Progress 10/01/00 to 09/30/06
Outputs
Listeria monocytogenes is considered to be one of the most hazardous microbes that can cause a serious infection in human bodies. CDC estimated that 2,500 serious illnesses and 500 deaths with listeriosis occur in the US annually. The economic impact of illness due to foodborne pathogens has been estimated as high as ten billion dollars annually. A USDA survey showed that 1-10 per cent of retail ready-to-eat food products were contaminated with L. monocytogenes. Food producers need more effective methods for eliminating pathogen contamination of ready-to-eat foods while maintaining quality characteristics important to consumers. The objectives of this project are: (1) conduct experiments to determine the effect of hot water and steam treatment of packaged read-to-eat poultry products with various sizes and shapes on the inactivation of Listeria; and (2) develop a predictive model of heat and mass transfer with pathogen kinetics to predict pathogen inactivation as a
function of time, moisture, and temperature. In this project, fully cooked chicken products including chicken breast, wings and drumsticks were surface inoculated with non-pathogenic, heat-resistant Listeria innocua at an initial level of approximately 10 to seventh power CFU/g. Individual inoculated chicken products were vacuum packaged followed by thermal treatment in a water bath at 60, 70, 80, and 90 degrees C for different treatment times (20 s to 30 min). The cell number of L. innocua in chicken products after hot water treatment was determined using cultural plate count method with modified Oxford (MOX) agar overlaid with tryptic soy agar (TSA). A 24 h enrichment procedure at 37 degrees C was followed to check the survival of L. innocua. Our results showed that when heated at 60, 70, 80, and 90 degrees C, the Listeria reduction in log CFU/g was 5.0 after 12 min, 3.4 after 4 min, 2.6 after 2.3 min and 2.8 after 2 min, respectively. Enrichment data indicated that the 7 log
(CFU/g) reduction of L. innocua in chicken breast products occurred at 30, 10, 7 and 5 min for hot water treatment at 60, 70, 80, and 90 degrees C, respectively. A primary model was developed based on the Weibull function to predict the survival of L. innocua at each heating temperature. The root mean square errors (RMSE) of the model and plot of predicted versus observed data showed a good fit and prediction of the model. The results indicated that post-package hot water treatment could be an effective intervention strategy to control Listeria in RTE poultry products. The results from this study would be useful for poultry processors to evaluate post-cooking treatment of RTE poultry products and provide consumers with safer foods. We completed a computational simulation software, "ThermalSimu", to provide a convenient way for researchers and food processors to use the predictive model for its applications to the research and industrial practice of ensuring food safe and quality. The
software "ThermalSimu" is completed and ready for use.
Impacts
Contaminated food is estimated to cause 76 million illnesses, 325,000 serious illnesses resulting in hospitalization, and 5,000 deaths in the United States each year (CDC, 1999). The USDA Economic Research Service estimates a total of $6.9 billion per year for medical costs, productivity losses, and costs of premature deaths for diseases caused by five foodborne pathogens (USDA/ERS, 2002).. The projected cost in relating to L. monocytogenes alone was estimated at $233 million per year in the United States. The low infectious dose required for pathogens dictates that successful prevention must focus on reducing, controlling, or eliminating the bacterial pathogens with a HACCP (hazard analysis and critical control point) plan. The results from this research will be applicable to many different thermal food processes and a variety of food products for which pathogen contamination is a significant issue. The results from this research will help to reduce food-borne illness
outbreaks and product recalls among ready-to-eat foods, which have cost hundreds of millions of dollars in the industry and forced many small and large U.S. companies out of business.
Publications
- Pradhan, A., Y. Li., B. Swem, and A. Mauromoustakos 2005. Predictive model for the survival, growth, and death of Salmonella Typhimurium in broiler hatchery. Poul. Sci. 84:1959-1966.
- Pradhan, A., Y. Li, J. Marcy and M. Tamplin. 2006. Predictive model of Listeria monocytogenes in poultry thermal processing. J. Food Sci. (in review).
- Pradhan, A., Y. Li, J. Marcy, M. Johnson and M. Tamplin. 2006. Pathogen kinetics and heat/mass transfer-based predictive models for Listeria in irregular-shape poultry products during thermal processing. J. Food Prot. 70(3): 607-615.
