VALUE ADDED PROCESS TO IMPROVE FOOD QUALITY, FUNCTIONALITY, SAFETY AND SENSORY PROFILE OF RED MEAT, POULTRY AND FISH MUSCLES

• Sponsoring Institution: National Institute of Food and Agriculture
• Project Status: COMPLETE
• Funding Source: HATCH
• Reporting Frequency: Annual
• Accession No.: 0220300
• Project Start Date: Oct 1, 2009
• Project End Date: Sep 30, 2014
• Program Code: [(N/A)]- (N/A)

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

Performing Department
Animal Science

Non Technical Summary
(1) Preriogr/hot boning process In the processing technique so-called "frozen-in-vacuum (FIV)" appears to have the following advantages in meat processing: 1. A tender muscle like the one from a tenderstretch hang 2. Minimum shortening from chilling/frozen-thawing due to fiber immobilization 3. No line constraint due to a flexible schedule for frozen muscles. 4. Maintaining of high pH and moisture 5. Additional microbial safety and stability. 6. Easy marinade/infusion. 7. Health benefit with less salt or phosphate on protein extraction. 8. A wide range of adoption. As this research is moving forward, an innovative process for hot boning will be developed. (2) Air chilled poultry process. Limited research in the United States has been conducted for the effect of air chill on carcass quality. In order to provide practical and necessary information for both consumers and poultry processors, this project is designed with two experiments. In experiment 1, combined effects of scalds and chills will be evaluated for visual appearance, moisture contents and carcass chilling rate. In experiment 2, both intact muscle and processed products will be evaluated for muscle functionality and textural sensory by using machinery and human sensory tools. The results of this research are expected to provide necessary information for poultry processors and cosumers who are interested in the new technology. (3). Fish process for under-utilized species. In response to the increased demand of fish and surimi products, fish industry initially attempted to overfish traditional species that led to governmental controls with entry-limit or catch-quotas. No method was successfully developed to process abundant but under-utilized fish fillets due to protease problems, expecially for Arrowtooth Flounder or Pacific Whiting. The purpose of this project is to develop a new cooking method via the combination of chill-drying and rapid cooking. During the chilling drying, the fillet will lose the moisture content and the subsequent fast-cooking will minizmie the enzyme activity during the process. With successul restus, the abundant but underutillized fish species will be processedn and turned into valuable products. (4) Application of IgY against pathogenic organisms. Post-processing contamination on ready-to-eat (RTE) meat products with Listeria monocytogenes (LM) is a main concern of meat processors. Much of this problem is expected from the widespread of LM in meat-processing environments. The goal of this project is to evaluate the effects of liquid IgY as an antimicrobial agent against LM and other pathogens in RTE products. Successful completion of this project will provide the industry with an alternative means for inactivating pathogens including LM on the surfaces of casings (prior to being contaminated) and/or RTE products via an antigen-antibody reaction during prolonged refrigerated storage.

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	1060	20%
501	3520	1060	10%
501	3320	1060	10%
502	3260	1060	10%
502	3520	1060	10%
502	3320	1060	10%
712	3260	1100	10%
712	3520	1100	10%
712	3320	1100	10%

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

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

Field Of Science
1060 - Biology (whole systems); 1100 - Bacteriology;

Keywords

pre-rigor, hot boning, air chilled poultry, water chill,

under-utillized fish, enzyme, fish fillets, igy, pathogenic organism,

salmonella, listeria, e. coli.

