BIOCHEMICAL AND BACTERIOLOGICAL STUDIES FUNDAMENTAL TO THE PROCESSING OF MEAT

BIOCHEMICAL AND BACTERIOLOGICAL STUDIES FUNDAMENTAL TO THE PROCESSING OF MEAT

Sponsoring Institution

National Institute of Food and Agriculture

Project Status

COMPLETE

Funding Source

HATCH

Reporting Frequency

Annual

Accession No.

0002923

Grant No.

(N/A)

Cumulative Award Amt.

(N/A)

Proposal No.

(N/A)

Multistate No.

(N/A)

Project Start Date

Oct 1, 2009

Project End Date

Sep 30, 2014

Grant Year

(N/A)

Program Code

[(N/A)]- (N/A)

Recipient Organization
OHIO STATE UNIVERSITY
1680 MADISON AVENUE
WOOSTER,OH 44691

Performing Department
Animal Sciences

Non Technical Summary
The texture of mechanically deboned tissue affects not only the sensory appeal but marketability of this product. Consequently a variety of addatives mixed with this product could alter this texture dramatically and produce a more balanced diet for the end product. The flavor of this product will also be a concern and must also be considered when major modifications of this nature are undertaken. Deep fat drying and dehydration cooking techniques even though quite old and used show possibilities of producing different types of product and rapid sterilization of tissue which would extend the shelf life of this product in a tropical environment. Recontamination after cooking is also a critical concern in food safety and must be insured that this will not occur or at least should be minimized to see the effect of recontamination. The influence of reduced water activity on a product can be critical in delaying deterioration in flavor and this also needs to be accompanied by vacuum packaging in order to reduce product oxidation.

Animal Health Component

(N/A)

Research Effort Categories

Basic

(N/A)

Applied

(N/A)

Developmental

(N/A)

Classification

Knowledge Area (KA)	Subject of Investigation (SOI)	Field of Science (FOS)	Percent
501	3260	1000	10%
501	3320	1000	10%
501	3520	1000	10%
501	3620	1000	10%
502	3260	1000	10%
502	3320	1000	10%
502	3520	1000	10%
502	3620	1000	10%
503	3260	1000	10%
712	3260	1000	10%

Knowledge Area
501 - New and Improved Food Processing Technologies; 712 - Protect Food from Contamination by Pathogenic Microorganisms, Parasites, and Naturally Occurring Toxins; 503 - Quality Maintenance in Storing and Marketing Food Products; 502 - New and Improved Food Products;

Subject Of Investigation
3320 - Meat, beef cattle; 3260 - Poultry meat; 3520 - Meat, swine; 3620 - Meat, sheep;

Field Of Science
1000 - Biochemistry and biophysics;

Goals / Objectives
With the present and anticipated emphasis on food relationship to safety and health and with new additives and new meat processing techniques rapidly being introduced into meat processing, it is pertinent to recognize the importance of establishing meat processing parameters based on research results rather than opinions. Currently insufficient information is available concerning the physical, microbiological and chemical characteristics of meat as it moves through the processing, marketing, and consumer channels. Areas where additional information is needed and where The Ohio State University and cooperative universities have research history, facilities and personnel to accomplish portions of this task would include; effect of feed and management on carcass quality, microbiology and biochemistry of tissue during processing and storage, tumbling and restructuring of muscle tissue, electrical stimulation in cured items as well as beef, use of mechanically separated tissue, pre-rigor processing of meat items, use of additives such as phosphate, binders. emulsifiers, and lower levels of salt in comminuted and cured meat, new product development including international meat items, evaluation of new or non-traditional ingredients in meat, and carcass evaluation parameters. The .general objective is to investigate the chemical, physical, and microbiological properties of muscle tissue to improve meat quality and to investigate the influence of new processing techniques on these parameters. Specific objectives include: 1) Investigate the utilization of germ free techniques to separate bacterial (and specific strains of bacteria) from chemical and enzymatic reactions in postmortem meat tissue. 2) Investigate the influence of tumbling on restructured tissue, electrical stimulation, pre-rigor processing and evaluate these interactions on quality, yields and acceptance of processed meat product. 3) Study the effect of additives (including salt, phosphate, spices, antioxidants, and nitrite) on the performance of processed meat products. 4) Develop new meat products including international products, nutritionally modified products and evaluation of new ingredients to be incorporated into old and new products. 5) Study the influence of bacterial contamination, cross contamination. and additives on the shelf life, safety, and sensory characteristic of treated products.

Project Methods
Substitution of animal fats with vegetable fat and their influence on palatability, color and consumer acceptability will be evaluated. Evaluation of product that is smaller in diameter (approx. 1 ml) and the ability of rapid heat penetration in this product to provide product sterilization over a short time will be investigated. Combinations of mechanically deboned tissue with other milk and plant proteins will be investigated for hospital feeding and disaster feeding in developing areas of the world. The biochemical and microbiological evaluation of this type of product along with mineral analysis and electron microscope evaluation will be continued. Survey of the important factors that influence acceptability of a new product in developing areas of the world will be conducted to make sure that the product development procedure proceeds along an acceptable pathway. Evaluation of warmed over and off flavors will be continued utilizing the electronic nose instrumentation that is now available and to evaluate which bio-chemicals are responsible for this deterioration in flavor. Also, this research will be looking at various methods of prevention of this flavor deterioration and again will be evaluating by, not only electronic nose, but by organoleptic evaluations as well. Microbiological hurdles will be investigated to see which combinations and which order they are the most effective in preventing pathogen and spoilage, microbial growth. The use of physical restraints on tissue to retard swelling in various pressure perimeters will be observed and recorded. The influence of dehydration on product stability will also be researched in an attempt to produce a shelf stable product to be stored under vacuum and elevated temperatures.

Progress 10/01/09 to 09/30/14

Outputs
Target Audience: Those involved with disaster feeding, hospital feeding in under-developed areas of the world, military feeding, camping feeding. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided? Professional development activities included short papers at the 60th International Congress of Meat Science and Technology in Punta Del Este, Uruguay, August 2014. How have the results been disseminated to communities of interest? Outreach activities include: InRequests have been made to translate some of OSU's animal and food science books into Chinese. Electronic and hard copies of the English version have already been supplied. What do you plan to do during the next reporting period to accomplish the goals? Nothing Reported

Impacts
What was accomplished under these goals? Our major research was to develop a diet for disaster or hospital feeding in undeveloped areas of the world and was recommended by FAO, United Nations. To nutritionally balance the diet we used undervalued ingredients, from a nutritional standpoint. from the meat, dairy, and plant areas in order to keep the price acceptable. Also currently approved additives were incorporated to aid in safety. acceptability of the product. We also had to develop a unique processing and storage procedure to obtain a bacterial acceptable level and produce an environment where microbial growth would not take place. The bacterial, nutritional quality, flavor acceptability, animal feeding trials and human palatability evaluation of this product was conducted at OSU, Ohio Agriculture Research and Development Center (OARDC), The Ohio Department of Agriculture and laboratories around the world.

Publications

Type: Conference Papers and Presentations Status: Published Year Published: 2013 Citation: Studies on application of functional activities of Douchi (A Traditional Fermented Food of China) in Meat Products I. Study on antioxidant activity of Douchi A fermented Soy Bean Product, International Congress of Meat & Technology, Turkey, 2013.
Type: Conference Papers and Presentations Status: Accepted Year Published: 2014 Citation: Disaster and Hospital Diet Preferences as Evaluated by Different Categories of Consumers. 2014. Lopa Basu and H.W.Ockerman. International Congress of Meat Science and Technology 2014, Punta del Este, Uruguay.
Type: Conference Papers and Presentations Status: Accepted Year Published: 2014 Citation: Influence of reduced pressure and physical restraints on pre-mortem tissue swelling which sometimes results in blood clots - Experiment II 2014. H.W.Ockerman and Lopa Basu International Congress of Meat Science and Technology 2014, Punta del Este, Uruguay.
Type: Journal Articles Status: Published Year Published: 2013 Citation: Jen-Hua Cheng and Herbert W. Ockerman. Effects of Electrical Stimulation on Lipid Oxidation and Warmed-over Flavor of Precooked Roast Beef. Asian-Aust. J. Anim. Sci. Vol. 26, No. 2 : 282-286 February 2013.
Type: Book Chapters Status: Published Year Published: 2014 Citation: Ockerman HW, Basu L. 2014. Encyclopedia of Meat Sciences, Elsevier Ltd. Vol. 2. Entries: By-products: Edible for Human Consumption (104-111), By-Products: Hides and Skins (112-124), By-products: Inedible for Human Consumption (125-136), Carcass Chilling and Boning (142-147), Preservation Methods of Animal Products (78-83), Sausages, Type of: Fresh (261-266), Chemistry and Physics of Comminuted Products - Spices and Flavoring (302-306), Chemistry and Physics of Comminuted Products - Other Ingredients (296-301).

Progress 01/01/13 to 09/30/13

Outputs
Target Audience: Those involved with disaster feeding, hospital feeding in under-developed areas of the world, military feeding, camping feeding. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided? Nothing Reported How have the results been disseminated to communities of interest? Multiple short courses for the local meat industry on meat processing as well as those held to audiences in Asia. What do you plan to do during the next reporting period to accomplish the goals? Nothing Reported

Impacts
What was accomplished under these goals? By cooperation with OSU international alumni professors, joint research and publications have resulted. By active participation in International Congress of Meat Science and Technology, OSU meat research is given wide distribution. At the last congress OSU alumni were the most participants of any university in the world (approximate 600 participants from 50 countries)Our major research was to develop a diet for disaster or hospital feeding in undeveloped areas of the world and was recommended by FAO in Rome when the student that did this research was employed as only the 28thyoung scientist in their long history. To nutritionally balance the diet we used undervalued ingredients, from a nutritional standpoint. from the meat, dairy, and plant areas in order to keep the price acceptable. Also currently approved additives were incorporated to aid in safety. acceptability of the product. We also had to develop a unique processing and storage procedure to obtain a bacterial acceptable level and produce an environment where microbial growth would not take place. The bacterial, nutritional quality, flavor acceptability, animal feeding trials and human palatability evaluation of this product was conducted at OSU. OARDC, Ohio Department of Agriculture and laboratories around the world. OSU has shown some interest in patenting this procedure and, therefore, the dissertation containing the details is locked for four years.

Publications

Type: Journal Articles Status: Published Year Published: 2012 Citation: Zhi Qu, Ai min Jiang, Mint Tsao Chen, Herbert W. Ockerman, Lopa Baso. Potential starter culture isolated from traditionally fermented YangJiang lobster sauce and protease characteristics research. Food Sci Technol Res. 2012, 18:4.
Type: Conference Papers and Presentations Status: Published Year Published: 2013 Citation: Influence of reduced pressure and physical restrains on pre-mortem tissue swelling which in some results in blod clots. Herbert W. Ockerman and Lopa Basi. Proceedings of International Congress of Meat Science and Technology, Izrum, Turkey.

Progress 01/01/12 to 12/31/12

Outputs
OUTPUTS: Work has continued on the hospital/disaster feeding diet for developing countries as recommended by UN medical personnel. A product was manufactured primarily from mechanically deboned turkey, whey and soy flour. The diet is then formed into 1-2mm thin rods. This resulting formed product was then given short-term, high temperature treatments (for sterilization) and, then, dehydrated and stored for several months under vacuum packaging at an elevated temperature to mimic tropical environs for evaluation of shelf-life. Raw ingredients have been modified to improve the flavor profile, physical and biochemical properties of the product. Additional evaluations have been conducted to further define the biochemical and nutritional properties of the diet. New research has been conducted with the same results as previous analysis. Additional surveys have been conducted in areas that have received humanitarian food aid and these results are different than the original surveys from underdeveloped countries that had not received food aid. This difference will need to be published. The original data line graphs have been converted to bar graphs,a dissertation has been accepted by the graduate school, and a PDF has been submitted to OhioLink. The researcher has received a PhD and received an invitation to evaluate the medical facility in the developing country. OSU meat/food research has been highlighted by invited presentations at several international institutions, as well. The next step is for OSU to evaluate the patent possibilities, but the dissertation is locked for four years to allow this evaluation. The non-patent areas will need to be submitted for publication as journal articles. Invited presentations have been given to local humanitarian civic groups, as well as discussions with the leading world meat scientists at the International Congress of Meat Science and Technology, and networking with the disaster directors of NGO's at World Food Prize Foundation presentations. Some of these entities which are currently supplying food aid have expressed an interest in exchanging information and to continue discussions as to the potential benefits for each of the programs. A recent request to translate some of OSU's animal/food science books into Chinese has been received. Electronic and hard copies of the English version have already been supplied. PARTICIPANTS: n addition to H. Ockerman, Professorand PI, M. Wick, Co-PI; Assoc Professor, The Ohio State University, Dept of Animal Sciences and L. Basu, PhD candidate who developed the new food product as disaster feeding as her research. TARGET AUDIENCES: Those involved with disaster feeding, hospital feeding in under-developed areas of the world, military feeding, camping feeding, and even a snack item covered in chocolate is a possibility. PROJECT MODIFICATIONS: No significant changes in the goal of humanitarian assistance for food development areas.