- Liu, Z., B. Swem, Y. Cheng, and Y. Li. 2006. Disinfection of recirculated bacon chilling brine using flow-through electrolying treatment chambers. Appl. Engr Agricul. 22(5):737-745.
|
Progress 01/01/05 to 12/31/05
Outputs
The control of Listeria monocytogenes in ready-to-eat (RTE) poultry products has been an important issue to processors over a decade. The increasing demand of RTE poultry products has led to serious concerns over the product safety and more emphasis has been placed on thorough cooking of the products. The objectives of this research were to design treatment schedules and conduct pilot plant scale tests for complete elimination of Listeria in poultry products and develop a heat and mass transfer model coupled with pathogen kinetics model for predicting the thermal inactivation of bacteria, product yield, temperature and water content of products during air-steam impingement cooking. Experiments were conducted for convection cooking of skinless/boneless chicken breasts in a pilot plant scale air-steam impingement oven at 70-75% relative humidity, 7,900-8,050 rpm air fan speed, 85 lb/hr steam mass flow rate, 177 and 200 Degree C air temperatures for cooking time of 2-10
min. The heat and mass transfer model was developed and integrated into the pathogen kinetics model by using the predicted temperature histories as input. Our results showed that bacterial reduction in log CFU/g for 2-5 min cooking of chicken breasts was 0.3-1.4 and 0.9-1.8 for air temperatures of 177 and 200 Degree C, respectively, and complete elimination of Listeria at 106 CFU/g occurred at 10 min cooking for both temperatures. The increase in center temperature during 2-10 min cooking was 36-79 Degree C and 41-82 Degree C and reduction in water content was 2.15-8.83% and 2.73-10.03% at 177 and 200 Degree C, respectively. The model simulated results agreed reasonably well with the measured results. This study has its significance in assisting the processors of RTE poultry products to design the cost-effective treatment schedules to completely eliminate Listeria for controlled product safety and security, which will add value to poultry products, and minimize the product recalls.
Microbial kinetic predictive model has been developed for prediction of survival/growth/death of Listeria in poultry products under different processing conditions, such as temperature, time, etc. Heat and mass transfer model is being constructed to be coupled with microbial predictive model. Quantitative risk assessment model based on @RISK software was developed for identifying risk factors during poultry thermal processing and the probability of Listeria contamination of RTE poultry products. A disclosure of invention was filed for a computer program of the prediction model based on heat and mass transfer coupled with microbial kinetics.
Impacts
Contaminated food is estimated to cause 76 million illnesses, 325,000 serious illnesses resulting in hospitalization, and 5,000 deaths in the United States each year (CDC, 1999). The USDA Economic Research Service estimates a total of $6.9 billion per year for medical costs, productivity losses, and costs of premature deaths for diseases caused by five foodborne pathogens (USDA/ERS, 2002). The projected cost in relating to L. monocytogenes alone was estimated at $233 million per year in the United States. The low infectious dose required for pathogens dictates that successful prevention must focus on reducing, controlling, or eliminating the bacterial pathogens with a HACCP (hazard analysis and critical control point) plan. The results from this research will be applicable to many different thermal food processes and a variety of food products for which pathogen contamination is a significant issue. The results from this research will help to reduce food-borne illness
outbreaks and product recalls among ready-to-eat foods, which have cost hundreds of millions of dollars in the industry and forced many small and large U.S. companies out of business.
Publications
- Pradhan, A., Y. Li., B. Swem, and A. Mauromoustakos. 2005. Predictive model for the survival, growth, and death of Salmonella Typhimurium in broiler hatchery. Poultry Science 84:1959-1966.