Goals / Objectives
This research will focus on developing innovative processing that add value to fresh or processed meat products, including red meat, poultry and fish. More specifically, this research will be conducted in the four major areas for the next 5 years (1) Preriogr/hot boning process. Hot boning is a processing technique where the muscle is fabricated or further processed while the muscle is in a prerigor condition. The main goal of this project is to prove some innovative ideas from bench-top research to the pilot plant scale. In bench-top trials, the concept of "Frozen in Vacuum (FIV)" will be evaluated by comparing prerigor muscles with chill boned controls on shear force, pH, color, yield, protein extractability, cold shortening, and cure penetration. Proof of the concept and robust results through this research will provide open the door for a key solution. (2) Air chilled poultry process. Water immersion chill of poultry carcasses has been a common method in the United States due to its efficiency and economic advantage. Air chilling, although in its infant stage in the USA, is expected to provide quality improvement (taste and no cross-contamination), less water consumption, waste water reduction and poultry products export to countries in the European Union. Therefore, a part of the goals of this project is to evaluate the effects of air and water chilling methods on broiler carcass appearance, status/stability of moisture gain (or loss), textural quality, protein functionality and sensory profiles of breast muscle. Successful completion of this project will provide up-to-date information of air-chilled chicken quality which might help poultry processors to evaluate the adoption of the air-chill technology, and consumers to made the "right decision" on purchasing. (3) Fish process for under-utilized species. Demand for fish and fish products are rapidly increasing while the resource of fish protein is diminishing. In the USA, however, several fish species are abundantly but underutilized because of a soft tissue problem. The focus of this research is to increase the quality of these fish muscles by lowering the muscle moisture via a cool air drying followed by a rapid cook. If this method is successfully adapted, AF other species having similar proteinase issues could be processed for highly desirable white flesh which are being currently thrown back into ocean after catching. (4) Application of IgY against pathogenic organisms. Chicken egg yolk antibody (immunoglobulin, IgY) is a food grade component that can result in passive immunity when used as a feed additive. For food safety, pathogen-specific IgY(s) will be used to inhibit the growth of single or multiple pathogens in fresh and processed meats. The overall goal of this project is to demonstrate that pathogen-specific IgY prevents the organism's growth on fresh and/or processed meats during extended storage. Successful results will provide a new antimicrobial agnet which is natural component and requires trace amount only.

Project Methods
(1) Preriogr/hot boning process. Pre-rigor muscles from lamb, beef, or poultry will be immediately obtained and stretched in vacuum chamber. The stretched muscles are then immobilized by freezing in vacuum by dipping the vacuum chamber into a ethanol/dry-ice bath. The resulting muscles will be thawed at various temperatures to assess the optimum condition for minimizing thaw-rigor toughening. With the muscle, the following will be evaluated: muscle tenderness, sarcomere length, moisture content, pH, R-value, water holding capacity, cook yield.(2) Air chilled poultry process. To evaluate the effects of air-chill, following two experiments will be conducted: I. Evaluation of carcass color/appearance, moisture gain/loss and specific chilling profiles from air, evaporative air and water immersion chill methods. 1a. Investigate the effects of scald (soft and hard) and compare chill techniques(air, evaporative air and water immersion) on carcass color and visual appearance. 1b. Evaluate the overall moisture gain or loss immediately after chill, amount of moisture released during/after carcass cut-up, amount of moisture content in 5 different muscles and skins. 1c. Obtain the information of muscle temperature reduction by air speed/temperature, frequency of water-spraying, and time to an end-chill temperature (40F or less). II. Assessment of protein functionality, breast tenderness, and sensory profiles. 2a. Measure muscle pHs and prepare protein gels from the breast muscles received different chilling methods. 2b. Evaluate protein functionality by a torsion test (stress/strain), moisture content and cooking loss (protein gel). 2c. Characterize shear force, cooking loss (breast fillet) and sensory properties. 3 Fish process for under-utilized species. The enzyme inactivation will be tested by lowering AF's muscle moisture via a cool air drying followed by a rapid cook. For an effective drying, AF muscle will be fabricated to various sizes and the air temperature/speed will be adjusted. For a rapid cook, the dried muscle will be exposed to many heating systems such as convection, conduction, microwave, impingement, smoke house chamber, etc. 4 Application of IgY against pathogenic organisms. First, IgY will be obtained from immunized chicken egg yolk with a simple water dilution method. The IgY obtained from immunized chicken egg yolks will first be characterized for specific activity against L. monocytogenes in a liquid medium. IgY, then, will be evaluated for its listeriostatic/listeriocidal action in fibrous casings for processed meat products. More specifically, hot dogs will be inoculated with the pathogen after spraying IgY at three different points during post-cook processing: (1) the fibrous casing after cooking. (2). the product surface after casing removal, and (3) the empty package tray surface before filling. Thereafter, the efficacy of IgY as a Listeria growth inhibitor will be evaluated at 4, 7 and 10 C, representing the range of consumer storage temperatures. After determining the most effective concentration and treatment method, both the impact of sensory attributes and approximate cost of antibody generation will be evaluated.