Impacts
The hospital feeding material research was recommended by the UN medical personnel in Africa to substitute for current dietary products. If adopted, this will have tremendous impact in the humanitarian effects and efforts and would cause an increase in the demand for ingredients that are currently undervalued from a nutritional standpoint. Projections for the future include discussion of the status of the research, resulting publications from the aforementioned dissertation, which has been approved, and forthcoming scientific journal articles.

Publications

No publications reported this period

Progress 01/01/11 to 12/31/11

Outputs
OUTPUTS: Work has continued on the hospital diet for developing countries as recommended by the UN medical personnel in Africa. The product was manufactured primarily from mechanically deboned turkey, whey and soy flour. The diet is then formed into 1-2mm thin rods. This formed product was then given a short-term, high temperature treatment and, then, dehydrated and stored under vacuum at an elevated temperature for shelf- life studies. Raw ingredients have been modified to improve the physical and biochemical properties of the product. Additional evaluations have been conducted to further define the biochemical and nutritional properties of the diet. The research has been completed, new analysis have been conducted with the same results as previous analysis, line graphs and been converted to bar graphs, dissertation has been accepted by the graduate and a PDF has been submitted to Ohio Link. The next step is to publish section of it as journal articles.. This research information has been disseminated by giving presentations to local humanitarian civic groups, discussions with the leading world meat scientists at the International Congress of Meat Science and Technology. and networking with the disaster directors of NGO's at the World Food Prize presentations; some of which are currently supplying food have expressed an interest in exchanging information and continued discussions which should benefit each of the programs. A recent request to translate some of OSU's food science books into Chinese has been received and electronic and hard copies of the English version have been supplied. PARTICIPANTS: In addition to H. Ockerman, Professor PI, M. Wick, Co-PI; Assoc Professor, The Ohio State University, Dept of Animal Sciences; L. Basu, PhD developed the new food product as disaster feeding as her PhD research; Labooratory Animal Facility at the OARDC for mouse studies; Kevin Jewell, Star lab, OARDC, mineral analysis; Molecular and Cellular Imaging Center personnel, OARDC; two service testing labs in India and the INTA National Lab in Argentina for amino acid analysis. TARGET AUDIENCES: Those involved with disaster feeding, hospital feeding in under developed areas of the world, military feeding, camping feeding, and even a snack item covered in chocolate is a possibility. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.

Impacts
The hospital feeding material research was recommended by the UN medical personnel in Africa to substitute for current dietary products. If successful and adopted, this would have a tremendous humanitarian effect and would also cause an increase in demand for the three major ingredients that are currently undervalued from a nutritional standpoint. Projections for the future include discussion of the status of the research, a dissertation format has been completed, and later scientific journal articles would be appropriate

Publications

Potential uses of mechanically deboned bullfrog (Rana ctesbeiana) meat to partially replace lean pork to produce emulsified meatballs. Kuo-chiang Hsu, Deng-cheng Liu. Herbert W. Ockerman and Fa-Jui Tan. Journal of Food Quality34 (2011) 245-251
Chinese-Style Meat Products Processing Science and Technology, Ming-Tsao Chen and Herbert W. Ockerman. Book published in Taiwan. 2011
Effect of phosphate, ascorbic acid and α-tocopherol injected at one-location with tumbling on quality of roast beef. Jen-Hua Chenga, Shu-Tai Wangb, Yi-Mei Suncand, Herbert W. Ockerman. Meat Science Volume 87, Issue 3, March 2011, Pages 223-228

Progress 01/01/10 to 12/31/10

Outputs
OUTPUTS: Work has continued on the hospital diet for developing countries as recommended by the UN medical personnel in Africa. The product was manufactured primarily from mechanically deboned turkey, whey and soy flour. The diet is then formed into 1-2mm thin rods. This formed product was then given a short-term, high temperature treatment and, then, dehydrated and stored under vacuum at an elevated temperature for shelf- life studies. Raw ingredients have been modified to improve the physical and biochemical properties of the product. Additional evaluations have been conducted to further define the biochemical and nutritional properties of the diet. Additional surveys have also been conducted with international personnel that have just experienced a natural disaster where food was supplied. Early evaluation of the data would suggest a difference in their priorities of what is important in a disaster supplement food and in the environmental cost was not a high priority, which differs from our earlier surveys. This research information has been disseminated by giving presentations to local humanitarian civic groups, discussions with the leading world meat scientists at the International Congress of Meat Science and Technology held in S. Korea, and networking with the disaster directors of NGO's at the World Food Prize presentations in Ames, Iowa; some of which are currently supplying food have expressed an interest in exchanging information and continued discussions which should benefit each of the programs. A recent request to translate some of OSU's food science books into Chinese has been received and electronic and hard copies of the English version have been supplied. PARTICIPANTS: In addition to H. Ockerman, Professor PI, M. Wick, Co-PI; Assoc Professor, The Ohio State University, Dept of Animal Sciences; L. Basu, PhD developed the new food product as disaster feeding as her PhD research; Labooratory Animal Facility at the OARDC for mouse studies; Kevin Jewell, Star lab, OARDC, mineral analysis; Molecular and Cellular Imaging Center personnel, OARDC; two service testing labs in India and the INTA National Lab in Argentina for amino acid analysis. TARGET AUDIENCES: Those involved with disaster feeding, hospital feeding in under-developed areas of the world, military feeding, camping feeding, and even a snack item covered in chocolate is a possibility. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.

Impacts
The hospital feeding material research was recommended by the UN medical personnel in Africa to substitute for current dietary products. If successful and adopted, this would have a tremendous humanitarian effect and would also cause an increase in demand for the three major ingredients that are currently undervalued from a nutritional standpoint. Projections for the future include discussion of the status of the research in a dissertation format and later in scientific journal articles. Added to the current information will be statistical analysis of the recently collected survey of important factors by consumers of the developed food. This will be compared to previous evaluations from individuals that had not recently been exposed to a disaster situation. Additional biochemical information will be obtained and compared to recommended daily intake parameters. Sensory evaluations have been conducted with individuals of varied backgrounds and these results will be compared to currently used diets and the current developed formulation in both a formed (1-2mm strand) and ground profile.

Publications

Effects of Chelating Agents on Lipid Oxidation, pH, and Color Changes in Reduced Sodium and Low-Fat Pork Patties. Jen-Hua Chang, Shu-Tai Wang and Herbert W. Ockerman. D112, P 170. Proceedings of ECoMST 2010, Jeju Korea.

Progress 01/01/08 to 12/31/08

Outputs
OUTPUTS: Work has continued on the hospital diet for developing countries as recommended by the UN medical personnel in Africa. The product was manufactured primarily from mechanically deboned turkey, whey, and soy flour. The diet is then formed into 1-2 mm thin rods. This formed product was then given a short term, high temperature treatment and then dehydrated and stored under vacuum for shelf life studies. Mouse feeding was conducted after extended storage at higher temperatures. Preliminary results would suggest that this developed diet is superior, as far as mice weight gain, when compared to the two currently utilized hospital feeding materials in underdeveloped countries and mouse chow. The animals also ate less, suggesting that the higher calorie content would be superior for people that are under weight. A new project was initiated to evaluate the swelling of pre-mortem muscle tissue at low pressure and if restraints could reduce this swelling. Preliminary results suggest that restraints are useful and additional trials are planned. PARTICIPANTS: Not relevant to this project. TARGET AUDIENCES: Not relevant to this project. PROJECT MODIFICATIONS: Not relevant to this project.

Impacts
The hospital feeding material research was recommended by UN personnel in Africa to substitute for current dietary products. If successful and adopted this will have a tremendous humanitarian significance and would also cause an increased demand for the three major ingredients that are currently under valued from a nutritional standpoint. Projection for the future includes continued evaluation of the hospital feeding diet indicating mineral analysis, microbiological testing, and human flavor evaluation. Also we will continue cooperation with international alumni research from around the world. The tissue swelling research will continue with collection of additional data and statistical analysis of the total data. If the trend currently observed continues, this could have an affect on people exposed to low pressure environments from a swelling stand point. If swelling is correlated (as literature would suggest) with health problems related to tissue swelling, this could have a major impact on human health.

Publications

Publications (2008/01-2008/12 and Hatch 70 publications not previously reported)
Scientific: Changes in physical and sensory characteristics of marinated broiler drumsticks, treated with nisin and lactoperoxidase system. 2008. Fan-Jet Tan and Herbert W. Ockerman, International Journal of Food Science and Technology. 43:30-34
International Conferences: Validating developmental modeling for interactions in a supplementary feeding program. 2008 Lopa Basu and Herbert W. Ockerman, The Ohio State University, Columbus, OH 43210 USA. 54th ICoFST. Cape Town, South Africa. Proceedings
The fatty acid composition of chicken muscles fed with thyme. 2008. H. Yetim,et. al., O. Sagdicl.L Fkicil and Herbert W. Ockerman. 54th ICoFST. Cape Town, South Africa. Proceedings
Meat production and inspection in the U.S. 2008. L. Knipe and Herbert W. Ockerman. Chinese Meat Plant Owners Conference at OSU.
Free Braille Books by Ockerman. 2008. Zeigler Magazine. (National magazine for the blind published in text, Braille and audio)
Sausage Technology 101; Part three: Processing Systems by Osburn, The National Provisioner. 2008. PSTJ4-STJ7 (PSTJ5 is the Sausage and Processing Meat Formulation by Ockerman)
NBC TV Program, Home Town Hero. Shipment of books to BSU, Philippines. 2008.
Meat Sensor turns red so you dont turn green. Kevin Mayhood, Columbus Dispatch, S Dept. 9, 2008. P B6-B7.
Library Publications in Choice: The mother of all arts; Agrarianism and the creative impulse. 2007. 45-1447 NX180 14613CIP.
Library Publications in Libraries Unlimited: Consumer Western Europe. 2006/2007. 22nd London Euro monitor International. 2006. 514p. ISBN 0-8108-5473-2.
Historical Dictionary of the League of Nations. Lanham, Md., Scarecrow. 2007. 277.p
Historical Dictionaries of International Organizations. Series no. 23. ISBN 0-8108-5473-2. 2007.
Historical Dictionary of United States - Latin American Relations. Lanham Md. Scarecrow. 2007. 277p. Historical Dictionaries of International Diplomacy, ISBN 10:0-8108-5529 and ISBN 13:978-0-8108-5529-8.
Plunketts Food Industry Almanac 2007. 2008. 558p. ISBN 1-59392-068-7. ISBN 13:978-1-59392-068-5.
Historical Dictionary of Human Rights and Humanitarian Organizations 2nd ed 2007. 403p. ISBN 0-81008-5548-ISBN 13:978-0-8108-5548-9
Historical Dictionary of United States - Middle East Relations. 203p. ISBN 0-8108-5549-6. 2007.
The Herbalist in the Kitchen. 2007. 483p. ISBN 13:978-0252-031625
The Oxford Companion to Wine. 2007. 3rd ed. 813p. ISBN 0-19-860880-6
Encyclopedia of Junk Food and Fast Food. 321p. ISBN 0-313-33527-3. ISBN 13: 078-0-313-33527-3. 2007.

Progress 01/01/07 to 12/31/07

Outputs
OUTPUTS: Have continued processes on the low cost, nutritionist, shelf stable food, formulated from basic inputs of meat, soy, and whey which should be useful for disaster feeding or hospital feeding in underdeveloped areas of the world. Mouse feeding resulted in greater weight gain and feed efficiency than the controls, of commonly used cornmeal for hospital feeding in underdeveloped areas of the world, and mouse chow. Microanalysis for fresh produced product, and product that had been produced and stored for six and twelve months at room temperature and resulted in no detectable microbial growth for the fresh or stored product. This processing technique could easily be modified to produce a variety of combination of raw materials and flavors. This technique, if adopted, could have a tremendous humanitarian effect and also could increase the market for undervalued, nutritionally valuable, raw materials. PARTICIPANTS: Nothing significant to report during this reporting period. TARGET AUDIENCES: Target audience would include: those involved with disaster feeding, hospital feeding in under-developed areas of the world, military feeding, camping feeding, and even a snack item covered in chocolate is a possibility. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.