|
Progress 01/01/04 to 12/30/04
Outputs
The overall goal of this project is to evaluate the thermal processing conditions in an air-steam impingement oven to eliminate Listeria monocytogenes and improve the quality of ready-to-eat (RTE) products during poultry thermal processing and provide the poultry processing industry and regulatory agencies with microbial kinetics and risk assessment models for pathogen lethality validation of commercial thermal process. Microbial challenging tests are currently performed with an air-steam impingement oven for thermal processing of boneless/skinless chicken breasts at 177 and 200 degree C for 4 to 10 min. The operating conditions of the oven were maintained at 70-75% RH with operating fan speed varied between 7,500-8,500 rpm. The samples used during these experiments weighed between 100 to150 g, with varied critical dimensions (length: 12-18 cm, average width: 5.0-6.5 cm, thickness: 1.2-1.8 cm). During processing, the temperature changes with time at different
locations (top and bottom surface as well as at the center) of samples were monitored and recorded using J-type thermocouples and a data acquisition system connected to a laptop PC. The chicken samples were inoculated with Listeria innocua, and cooked at different combinations of temperature and time. After cooking, test samples were immediately put in sterile stomacher bags and placed in an ice-water bath at 0 degree C to cool down. The results showed that after cooking for 4 and 5 min at 177 degree C bacterial reduction was 0.6 and 1.0 log CFU/g, respectively. Similarly after cooking for 4 and 5 min at 200 degree C, the reduction in L. innocua was 1.4 and 1.6 log CFU/g, respectively. For cooking chicken breasts at 177 degree C for 6, 7, 8, and 9 min it was found positive growth of Listeria in tested samples. Similarly when chicken breasts were cooked at 200 degree C for 6 min, positive growth in samples was observed. However, complete destruction of Listeria was observed for cooking
chickens at 10 min for 177 degree C and 7 min and higher for 200 degree C. These experimental data will help us in validation of the cooking process and treatment schedule. In air convection cooking, monitoring moisture profile of the tested product add strengths to the heat and mass transfer modeling coupled with pathogen kinetics. Thermal profiles of the chicken breasts during cooking at 177 degree C for 6 min and 200 degree C for 7 min followed by subsequent cooling were recorded and a temperature gradient was observed between the breast surface and the center. More tests on thermal processing of different poultry products will be conducted in the poultry processing pilot plant. Microbial kinetic predictive model has been developed for prediction of survival/growth/death of Listeria in poultry products under different processing conditions, such as temperature, time, etc. Heat and mass transfer model is being constructed to be coupled with microbial predictive model. Quantitative
risk assessment model based @RISK software will be developed for identifying risk factors during poultry thermal processing and the probability of Listeria contamination of RTE poultry products.
Impacts
Contaminated food is estimated to cause 76 million illnesses, 325,000 serious illnesses resulting in hospitalization, and 5,000 deaths in the United States each year (CDC, 1999). The USDA Economic Research Service estimates a total of $6.9 billion per year for medical costs, productivity losses, and costs of premature deaths for diseases caused by five foodborne pathogens (USDA/ERS, 2002).. The projected cost in relating to L. monocytogenes alone was estimated at $233 million per year in the United States. The low infectious dose required for pathogens dictates that successful prevention must focus on reducing, controlling, or eliminating the bacterial pathogens with a HACCP (hazard analysis and critical control point) plan. The results from this research will be applicable to many different thermal food processes and a variety of food products for which pathogen contamination is a significant issue. The results from this research will help to reduce food-borne
illness outbreaks and product recalls among ready-to-eat foods, which have cost hundreds of millions of dollars in the industry and forced many small and large U.S. companies out of business.
Publications
- Pradhan, A., and Y. Li. 2004. Predictive model of Listeria monocytogenes in poultry thermal processing. Journal of Food Science (in review).
|
Progress 01/01/03 to 12/31/03
Outputs
The aim of this project is to evaluate commercial processes for ready-to-eat meat and poultry products and determine the factors that affect food safety, product quality, and product yield during cooking, cooling, post cook pasteurization, and storage. Different types and sizes of commercial products, including fillets, formed patties, tenders, nuggets, strips, franks, hams, logs, and various bone-in skin-on products, were studied. The processes that were evaluated include air/steam impingement oven, fryer, smoke house, steam and hot water cooker, various pasteurizer (steam, hot water, and flash), refrigeration system, and freezer. The models are developed to determine the pathogen thermal lethality, thermal profile, and product yield in different cooking systems for different meat and poultry products. Pathogen lethality, water purge, and sensory attributes were determined for fully cooked and vacuum packaged meat and poultry products during post cook pasteurization
via steam or hot water.
Impacts
The low infectious dose required for pathogens dictates that successful prevention must focus on reducing, controlling, or eliminating the microorganisms with a HACCP (hazard analysis and critical control point) plan. The results from this research will be applicable to many different thermal food processes and a variety of food products for which pathogen contamination is a significant issue. The results from this research will help to reduce food-borne illness outbreaks and product recalls among ready-to-eat foods, which have cost hundreds of millions of dollars in the industry and forced many small and large U.S. companies out of business.