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

Outputs
Target Audience: Target audiences – People in meat industry, audience in scientific conferences, students in in meat/food processing classes, and consumers of meat products. Efforts – Presented research results in scientific conferences, educated and trained students in formal classroom and laboratory instruction, and collaboratively conducted workshops. 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? The results of hot-boning research have been disseminated to Johnsonville Sausage, LLC (Sheboygan Falls, WI) and audience at Midwest Poultry Federation Convention (St. Paul, MN). What do you plan to do during the next reporting period to accomplish the goals? Nothing Reported

Impacts
What was accomplished under these goals? Accomplishment: Hot-boned muscle quality was maintained when the hot-boned muscles were crust-frozen after cutting into a suitable size. Once the hot-boned muscle is crust-frozen, it can be available at any time and location, which can help solve the challenge of sourcing hot-boned meat at the commercial scale. Issues: The commercial availability of hot-boned meat has been a key issue for the hot-boning technology to be adapted. Previous issues in hot-boned muscle were created in two major processing steps: 1) Thawing of frozen hot-boned muscle, which causes super muscle contraction and makes the meat worse than chill-boned control muscle. 2) Processing of hot-boned muscle on site, which creates many problems such as line speed synchronization (hot-boning line is way faster than further processing line), safety issues (fast microbial growth in warm muscle), chilling issue (need very expensive dry ice with a ventilation system), extra cost for facility modification, employee training, etc.

Publications

• Type: Journal Articles Status: Under Review Year Published: 2014 Citation: Adzaly, N Z., Jackson, A., Villalobos-Carvajal, R., Kang, I., and Almenar, E. 2014. Development of a novel sausage casing with made of chitosan
• Type: Book Chapters Status: Awaiting Publication Year Published: 2014 Citation: I. Kang and P. Singh. 2014. Muscle protein, In Applied food protein chemistry Blackwell Pub. West Sussex, United Kingdom.
• Type: Journal Articles Status: Published Year Published: 2014 Citation: Lee, H C., Medellin-Lopez, M., Singh, P., Sansawat, T., Chin, K B., and Kang, I. 2014. Cold-batter mincing of hot-boned and crust-frozen air-chilled turkey breast allows for reduced sodium content in protein gels Poult. Sci. 93:2327-2336.
• Type: Journal Articles Status: Published Year Published: 2014 Citation: Sansawat, T., Lee, H C., Singh, P., Kim, H., Chin, K.B., and Kang, I. 2014. Combination of muscle tension and crust-freezing air chilling improved chilling efficacy and breast quality of broiler carcasses. Poult. Sci. 93:2314-2319.
• Type: Journal Articles Status: Published Year Published: 2014 Citation: Lee, H.C, Kang, I, and Chin, K.B. 2014. Effect of mungbean [Vigna radiate (L.) Wilczek] protein isolates on the microbial transglutaminase-mediated porcine myofibrillar protein gels at various salt concentrations. Int. J. Food Sci. Tech. 49:2023-2029.
• Type: Journal Articles Status: Published Year Published: 2014 Citation: Medellin-Lopez, M, Sansawat, T, Strasburg, G. Marks, BP, and Kang, I. 2014. Cold-batter mincing of hot-boned and crust-freezing air-chilled turkey breast improved meat turnover time and product quality. Poult. Sci. 93:711-718
• Type: Journal Articles Status: Published Year Published: 2014 Citation: Lee, N Y., Jahid I K., Srey, S., Park S Y., Kang, I. and Ha, S D. 2014. The evaluation of combined chemical and physical treatments on the reduction of resident microorganisms and Salmonella Typhimurium attached to chicken skin Poult. Sci. 93:208-215.
• Type: Journal Articles Status: Published Year Published: 2014 Citation: Oh, S.R, Kang, I, and Ha, SD. 2014. Inhibitory effect of chlorine and ultraviolet radiation on growth of Listeria monocytogenes in chicken breast and development of predictive growth models Poult. Sci. 93:200-207.