Impacts
Mouse feeding of this product was accomplished and coordinated with the mouse lab at OARDC and microanalysis was accomplished in cooperation with the Ohio Department of Agriculture Laboratory. Both were satisfactory with mice growing well on the research diet and significantly out performed the controls. Microanalysis indicated no detectable microorganisms after processing, and processing plus storage at room temperature for six and nine months. Chemical analysis was done in cooperation with a UN approved lab in India and the chemical profile was obtained for the raw ingredients and after processing for this developed new techniques. Impact to this new processing technique using a mixture of undervalued raw materials can produce a new type of combination food that has tremendous flexibility and potential. At this point, the system seems to be successful and if this continues, and if adopted by industry, many types of animal, plant, and milk by-products could be utilized by this system and therefore, added-value as well as agricultural demand could be increased. Human nutrition could also benefit particularly in underdeveloped areas of the world and making a shelf stable product that could be important in the snack, disaster feeding, relief, camping and military disciplines. The processing technique is flexible and could be used with a variety of combinations, could again contribute to value-added adn increased demand for under valued agricultural products.

Publications

American Agriculture - Crops. 2007. Professor Ockerman & Lopa Basu. The Ohio State University http://photolib.ag.ohio-state.edu/, USDA http://www.ars.usda.gov/is/graphics/photos/ New Horizons Cross Straights (Taiwan & Mainland China)Agricultural Congress Held at Changsha, Hunan Providence, China
Food Safety Strategies Used in the U.S. Meat Industry. 2007. Lynn Knipe and Herbert Ockerman, The Ohio State University Columbus, Ohio, U.S.A. New Horizons Cross Straights (Taiwan & Mainland China)Agricultural Congress Held at Changsha, Hunan Providence, China
Effect of phosphate, ascorbic acid, alpha-tocopherol and salt on warmed-over flavor in roast beef. 2007. Jen-Hua Cheng and Herbert W. Ockerman. Journal of Muscle Foods 183,313-329.
Contamination of poultry feed and eggs with organochlorine pesticide residues at a layer farm in Punjab, India. 2007. R S.Aulakh, J P S Gill, J S Bedl, J K Sharma, B S Joia and H W Ockerman. Indian Journal of Animal Science. 77(9)845-847.
Changes in physical and sensory characteristics of marinated broiler drumsticks, treated with nisin and lactoperoxidase system. 2008. Fan-Jet Tan & Herbert W. Ockerman. International Journal of Food Science and Technology. 43,30-34
Real Time PCR Assay For Highly Pacific Determinations of Pork in Raw and Heat Treated Meat Mixtures. 2007. Hasan Yetim, Zulal Kesmen, Fikrett in Sahin And Herbert W. Ockerman 53rd ICoMST, Beijing, China
Trends of Modern U.S. Agriculture in the Last Decade. 2007. Herbert W. Ockerman and Lopa Basu, The Ohio State University, USA New Horizons Cross Straights (Taiwan & Mainland China) Agricultural Congress Held t Changsha, Hunan Providence, China
American Agriculture - Animals. 2007.Professor Ockerman & Lopa Basu, The Ohio State University http://photolib.ag.ohio-state.edu/USDA http://www.ars.usda.gov/is/graphics/photos/ New Horizons Cross Straight(Taiwan & Mainland China)Agricultural Congress Held at Changsha, Hunan Providence, China
American Agriculture - Extension. 2007. Professor Ockerman & Lopa Basu The Ohio State University http://photolib.ag.ohio-state.edu/ USDA http://www.ars.usda.gov/is/graphics/photos/. New Horizons Cross Straights (Taiwan & Mainland China)Agricultural Congress Held at Changsha, Hunan Providence, China
American Agriculture - Buildings. 2007. Professor Ockerman & Lopa Basu The Ohio State University http://photolib.ag.ohio-state.edu/ USDA http://www.ars.usda.gov/is/graphics/photos/ New Horizons Cross Straights (Taiwan & Mainland China)Agricultural Congress Held at Changsha, Hunan Providence, China American Agriculture - Equipment. 2007. Professor Ockerman and Lopa Basu The Ohio State University http://photolib.ag.ohio-state.edu/ USDA http://www.ars.usda.gov/is/graphics/photos/ New Horizons Cross Straights(Taiwan & Mainland China)Agricultural Congress Held at Changsha, Hunan Providence, China

Progress 01/01/06 to 12/31/06

Outputs
Work has continued on the hospital diet for developing countries as recommended by FAO. The products were made primarily from mechanically de-boned turkey, whey, and soy flour. The diet is then formed into 1-2 mm thin rods. This formed product was then given a high treatment and then dehydrated for shelf life studies. Three replications of mice feedings were conducted after one year of high temperature product storage. Preliminary results suggests that this developed diet is superior, as far as mice weight gain, for mice when compared to the two currently utilized hospital feeding material in underdeveloped countries and mouse chow. The animals also ate less feed, suggesting that the higher calorie content should be superior for people that were under weight. No mice died on any of the diets and all appeared visually healthy even though the corn meal fed mice lost weight.

Impacts
The hospital feeding material was recommended by FAO in Rome as a substitute for the current dietary products. If successful, this will have tremendous humanitarian significance and also would create an increased demand for the three ingredients that are under valued from a nutritional standpoint. Projection for the future includes continued evaluation of the hospital feeding diet indicating mineral analysis, microbiological testing and human flavor evaluation. Additionally, we will continue cooperation with international alumni research.

Publications

Ockerman, H. W. and L. Basu 2006. Edible rendering-rendered products in human use. In the book: Essential Rendering, Page 95-110, National Renderers Association, Kroby Lithographic Co., Inc. Arlington, Virginia.
Yetim, H., Z. Kesmen, F. Sahin, and H. W. Ockerman. 2006. Polymerase chain reaction identification of horse/donkey meat in heat treated meat, 52nd ICoMST, Dublin, Ireland. Conference Proceedings, Page 59-60.
Tan, F.J., H.T. Huang, Y.Y. Tsang and H. W. Ockerman. 2006. Carcass and meat quality of Duroc-boar offspring. 52nd ICoMST, Dublin, Ireland. Proceedings page 235-236.
Tan, F. J. and H. W. Ockerman. 2006. Microbiological quality of marinated broiler drumsticks treated with a lactoperoxide system with or without thermal treatment. Asia-Australia, Journal of Animal Science 19(1):109-112.
Tan, F. J. and H. W. Ockerman. 2006. Applicability of nisin and tumbling to improve the microbiological quality of marinated drumsticks. Asia-Australia, Journal of Animal Science 19(2):292-296.
Tan, F.J. and H. W. Ockerman. 2006. Physical and sensory characteristics of marinated thawed drumsticks treated with lactoperoxide system and thermal treatment. 2006. British Poultry Science 47(3):281-285.
Aksu, M. I., M. Kaka, and H. W. Ockerman. 2005. Effect of modified atmosphere packaging, storage period, and storage temperature on residual nitrite of sliced pastirma, dried meat product, produced from fresh and frozen/thawed meat. Food Chemistry 93(2):237-242.
Aulakh, R. S., P. S. Jatin Gill, Jasbirs Bedi, B.S. Joia, J.K. Sharma, and H. W. Ockerman. 2006. Organochlorine pesticide residue in chickens at a broiler farm in Punjob, India. Fleischwirtschaft International, Food Safety 1:30-32.
Aulakh, R. S., P. S. Jatin Gill, Jasbirs Bedi, B.S. Joia, J.K. Sharma, and H. W. Ockerman. 2006. Organochloride pesticide residue in poultry feed, chicken muscle and eggs at a poultry farm in Punjab, India. Fleischwirtschaft International, Food Safety Dec, Page 1-4.
Yetim, H., O. Sagdic, M. Dogen, and H. W. Ockerman. 2006. Sensitivity of three food pathogenic bacteria to Turkish cemem paste and its ingredient. Meat Science Volume 74, Issue 2, Page 354-358 and published on Food Science website.
Chen, J.H. and H. W. Ockerman. 2006. Effect of ascorbic acid and tumbling on liquid oxidation in pre-cooked roast beef. Journal of Muscle Food, 15(2004)83-94. Also published on Food Science website.
Cheng, J.H., S. T. Wang and H.W. Ockerman. 2006. Lipid oxidation and color change on salted pork patties. Meat Science 75, 2007/ 71-77.
M. Koya, and H. W. Ockerman. 2005. Effect of modified atmosphere packaging and temperature on the shelf life of sliced pastirma produced from frozen/thawed meat. Journal of Muscle Foods 16(3) 192.
Yetim, H., F. Kesme, F. Sahin, and H. W. Ockerman. Polymerase chain reaction identification of horse and donkey meat in heat treated meat. Book Chapter: Harnessing and exploiting global opportunities. 2006. Wageningen Academic Publisher, The Netherlands, Page 59-60.
Tan, F.J., T.H. Huang, Y.Y. Tseng, and H. W. Ockerman. 2006. Carcass and meat quality of Duroc-boar offspring. In book: Harnessing and exploiting global opportunities. Wageningen Academic Publishers, The Netherlands.

Progress 01/01/05 to 12/31/05

Outputs
Papers have been written, edited and submitted to journals or published in the areas of: modified atmospheric packaging, hazardous analysis for food service area, growth performance on calf milk replacement diet, mechanical deboning, tumbling or massaging, pritiotic, DDT residues, organochloride pesticide residues, pathogenic bacteria, and application of nicisin and lactroperoxide as a marinade. Cooperative research with Turkey, Egypt, India, and Taiwan Universities have resulted in joint manuscripts which are in the publication or submission process. Book chapters are in the writin stage in the areas of fermented sausage, edible animal by-products, and quality control in the meat area. Progress is continuing on the utilization of the combination of mechanically deboned poultry, soy protein and whey to produce a nutritionally desirable product with an extended non-refrigerated shelf life. A microbial decontamination process has been formulated to increase microbiological and toxic safety of this product. Application has been made to the University animal care facility for permission to conduct an animal feeding trial. Desirable flavor combinations and ingredients are currently continuing to be evaluated to get a desirable organoleptic product. Extending this product to a snack food item is also being investigated.

Impacts
Publicaitons listed and those currently in their writing stage can have a major influence on food safety in this critical area. A dry product being developed for hospital food in underdeveloped areas could also have a major impact on the utilization of deboned poultry, soy and whey which are under valued products related to their nutritional quality. This product can be extremely useful for areas of the world that do not have refrigeration or have a short supply of high protein and would be acceptable in times of disaster feeding. If this product is successful in the snack food area, it would again supply a high nutritional product to an area that depends a great deal on sugar content.

Publications

Aksu, M.I., M. Kaka, and H.W. Ockerman. 2005. Effect of modified atmosphere packaging and temperature on shelf life of sliced pastirma produced from frozen/thawed meat. J Muscle Foods 16:192-206.
Ockerman, H.W., and L. Basu. 2005. Mechanical deboning. Chapter published in book for classroom use. Assiut University, Egypt.
Ockerman, H.W., and L. Basu. 2005. Tumbling or massaging. Chapter published in book for classroom use. Assiut University, Egypt.
Aksu, M., Y. Karaodlu, M. Esenbada, N. Kaya, N. Nactt, and H.W. Ockerman. 2005. J Muscle Food 85(4):306-317.
Aulakh, R.S., J.P.S. Gill, J.S. Bedi, J.K. Sharma, B.S. Joid, and H.w. Ockerman. 2005. Organochloride pesticides residue in poultry feed, chicken muscle and eggs at a poultry farm in Punjab. Proc. 3rd National Conference Speech on Food Safety and Quality Control.
Ockerman, H.W. 2005. The history of land grant university: OSU. Proceedings Food Hygiene Conference, Yennan University, Kunming, China.
Ockerman, H.W. 2005. Research in current meat and methods of improvement of 117 quality of goats and cattle in SW China. Proceedings Food Hygiene Conference Yennan University, Kunming, China.
Ockerman, H.W. 2005. Suggestions for new swine research, evaluation of genetics, and nutrition on pork tissue, quality and quantity. Proceedings Food Hygiene Conference Yennan University, Kunming, China.
Ockerman, H.W. 2005. Outline of a successful Ph.D. program in Animal Science. Proceedings Food Hygiene Conference Yennan University, Kunming, China.
Yetim, H., O. Sagetic, M. Dogan, and H.W. Ockerman. 2005. Sensitivity of three pathogenic bacteria to turkish cemen paste and its ingredients. ICoMST, Baltimore, Abstract T93. p. 64 and disk of proceedings.
Tan, F.J., H.W. Ockerman, and M.T. Chen. 2005. Application of nisin and lactoperoxidase system to improve the microbiological quality of marinated chicken drumsticks. 51st ICoMST, Baltimore, Abstract T93. p. 108 and disk of proceedings.