Publications
- Murphy, R. Y., K. H. Driscoll, M. E. Arnold, J. A. Marcy, and R. E. Wolfe. 2003. Lethality of Listeria monocytogenes in fully cooked and vacuum packaged chicken leg quarters during steam pasteurization. Journal of Food Science. 68:2780-2783
- Murphy, R.Y., L.K. Duncan, K.H. Driscoll, J.A. Marcy, and B.L. Beard. 2003. Thermal inactivation of Listeria monocytogenes on ready-to-eat turkey breast meat products during post-cook in-package pasteurization via hot water. Journal of Food Protection. 66:1618-1622
- Murphy, R.Y., L.K. Duncan, B.L. Beard, and K.H. Driscoll. 2003. D and z values of Salmonella, Listeria innocua, and Listeria monocytogene s in fully cooked and vacuum packaged poultry products. Journal of Food Science. 68:1443-1447.
- Murphy, R.Y., L.K. Duncan, K.H. Driscoll, B.L. Beard, M.E. Berrang, and J.A. Marcy. 2003. Determination of thermal lethality for Listeria monocytogenese in fully cooked chicken breast meat products during postcook in-package pasteurization. Journal of Food Protection. 66:578-583
- Murphy, R.Y., L.K. Duncan, K.H. Driscoll, and J.A. Marcy. 2003. Lethality of Salmonella and Listeria innocua in fully cooked chicken breast meat products during postcook in-package pasteurization. Journal of Food Protection. 66:242-248.
- Murphy, R.Y., L.K. Duncan, J.A. Marcy, M.E. Berrang, and R.E. Wolfe. 2002. Thermal inactivation D and z values of Salmonella and Listeria innocua in fully cooked and vacuum packaged chicken breast meat during postcook heat treatment. Poultry Science. 81:1578-1583
- Murphy, R.Y., L.K. Duncan, J.A. Marcy, M.E. Berrang, and K.H. Driscoll. 2002. Effect of vacuum packaging film thicknesses on thermal inactivation of Salmonella and Listeria innocua in fully cooked chicken breast meat. Journal of Food Science. 67:3435-3440.
- Murphy, R.Y. and M.E. Berrang. 2002. Effect of steam and hot water post process pasteurization on microbial and physical property measures of fully cooked and vacuum packaged chicken breast strips. Journal of Food Science. 67:2325-2329
- Murphy, R.Y., L.K. Duncan, E. R. Johnson, M. D. Davis, and J. N. Smith. 2002. Thermal inactivation D- and z-values of Salmonella serotypes and Listeria innocua in chicken patties, chicken tenders, franks, beef patties, and blended beef and turkey patties. Journal of Food Protection. 65:53-60.
- Murphy, R.Y., L.K. Duncan, E. R. Johnson, M. D. Davis, and J.A. Marcy. 2002. Thermal inactivation of Salmonella Senftenberg and Listeria innocua in beef/turkey blended patties via frying and air convection cooking. Journal of Food Science. 67:1879-1885.
|
Progress 01/01/02 to 12/31/02
Outputs
The objective of this program is to establish the scientific basis and statistical confidence in controlling quality and safety for thermally processed foods. Thermal, physical, chemical, and mechanical properties were evaluated for thermally processed food products. Thermal and physical properties of foods affected by the process conditions. The destruction of pathogens in thermally processed foods was also evaluated. Pathogen thermal kills were influenced by food processing conditions. Microbial safety in thermally processed foods during post-processing storage was also studied. The pathogen growth in thermally processed products during post-processing storage was affected the by storage environment. The evaluations in both lab- and pilot-scale process confirmed that process conditions significantly affected the pathogen lethality and food quality. Heat and mass transport properties were essential in evaluating heat treatment processes since during thermal
processing, transport properties varied with cooking condition.
Impacts
The quality and safety of thermally processed foods is integrated with the process efficiency and determine the process design and operation. The efficiency of a processing schedule depends on an improved yield at a reduced cost. The results of this project will help commercial processors in optimizing the design and operation of their thermal processes in terms of profitability and food safety. This information is important for the risk assessment and the development of HACCP plan for thermally processed foods.
Publications
- Murphy, R.Y. and M.E. Berrang. 2001. Effect of steam and hot water post process pasteurization on microbial and physical property measures of fully cooked vacuum packaged chicken breast strips. Journal of Food Science (submitted Dec 19, 2001)
- Murphy, R.Y. and M.E. Berrang. 2001. Thermal lethality of Salmonella Senftenberg and Listeria innocua on fully cooked and vacuum packaged chicken breast strips during hot water pasteurization. Journal of Food Protection (submitted)
- Murphy, R. Y., Marks, B. P., Johnson, E. R., Johnson, M.G., and Chen, H. 2000. Thermal inactivation kinetics of Salmonella and Listeria in ground chicken breast meat and liquid medium. Journal of Food Science. 65(4): 706-710.
