation of cold meat mincing to the HB-CFAC fillets resulted in salt reduction by half with no textural quality loss in cooked protein gel. Using CFAC in broiler carcass chilling, air chilling time of broiler was significantly reduced from 140 to 68 min, which was similar to the chilling time (62 min) of conventional water immersion. Implementing muscle tension (MT) to CFAC, tenderness of breast fillets was increased more than the fillets with no MT at 24 h post mortem. In comparison of turkey breast property, little pH difference was found on early post mortem muscle between faster growing versus slower growing turkey strains. Implementation of this research technique will bring a positive impact on national public health, quality improvement, and processing efficacy due to low sodium, quality law meat, and chilling time reduction, respectively. In study II, Inhibition of Listeria monocytogenes in liquid media and processed meats has been studied using 8 hop acid extracts, potassium acetate-potassium diacetate (PAPD), and their combinations. Results indicated that the combination of hop acid and PAPD inhibited Listeria growth more than any single application in liquid media. The minimal inhibitory concentration in liquid media was 6.3 ppm for two major hop acids (α- and β-acids), with > 12.5 ppm required for the remaining hop acids. However, hop α- and β-acids at 5 ppm did not inhibit L. monocytogenes in deli-style meat during storage at 4 and 7oC, while the hop/PAPD combinations were listeristatic, regardless of the hop acid type. Similar results of no inhibition were observed in skim milk and 2% milk containing α- or β-acid at 5 ppm. The lower inhibitory activity in actual foods than in liquid media is expected from the sequestration of hop acids by lipid and protein in food. As a result, hop acid more than 750 ppm at 37oC and 500 ppm at 7oC was required to inhibit Listeria in turkey slurry. These results indicate that formulation of single hop acid to meat paste required 100 or more times greater than the requirement (5 ppm) in liquid media. Dut to the high concnetration of hop acids, sensoroy qualty of deli-style turkey has not been conducted. Study III: Poultry meat has been attributed to one of major sources for bacterial foodborne illness, especially salmonellosis and campylobacteriosis. Two potential reasons for the high foodborne illness could be: 1) ineffective bacterial control strategy on farms and at processing plants, and 2) inaccurate sampling methods leading to false negative results when pathogens are physically present on the carcasses. In our research, bacterial populations of broiler skin were quantified by swabbing or stomaching for 10 times and by grinding the resulting skin (swabbed or stomached). Results indicated that less than 35% of total bacteria seemed loosely associated in the skin, whereas more than 65% looked tightly associated which were not recovered by stomaching or swabbing. The unique outcome of this study is to indicate that major portions of tightly-associated bacteria were remained even after 10 swabbings or 10 stomachings but recovered after grinding the skin. As a result, more reliable detection methods such as sample grinding are required to detect loosely- and tightly-associated bacteria on poultry carcasses. The sampling techniques and subsequent results in this research can impact on preventing any false negative results and unknown introduction of pathogens during food processing. The research for bacteria decontamintion on broiler carcasses using hot water dipping, trisodiun phophate dipping, and brusing is being conducted now.

Publications

• Type: Conference Papers and Presentations Status: Published Year Published: 2015 Citation: Sing, P. H.C. Lee, T, Sansawat, K.B. Chin, and I. Kang. Combination of trisodium phosphate and hot water dipping effectively eliminated bacteria populations on broiler carcass skin. PSA annual Meeting. Louisville, KY. Jul. 2015.
• Type: Conference Papers and Presentations Status: Published Year Published: 2015 Citation: Sing, P. H.C. Lee, K.B. Chin, and I. Kang. Quantification of loosely- and tightly-associated bacteria on broiler carcass skin using swabbing, stomaching and grinding methods. PSA annual Meeting. Louisville, KY. Jul. 2015.
• Type: Conference Papers and Presentations Status: Published Year Published: 2015 Citation: Mar 18, 2015 Prevention of Pale, Soft, Exudative (PSE) Turkey Meats Using Cold-batter Mincing of Hot-boned Crust-frozen Air-chilled Turkey Breasts. Midwest Poultry Federation Convention. St. Paul. Minnesota. USA.
• Type: Journal Articles Status: Submitted Year Published: 2015 Citation: Lee., H. C., M.A. Erasmus, J. C. Swanson. H. G. Hong I. Kang. Improvement of turkey breast meat quality and cooked gel functionality using hot-boning, quarter sectioning, crust-freeze-air-chilling and cold-batter-mincing technologies.
• Type: Journal Articles Status: Submitted Year Published: 2015 Citation: Adzaly, N. Z., A. Jackson, R. Villalobos-Carvajal, I. Kang and E, Almenar. 2015. Performance of a novel casing made of chitosan under traditional sausage manufacturing conditions
• Type: Theses/Dissertations Status: Accepted Year Published: 2015 Citation: EFFECTS OF ORGANIC ACIDS, HOP ACIDS AND THEIR MIXTURES ON THE INHIBITION OF LISTERIA MONOCYTOGENES. * Served as a major adviser
• Type: Journal Articles Status: Accepted Year Published: 2015 Citation: Singh P., H.C. Lee, K.B. Chin, S. D. Ha and I. Kang. 2015. Quantification of loosely- and tightly-associated bacteria on broiler carcass skin using swabbing, stomaching and grinding methods. 2015. Poultry Science
• Type: Journal Articles Status: Accepted Year Published: 2015 Citation: Erasmus, M.A., H.C. Lee, I. Kang, and J. C. Swanson. 2015. Relationship between temperament and postmortem muscle characteristics in turkeys of two genetic strains. 2015. Poultry Science
• Type: Journal Articles Status: Awaiting Publication Year Published: 2015 Citation: Sansawat T., Lee HC, Zhang L, Ryser ET. and Kang I. 2015. Antilisterial effects of different hop acids in combination with potassium acetate and potassium diacetate at 7 and 37oC. Food Control
• Type: Journal Articles Status: Published Year Published: 2015 Citation: Adzaly NZ, Jackson A, Villalobos-Carvajal R, Kang I, and Almenar E. 2015. Development of a novel sausage casing J. Food Engineering. 152:24-31.
• Type: Book Chapters Status: Published Year Published: 2015 Citation: Kang I, and Singh P. 2015. Muscle protein, In Applied food protein chemistry. P 363-392. Blackwell Pub. West Sussex, United Kingdom.
• Type: Conference Papers and Presentations Status: Published Year Published: 2015 Citation: Sing, P. H.C. Lee, T, Sansawat, M. Silva, K.B. Chin, and I. Kang. Reduction of loosely- and tightly-associated bacteria on broiler carcass skin using the combination of trisodium phosphate and hot water dip with or without brushing. PSA annual Meeting. Louisville, KY. Jul. 2015.