Progress 07/01/01 to 06/30/05
Outputs
Pink color defect in cooked poultry breast meat was investigated to determine threshold values of contaminant chemicals such as nitrite would cause pink color. As little as 1 PPM nitrite in solution caused pinking. Changes in (ORP) conditions, muscle pH and stress also promoted pinking in cooked poultry. Muscle pH and the ORP can be controlled by marinade, if breast muscle meat was segregated by the initial pH after slaughter. High pH muscle was considerably more susceptible to pinking, but gave the best yields during cooking, as much as 15% higher than low pH. Low dose electron beam irradiation was studied as a means for controlling Listeria monocytogenes and spoilage in cooked ready-to-eat (RTE) meats. Post-process contamination of RTE meat and poultry products pose a threat to susceptible populations with low resistance to infections. The results of the study demonstrated that 3 kGy of e beam was the effective dosage to eliminate 102 CFU/g of L. monocytogenes in
both diced chicken and turkey frankfurters. This treatment did not control psychrotrophs or other spoilage organisms. No sensory changes were noted with the e beam irradiation. A consumer study was conducted to determine current consumer attitudes toward irradiation after consuming irradiated RTE poultry meat products and compared with consumer acceptance over the past ten years. Consumer awareness was no higher in 2003 than in the study conducted in 1993, when consumers were not exposed to irradiated foods prior to the survey. Consumers in both studies expressed more concern for pesticides, residues, growth hormones, food additives, bacteria and naturally occurring toxins than irradiation. Approximately 76% preferred to buy irradiated pork and 68% preferred to buy irradiated poultry to decrease the probability of illness from Trichinella and Salmonella, respectively. More consumers were willing to purchase irradiated products in 2003 (69%) than in 1993 (29%). The use of commercial
household steam vacuum cleaning systems to control the microbial quality of meat was studied in both beef and pork carcasses. This simple but reliable method showed a one to two log reduction of microbial contamination on beef carcasses and pork carcasses. This method can be effectively applied in small and medium size slaughter operations. The use of organic acids, peroxyacetic acid and lactic acid, for pathogen control on beef, pork and poultry carcasses after slaughter, was studied. A 180-200 ppm concentration of peroxyacetic acid was effective in reducing the level of microorganisms on the surface of beef carcasses by two to three logs, but was ineffective on pork or poultry carcasses. A 2% solution of lactic acid was most effective in giving a reduction of microorganisms on pork, beef and poultry carcasses, with one to 12.5 log reduction. Salmonella was also reduced on these carcasses with the use of lactic acid, especially on poultry when used in combination with 10 ppm free
chlorine in the chill water. The lactic acid on the poultry carcass enhanced the effectiveness of the chlorine by keeping it as free chlorine by reducing the chill water pH.
Impacts
The control of the muscle pH through the utilization of various compounds by marination decreases the incidence of pinking in cooked poultry breast meat while increasing the yield of the poultry product during cooking. There was as much as 15% difference in yield between the low pH and high pH breast muscle. This process has been effectively utilized by the poultry industry over the past three years to greatly improve product quality and consumer acceptance of poultry meat. The use of irradiation by the meat industry has not increased substantially, but is now more acceptable to the consumer and could be utilized as a safety measure to reduce pathogens in food products. Small and medium processors must continue to improve their control of pathogens in order to continue to meet USDA/FSIS pathogen reduction standards. The use of steam vacuums on carcasses during slaughter with subsequent sprays using organic acids provides needed hurdles to reduce and control pathogens
in meat and poultry products. These are proven and effective methods that are being utilized by small processors.
Publications
- Lin, Song, C.C. Akoh, A.E. Reynolds. 2001. Recovery of used frying oils with adsorbent combinations: refrying and frequent oil replenishment. Food Research International 34 (2001) 159-166.
- Reynolds, A.E.; M.A. Harrison, R. Rose-Morrow, and C.E. Lyon. 2001. Validation of Dry Cured Ham Process for Control of Pathogens. Journal of Food Science Nov. 2001 pp. 1373-1379.
- Bheemreddy, R.M.; M.S. Chinnan, K.S. Pannu, A.E. Reynolds. 2002. Filtration and Filter System for Treated Frying Oil. Journal of Food Process Engineering 25 (2002) 23-40.
- Mensa-Wilmot, Y.M., A.E. Reynolds, A.V.A. Resurreccion. Consumer acceptability of beef patties and breakfast links containing poultry meat from spent hens. Poster/abstract presented at the 2002 IFT Convention, Anaheim, CA, June 15, 2002.