- Murphy, R.Y. and B. P. Marks. 2000. Effect of meat temperature on proteins, texture, and cook loss for ground chicken breast patties. Poultry Science. 79: 99-104.
- Murphy, R. Y., B. P. Marks, E.R. Johnson, and M.G. Johnson. 1999. Inactivation of Salmonella and Listeria in ground chicken breast meat during thermal processing. Journal of Food Protection. 62: 980-985.
- Murphy, R.Y. and B.P. Marks. 1999. Apparent thermal conductivity, water content, density, and porosity of thermally processed ground chicken patties. Journal of Food Process Engineering. 22: 129-140.
- Murphy, R.Y., B.P. Marks, and J.A. Marcy. 1998. Apparent specific heat of chicken breast patties and constituent proteins by differential scanning calorimetry. Journal of Food Science. 63:88-91.
|
Progress 01/01/01 to 12/31/01
Outputs
The objective of this program is to establish the scientific basis and statistical confidence in controlling quality and safety of thermally processed foods. Thermal, physical, chemical, and mechanical properties were evaluated for thermally processed food products. Thermal and physical properties of foods were affected by the process conditions. The destruction of pathogens in thermally processed foods was also evaluated. Pathogen thermal kills were influenced by food processing condition. Microbial safety in thermally processed foods during post-processing storage was also studied. The pathogen growth in thermally processed products during post-processing storage was affected by storage environment. The evaluations in both lab- and pilot-scale process confirmed that process conditions significantly affected the pathogen lethality and food quality. Heat and mass transport properties were essential in evaluating heat treatment processes since during thermal
processing, transport properties varied with cooking condition.
Impacts
The quality and safety of thermally processed foods integrated with the process efficiency will determine the process design and operation. The efficiency of a processing schedule depends on an improved yield at a reduced cost. The results of this project will help commercial processors in optimizing the design and operation of their thermal processes in terms of profitability and food safety. This information is important for the risk assessment and the development of HACCP plan for thermally processed foods.
Publications
- Murphy, R.Y., L.K. Duncan, E. R. Johnson, M. D. Davis, and J.A. Marcy. 2002. Thermal inactivation of Salmonella Senftenberg and Listeria innocua in beef/turkey blended patties via frying and air convection cooking. Journal of Food Science. (in press)
- Murphy, R. Y., L.K. Duncan, E.R. Johnson, M.D. Davis, and J.A. Marcy. 2001. Effect of overlapping chicken patties during air/steam impingement cooking on the thermal inactivation of Salmonella Senftenberg and Listeria innouca. Journal of Applied Poultry Research. 10:404-411
- Murphy, R. Y., L. K. Duncan, E. R. Johnson, M. D. Davis, R. E. Wolfe, and H. G. Brown. 2001. Thermal lethality of Salmonella Senftenberg and Listeria innouca in fully cooked and packaged chicken breast strips during steam pasteurization. Journal of Food Protection. 64:2083-2087
- Murphy, R.Y., L.K. Duncan, E. R. Johnson, M. D. Davis, and J. N. Smith. 2002. Thermal Inactivation D- and z-Values of Salmonella Serotypes and Listeria innocua in Chicken Patties, Chicken Tenders, Franks, Beef Patties, and Blended Beef and Turkey Patties. Journal of Food Protection. 65: 53-60.
- Murphy, R.Y., L. K. Duncan, E. R. Johnson, and M. D. Davis. 2001. Process lethality and product yield for chicken patties processed in a pilot scale air/steam impingement oven. Journal of Food Protection. 64: 1549-1555.
- Murphy, R.Y., E. R. Johnson, L.K. Duncan, and M. D. Davis. 2001. Thermal inactivation of Salmonella and Listeria in chicken breast patties cooked in a pilot-scale air convection oven. Journal of Food Science. 66: 734-741.
- Murphy, R. Y., E.R. Johnson, B.P. Marks, M. G. Johnson, and J.A. Marcy. 2001. Thermal inactivation of Salmonella Senftenberg and Listeria innocua in ground chicken breast patties processed in an air convection oven. Poultry Science 80: 515-521.
- Murphy, R.Y., E.R. Johnson, L.K. Duncan, E.C. Clausen, M.D. Davis, and J.A. Marcy. 2001. Heat transfer properties, moisture loss, product yield, and soluble proteins in chicken breast patties during air convection cooking. Poultry Science 80: 508-514.