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

Outputs
Target Audience: Target audiences - People in meat industry, scientists in scientific conferences, students in my classes, many consumers of meat products Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided? The opporunities for training and professonal development are: In study I, Salmonella and Campylobacter have been recognized as the top two causes of bacterial foodborne illness in the US and other developed countries. The unique opportunity for training is a new aspect of pathogen reduction and detection methods: high pathognes were recovered (67%) from the intermediately and firmly attached bacteria, not from the loosely attached ones. Study II, Processed meats have received negative publicity due to their typically high sodium content, linking to adverse effects on human health. The technique of hot boning/cold batter mixing demonstrated the potential of sodium reduction from full (2%) to low (1%) sodium without loss of textural quality and cooking yield. The unique opportunity for training is a new processing technique (hot boning/crust freezing chill/cold batter mincing) for the improvement of meat quality, gel forming ability, salt reduction, and processing efficiency. Study III: Control of Listeria in processed meats has long been an issue due to post-thermal contaminations and growth ability of the pathogen during extended refrigerated storage. In this study, the combination of hop (α or β acid) and PAPD (potassium acid and potassium diacetate) demonstrated a synergistic inhibition of Listeria. Formulation of hop/PAPD mixtures into processed meats would significantly reduce listoriosis occurred by consumption of processed meat products. The unique opportunity for training is a better inhibition of Listeria growth during processing and storage of meat products using the new antilisterial additive. How have the results been disseminated to communities of interest? The results of tudy I were disseminate to communities of interest by sharing them with Otto's chicken (Middleville, MI) and Miller poultry (Orland, IN), and publishing Poultry Science, a scientific journal. The results of study II were disseminate by presenting to Jennio-O Turkey and publishing in International Journal of Food Science and Technology, a scientific journal. The results of study III were disseminated by presenting to Kalsec Inc. (Kalamazoo, MI), sharing with Niacet Corporation (Niagara Fall, NY) and implemented to Muscle Food Processing Class. . What do you plan to do during the next reporting period to accomplish the goals? The three reseach will be continuously conducted during the nesxt reporting period to get better understanding, generate improve/innovative metods, and improve food safety, shelf-life, and quality with healty promotion.

Impacts
What was accomplished under these goals? Following is the list of accomplishments under these goals: In study I, hot water spray (HWS) effectively eliminated loosely attached bacteria on broiler carcasses, but not intermediately and tightly attached bacteria, 67% of which recovered after chilling. In study II, combined effects of turkey hot boning and ¼ crust-freezing air chilling (HB-¼ CFAC) on meat quality was extensively investigated following the previous study, comparing 1 traditional chill boning and 4 hot boning techniques. Out of 5 boning and chilling techniques, HB-¼ CFAC significantly improved meat turn-over time, raw meat quality, protein extraction, and gel forming ability over the conventional chill boning. In study III, 5 out of 8 hop extracts were found to have stronger antilisterial activity. When the 5 extracts were exposed to 85oC for 2 min, their antilisterial effects were similarly maintained. More interestingly, a synergistic effect on Listeria inhibition was detected when combining each of the hop extracts and potassium lactate and potassium diacetate, the best antilisterial inhibitor out of 10 different organic acid combinations found in our previous study.

Publications

• Type: Journal Articles Status: Published Year Published: 2013 Citation: 1. Sansawat T, Zhang L, Jeong JY, Xu Y, Hessell GW, Ryser ET. Harte J, Tempelman R, and Kang I. 2013. Inhibition of Listeria monocytogenes in Full- and Low-sodium Frankfurters at 4, 7, or 10�C Using Spray-dried Mixtures of Organic Acid Salts. J. Food Prot. 76:1557-1567. 2. Zhang L, Singh P, Lee HC and Kang I. 2013. Effect of hot water spray on broiler carcasses for reduction of loosely-attached, intermediately-attached and tightly-attached pathogenic (Salmonella and Campylobacter) and mesophilic aerobic bacteria. Poultry Science. 92:804-810.
• Type: Journal Articles Status: Accepted Year Published: 2013 Citation: 1. Oh S.R, Kang I, and Ha SD. 2013. Inhibitory effect of chlorine and ultraviolet radiation on growth of Listeria monocytogenes in chicken breast and development of predictive growth modles (Accepted by Poultry Science). 2. Lee, NY, Jahid IK, Srey S. Park SY, Kang I. and Ha SD. 2013. The evaluation of Combined chemical and physical treatments on the reduction of resident microorganisms and Salmonella Typhimurium attached to chicken skin (Accepted by Poultry Science).
• Type: Journal Articles Status: Under Review Year Published: 2013 Citation: 1. Lee H.C, Kang I, and Chin K.B. 2013. Effect of mungbean [vigna radiate (L.) Wilczek] protein isolates on the microbial transglutaminase-mediated porcine myofibrillar protein gels at various salt concentrations. 2013 (Under Review in Int. J. Food Sci. Tech.). 2. Medellin-Lopez M, Sansawat T, Strasburg G. Marks BP, and Kang I. 2013. Cold-batter mincing of hot-boned/crust-freezing air chilled turkey breast improved meat turnover time and product quality. (Under Review in Poultry Science).
• Type: Book Chapters Status: Submitted Year Published: 2013 Citation: Kang I. and P. Singh. 2013. Muscle protein, In Applied food protein chemistry Blackwell Pub. West Sussex, United Kingdom. (Submitted).
• Type: Conference Papers and Presentations Status: Published Year Published: 2013 Citation: 1. Singh P, Lee HC and Kang I. 2013. Synergistic Effects of Vitamin B1 on Broiler Carcasses Decontamination during Chilling in Chlorinated or Organic Acid Solutions. Poultry Science Association 2013. 2. Kang I. Inhibition of Listeria monocytogenes in full and low sodium frankfurters at 4, 7, or 10oC using spray-dried mixtures of organic acid salts. US Korea Conference 2013.