- Ferland, C., N. Dykes, K. Wolfe, W.C. Hurst and A.E. Reynolds. 2002. The Feasibility of a Cooperative Operated Lima Bean Fresh-Cut Pack Line. Center for Agribusiness and Economic Development FR-02-31.
- Holownia, K.; M.S. Chinnan, A.E. Reynolds. 2002. Simulation and reproducibility of pink color defect in cooked chicken breast meat. IFT annual meeting, Anaheim, CA. Abstract 88-2.
- Holownia, J., M.S. Chinnan and A.E. Reynolds. 2003. Pink Color Defect in Poultry White Meat as affected by Endogenous Conditions. J. Food Sci. 68:742-747.
- Holownia, J., M.S. Chinnan and A.E. Reynolds. 2003. Evaluation of Induced Color Changes in Chicken Breast Meat During Simulation of Pink Color Defect. J. Poultry Science 82:1049-1059.
- Holownia, K., M.S. Chinnan, A.E. Reynolds & J.W. Davis. 2003. Relating Induced In Situ Conditions of Raw Chicken Breast Meat to Pinking. Poultry Sci 83:109-118.
- Detienne, N.A.; A.E. Reynolds and L. Wicker. 2003. Phosphate Marination of Pork Loins at High and Low Injection Pressures. Journal of Food Quality 26(1):1-14.
- Johnson, A.M., A.E. Reynolds, J. Chen, A.V.A. Resurreccion. 2004. Consumer Attitudes Toward Irradiated Food 2003 vs. 1993. J. Food Prot. 24:6, June 2004.
- Johnson, A.M., A.E. Reynolds, J. Chen, A.V.A. Resurreccion. 2004. Consumer Acceptance of Electron-Beam Irradiated Ready-to-Eat Poultry Meats. J. Food Processing & Preservation: 28(4):302-319, Aug. 2004.
- Holownia, K., M.S. Chinnan, A.E. Reynolds. 2004. Cooked Chicken Breast Meat Conditions Related to Simulated Pink Defect. J. Food Sci 69(3):FCT194-199, April 2004.
- Trivedi, S.U., J. Chen, A.E. Reynolds, A.V.A. Resurreccion. 2004. Evaluation of low dose electron beam irradiation for control of Listeria monocytogenes and spoilage microorganisms on ready-to-eat meats - poster 67E-20 presented at IFT Annual Meeting and Expo, Las Vegas, NV July 12-16, 2004
- Johnson, A.M., A.E. Reynolds, J. Chen, A.V.A. Resurreccion. 2004. Consumer Attitudes Toward Irradiated Food: 2003 vs. 1993 - Food Protection Trends abstracts, June 2004.
- Holownia, K., M.S. Chinnan, A.E. Reynolds & J.W. Davis. 2004. Relating Induced In Situ Conditions of Raw Chicken Breast Meat to Pinking. Abstract P0410109, Poultry Sci 83:109-118.
- Holownia, K., M.S. Chinnan, A.E. Reynolds. 2004. Cooked Chicken Breast Meat Conditions Related to Simulated Pink Defect. FCT abstracts in J. Food Sci 69(3):FCT194-199, April 2004.
- Trivedi, Suvang; A. Estes Reynolds, and Jinru Chen. 2005. Use of Commercial Household Steam and Steam/DSC Vacuum Cleaning Systems to Control Microbial Quality of Meats. University of Georgia, Griffin, GA, published in 2005 IFT Program and Abstracts Book, p. 32.
- Reynolds, Dr. A. Estes, Jr. 2005. Effective Solution Mix of Peroxyacetic Acid or Lactic Acid for Pathogen Reduction on Quail Carcasses in Small and Very Small Quail Processors. USDA FSIS Food Safety Technologies Applicable for Small and Very Small Plants, Grant C-28-2003.
- Reynolds, Dr. A. Estes, Jr. 2005. Effective Solution Mix of Peroxyacetic Acid or Lactic Acid for Pathogen Reduction on Pork and Beef Carcasses in Small and Very Small Meat Processing Plants. USDA FSIS Food Safety Technologies Applicable for Small and Very Small Plants, Grant C-29-2003.