- Murphy, R. Y., E.R. Johnson, J. A. Marcy, and M. G. Johnson. 2001. Survival and growth of Salmonella and Listeria in the chicken breast patties subjected to time temperature abuse under varying conditions. Journal of Food Protection. 64: 23-29.
|
Progress 01/01/00 to 12/31/00
Outputs
The overall objective of our research program is to determine the property changes, evaluate the heat and mass transfer mechanism, establish a model for pathogen lethality and product yield, and investigate the bacterial safety of thermally processed foods. The studies were conducted for various meat products including chicken patties, franks, hams, nuggets, beef patties, and packaged meat products. The studies were conducted using both lab- and pilot-scale processes. Thermal inactivation kinetics for Salmonella and Listeria in commercial meat products were evaluated. The pilot inoculation studies were conducted for steam and air convection cooking. The pathogen lethality during cooking and the bacterial recovery and growth after cooking were evaluated. From our research, it was found that pathogen lethality was affected by product formulation, product temperature, and processing conditions. Thermal death D and z values were determined for various commercial meat
products. A preliminary model was developed to determine the pathogen lethality and product yield during air convection cooking. From our studies, we also found that storage conditions after processing affected the recovery and growth of bacteria.
Impacts
The results from our studies are important in assisting industry in validating thermal processes and improving product quality and yield. Based on the model, processors will be able to determine processing parameters that affect pathogen lethality, product yield, and quality.
Publications
- Murphy, R. Y., Marks, B. P., Johnson, E. R., Johnson, M.G., and Chen, H. 2000. Thermal inactivation kinetics of Salmonella and Listeria in ground chicken breast meat and liquid medium. Journal of Food Science. 65(4): 706-710.
- Murphy, R.Y. and B. P. Marks. 2000. Effect of meat temperature on proteins, texture, and cook loss for ground chicken breast patties. Poultry Science. 79: 99-104.
- Murphy, R.Y., E. R. Johnson, and B. P. Marks. 2000. Evaluating Thermal and Physical Properties of Poultry Product during Air Convection Cooking. ASAE Paper 006080. Milwaukee, WI.
- Murphy, R.Y., E. R. Johnson, M. G. Johnson, and B. P. Marks. 2000. Growth of Salmonella and Listeria in Thermally-Processed Poultry Products during Refrigerated Storage. IFT Annual Meeting Abstract. 78B-2. p. 173. Dallas, TX.
- Murphy, R.Y., E. R. Johnson, B. P. Marks, and M. G. Johnson. 2000. Microbial Lethality Kinetics in Poultry Products during Convection Cooking. IFT Annual Meeting Abstract. 51C-2. p. 97. Dallas, TX.
- Murphy, R. Y., E. R. Johnson, B. P. Marks, and M. G. Johnson. 2000. Factors Affecting the Thermal Inactivation of Bacteria in Poultry Products during Air Convection Cooking. IAMFES Annual Meeting. Atlanta, GA.
|
Progress 01/01/99 to 12/31/99
Outputs
The effect of thermal process conditions on thermal, physical, and chemical properties of poultry products was evaluated. Thermal inactivation of pathogens was investigated. The effect of gas environment on the growth of survived pathogens in thermally processed poultry products was studied. The evaluations were conducted in both lab- and pilot-scale process. It was found that the air humidity during cooking significantly affected the thermal kill of Salmonella and Listeria. Heat transfer coefficient during thermal processing varied with cooking time. Thermal conductivity, density, and porosity of poultry meat affected by the cooking temperature. The change in moisture content in cooked poultry products affected by processing conditions. Cooking conditions also affected the texture and proteins of poultry products. Gas environment affected the growth of surviving pathogen in poultry products. Vacuum and carbon dioxide reduced the growth of Salmonella and Listeria
during storage of cooked poultry products.
Impacts
The results from this project should help poultry processors optimize the design and operation of commercial cooking system in terms of profitability and microbial safety. The information is important for the risk assessment of cooked poultry products.
Publications
- Murphy, R.Y. and Marks, B.P. 1999. Apparent thermal conductivity, water content, density, and porosity of thermally processed ground chicken patties. Journal of Food Process Engineering. 22:129-140.