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

Outputs
OUTPUTS: Four major research projects have been conducted in 2012 to decontaminate broiler carcasses, improve poultry carcass chilling, enhance muscle protein functionality, and inhibit Listeria growth in meat products. In study I, hot water (70oC) was sprayed to broiler carcasses to reduce loosely-, intermediately-, and firmly-attached pathogenic and mesophilic aerobic bacteria. The skill and experiment were shared with local poultry processing plants, Otto's chicken (Middleville, MI) and Miller poultry (Orland, IN). In study II, broiler carcasses were chilled by water-immersion or crust-freezing air. The crust-freezing method improved air-chilling efficacy and meat tenderness when breast muscle was simultaneously stretched during chilling. The results were implemented to one of PI's class courses. In study III, hot-boned turkey breasts after crust-freezing were minced at sub-zero temperature for an extended time. The combination of crust-freezing and cold-mincing technique significantly improved protein-gelation and meat turnover time. The research results and technique are further implemented to salt reduction in processed meats. Results of this research were shared with Michigan Turkey Producers (Wyoming, MI) and Jennie-O-Turkey (Austin, MN). All research results of test 1, 2, 3 were published (conference abstract) and presented in Poultry Science Association 2012. In study IV, 8 hop extracts and 9 organic acid salts were evaluated for their inhibitory activity against Listeria monocytogenes in nutrient media. Based on those results of hop extracts and organic acid salts, the best inhibitors of hop extracts and organic were admixed, which significantly improved listericidal effect than the single application. The results were shared with Kalsec Inc. (Kalamazoo, MI) and Kemira ChemSoultion (Tiel, the Netherlands). PARTICIPANTS: Dr. Iksoon Kang - Principal investigator Dr. Lei Zhang - Research technician Dr. Hong Chul Lee - Post doctor MS. Nicole Hall - Laboratory technician Mr. Pranjal Singh - Ph.D. Student Miss Thanikarn Sansawat - Ph.D. Student Miss Marianela Medellin-Lopez - M.S. Student Mr. Tom Jones - Collaborator TARGET AUDIENCES: Target audiences - People in meat industry Efforts - to educate and training students, managers, and employees in academia, government and industry areas. PROJECT MODIFICATIONS: Potential issue in hot-boning technique is the assurance of no microbial growth during the processing.

Impacts
Study I: The unique outcome of this study is quantitative assessment of loosely-, intermediately- and firmly-attached pathogens on broiler skin. After hot water spraying and chilling, the prevalence of Salmonella and Campylobater attached intermediately and firmly was higher than those attached loosely. The elimination of firmly-attached organisms in addition to loosely-attached ones could be the key issue to improve poultry product safety. Study II: One of negative aspects of air chilling is the extended chilling time (2.5 h) compared to the time (1 h) of conventional water chilling. Outcomes in this research are to reduce the air-chilling time from 2.5 h to 1.5 h using crust-freezing chilling, and prevent cold-shortening toughness with muscle stretching during chilling. Study III: Turkey breasts that were hot-boned and crust-frozen were subjected to cold-mixing process. Results from the extended mixing at sub-zero temperature were significantly improvement on protein functionality and gel forming ability. Those improvements are required to reduce sodium contents in processed meat products. As a result, the impacts of the research results will be further extended to sodium reduction with no textural quality loss in various meat products. Study III: Five out of 8 hop extracts and 2 out of 9 organic salts lowered the population of Listeria monocytogenes from the initial inoculation of 5.5 log units to 3-4 log units after overnight incubation at 38oC. Remaining components including control allowed the pathogen to grow up to 8 log units in the liquid media. Combination of the best-inhibiting hop extract and organic salt showed more listericidal effects, which will be further evaluated with various meat products.