Progress 01/01/04 to 12/31/04

Outputs
Papers are written, edited and submitted to journals or published in the areas of HACCP in food service, UNESCO Encyclopedia of Agriculture, Meat Science Encyclopedia. Other papers include warmed over flavor, competitiveness of microorganisms and marination of chicken parts as an effective way of reducing bacterial contamination. Cooperative research with universities in India and Turkey has resulted in numerous joint manuscripts which are in the internal review process or submitted to journals or published. Some of these would include pesticide residue in meat, food safety in traditional produced meat products, feeding of microorganisms in order to reduce pathogen growth in the finished food product and evaluation of packaging of fresh vs frozen raw material for production of dry cured products. Utilization of the combination of mechanically deboned poultry, soy protein and whey to produce a nutritionally desirable product with an extended shelf life is currently underway. The texture of mechanically deboned poultry and shelf life extension have been proven effective by using a drying technique that has led to a product with a different physical format. A desirable combination of ingredients and flavor modifications are currently being evaluated.

Impacts
Publication of a HACCP program for food service areas could have a major influence on safety in this critical area. Publication of the warmed over flavor procedure in precooked roast beef could have a major impact on the ability of retail markets to sell cooked beef to be rewarmed prior to consumption. Sub-projects on microbial competitiveness has given insight into whether friendly microorganisms can be competitors for pathogens in a meat environment and some effect has been shown. Sub projects on marination of chicken parts and in reduction of microbial contamination as well as modification of flavor will increase safety of this product. Sub-products of mechanically deboned poultry, soy and whey would result in an increased market for these products in under developed areas of the world and also could be a useful product for medical feeding in these same areas as well as useful for camping and military food items or emergency food products.

Publications

Yi-Mei Sun and H. W. Ockerman. 2004. Growth of Pseudomonas fluorescenes and Escherichia coli in aseptically prepared fresh, ground beef. Journal of Muscle Foods 15:155-171.
Yetim, Kayacier, Gungor and H. W. Ockerman. 2004. Effect of nitrite and the traditional cooking process on survival of Clostridium sporogenes and autooxidation in kavurma, a traditional Turkish dried meat product. 50th International Congress of Meat Science and Technology, Helsinke. Pg 769-772.
Cheng, J. and H. W. Ockerman. 2004. Effect of phosphate, nitric acid and alphatocopherol with continuous non vacuum or vacuum tumbling process on lipid oxidation of precooked roast beef. 50th International Congress of Meat Science and Technology, Helsinke. Pg 928-932.
Tan, F. J. and H. W. Ockerman. 2004. Physical and sensory characteristics of marinated chicken drumsticks treated with lactoperoxidase system and thermal treatment. 50th International Congress of Meat Science and Technology, Helsinke. Pg 974-977.
H. W. Ockerman. 2004. International food and livestock security. Indian Conference at OSU.
N. Marriott and H. W. Ockerman. 2004. The ultimate guide to country ham an American delicacy. Brightside, Redford, Virginia.
Ockerman, H. W. and L. Basu. 2004. 5.24.3 Farm animal sciences. Encyclopedia of Life Support Systems.
Ockerman, H. W. and N. Pensel. 2004 5.24.3.9. The role of meat in the human diet. Encyclopedia of Life Support Systems
Ockerman, H. W. and L. Basu. 2004. 5.24.3.6. Undomesticated farm animals hunted and used for food. Encyclopedia of Life Support Systems.
Ockerman, H. W. and L. Basu. 2004. 5.24.37. Other domesticated farm animals. Encyclopedia of Life Support Systems.
Ockerman, H. W. and L. Basu. 2004. By-products edible for human consumption. Encyclopedia of Meat Science. 1:104-112.
Ockerman, H. W. and L. Basu. 2004. By-products, hides and skin. Encyclopedia of Meat Science. 1:125-139.
Ockerman, H. W. and L. Basu. 2004. Carcass chilling and boning. Encyclopedia of Meat Science 1:144-150.
Ockerman, H. W. and L. Basu. 2004. Spices and flavoring. Encyclopedia of Meat Science. 1:278-282.
Ockerman, H. W. and L. Basu. 2004. Other ingredients. Encyclopedia of Food Science. 1:283- 289.
Ockerman, H. W. and L. Basu. 2004. Fresh sausage. Encyclopedia of Meat Science. 3:1224-1228.

Progress 01/01/03 to 12/31/03

Outputs
Papers are written, edited and submitted in the areas of warmed over flavor, competitiveness of microorganisms, and marination of chicken parts as an effective way of reducing bacterial contamination. Cooperative research with universities in India and Turkey has resulted in numerous joint manuscripts which are in the internal review process. Some of these would include pesticide residue in meat, food safety in traditionally produced meat products, feeding of microorganisms in order to reduce pathogen growth on the finished food product, and evaluation of packaging in fresh versus frozen raw material for production of dry cured products. Utilization of a combination of mechanically deboned poultry, soy protein and whey to produce a low cost, nutritionally desirable product with an extended shelf-life is currently under way. The texture of mechanically deboned poultry and shelf life extension has been proved effective, by a drying technique and has led to a product with a different physical format. Appropriate combinations and flavor modifications are currently being evaluated.

Impacts
Publication of the warmed over flavor procedure in precooked roast beef could have a major impact on the ability of the American retail market to sell cooked beef to be re-warmed prior to consumption. Sub-projects on microbial competitiveness has given insight into whether friendly microorganisms can be competitors for pathogens in a meat environment on some effect has been shown. Sub-projects on marination of chicken parts and its reduction of microbial contamination as well as modification of flavor will increase safety of this product. Sub-project on mechanically deboned poultry, soy, and whey could result in an increased market of these products in underdeveloped areas of the world and also could be a useful product for medical feeding in these same areas. This product would also be useful as camping food items or emergency food products.

Publications

Ockerman, H. W. 2003. Hormones (growth promotants in beef production). Caholic University, Argentina.
Tan, F. J. and Ockerman, H. W. 2003. Physical and sensory characteristics of marinated chicken drum sticks treated with nisin and the lactoperoxidase system. 49th International Congress of Meat Science and Technology, Brazil, 457-458.
Cheng, J. H, Ockerman, H. W. and Cahill, V. 2003. Effect of ascorbic acid with tumbling on lipid oxidation on precooked roast beef. 49th International Congress of Meat Science and Technology, Brazil, 429-430.
Yatim, H., Conulalan, Z., Ockerman, H. W., Chen, M. P. 2003. Chemical and microbiological sensory characteristics of doner kebab made from sucuk, dry fermented Turkish sausage. 49th International Congress of Meat Science and Technology, Brazil, 423-424.
Sun, Yi-Mei and Ockerman, H. W. 2003. The influence of Pseudonomas fluorscens and Lactobacillus plantarum growth on Escherichia coli in asceptially-prepared fresh ground beef stored at 4 and 25oC. 49th International Congress of Meat Science and Technology, Brazil, 327-328.
Yetim, H., Duhke,D., Ockerman, H. W. and Cahill, V. 2003. Presence of volatile N-nitrosamines in Turkish meat product kavurma prepared with nitrite. 49th International Congress of Meat Science and Technology, Brazil, 320-321.
Ockerman, H. W. 2003. Reviewed six books for CHOICE reviews (Publication for college and university libraries). Ockerman, H. W. 2003. Reviewed three books for American Research Books, manuals - Libraries Unlimited. Ockerman, H. W. 2003. Four editions of international congress newsletters published for Ohio beef market news, Taiwan Meat Association Newsletters and Caholic University of Brazil newsletter. Ockerman, H. W. 2003. Daily list serve mailing to Alumni and friends around the world. This contains current information on meat production, quality and safety.
Ockerman, H.W., et.al. 2003. Comparison of European and American systems of production and consumption of dry cured hams. Facts, National Pork Board, AMSA.
Jan-Hua, Chung and Ockerman, H. W. 2003. Effect of phosphate with tumbling on lipid oxidation of precooked roast beef. Meat science 65(4) 1353-1359.
Ockerman, H. W. and Basu, L. 2003. Reconciling animal food products with security environmental qualities in industrialized India. Food security and environmental quality in developing areas of the world. CRC Press, Boca Raton, Florida, Page 287-304.
Ockerman, H. W. 2003. Processed meat formulation, 1800 cases translated into Chinese by light industry publishing company, China. Sun, Yi-Mei and Ockerman, H. W. 2003. Needs and current application of hazard analysis of critical control point (HACCP) system in food service area. 2003 Food restaurant hotel management conference at University of Leader, Taiwan.
Ockerman, H. W. 2003. American Medical Education, Chung-Shan Medical School, Taiwan.
Ockerman, H. W. 2003. Hundred year history of food hygiene in human health in the U.S. utilizing meat inspection. 2nd International Congress of Food Hygiene and Human Health, Assiut University, Egypt.
Ockerman, H. W. 2003. Biotechnology in agriculture and medicine, Da-Yeh University, Taiwan.

Progress 01/01/02 to 12/31/02

Outputs
Research has been completed on the warmed over flavor sub project and we are currently in the scientific writing, submission to journal and review stage of several articles for publication. In summary, ascorbic acid, phosphate, and alpha tocopherol were combined with tumbling in an attempt to reduce warmed over flavor detrimental effect in pre-cooked roast beef. The three antioxidants plus continuous tumbling for a three hour period in a non-vacuum tumbler yielded a product that had steady TBA values during seven days of storage. Individual antioxidants and intermittent tumbling retarded oxidation but was not as effective as the previous mentioned combination. Another subproject that is currently underway is evaluating the competitiveness of microorganisms in a meat media. This is an attempt to answer the question "is our meat too clean" and will this encourage pathogen growth. It currently appears that some competition does occur at a normal pH and more occurs when the organism lowers pH. A third subproject that is currently being conducted is the influence of marination of chicken parts as on effectiveness in reducing bacterial contamination and growth. This technique has yielded positive results. The cooperative research with Ataturk University using fat tail sheep in Eastern Turkey and various treatments are being evaluated to study the effects on carcass quality. This research has resulted in publication. The use of the electronic nose is also being evaluated with meat products and research suggests that this technique has premise in evaluating meat items.

Impacts
The sub projects impact would include the reduction of warmed over flavor in pre-cooked roast beef and this can have a major impact on the ability for the American retail market to sell this particular product. The subprojects on microbial competition will give us an insight into whether friendly microorganisms can be competitors for pathogens in a meat environment. Subproject on marination of chicken parts will evaluate if marination can reduce microbial contamination as well as impart flavor which is the current principal usage. Subproject with fat tail sheep will result in how the environment can influence the carcass composition of this unique sheep type. Subproject with the electronic nose will result in the use of this instrument in combination with M.S. as another tool to evaluate volatiles in meat products.