- Murphy, R.Y., Marks, B.P., Johnson, M.G. and Johnson, M.G. 1999. Inactivation of Salmonella and Listeria in ground chicken breast meat during thermal processing. Journal of Food Protection. 62:980-985
- Murphy, R.Y., Marks, B.P., Johnson, E.R. and Johnson, M.G. 1999. Effect of gas environment on the growth of Salmonella and Listeria in cooked and refrigerated chicken breast meat. Institute of Food Technologist 1999 Annual Meeting Abstract. 34-7, p72.
- Murphy, R.Y., Marks, B.P., and Chen, H. 1998. Correlation of toughness, proteins, and mass loss in chicken breast patties at different heating temperatures and times. Institute of Food Technologist 1998 Annual Meeting Abstract. 20C-23, p46.
|
Progress 01/01/98 to 12/31/98
Outputs
This project focuses on the effects that engineering operations have on the quality of food products. In the area of poultry processing, a coupled heat and mass transfer model has been developed and validated for convection cooking of ground and formed chicken patties. Currently, the research team is also incorporating models for pathogen lethality during cooking. Ultimately, the complete model will be used to document the relative effects that commercial cooking system design and operation have on cooking yield, for the required microbial lethality. The results of this project should help poultry processors optimize both the design and operation of commercial cooking systems, so that the yield and profitability of fully-cooked products can be improved while continuing to ensure a microbiologically safe product for consumers. In the area of rice processing, multi-year statistical models were developed to describe the effects of postharvest treatments on age-induced
quality changes during rough rice storage. Changes in milling quality, cooking properties, and flour properties were significantly affected by rough rice storage conditions. The interactions among these conditions also significantly affected quality; for example, the effect of storage temperature on the aging process depended on the previous rough rice drying treatment. These models are now being validated, in terms of their ability to predict quality changes during processing in new crop years.
Impacts
(N/A)
Publications
- DANIELS, M.J., MARKS, B.P., SIEBENMORGEN, T.J., MCNEW, R.W., and MEULLENET, J.-F. 1998. Effects of long-grain rough rice storage history on end-use quality. J. Food Sci. 63:832-835.
- SKYRME, D.S., MARKS, B.P., JOHNSON, M.G., and SIEBENMORGEN, T.J. 1998. Distribution of total and coliform bacterial counts among rice kernel components. J. Food Sci. 63:154-156.
- MURPHY, R.Y., MARKS, B.P., and MARCY, J.A. 1998. Apparent specific heat of chicken breast patties and their constituent proteins by differential scanning calorimetry. J. Food Sci. 63:88-91.
- CHEN, H., and MARKS, B.P. 1998. Visible/near-infrared spectroscopy for physical characteristics of cooked chicken patties. J. Food Sci. 63:279-282.
- FAN, J., and MARKS, B.P. 1998. Retrogradation kinetics of rice flours as influenced by cultivar. Cereal Chem. 75:153-155.
|
Progress 01/01/97 to 12/31/97
Outputs
With respect to rice processing and quality, the emphasis has been on (1) quantifying the effects of rough rice storage history on subsequent end-use functionalities, and (2) developing rapid test methods for measuring economically-important quality factors. Statistically-based polynomial models have been developed, relating postharvest parameters (i.e., rough rice drying treatment and storage temperature, moisture, and duration) to specific functionalities (i.e., head rice yield, cooking behavior, and amylography) of milled rice and rice flour. All of the postharvest parameters, in addition to several interactions among the parameters, had significant (P<0.05) effects on the end-use properties. These results imply that all aspects of postharvest management are important to meeting specific end-use requirements in value-added markets. Visible/near-infrared (NIR) calibrations were also developed and tested for surface lipid content of milled long-grain rice. The best
calibration yielded a coefficient of determination of 0.99 and a standard error of prediction that was approximately 1.5 times the reference measurement error. Most significantly, the importance of sample set construction on calibration accuracy was quantified.
Impacts
(N/A)
Publications
- FAN, J., AND MARKS, B.P. 1998. RETROGRADATION KINETICS OF RICE FLOURS AS INFLUENCED BY CULTIVAR. CEREAL CHEM. 75(1):153-155.
- SKYRME, D.S., MARKS, B.P., JOHNSON, M.G., AND SIEBENMORGEN, T.J. 1998. DISTRIBUTION OF TOTAL AND COLIFORM BACTERIAL COUNTS AMONG RICE KERNEL COMPONENTS. J. FOOD SCI. 63:(ACCEPTED FOR PUBLICATION).