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Progress 01/01/04 to 12/31/04
Outputs
progress
Impacts
The wastewater filtration program in poultry processing plants should greatly reduce the costs of wastewater treatment due to decreased organic loading. Data from these studies has been developed into training sessions to teach poultry processors methods of reducing and preventing waste from entering the wastewater stream, as well as methods of sampling wastewater strength. The cost to processors in wastewater surcharges should be greatly reduced, thereby increasing plant profits as well as minimizing the pollutants introduced to a system. In Georgia, approximately 37.7 million pounds of meat from spent hens valued at 0.5 cents per pound was produced statewide annually. The transformation of spent hens into functional ingredients in blended products that are as acceptable as existing commercial products will maximize profitability for the poultry industry. Phosphate dispersion ability was measured based on pressure and found that increased pressure does not
necessarily mean increase dispersion. Uniform placement of needle injectors yielded the greatest moisture retention with marinades containing phosphate.
Publications
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Progress 01/01/03 to 12/31/03
Outputs
The patented method of filtering cooking oil has been successfully tested in simulated food service batch cooking and continuous filtration commercial processing systems. Oil samples were analyzed for free fatty acids (FFA), color, food oil sensor (FOS) readings, chemiluminescence, and total polar compounds (TPC). Daily treatment of frying oil with adsorbent was found to extend the frying life of oil by reducing the accumulation of FFA, TPC, and AOCS 'R' color value by 72%, 30%, and 52%, respectively. The undesirable pink color which appears after fully cooking the breast poultry meat was found to be affected by the Oxidation Reduction Potential (ORP) and the pH of the muscle at marination and cooking. Pinking in cooked samples was affected (P < 0.05) by L* of raw meat color. Results confirmed that it was possible to simulate the undesired pinking in cooked chicken white meat. Presence of 1 ppm or more of sodium nitrite in raw meat produced significant pinking of
cooked meat. The light muscle color group was the least affected and the dark group was the most affected by induced pH, oxidation-reduction potential conditions, metmyoglobin, and nitrosopigment content. Biosolids in wastewater research has developed a method of using successively smaller screens to filter wastewater prior to discharge into the sewer system. A significant reduction of total BOD (60%) was achieved with screens ranging from 250 microns down to 50 microns. Investigation into the characteristics of wastewater discharged from different sources within the plant resulted in the development and implementation of preventive measures to reduce particulate matter water treatment systems to reduce BOD, FOG, COD, and TTS in wastewater discharge. The objective of the spent hen study was to determine consumer acceptance of three products; beef/chicken patties, pork/chicken and beef/chicken breakfast links, containing spent fowl meat and to compare the products against existing
controls with no poultry. In consumer taste tests using 9-point hedonic scale, ratings of patties for all attributes did not differ significantly (p<0.05). Whole, boneless pork loins were injected with deionized water or sodium tripolyphosphate/NaCl solution at an injection pressure of 200 or 345 kPa with a constant injection level of 13%. A significant marinade/position interaction was observed for total moisture. Tumbling of pork loins after needle injection increased overall yield.
Impacts
The wastewater filtration program in poultry processing plants should greatly reduce the costs of wastewater treatment due to decreased organic loading. Data from these studies has been developed into training sessions to teach poultry processors methods of reducing and preventing waste from entering the wastewater stream, as well as methods of sampling wastewater strength. The cost to processors in wastewater surcharges should be greatly reduced, thereby increasing plant profits as well as minimizing the pollutants introduced to a system. In Georgia, approximately 37.7 million pounds of meat from spent hens valued at 0.5 cents per pound was produced statewide annually. The transformation of spent hens into functional ingredients in blended products that are as acceptable as existing commercial products will maximize profitability for the poultry industry. Phosphate dispersion ability was measured based on pressure and found that increased pressure does not
necessarily mean increase dispersion. Uniform placement of needle injectors yielded the greatest moisture retention with marinades containing phosphate.
Publications
- Kiepper, Brian; William Merka, A.E. Reynolds, Jackie Sellers. Optimizing primary industrial wastewater treatment processes to improve downstream efficiencies and profits. Poster at the 2003 Georgia Water Resources Conference, April 23-24, 2003, Athens, GA.
- Bheemreddy R.M., M.S. Chinnan, K.S. Pannu, A.E. Reynolds. 2002. Active Treatment of Frying Oil for Enhanced Fry-life. J Food Sci 67(4):1478-1484.
- Detienne, N.A., A.E. Reynolds, L. Wicker. 2002. Phosphate Marination of Pork Loins at High and Low Injection Pressures. J. Food Qual. 26(1):1-14.