Publications

• Paper: T. Sansawat, L.. Zhang, P. Singh, H.C. Lee, I. Kang. 2012. Hot water spray on broiler carcasses for reduction of loosely-attached, intermediately-attached and firmly-attached pathogenic (Salmonella and Campylobacter) and mesophilic aerobic bacteria Poultry Science (Accepted).
• Abstracts: 1. Singh P, Zhang L, Lee HC and Kang I. 2012. Hot water spray on broiler carcasses reduced loosely-, firmly-, and internally-attached pathogen (Salmonella and Campylobacter) and mesophilic aerobic bacteria. Poultry Science Association 2012. 2. Sansawat T, Lee HC and Kang I. Improvement of broiler chilling efficacy and breast tenderness by crust-freezing-air-chill with muscle tensioning. Poultry Science Association 2012. 3. Madeliin-Lopez M, Lee HC and Kang I. 2012. Improvement of meat turnover and protein functionality by cold-batter-mixing of hot-boned/crust-freezing-chilled turkey breast. Poultry Science Association 2012.

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

Outputs
OUTPUTS: This year, two major studies have been conducted for the improvement of food safety on broiler carcasses and frankfurters as raw meat materials and ready-to-eat products, respectively. Study I: Microbiological Quality of Water-Immersion and Air-Chilled Broilers. The purpose of this study was to assess the numbers of mesophilic aerobic bacteria, coliforms, E. coli and Campylobacter, as well as the prevalence of Salmonella and Campylobacter on air- and water- chilled broiler carcasses that were commercially processed at a single facility. These results have been disseminated to the people in academia and industry by delivering an oral presentation at Poultry Science Association Meeting 2011 at St. Louis, Missouri, USA, and publishing a pater in Journal of Food Protection. These results were also shared with Miller Poultry and Otto's Chicken where both water and air chilling methods are currently conducted (Miller Poultry) and air chilling will be implemented soon (Otto's Chicken). Study II: Inhibitory Effects of Provian (Sodium Lactate and Sodium Acetate Mixtures with/without Sodium Diacetate) on the Growth of Listeria monocytogenes in Frankfurters Stored at 4, 7, or 10C. The primary purpose of this project was to find the best formulation among the 15 "Provian" mixtures from Kemira ChemSolutions for the improvement of safety, taste, quality, and cooking yield in frankfurter. These results were disseminated through two conference meetings: "International Congress of Meat Science and Technology ((ICoMST) 2011, in Ghent, Belgium", and "Technical Symposium Pathogen Reduction 2011, Toronto, Canada". The outcomes also were distributed to many customers of Kemira around the world including HEB Grocery Chain in the United States. PARTICIPANTS: "Microbiological Quality of Water-Immersion and Air-Chilled Broilers" Ms. Janice L. Breckenridge, Quality Assurance Director at Miller Poultry, a collaborator Phone: [phone], Ext. 551 Mr. Paul Bridges, Plant Manager at Miller Poultry, a collaborator Phone: [phone], Ext. 550 Inhibitory Effects of Provian (Sodium Lactate and Sodium Acetate Mixtures) on the Growth of Listeria monocytogenes in Frankfurters Stored at 4, 7, or 10oC. Ms. Angela Anagnostou, Specialist Applications at ChemSolutions, a partner organizaiton P.O. Box 60, NL-4000 AB Tiel, The Netherlands, a partner organization, Tel: [phone] Mr. Juhana Ahola, Senior Research Scientist at Kemira Oyj Luoteisrinne 2, P.O.Box 44, Fl-02271 Espoo, Finland Tel: [phone] TARGET AUDIENCES: Consumres of processed meat and poultry products. Plant managers and quality contorl managers in meat processing plants. Meat scientists in Academia. PROJECT MODIFICATIONS: Powder form of antilisteria ingredients instaed of liquid form for an effective inhibition and ease in handling.