- PERDON, A.A., MARKS, B.P. , SIEBENMORGEN, T.J., AND REID, N.B. 1997. EFFECTS OF ROUGH RICE STORAGE CONDITIONS ON THE AMYLOGRAPH AND COOKING PROPERTIES OF MEDIUM GRAIN (CULTIVAR BENGAL) RICE. CEREAL
- CHEN, H., MARKS, B.P., AND SIEBENMORGEN, T.J. 1997. QUANTIFYING SURFACE LIPID CONTENT OF MILLED RICE VIA VISIBLE/NEAR-INFRARED SPECTROSCOPY. CEREAL CHEM. 74:826-831.
- CNOSSEN, A.G., MARKS, B.P., SIEBENMORGEN, T.J., AND GARDISSER, D.R. 1997. EVALUATION OF AN EQUILIBRIUM-BASED, ON-FARM DRYING AND AERATION CONTROLLER. ARKANSAS RICE RESEARCH STUDIES 1996. PP. 147-151.
- DANIELS, M.J., MARKS, B.P., MEULLENET, J.F., AND SIEBENMORGEN, T.J. 1997. EFFECTS OF RICE STORAGE HISTORY ON THE END-USE QUALITY OF LONG-GRAIN RICE ARKANSAS RICE RESEARCH STUDIES 1996. PP. 152-157.
- PERDON, A.A., MARKS, B.P., SIEBENMORGEN, T.J., AND REID, N.B. 1997. EFFECTS OF STORAGE CONDITIONS ON THE AMYLOGRAPH AND COOKING PROPERTIES OF MEDIUM-GRAIN (VAR. BENGAL) RICE. ARKANSAS RICE RESEARCH
- SKYRME, D.S., MARKS, B.P., JOHNSON, M.G., AND SIEBENMORGEN, T.J. 1997. DISTRIBUTION OF MICROBIAL LOADS AMONG RICE KERNEL COMPONENTS. ARKANSAS RICE RESEARCH STUDIES 1996. PP. 226-232.
- CHEN, H., MARKS, B.P., AND SIEBENMORGEN, T.J. 1997. QUANTIFYING THE SURFACE FAT CONCENTRATION OF MILLED RICE VIA VISIBLE/NEAR-INFRARED SPECTROSCOPY. ARKANSAS RICE RESEARCH STUDIES 1996. PP. 239-245.
|
Progress 01/01/96 to 12/30/96
Outputs
With respect to potato canning, physicochemical properties were measured, and pilot-plant canning trials were conducted to evaluate the relationships between product/process parameters and the incidence of rupturing. No single physicochemical property was found to be a sufficient predictor of rupturing during commercial processing. Subsequent work will need to further evaluate the effects of processing parameters on quality degradation. With respect to poultry processing, near-infrared spectroscopy was evaluated as a means to quantify the previous time-temperature treatment. The best calibration, for intact samples, resulted in standard errors of prediction (SEP) that were approximately 1.3 times the corresponding standard errors of calibration for integrated cooking indices and maximum center temperature. Additionally, preliminary finite element models have been developed for cooking of poultry products, and will be tested and validated in 1997. With respect to rice
storage, several varieties were stored for up to 8 months. Results indicated that pre-drying treatments (e.g., wet holding), drying method (high vs. low-temperature), and storage history (moisture, time, and temperature) all affected various end-use functionalities.
Impacts
(N/A)
Publications
|
Progress 01/01/95 to 12/30/95
Outputs
This project was initiated on 1 January 1995. The effects of processing and storage history on the physicochemical characteristics of three food materials (potatoes, poultry meat, and rice) are being quantified. During 1995, raw potatoes were randomly sampled from incoming loads at a canning plant. Various properties of the potatoes were measured and compared to the incidence of rupturing during sterilization. Pilot-plant canning trials are being conducted to evaluate the effects of processing parameters on rupturing. Ground and formed chicken patties were cooked in a convection oven to a wide range of doneness. Near-infrared spectroscopy is being evaluated as a means to quantify the previous time-temperature treatment. Preliminary results indicate a strong correlation between spectral properties and previous thermal treatment. Small-scale bulk samples of rough rice were stored at three different temperatures for up to 8 months. Preliminary results confirm that
stickiness decreases with increased storage duration. Samples from the 1995 harvest are currently being stored to evaluate the effects of moisture, temperature, and drying procedures on end-use functional quality.
Impacts
(N/A)
Publications
- NO PUBLICATIONS REPORTED THIS PERIOD.
|
|