Publications

Ockerman, H. W., Cesped, F. J., Sanchez, E. S. and Crespo, F. Leon. 2002. Influence of molds on flavor, Quality of Spanish Hams. J. of Muscle Foods 11:247-259.
Ockerman, H. W., Sanchez, F.J., Mariscal, M.A.O., Serrano, A.M.P., Munoz, M.C.T. and Crespo, F. Leon. 2002. Influence of temperature on proteolytic activity in indigenous Spanish molds in meat products. J. of Muscle Foods 12:263-273.
Ockerman, H. W., Sanchez, F.J., Mariscal, M.A.O., Serrano, A.M.P., Munoz, M.C.T. and Crespo, F. Leon. 2002. The lipolytic activity of some indigenous Spanish molds isolated from meat products. J. of Muscle Foods 12:275-284.
Karakaya, M. and Ockerman, H. W. 2002. The effects of NaCl - K2PO4, some plant encymes and oils on the emulsion and water holding capacities in beef. Gida Teknolojisi Dernegi (GTD) Yayin Organi 27(1) 21-26. Ocak-Subat 2002. Turkish.
Yilmaz, Y., Yetim, H. and Ockerman, H. W. 2002. The effect of different cooking procedures on microbiological and chemical quality characteristics of Tekirdag; meatballs. Nahrung 46, p 276-278.
Emsen, E., Emsen, H., Yaprak, M. and Ockerman, H. W. 2002. Influence of breed and diet on carcass and organoleptic properties of male red karaman and tushin fat-tailed lambs. J. of Muscle Foods 13:301-311.
Yaprak, M., Emsen, E., Aksakal, V. and Ockerman, H. W. 2002. Vitamin E supplementalization of awassi fat-tailed male lambs. J. of Muscle Foods 13, 289-300.
Ockerman, H.W. 2002. Processing of natural casings. In Technologies for value realization of carcass by products in developing countries. A handbook. P. 101-108. ISBN 81-87490-02-0. Published by Leather Technology Mission, Central Leather Research Institute and Center for Science and Technology, India.
Ockerman, H.W., and L. Basu. 2002. Reconciling Animal Food Products with security and environmental qualify in industrializing India. Herbert W. Ockerman and Lopamudra Basu. 2003. in Food security and environmental quality in the developing world. Ed. Lal, R., Hansen, D. Uphoff, N. and Slack, S. Lewis. Publishers a CRC Press, Boca Raton, Florida, USA, P. 287-304.
Ockerman, H. W. and Cheng, J. H. 2002. Effect of electrical stimulation on lipid oxidation and warmed over flavor of roast beef. 7th ICoMST, Krukow, Poland. 164-165.
Ockerman, H.W. 2002. Hundred year history of meat inspection in the U.S., whose purpose is the protection of human health, and it is supported by meat technology. 2002. Herbert W. Ockerman and Lopa Basu. Invalid paper to 50th Anniversary of the Polish Society of Veterinary Science Conference titled "Veterinary Science - Protection of Public Health. May 7, 2002. Warsaw Agriculture University. Also translated into Polish.
Ockerman, H.W. 2002. One hundred year anniversary of U.S. Meat Inspection 2002. Invited paper given at National Veterinary Research Institute, Pulavry, Poland.
Ockerman, H.W. 2002. FSIS in protection of public health, 2002. Invited paper to Polish inspection personnel. SLAWA, Poland.
Tan, F., and Ockerman, H.W.2002. Effect of Nisin with thermal treatment on the microbial characteristics of marinated broiler drumsticks. 2002. 48th ICoMST Rome - Aug. 25-30, Vol. 1, p 204-205.
L. Basu, M. P. Wick, H. Ockerman, M. Yamaguchi, and D. M. Wulf. 2002. The significance of the 30kda polypeptide in predicting tenderness of similar aged post mortem tissue, 2002. Vol. II, p 546-547.
Sun, Y., and Ockerman, H.W. 2002. The growth of Pseudomonas flavorescens and non-pathogenic E. Coli in aseptically obtained fresh ground beef stored at 40oC and 25oC, 2002. Vol. II p 964-965.
Mulla, Z. 2002. Studies on the onset of warmed-over flavor in ground beef products and the use of M-S based electronic nose in differentiating beef products. OSU Ph.D. Dissertation.
Tan, F.J. 2002. Microbiological, physical, and sensory characteristics of marinated chicken drumsticks treated with nisen, thermal treatment, tumbling and the lactopedoxidase system. OSU Ph.D. dissertation.
Sun, Y.M. 2002. The growth of Pseudomonas, fluorescens, escherichia Coli and/or lactobacillus plantarumin aseptically obtained fresh ground beef at 7oC or at 4 or 25oC of storage. OSU Ph.D. Dissertation.
Cheng, J.H. 2002. Prevention of lipid oxidation and warmed over flavor utilizing antioxidants and the tumbling process of precooked roast beef. OSU Ph.D. Dissertation.
Ockerman, H.W. 2002. Thirteen books reviewed for Choice review and American Book Annual Laboratories Unlimited, Inc.

Progress 01/01/01 to 12/31/01

Outputs
Research has been completed on the warmed over flavor sub project and we are currently in the scientific writing and review stage for publication. In summary, ascorbic acid, phosphate, and alpha tocopherol were combined with tumbling in an attempt to reduce warmed over flavor detrimental effect in pre-cooked roast beef. The three antioxidants plus continuous tumbling for a three hour period in a non-vacuum tumbler yielded a product that had steady TBA values during seven days of storage. Individual antioxidants and intermittent tumbling retarded oxidation but was not as effective as the previous mentioned combination. Another sub project that is currently underway is evaluating the competiveness of microorganisms in a meat media. This is an attempt to answer the question is our meat too clean and will this encourage pathogen growth. A third sub project that is currently being conducted is the influence of marination on chicken parts effective in reducing bacterial contamination and growth. The cooperative research with Ataturk University using fat tail sheep in Eastern Turkey and various treatments are being evaluated to study the effects on carcass quality. The use of the electronic nose is also being evaluated with meat products.

Impacts
The sub projects impact would include the reduction of warmed over flavor in pre-cooked roast beef and this can have a major impact on the ability for the American retail market to sell this particular product. The sub projects on microbial competition will give us an insight into whether friendly microorganisms can be competitors for pathogens in a meat environment. Sub project on marination of chicken parts will evaluate if marination can reduce microbial contamination as well as impart flavor which is the current principal usage.

Publications

Ockerman, H. W. et al. 2000. Proteolytic activity of different temperatures of indigenous Spanish mold isolated from hams. First World Congress on Science and Technology and marketing of dry cured hams, page 373-377.
Ockerman, H. W. 2000. Dry cured hams, United States. Method of production and consumption. Invited presentation First World Congress of Science Technology and Marketing, page 117-122.
Ockerman, H. W. and Cheng, J. H. 2000. Effect of electrical stimulation on lipid oxidation and warmed over flavor in roast beef. 47th ICoMST Krokaw, Poland, page 164-165.
Ockerman, H. W. 2000. 23 books reviewed for Choice review and American Reference Book Annual Libraries Unlimited, Inc.
Liu, D.C. and Ockerman, H. W. 2001. Meat co-products a chapter in meat science and application. Marcel Dekker, Inc. New York. 51 pages.
Ockerman, H.W. et al. 2001. The role of molds in flavor development in Spanish hams. Proceedings of the First World Congress on science technology and marketing of dry cured hams, page 361-366.
Ockerman, H. W. et al. 2001. The proteolytic activity of different temperatures and different temperatures of indigenous Spanish mold isolated from ham. First World Congress on science and technology and marketing of dry cured hams, page 367-372.

Progress 01/01/00 to 12/31/00

Outputs
Research this year has concentrated on prevention of warmed over flavor and oxidation by distribution of antioxidants through tumbling; the effect of spoilage microorganisms on the inhibition of pathogens in meat; the use of marination and the hurdle technique for reducing microorganisms on chicken parts; utilization of electronic noses as a method of determining final cooking temperature in beef; combination of mechanically deboned tissue and soy with reduced beany flavor to produce a dry, organoleptic acceptable food product for emergency feeding. Also statistical analyzation, writing and editing of previous research done under this project has been accomplished as indicated in the publication list.

Impacts
Part of the sub- projects have the potential of increasing acceptability and microbial safety, determination of cooking temperatures and production of a safe, nutritionally, in-expensive, shelf stable product for use in underdeveloped areas of the world.

Publications

Sun, Y.M. and Ockerman, H.W. 2000. Utilization of garlic in semi-dried sausage. Journal of muscle food, volume 11(1) 35-43.
Lesiow, T. and Ockerman, H. W. 1998. Functional and sensory attributes of normal pH values in Sm of bull muscle depending on time of cutting and aging. Rec.Devel. in Nutritional Res. 2, 17-21.
Li, C. T., Ockerman, H. W. and Marriott, N. G. 2000. Sensory and microbiological attributes of a dehydrated pork product (shredded pork). Journal of Muscle Foods, 11, 143-156.
Ockerman, H. W., Cesped, F. J., Sanchez, S.E. and Crespo, F. L. 2000. Influence of molds on flavor quality of Spanish hams. Journal of Muscle Foods 11:247-259.
Ockerman, H. W. and Lesiow, T. 2000. Comparison of functional properties of Sm muscle with normal and high pH values during post mortem aging. 53rd RMC Proceedings, Page 134.
Tan, F. J. and Ockerman, H. W. 2000. Effect of tumbling and nisin on the microbiological,physical and sensory characteristics of marinated chicken drumsticks. 53rd RMC Proceedings, Page 137.
Yetim, H., Kesman, Z., and Ockerman, H. W. 2000. Effect of hydrolyzed, defatted soy flour on the ripening process of Sucuk, a Turkish dry fermented meat product. 53rd RMC Proceedings, Page 138.
Ratin, W.D., Yetim, H., Muller, W.D. and Ockerman, H. W. 2000. The possibility of using liquid whey in a frankfurter type meat product. 53rd RMC Proceedings, Page 138.
Ockerman, H. W. 2000. Ockerman's score sheet for measuring the degree of internationalization of a university or a university professor. 53rd RMC Proceedings, Page 102-105.
Ockerman, H. W. 2000. American Meat Science Association, International Award. 53rd RMC Proceedings, page 158-159.
Ockerman, H. W. 2000. Focusing on the practical knowledge of meat science and technology. 56th ICoMST National Research Conference, Buenos Aires, Argentina.
Ockerman, H. W. 2000. 23 books reviewed for Choice reviews and American Reference Books Annual Libraries Unlimited Inc.

Progress 04/01/99 to 12/31/99

Outputs
Data analysis, writing, editing and publication have occurred in the areas of blade tenderization as related to Turkish lamb product, utilization of garlic and reduced nitrite levels and their influence on microbial growth and oxidation reduction in sausages, influence of electrical stimulation on mutton carcasses to improve tenderness. International cooperative research with recently graduated alumni includes influence of potassium absorbate on microbiological properties of anchovies, and Maillard reaction products used as antioxidants in meat items. Current research includes utilization of tumbling as an effective method of distributing antioxidants to result in reduced warmed over flavor in meat products; microbiological competition in meat items with the objective to see if ultra clean meat will give pathogens more of an opportunity to grow without competition; utilization of hurdles in a marinate system as a technique for improving microbiological safety because marinade has been used to influence flavor, increase tenderness and enhance color; influence of the source of microorganisms on the physical properties of beef over storage time; and the effect of enzymes on the physical properties such as emulsifying capacity, emulsion stability, water holding capacity of beef tissue.

Impacts
If the warmed over flavor problem can be solved, beef can be marketed by new channels. If marinate can be used to increase food safety of meat, a new route for consumer protection can be established. If micro competition is important to pathogens, we will have to rethink our meat safety procedures.

Publications

Lesiow, T. and H.W. Ockerman. 1999. Functional and sensory attributes of Sm and LD of bull muscle of normal pH value depending on aging time. Polish J. Food Nutr. Sci. 8/49(3):61-70.
Yanar, M., H. Yetim and H.W. Ockerman. 1999. Effect of blade tenderization on some quality characteristics on the muscle of matured ewes. Eur. Food Res. Tech. 209:3/4:197-200.
Gonzalez, Claudia B. and H.W. Ockerman. 1999. A review of dry cured Mediterranean ham, long process, slow change and high quality. J. Muscle Foods (Accepted)
Sun, Yi-Mei and H.W. Ockerman. 1999. Utilization of garlic in semi-dry sausage. J. Muscle Foods (Accepted)

Progress 01/01/98 to 12/31/98

Outputs
Data analysis, writing, editing and publication have occurred in the areas of: pen density on performance of heavy weight hogs with appropriate areas recommended; meat research conducted by Post Docs at OSU during 1995 including reasons given (economics, religious, health, customs) by individuals for meat avoidance; research on warmed over flavor in beef indicated that surface curing with nitrite and phosphate helped to prevent oxidation and anka rice tended to mask rancidity; hand operated blade tenderization on mutton was a tremendous aid in obtaining a more palatable cut of meat and this could upgrade tissue to a higher economic level; cutting and aging time on beef with times for intended use categories recommended; chemical properties of chicken frankfurters evaluated and compared with conventional products; and E. coli problems and solutions reviewed and recommendations to control this problem given. Preliminary work on new projects include: hurdle concept used in marinating to produce a safe product which suggest that in the past this treatment has been used primarily for flavor, tenderness and color development; effect of blood retention time during slaughter on meat and microbiological quality; effect of tumbling on antioxidant distribution in meat (which seems to be one of the reasons added antioxidants are not particularly effective in meat products) with an attempt to slow down warmed over flavor; and evaluation of the influence of microbiological competition on microbial growth in meat which should help answer the question, are we getting our meat too clean and encouraging more pathogen growth.