Impacts
Study I: Carcass chilling is a critical step in preventing microbial growth during broiler processing. Water immersion chilling (WIC) for poultry carcasses predominates in the United States while air chilling (AC) has been commonly used in Europe. In this study, the incidence of Salmonella (12%) and Campylobacter (92%) on eviscerated broiler carcasses decreased to zero and 4%, respectively, after the in-line spraying of disinfectant, however, the rate increased to 13% for Salmonella and 52% for Campylobacter after chilling in immersion-water. Based on these results, bacterial cells in crevices on broiler skin were expected to be protected, not easily accessible, and not eliminated from the carcasses. These research results consequently contributed to design additional research tops on how effectively both loosely- and tightly-attached bacteria can be eliminated during processing, further processing and extended storage. Study II: Listeria monocytogenes has been recognized as a hazardous organism likely to occur in cooked (ready-to-eat) meat and poultry products. Powder forms of organic salts (lactate and acetate with/without diaceate) were developed and showed antilisterial activities similar or greater, with no adverse quality loss, than the liquid forms of these salts, current commercial products. Based on these findings, those powders could be effectively utilized to inhibit the growth of Listeria in process meats with ease in handling, mixing, storing, and shipping.

Publications

• Proceedings/Abstracts: * I. Kang, L. Zhang, Y. Xu, E.T. Ryser, J. Y. Jeong, and J. B. Harte. 2011. Inhibitory effect of Provian (A co-spray dried mixture of sodium lactate and sodium acetate) on the growth of Listeria monocytogenes in frankfurters stored at 4, 7, or 10 oC. P242, p. 228. International Congress of Meat Science and Technology, Ghent Belgium. * G. Hessell, L. Zhang, Y. Xu, E. Ryser, J. Y. Jeong, J. B. Harte and I. Kang. 2011. Inhibition effect of Provian (A co-spray dried mixture of sodium lactate and sodium acetate) on the growth of Listeria monocytogenes in low-sodium frankfurters stored at 4, 7, or 10 oC. 92, p. 72, RMC, Manhattan, Kansas USA. * E. T. Ryser, J. B. Harte, R. J. Tempelman, and I. Kang. 2011. Inhibitory effects of Provian on the growth of Listeria monocytogenes in frankfurters stored at 4, 7, or 10 C in Exhibitor 3 Kemira. Technical Symposium Pathogen Reduction 2011, Toronto, Canada.
• Paper: * L. Zhang, J.Y. Jeong, K.K. Janardhanan, E.T. Ryser, and I. Kang. 2011. Microbiological Quality of Water-Immersion and Air-Chilled Broilers. J. Food Prot. 74:1531-1535. * J.Y. Jeong, K.K. Janardhanan, A.M. Booren, *J.B. Harte, and I. Kang. 2011. Breast meat quality and consumer sensory properties of broiler carcasses chilled by water, air, or evaporative air. Poultry Sci. 90:694-700. * J.Y. Jeong, K.K. Janardhanan, A.M. *Booren, D.M. Karcher, and I. Kang. 2011. Moisture content, processing yield, and surface color of broiler carcasses chilled by water, air, or evaporative air. Poultry Sci. 90:687-693.