- Holownia, J., M.S. Chinnan and A.E. Reynolds. 2003. Pink Color Defect in Poultry White Meat as affected by Endogenous Conditions. J. Food Sci. 68:742-747.
- Holownia, J., M.S. Chinnan and A.E. Reynolds. 2003. Evaluation of Induced Color Changes in Chicken Breast Meat During Simulation of Pink Color Defect. J. Poultry Science 82:1049-1059.
- Holownia, K., M.S. Chinnan, A.E. Reynolds & J.W. Davis. 2003. Relating Induced In Situ Conditions of Raw Chicken Breast Meat to Pinking. Poultry Sci 83:109-118.
- Mensa-Wilmot, Y.M., A.E. Reynolds, A.V.A. Resurreccion. 2002. Consumer acceptability of beef patties and breakfast links containing poultry meat from spent hens. Presented at 2002 IFT Annual Meeting, Anaheim, CA, technical paper #100D-26, June 19, 2002.
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Progress 01/01/02 to 12/31/02
Outputs
None reported.
Impacts
None reported.
Publications
- No publications reported this period
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Progress 01/01/01 to 12/31/01
Outputs
A new patented process has been developed to filter used frying oil directly from the fryer and return the improved product back to use. The free fatty acids, polar compounds and color were significantly reduced providing an additional 3 to 5 days use life for the frying oil. A use patent has been applied for to use this system in both commercial fast food fryers and large industrial fryers. Hot Jalapeno peppers were successfully utilized in a small processing operation where excess and seconds were harvested and pickled as chopped product for use as an ingredient. The peppers were processed and marketed in 35 gallon drums for use in sauces, cooked products such as cheeses and salsa. Spent fowl from laying operations were utilized to produce acceptable meat and poultry patties and sausages for prison and commercial foodservice systems. These products were rated acceptable by consumer taste panels comparing different levels of added poultry meat. The formation of pink
color (raw appearance) in cooked poultry has been a constant problem for poultry processors marketing cooked ready-to-eat products. The effect of various stress conditions, yielding poultry meat having high and low pH values has resulted in confounding the solution to the problem. Studies are in progress to determine the effects of altered muscle pH and different pH marinades. Preliminary results indicate that muscle pH can affect the pink color formation. Nitrite and nitrate contamination from water and ingredient sources also are effective in producing the undesirable pink color. This study is in progress. The efficacy of the dry cured country ham process was studied to determine the effect on Listeria monocytogenes, Salmonella enteriditus, Staphylococcus aureus and E. coli 0157:H7. The process was effective in eliminating Listeria, Salmonella and E. coli 0157:H7 and prevented the development of toxin by Staphylococcus aureus. This study was a validation of the dry cured ham
processing procedures used by the ham industry.
Impacts
The utilization of seconds and excess vegetables at the farm level could provide added value products that can be marketed direct to ingredient wholesalers. This study showed that an additional income of $4,897 per acre could be achieved by processing the seconds and second crop peppers. Processing the peppers added an additional $.185 per pound to the fresh crop peppers. The frying oil recovery procedure adds an additional 3 to 5 days use life to commercial frying oil. This results in a saving of approximately 20 percent considering the cost of the filtering process. The greatest gain is in the quality and flavor of the fried product with reduced free fatty acids and polar compounds. The utilization of spend hens as a processed meat ingredient in patties and sausages resulted in a cost saving of $.17 per pound to the Georgia prison system. Applied to three products used weekly, this results in a saving of over $250,000 annually. The ham processing study provided USDA
and the U.S. country ham industry with a validation of the dry curing process assuring that the consumer is receiving a safe product.
Publications
- Lin, Song; C.C. Akoh; A.E. Reynolds. 2001. Recovery of used frying oil with adsorbent combinations: refrying and frequent oil replenishment. Food Research International 34 (2001) 159-166.
- Bheemreddy, R.M.; M.S. Chinnan; K.S. Pannu; A.E. Reynolds. 2002. Filtration Parameters and Filter System Selectio for Adsorbent ?Treatment of Oil on a Routine Basis. Journal of Food Science.
- Reynolds, A.E.; M.A. Harrison; R. Rose-Morrow; C.E. Lyon. 2001. Validation of Dry Cured Ham Process for Control of Pathogens. Journal of Food Science 66(9): 1373-1379.
- Patent #6, 1873355B1 - Recovery of Used Frying Oils. February 13, 2001. C.C. Akoh and A.E. Reynolds.
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