Impacts
(N/A)

Publications

1. Dimsoski, P., Irvin K.M. and Ockerman, H.W. 1997. The Influence of Pen Density on Performance of Pigs Fed to Heavy Weights. The Professional Animal Scientists 13:61-63
2. Lesiow, T., Ockerman, H. and Dabrowski, K. 1997. Lykorzystanie Zwirzecych Produktow od Padowych w Zywieniu ryb Slodkowodnych na Przykladzie Pstraga Teczowego (Summary of Research at OSU). Prace Naukowe Akademii Ekonomicznej we Wroclawiu Technologia 2, NR 749:17-26.
3. Ockerman, H. and Nxumalo J. 1998. Reported Reasons for Meat Avoidance. Outlook on Agriculture. 27(1)41-45
4. Cheng J. and Ockerman, H. 1998. Effects of Anka Rice, Nitrite and Phosphate on Warmed-over Flavor and Palatability Characteristics in Roast Beef. Meat Science 49(1)65-78.
5. Mete, Y., Hasan, Y. and Ockerman, H. 1998. Quality Characteristics of Some Mutton Muscles as Affected by Blade Tenderization. Proceedings 44th International Congress of Meat Science and Technology. A-79.
6. Lesiow, T. and Ockerman, H. 1998. Functional and Sensory Attributes of Normal pH Values in SM and LD of Bull Muscles Depending on Time of Cutting and Aging. Proceedings 44th International Congress of Meat Science and Technology. B-3.
7. Kuo, J. Lin, Y., Lin, J. and Ockerman, H. 1998. Fatty Acid Composition and Chemical Properties of Chicken Frankfurters. Proceedings 44th International Congress of Meat Science and Technology. B-85.
8. Ockerman, H. 1998. A Killer is Loose and His Name is E. Coli O157:H7. Proceeding of the Fourth Animal Products Conference Between Mainland China and Taiwan. P 10-12.
9. Ockerman, H. 1998. Eleven Book Reviews for Choice Reviews and American Reference Books Annual, Libraries Unlimited. Inc.

Progress 01/01/97 to 12/31/97

Outputs
Reduction of warmed over flavor in roast beef by surface curing with anka rice, nitrite & phosphate has been completed; some reduction of oxidation was achieved. A red surface coating may create an acceptance problem for some American consumers. A dried shelf stable pork product has been produced; a considerable saving in production time & raw material cost was achieved, an excellent flavored product produced, and it would be an acceptable additive to other food items for flavor enhancement of nutritional fortification (high protein). Forms of garlic & paprika were evaluated for oxidative & bacterial protection in meat sausage items; slight improvements were obtained. Two projects in the library research stage are: evaluation of influence of natural competitive organisms on pathogens in fresh meat items & the possible sources & influence of cross contamination of microorganisms in cooked meat.

Impacts
(N/A)

Publications

SUN,Y-M. 1995. The utilization of fresh garlic, garlic powder, garlic essential oil & paprika in nitrite reduced Chinese style sausage. MS Thesis, Ohio State Univ., Columbus.
CHEN,P-H. 1995. Effect of carrageenan, whey protein concentrate, isolated soy protein & microcrystalline cellulose on chemical, physical & sensory quality of refrigerated/frozen reduced fat Chinese pork meat balls. MS Thesis, OSU Columbus.
LI, C-T. 1996. The development & evaluation of an oriental style dehydrated meat product-meat floss. MS thesis, OSU, Columbus.
OCKERMAN,H.W. & CHEN, S-E. 1997. Actions of some important enzymes on fermented meats. Meat Focus Intnl. 5:359-362.
OCKERMAN,H.W. & LI, C-T. 1997. Natural casings used in sausage manufacturing. Meat Focus Intnl. 5:405-409.
OCKERMAN,H.W. & Wei-HSUN CHAO. 1997. Fat replacers in meat: A review. Meat Focus Intnl. 5:453-456.

Progress 01/01/96 to 12/30/96

Outputs
Anka rice is traditionally used in the Orient as a food colorant for roast beef that will be recooked. This research suggested that anka rice, nitrite and phosphate all contributed to a reduction in the oxidized flavor and the combination had a synthetic effect even when applied only to the surface of the product. These additives considerably reduced the objectionable flavor score measured both by TRA and sensory panel. We developed and evaluated a dried, shelf-stable pork product from shoulder tissue. Dried pork is a popular product in the Orient. However, this product usually starts with ham and is usually extremely labor intensive in its production. Also, little is known about the chemistry and biochemistry involved during processing and subsequent storage. Pork shoulder was utilized to develop a new processing technique to produce an equal product. Production time was reduced to approximately one-half and the products received very satisfactory biochemical, microbiological and sensory evaluation scores. This product is room temperature and shelf-stable for at least seven weeks and it has the ability to impart its characteristic flavor into other food items with which it might be incorporated. This may be a new product for the meat area.

Impacts
(N/A)

Publications

LI,C.T. 1996. Effect of anka rice, nitrite & phosphate on warmed over flavor aroast beef. MS Thesis OSU Columbus.
CHEN,P-H. ET AL. 1995. Review of storage conditions that influence the quality of Chinese emulsion products. Meat Focus Intntl. 4:235-237.
OCKERMAN,H.W. 1995. Raising cattle around the world-China. Meat Focus Intntl 4 OCKERMAN,H.W. ET AL. 1996. An Oriental-style dehydrated meat product-meat floss.Meat Focus Intntl 4 OCKERMAN,H.W. ET AL. 1996. Warmed over flavor in cooked beef. Meat Focus Intntl 5 OCKERMAN,H.W. ET AL. 1996. Effects of ultimate pH and high postmortem temperature on meat-a review. Meat Focus Intntl 5 OCKERMAN,H.W. 1996. Some influence of vitamin E on meat color and quality. Meat Focus Intntl 5 OCKERMAN,H.W. ET AL. 1996. Preview of meat marketing in Taiwan: The management of a modern meat shop. World Rev.Anim.Prod. 1:17.
OCKERMAN,H.W. ET AL. 1996. Review of recent published information concerning animal production in mainland China. World Rev.Anim.Prod. 1:37.
YETIM,H. ET AL. 1996. Bacterial evaluation of tumbled catfish with egg white. Food Microbiol. 13:365-368.
OCKERMAN,H.W. 1996. Processing of natural casings. IN Animal By-product Util.,.

Progress 01/01/95 to 12/30/95

Outputs
1) Effect on muscle quality of replacement in fish diet of fish meal with animalby-products meal was evaluated, and 75% replacement proved to be satisfactory. 2) Several Millard reaction products proved to be satisfactory antioxidant in cooked pork products. 3) Fresh, powder or oil or garlic did not prove to be a sufficient antioxidant or antimicrobial product to encourage reduction of nitrate in Chinese meat products. 4) Several fat replacements were evaluated in Chinese meat products. Although organoleptic acceptance was reduced, most of the products proved to be satisfactory from a flavor acceptability standpoint. 5) Poultry viscera was acidified or fermented and fed to broilers. Both methods proved to be acceptable, with the fermentation method being preferable. No major flavor problems in muscle tissue were detected.

Impacts
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Publications

Progress 01/01/94 to 12/30/94

Outputs
Project 1 is the alteration (rendering, fermentation and acidulation) and preservation of poultry viscera to be utilized as a feed additive in a chicken's diet. The preserved product, biochemical characteristics such as chemical content, histamine, amino acids, fatty acids, mineral content and microbiological quality have been determined. Preliminary results would indicate that some of the amino acids and mineral contents were reduced in products receiving the fermentation and acidulation treatment. Feeding experiments with broilers and an estimation of carcass quality and meat quality are being conducted. Project 2 is evaluating the reduction in fat or a pork meatball product. Fat replacers evaluated are carrageenan, isolated soy protein, whey protein concentrate and micro crystalline cellulose. After production the product is evaluated for crude protein, fat, moisture, pH's, TBA, shear value, and sensory evaluation. All additives that reduce the fat content resulted in better water holding capacity and lower TBA values than the control. Project 3 is evaluating the effectiveness of garlic (fresh, fresh powder and essential oil) on microbiological and oxidation properties in meat sausages. Strength of garlic flavor also is evaluated by sensory panel results. Preliminary results indicate that garlic is not extremely effective in this product as a method of controlling microorganisms and reducing rancidity.

Impacts
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Publications

Progress 01/01/93 to 12/30/93

Outputs
The influence of lactic acid, nisin and pediocin PO2 on Listeria attachment to sterile beef tissue was studied. Lactic acid has an immediate and delayed listericidal action but the bacteriocins caused only immediate inhibition and had little or no delayed effect. Restructuring of fish muscle was studied and the combination of intermittent tumbling and incorporation of egg white produced a satisfactory product with acceptable refrigerated storage characteristics. Electrical stimulation, blade tenderization and aging were evaluated as treatments to increase tenderness of mature mutton carcasses. Blade tenderization and aging both produced significant results with electrical stimulation yielding a 0.08 probability. Microbiological media was produced from sterile beef tissue and proved to be satisfactory for Pseudomonas growth. TBA values were checked on long term drying and storage of sausage and in this dry environment the rancidity was not as developed as anticipated. Intermittent tumbling proved to increase quality and yield of sectioned and formed hams.

Impacts
(N/A)

Publications

Progress 01/01/92 to 12/30/92

Outputs
Effectiveness of a papain inhibitor obtained from potato was compared to ascorbic acid in meat. The Warner-Bratzer shear, myfibrillar fragmentation index and sensory panel evaluation were used to evaluate tenderness changes caused by papain and inactivated by treatments. The potato extract was effective in inhibiting papain, but levels up to 1.0 g/ml were not effective when the papain was injected into meat. Ascorbic acid (0.0025M) was effective in inhibiting papain but produced an off flavor and was unacceptable by a sensory panel. A compromise concentration of 0.00025M ascorbic acid will retard but not eliminate papain activity while producing a more acceptable product. Current research involves producing a restructured fish product by the combination of tumbling and an egg product. Other research involves a comparison of electrical stimulation and blade tenderization on mutton carcasses. A mixture of amino acids and carbohydrate are being evaluated as a potential antioxidant in meat products and warmed over flavor is being investigated.

Impacts
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Publications

Progress 01/01/91 to 12/30/91

Outputs
Commercial plate count broth; commercial beef extract; sterile beef homogenized;sterile beef, homogenized and centrifuged; sterile beef homogenized, autoclaved and centrifuged; and sterile beef, inoculated, homogenized, autoclaved and centrifuged were evaluated as growth media for Pseudomonas fluorescens. Growth was followed by monitoring pH, Pseudomonas count, glucose and TVN over storage time. Sterile beef, homogenized and centrifuged medium was recommended as a microbial growth media for fresh meat systems. Research was also initiated on the influence of freezing condition and environment on the quality of frozen beef and the influence of temperature and pH on the salt penetration rate of pork muscle. Preliminary work is also underway on retarding enzyme activity in thin sliced beef and the influence of electrical stimulation and mechanical tenderization on mutton carcasses. Research is also initiated on the influence of various additives on the attachment of Listeria to sterile non-denatured beef tissue.

Impacts
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Publications

Progress 01/01/90 to 12/30/90

Outputs
Expression of TBA values resulting from various treatments of pork were evaluated. Samples ranked from highest to lowest ability to resist oxidation after storage were: whole uncooked > sliced uncooked = ground uncooked = whole uncooked > ground cooked = sliced cooked > cooked sliced > cooked ground samples. The order of the sequence of the cooking and size reduction also influenced TBA results. Refrigerated samples increased in TBA value much faster than frozen stored samples. The inhibitory effect of lactic acid and nisin on attachment of four microorganisms was also evaluated. Lactic acid strongly inhibited P. fluorescens and also showed a marked reduction in E. coli counts but showed no effect on the attachment of L. casei. Nisin was effective against L: casei. The combination of lactic acid and nisin was not as affective as the stronger lactic acid solution but reduced the attachment of P. fluorescens. B. thermosphactor did not demonstrate attachment to muscle tissue. Projects were also conducted on the effects of processing techniques (curing, tumbling, and electrical stimulation and cooking methods) on proximate analysis and cholesterol content in pork muscle. Also research was conducted on the effect of feeding dietary sorbitol, vitamin E and phosphate on pig tissue cholesterol throughout growth.

Impacts
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Publications

Progress 01/01/89 to 12/30/89

Outputs
Subcutaneous fat thickness was greater for estradiol-17 beta with zeranol and least for zeranol implanted bulbs. Brighter lean color occurred with estradiol-17 beta. Edible portion for the four, thick primal cuts was greater with zeranol. Energy X Implant interaction were detected for marbling, quality grade and taste panel tenderness and juiciness for young bulls. The ideal system for producing high-yielding, palatable, high Select beef from young bulls was corn silage followed by whole corn with implant use. In other research, hams made with meat plus tempeh (2, 3.5%) had lower moisture, cooking yields, TBA values, Hunter L, shear force and bind strength than the control and higher Hunter a values. Hams with 2 or 3.5% tempeh were not significantly different but were not rated as high as the control in overall acceptability, but all treatments were in the acceptable range. In other research proposals, it was found that an upright home freezer will raise in temperature approximately 5.8C/day when power is disconnected. If the meat in this freezer has a bacterial load of log 4.8 when frozen, it will reach a log of 6 in approximately 36 hours. Research currently under way is evaluating the effect of low voltage electrical stimulation, tumbling, pre- and post-rigor processing on pork carcasses.

Impacts
(N/A)

Publications

Progress 01/01/88 to 12/30/88

Outputs
Veal calf diet supplemented for two weeks with phosphorus and tocopheral resulted in elevated serum P, Ca, and vit. E and reduced blood serum Na. Muscle Fe was lowered as well as myoglobin and a light color veal was produced. This supplementation also resulted in decreased serum and muscle cholesterol, increased vit. E, and P, and Ca, in serum and a reduction of serum Na. Current research is evaluating P and tocopheral independently. Addition of 15 and 32% tofu for fat in a bologna type product resulted in a sausage with higher emulsifying capacity, tougher texture, less moisture stability, no increase in beany flavor and toughness, a slight decrease in acceptability but an acceptable product was produced with all treatments. The calorie content was reduced in excess of 50%. A test cell was designed and tested for the Instron to measure muscle cohesiveness in restructured tissue. This cell was particularly useful in measuring muscle to muscle bonding strength of tumbled-type products. Procedures for utilizing this device are also recommended. Statistical analysis is being conducted on the microbiological level found in meat during the thaw cycle when frozen meat is contained in an inoperable freezer. The effects of vacuum refrigerated storage upon microbial numbers and palatability was studied using fresh retail pork. No evidence of Listeria or Salmonella were found during 42 days of storage.

Impacts
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Publications

Progress 01/01/87 to 12/30/87

Outputs
Monosodium phosphate and alpha-tocopherol feeding has been used to lower Fe content and lower myoglobin content in the muscle and consequently lighten veal muscle color. This treatment causes higher levels of P, Ca and Vitamin E and lower levels of Na in the serum and also reduced serum and muscle cholesterol. Other research indicated that electrical stimulation (ES) could also lighten immature bovine muscle color as well as improve tenderness. Research is currently in progress on the influence of ES and chilling rate on physical, chemical and the sensory characteristics of cured and uncured pork muscle. Research has suggested that hot processing systems using tumbling and low levels of electrical stimulation for producing restructured and formed pork products has proven to be beneficial. Research data is currently being summarized on the changes in temperature, pH and bacterial numbers on beef and pork products stored in a home style freezer that has suddenly become unoperable under several different environments. This data should be useful in advising consumers who have experienced power failures on their freezing units. A new instron cell has been developed and evaluated for measuring cohesiveness in tumbled and cooked meat items and the data is currently being organized. Initial evaluations look encouraging.

Impacts
(N/A)

Publications

Progress 01/01/86 to 12/30/86

Outputs
Tumbling time x rigor interaction was significant for yield. Tumbling produced more variation in yield in pre-than post-rigor. Tumbling increased salt soluble proteins, bind, cohesiveness, water-holding capacity, tenderness and distribution of salt and nitrite. Curing hams pre-rigor improved flavor, juiciness and color. Electrical stimulation (ES,500 volts) did not alter the quality of canned pork. Pre-rigor low level (0, 90, 180, 270 and 360V) ES of pork carcasses, having been shown to reduce tumbling time for cured hams, was possible without loss in uncured pork quality, or functional properties in spite of initiation of an early and rapid pH decline. Conditioning of trimmed, fresh loins prior to chill reduced tenderness, but 180V ES eliminated this problem. Although chill rate for pre-rigor trimmed loins was greater than for loins chilled as part of the carcass, quality, palatability and performance traits were not adversely affected. Two levels (15.5, 31.6%) of tofu were substituted for fat in a batter product and increased emulsifying capacity, firmed texture, reduced moisture stability and reduced fat and calorie level (23%, 29%). Beany flavor was not a problem and tofu has potential as a protein additive in meat batter products. Using measurements of fat, muscling, and dimension obtained from primal cuts of 56 Angus bullocks, equations were developed for the prediction of edible portion of the individual thick primal cuts. Equations for loin and sirloin were possible with R values of .

Impacts
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Publications

Progress 01/01/85 to 12/30/85

Outputs
A model system was used to evaluate stimulation (ES) and hot boning on cure penetraton rate in pork tissue. In both hot and cold boned tissue electrical stimulation increased cure migration. Migration of nitrite was higher in hot and salt and glucose migration was higher in cold boned tissue. Pilot plant samples were used to evaluate the influence of ES on canned pork shoulder and high voltage electrical stimulation resulted in only small increases in canned product value. Prerigor, low voltage electrical stimulation increased particle bind strengthen and reduced needed tumbling time by 50% in sectioned and formed hams. Another phase of research identified the time of entry of a metal contaminant into frankfurters and showed that color change and channel of insertion produced clues as to time of entry. Studies on the effect of a meat system's total ionic strength on the effectiveness of types and levels of phosphate in improving batter stability and cooked yield showed that tetrasodium pyro-phosphate and sodium tri-poly phosphate, at concentrations of 50% of that now permitted increased batter stability and yield independent of the systems ionic strength by affecting protein solubilization. Ionic strength did affect pH and water binding potential. Frame, fatness and muscling parameters were further evaluated as to their impact on an equation for yield grade determinations in bull carcasses with and without kidney knobs.

Impacts
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Publications

Progress 01/01/84 to 12/30/84

Outputs
Research was conducted in 8 subunit areas: the influence of tumbling and tumbling temperature on the levels of Microbacillus plantarum in inoculated pork indicated that tumbling resulted in higher levels; the influence of electrical stimulation (E.S.) and boning temperature on cure migration rate in pork tissue suggests that E.S. accelerates the movement of cure; a tender, low moisture dried beef product has been developed and evaluated during simulated tropical environment storage; oriental style dried pork was developed and evaluated for the appropriate salt and sugar levels and for organoleptic properties during storage; phosphate type, interacting with salt level, affected meat emulsion stability independent of total ionic strength while not producing similar results for water binding capacity; regression equations for the prediction of boneless, edible portion of primal cuts of bull carcasses +/- kidney knobs were developed; the effects of the use of growth promotants, under two energy management schemes on fatness, rigor mortis development, quality and sensory characteristics in bull carcasses were determined; the effects of kidney knob removal and E.S. on chill rate, onset of rigor mortis, muscle quality, chemistry, histology, lysosomal enzyme release, and tenderness in bull carcasses were investigated.

Impacts
(N/A)

Publications

Progress 01/01/83 to 12/30/83

Outputs
Research was conducted in 4 subunit areas and they were: Electrical stimulationwas evaluated for its influence on microbial growth and was found to reduce bacterial numbers in both mixed cultures and with specific strains of microorganisms. It is now being studied to evaluate its influence on cure penetration rate. Exercise and thyroxine treatments were evaluated for their influence on physical and chemical composition and palatability characteristics in pork muscle. Bone mass was slightly higher in exercised hogs and thyroxine reduced fatness. A study of the effects of the salt levels and rigor conditions on characteristics of tumbled porcine muscle indicated three principle conclusions: pre-rigor tumbling of cured pork increased the pH to 6.0 from the 5.7 of post-rigor tumbled and non-tumbled, slowed glycolysis and rigor development and improved uniformity of cured color. Low level salt (1.5% vs. 2.5%) needs longer tumbling time for similar development of color and cohesiveness. Bulls were fed on two energy levels and four growth promotant treatments to provide carcasses of varying degrees of fatiness and one side of each carcass was electrically stimulated. Data obtained included, temperature, pH, enzyme, muscle cell structure, physical and sensory evaluation. In a comparison study, regression equations are being developed for prediction of boneless edible portion.

Impacts
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Publications

Progress 01/01/82 to 12/30/82

Outputs
Electrical stimulation has proven to reduce tissue pH and lower bacterial numbers on beef carcass tissue. Its bacterial inhibiting effect does not appear to be synergistic with salt or salt plus nitrite or freezing but does appear to be synergistic with heat treatments. A new ELISA technique is being developed and evaluated for detecting boar odor. The combination of pre-rigor and tumbling is being investigated to evaluate the acceleration of the pork curing process. The influence of exercise on the chemical, bio-chemical, and quality attributes of pork is being evaluated. The comparison of the tissue quality of bull-steer carcasses is continuing. The GOSUC instrument was tested on meat homogenates and is proving to be useful. In evaluation of freeze-dried and frozen tissue the rehydration ratio of pre-rigor freeze-dried tissue was proven to be superior to post-rigor tissue and the salt level (0-4 percent) also increased the extraction of total soluble nitrogen and soluble protein nitrogen. Frozen tissue released more extractable soluble protein nitrogen than did freeze-dried tissue. The percent heavymeromyosin decreased during storage. Sarcolemma could not be found in the freeze-dried rehydrated tissue. The pseudo H zone was damaged in freeze-drying. Post-rigor tissue contained longer sarcomere lengths than did pre-rigor muscle tissue.

Impacts
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Publications

Progress 01/01/81 to 12/30/81

Outputs
Tumbling increased ham temperature, improved cooking yield and reduced bacterialcount. Tumbling at 25 degrees C compared to 0 degrees C reduced cooking yield. The effect of tumbling, nitrate and salt level on nitrite content, yield and quality of hams were examined. Tumbling improved the % cured area and color in hams cured with 40 ppm of nitrite. Hams cured with 1 1/8% salt had less flavor; however, was acceptable in cohesiveness. Preblending with 6% salt improved holding capacity and increased TBA values; but, storage time reduced emulsifying capacity. Preblended pork stored at 15 degrees C increased in microbial number. Hot boned tissue had increased emulsifying capacity, water holding capacity, cooking yield and lower total plate count than chilled meat samples. Increased chopping temperature decreased water holding capacity and increased total plate count. A satisfactory tumbled ham was produced and stored with an external lard coating and encased in a plastic bag. An acceptable shelf life was obtained for a tumbled, high-sugar dried pork product. A microwave technique to determine water binding in meat was developed and evaluated. A modified shear head was constructed and evaluated with ground beef. Influence of freezing and thawing and frozen storage temperature on color, texture, vitamin A and thiamine content of liver is being evaluated. A processing procedure for blood and bone was developed.

Impacts
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Publications

Progress 01/01/80 to 12/30/80

Outputs
Both tumbling and electrical stimulation increased cure distribution in bacon. Tumbling also caused a 1-2% rise in internal ham temperature and increased yield significantly. Tumbling also reduced total aerobic plate count in hams. A technique was developed for emulsion coating of hams which aids in cohesiveness of adjacent pieces. Techniques for determining cooked yield and water holding capacity of meat were developed and evaluated and proved to be effective. Riboflavin content in pork chops was significantly (P less than .01) reduced by display lights when a vacuum packaged product was stored for 21 days but this product remained acceptable in palatability. Research using the Instron for measuring cohesiveness and springiness detected differences (P greater than .05) between beef and pork wieners. Hammering and tumbling increased emulsifying capacity, emulsion stability, and viscosity of an extract from meatballs but adding fat lowered all textural properties. Pre-blending of meat with 6% salt increased significantly the waterholding capacity, and decreased emulsifying capacity when compared with a 3% salted product. Beef patties made from frozen imported lean were found to exhibit a more intense flavor when compared to patties made either from fresh or frozen domestic lean at fat levels of 14 and 21%. No differences were found in other palatibility traits which could be attributed to lean source.

Impacts
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Publications

Progress 01/01/79 to 12/30/79

Outputs
Restructured beef roasts were intentionally contaminated with a general innoculum and E. coli and then cooked to 140 or 145 degrees F and held up to 12 hrs. at 130 or 140 degrees F. Cooking at either temperature will lower total plate count (TPC) and coliform counts to nearly undetectable levels. The cooking temperature and holding temp. interactions were sig. for TPC, yield and percent moisture. The effect of tumbling ingoing nitrite levels on residual nitrite and on surface and subsurface TPC were evaluated cured hams. Tumbling lowered nitrite levels, but did not sig. affect TPC. Ingoing nitrite levels reduced TPC prior to cooking. Following cooking, the TPC was still reduced when compared with product containing no nitrite, but the difference was not large enough to be sig. at this stage. Storage characteristics of fabricated steaks (2% salt) were evaluated and acceptable steak-like product was manufactured; however, its raw visual appearance and raw odor deteriorated quickly and its cooked palatability characteristics deteriorated with refrigerated and frozen storage. The quantity and quality of myofibrillar protein in the exudate as affected by tumbling, sodium chloride and microorganisms was investigated in beef products. There was a sig. interaction for salt X tumbling for the quantity of myosin, yield and cohesiveness. TBA was sig. affected by the microorganisms present.

Impacts
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Publications

Progress 01/01/78 to 12/30/78

Outputs
Tumbling porcine tissue improves internal color, cohesiveness and yield. This is accomplished by increased cell disruption, disorganization of nuclei and decreased clarity of cell structure in deep muscle. Short term tumbling seems to only improve cohesiveness. Tumbling action and tumbling time both increase rate of cure distribution. Intermittent tumbling causes more alteration of cell structure, greater improvements in product quality and increased migration of cell curing ingredients. Tumbling decreases microbial numbers and tumbling at cooler temperature (40 degrees F) further reduces bacterial numbers. Phosphate in a tumbled product improves internal appearance, color, sliceability, yield, tast and aroma. Decreased extramuscular fat also improves sliceability and canning yield. Polyethylene film used to create several environmental states was evaluated for frozen storage protection of beef tissue for areas of the world that used no protective cover and it was found to improve reflectance readings, TBA values, shear values and yield. Soy combined with beef yielded lower TBA values, but higher bacterial counts during storage. Mechanical tenderization of beef increased drip, cooking evaporation, cooking rate, bacterial numbers and tenderness. Rabbit tissue can be cooked prior to or after frozen storage and maintain satisfactory quality for 6 months if properly packaged and stored at minus 30 degrees C. A tomato base cooking sauce produced a very satisfactory rabbit marinade.

Impacts
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Publications

Progress 01/01/77 to 12/30/77

Outputs
The influence of enzymatic action and storage temperature on the biochemical andultrastructure changes in tissue stored post-mortem was evaluated. The extractable myofibrillar fraction of all tissue stored at 2 degrees C increased with storage time. Degradation of Z-line, sarcosomes and sarcoplasmic reticulum were noted for all tissue. Lactobacillus casei caused considerable breakdown of sarcoplasmic protein and Pseudomonas putrefaciens reacted with both myofibrillar and sarcoplasmic proteins. The mapping of and the alteration of the phospholipid fatty acid composition of neutral and phospholipid and lipid soluble carbonyles and their relation to overall color and sensory panel quality attributes of frozen beef patties were studied. Microwave cooking when compared to conventional cooking proved to be less destructive on microorganisms when internal endpoint temperature was used as the endpoint in cooking. Microbial count for chill cooler condensate inoculated pork carcass was significantly higher than uninoculated tissue prior to carcass cutting but after cutting the counts increased to such a magnitude that chill cooler condensate inoculated differences were no longer apparent. Roast beef cooked to 60 degrees C, stabilized in a 22 degrees C environment, then held in a 60 degrees C temperature for a maximum of 2 hours produced a satisfactory flavor, yield and microbiological count.

Impacts
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Publications

Progress 01/01/76 to 12/30/76

Outputs
Manuscript number 4 listed below covers information reported in previous annual reports. Two subsequent research projects with a different microwave oven, different organisms and different oven temperatures has confirmed that cooking meat to the same internal temperature does not destroy micro organisms as effectively in microwave cooking as with conventional cooking. Three projects have been completed in the meat tumbling area and have indicated increased yield, more uniform color, more rapid cured distribution, more cohesiveness of muscle after cooking and a greater microscopic cell disruption with tumbling. Two projects have been completed on mechanically tenderization and suggest this technique works satisfactorily on good grade beef semitendinosis muscle and is most desirable on products stored only for a short time under refrigeration. Other projects initiated include: evaluating parameters in vacuum packaging; effect of cooking temperature on protein disruption; microbiological importance of condensation in a meat storage cooler.

Impacts
(N/A)

Publications

Progress 01/01/75 to 12/30/75

Outputs
Manuscripts 1 and 2 listed below cover information reported in previous annual reports. Results of this year's research projects include: 1) Curing, salt level, phosphate level and tumbling for 30 minutes was evaluated using hams. Tumbling had no significant effect on yield, increased cohesiveness, increased tenderness and produced a lighter colored product. Salt and TPP both increased yield and showed a synergistic effect; 2) Internal temperatures of 170(o)F proved to be sufficient for a 3-4 log cycle reduction of Clostridium Perfringens. Holding under infra red lamps proved more effective at reducing bacterial numbers than warming oven or steam table but drying of product was encountered. Holding temperatures should be increased to 138(o)F with a maximumof 4 hours holding time. Research completed but not analyzed: Influence of microorganisms and storage temperature on frozen muscle tissue quality. Researchwas instituted on: Microbiological growth in meat on accidental disconnected home freezer. Influence of shrinkage on vacuum packaged meat. Microwave cooking of meat.

Impacts
(N/A)

Publications

Progress 01/01/74 to 12/30/74

Outputs
Manuscripts 1 and 2 listed below cover information reported in previous annual reports. Results of this years research projects would include: (3) Many sources of external odor were evaluated which could transfer odor in the gaseousphase to muscle and fat tissue; (4) In beef tissue--color, flavor, off-flavor, and general acceptability were influenced by total number of microorganisms but water holding, tenderness, and juiciness were influenced by pH produced by the microorganisms; (5) initial contamination level was more important than cooking temperatures or holding times evaluated in the production of a low microbial bologna product with desirable quality attributes; (6) seven muscle relaxants, aglycolytic inhibitor and microwave cooking treatments were tested on a prerigor muscle and two of these (microwave cooking, sodium citrate) produced more tender, post-rigor muscle; (7) the wrapping material of frozen beef tissue influenced color, freezer burn, reflectance, off-flavor, TBA, tenderness, shrinkage, and general acceptability during 9 months storage. Research was initiated on (a) the influence of microorganisms and storage temperature on frozen muscle tissue quality;&(b) the influence of tumbling on chemical and physical properties of meat.

Impacts
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Publications

Progress 01/01/73 to 12/30/73

Outputs
Two manuscripts listed below were published and cover information reported in previous annual reports. Results of this years research projects would include;Blindfolded panel members could detect and preferred nitrite (20 to 200 ppm) in cured meat, nitrite also improved the shelf life (organoleptic and TBA rancidity) of stored products; A backbone abnormality referred to as camel-back was noted in the carcass of Targhee lambs - the bone and muscle structure of this type of carcass was characterized and selenium injection reduced this abnormality; Germfree research has suggested that reflectance, flavor, off-flavor, and general acceptability are influenced by total number of organisms; however percent freewater, tenderness and juiciness are related to pHproduced by these microorganisms; Spraying of 50 ml of 6 to 24% acetic and lactic acid on lamb carcasses significantly reduced the microbial growth during storage but the reduction was small compared to properly stored carcasses; and Incorporating levels of 50% boar tissue and 0.15% fennel produced an organoleptic acceptable bologna type product. Research was initiated to evaluate various types of packaging on frozen beef tissue stored for 9 months.

Impacts
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Publications

Progress 01/01/72 to 12/30/72

Outputs
Research in the following microbiology and chemical areas of meat quality has continued: 1. A fifth technique (core method) was developed to obtain undenatured germfree muscle tissue; 2. The effects of various microorganisms on meat palatability in sausage; 3. The influence of processing temperature on microbial contamination of sausage products; 4. Microwave cooking has been compared with conventional cooking for bacterial destruction in meat, reduced destruction of 3 different organisms was noted at 4 different internal temperatures due to the decreased time required to obtain temperature; 5. Bacterial reduction on lamb carcasses thru the use of acids; 6. The effect of nitrate on cured pork flavor; 7. Spectrophotometric analysis of protein in meat tissue; 8. The effect of two vasoactive hormonal substances (17-hydroxycorticosteroid and histamine) upon pork quality was studied and suggested that histamine may exert its influence through an ability to elicit a corticoid response; 9. Cyproterone acetate, a compound with estrogenic activity,has been fed to swine to determine its effectiveness as a substitute for DES controlling sex odor; 10. Selenium's role in pork muscle quality development hasbeen evaluated and found to be quite influential; 11. Definition of and possiblecauses of the camel-back lamb condition in Targhee sheep; and 12. The analysis of the chemicals responsible for boar odor.

Impacts
(N/A)

Publications

Progress 01/01/71 to 12/30/71

Outputs
1. Aerobic, coliform and Clostrideum perfringens counts decrease slightly throughout the processing cycle of "beef for further cooking". 2. Microbial contamination, color cahnges and palatability characteristics of vacuum packagedbeef primals of different grades, cuts, age at postmortem packaging and storage times were examined. 3. Boar odor and carcass cuts, characteristics were examined on hogs given a hormonal shock (high dose-short time) of DES or Cyproterone acetate. Subjective and objective evaluation of boar odor is being compared. 4. Chemical and physical carcass data of skeletal, muscle and ligamentum nuchae is being collected to define the backbone abnormality known ascamelback in sheep and its relation to nutrition and heredity. 5. Cortisone and histamine content of blood is being compared with prok quality. A selenium deficient diet in sows is producing a condition similar to white muscle disease in lambs and the carcass is being evaluated from physical and chemical white muscle disease in lambs and the carcass is being evaluated from physical and chemical standpoints. 6. The affect of micro-organisms and pH on sterile muscle tissue is being evaluated. Palatability, packaging and micro-wave cooking is being investigated using sterile tissue as a control product. Aseptic technique was also developed and tested on pork tissue. 7. Carcasses from compensatory growth cattle (6 mo. maintenance) and full fed cattle were compared. The compensatory growth cattle obtained approximately the same level of carcass characteristics as the full fed cattle at 1000 lbs. live weight.

Impacts
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Publications

Progress 01/01/70 to 12/30/70

Outputs
Five research areas were active under this project (1) In Germ-Free Research, a new isolator has been designed and built large enough to accommodate our new research interest which includes investigating the changes in water-holding capacity during microbial growth. Developing a semi-sterile packaging procedureis also in progress. (2) A new approach has been initiated to evaluate weight loss, microbiological growth and consumer acceptance of vacuum packaged, wholesale meat cuts. (3) The relationship of histamine and its affect on blood circulation and the possible influence it has on pork quality is being investigated. (4) The combination of low cost animal and vegetable products is being tested for comminuted processing parameters and product acceptability. (5) The affect of maintenance feeding and compensatory gain on beef carcass quality has been evaluated.

Impacts
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Publications

Progress 01/01/69 to 12/30/69

Outputs
Determination of beef carcass composition by some physical and chemical methods.A correlation of -.80 was obtained between percent separable fat and chemical protein of the total carcass. A highly significant correlation coefficient between sawdust chemical analysis and total carcass chemical composition was obtained in this study. This suggests that meat sawdust may be a desirable method of estimating total carcass composition. A physical separation of the rib, the loin and the round indicates that the separable fat and bone content ofeach of these cuts is significantly correlated with toal carcass moisture, etherextract and protein content. A survey of the world's leading research workers with an interest in microbiology was conducted to determine their estimated guidelines on bacterial numbers in meat and meat products. This information, though sparse and quite variable, will give a comparison figure to use with microbiological counts until research can give firmer guidelines. A series of slides and script was developed as a teaching aid tool to assist in the education of non-technically trained personnel.

Impacts
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Publications

Progress 01/01/67 to 12/30/67

Outputs
Six area of research are currently in progress. 1) Germfree muscle research is continuing using the previous developed dip procedure to study the deteriorationof muscle tissue during storage caused by E. Coli. The effect of bacteria on muscle emulsifying capacity and consequently its usefulness in sausage manufacturing is also being evaluated. 2) The microbiological flora on the surface of pork carcasses was studied during the slaughtering process. An unbalanced U curve was found for microbiological surface numbers with the greatest concentration occurring at the pre-scald step and the lowest levels prior to evisceration. This information is not only useful from a public healthstandpoint but will aid in modification of procedure to extend the useful shelf life of the product. 3) A water extractability of muscle protein procedure was developed and shown to be the best subjective method of pork quality evaluation found to date. 4) A number of chemical subjective predictors of pork quality were evaluated. Economic ramification of type of processing best suited for different quality pork was evaluated. 5) Comparison of several methods of beef carcasses evaluation (chemical and economic values) were studied. Included weretotal carcass grinding (including bone) and analysis of carcass sawdust. 6) Three papers were written and have been submitted to Journals on previous research supported by this project.

Impacts
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Publications