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

Outputs
OUTPUTS: Comparison of Three Poultry Chilling Methods. The objective of this study was to compare the effects of three poultry chilling methods (water, air, and evaporative air) on broiler carcass quality, textural property, consumer sensory attribute, and microbiological quality. In experiment I, a total of 99 male birds (33 birds/replication) were processed and evaluated for processing yields, moisture retention, surface color, and visual appearance of broiler carcasses. During chilling, carcass temperature was most effectively reduced by water, followed by evaporative water, and air. After chilling, both water chilling (WC) and evaporative air chilling (EAC) picked moisture by 4.6% and 1.5%, respectively while air chilling (AC) lost by 1.5%. Upon cutting and storage, WC showed the highest moisture loss among the three chilling methods. In instrumental and visual color evaluations, AC resulted in darker, yellower color and larger surface discoloration than WC and EAC. In experiment II, a total of 189 male broilers (63 birds/replication) were similarly processed as above using the three chilling methods. No significant difference was found among the chilling methods in skinless breast moisture content, cooking yield and shear force. However, the pH of fillets stored overnight was higher in WC than AC and EAC. In sensory, AC breasts received a higher juiciness score than other two chilling. In experiment III, a total of 252 broilers were processed using either water or air chilling method for the comparison of microbiological quality. No significant difference was seen between AC and WC for E. coli, or coliforms, or for the incidence of Salmonella and Campylobacter. Lower numbers of Campylobacter were recovered from water as opposed to AC carcasses, but the incidence of Campylobacter on WC carcasses was similar. The results of poultry chilling research (experiment I and II) were presented to 56th International Congress of Meat Science and Technology (ICoMST) 2010 at Jeju, Seoul, Korea with the titles: I. Moisture retention and visual appearances of broiler carcasses chilled by water, air, or evaporative air. II. Protein functionality and sensory properties of broiler carcasses chilled by water, air, or evaporative air. Based on the results of the air chilling research, two broiler processing companies were consulted for adapting the technique (Otto's Chicken in Michigan) and improving the current air chilling technique ( Miller Poultry in Indiana). Three poultry chilling methods were also introduced and demonstrated to the students at Muscle Food Processing Class at Michigan State University. PARTICIPANTS: Dr. Iksoon Kang - Assistant professor Dr. Alden Booren - Professor Dr. Elliot Ryser - Professor Dr. Janice Harte - Associate professor Dr. Darren Karcher - Assistant professor Dr. Jong Jeong - Post doctor Dr. Lei Zhang - Research Associaite I Mr. Kishorekumar Janardhana - M.S. student Ms. Thanikarn Sansawat - Ph.D. student Mr. Cory Carson - Undergraduate student Mr. Garry Otto at Otto's Chicken, Tel: [phone] TARGET AUDIENCES: * People in poultry industry who are interested in adapting air chilling technology. * Consumers who want to know the difference of chickens that were chilled by air or water. PROJECT MODIFICATIONS: Change of poultry chilling from water immersion to air blast is one of major changes in poultry industry. Water immersion chilling is the most widely used method in the United States to lower poultry carcass temperature while commercial air chilling dates back almost 35 years in the European Community. While still predominant in the United Sates, the practice of water immersion chilling has been recently challenges due to cross-contamination, waste-water management issues, post-chilling purge, and the limit of fresh water. Poultry air chilling is considered to be an alternative method to the chlorinated water chilling for less cross-contamination with no chlorine in product. U.S. poultry products are banned in European countries due to the theoretical link to carcinogenesis of the chlorine as an antimicrobial agent. In addition, consumers in U.S. consider that the air chilled product as a premium product.

Impacts
Air chill technology in the United States is gaining in popularity especially after the revision of US federal regulation, restricting moisture retention on poultry carcass (USDA, 2001). However, limited research has been conducted for the effect of air chill on carcass quality in the United States, and almost no research has been carried out for the effects of three chilling technologies (air-, evaporative air- and water immersion chills) on broiler quality. The results of this research were accepted for publication in Poultry Science in order to deliver the information to: I) poultry processors who are interested in adopting the new technology in partial or full. II) consumers who want to make their purchasing decisions based on scientific and recent information. Air chilling in the USA is in its infant stage now but has great/increasing potential for quality improvement (taste and no cross-contamination), less water consumption, waste water reduction and poultry products export to countries in the European Union. Additional research for safety improvement is currently conducting.

Publications

• Jeong, J.Y., Janardhanan, K.K., Booren, D.M. Karcher, J.B., I. Kang. 2010. Moisture content, processing yield, and surface color of broiler carcasses chilled by water immersion, air, or evaporative air. Poultry Science (in press)
• Jeong, J.Y., Janardhanan, K.K., Booren, A.M., Harte, J.B., I. Kang. 2010. Breast meat quality and consumer sensory properties of broiler carcasses chilled by water, air, or evaporative air. Poultry Science (in press)
• Jeong, J.Y., Janardhanan, K.K., Booren, D.M. Karcher, J.B., I. Kang. 2010. Moisture retention and visual appearances of broiler carcasses chilled by water, air, or evaporative air. Page 116 in Proc. 56th International Congress of Meat Science and Technology. Jeju. Korea.
• Jeong, J.Y., Janardhanan, K.K., Booren, A.M., Harte, J.B., I. Kang. 2010. Protein functionality and sensory properties of broiler carcasses chilled by water, air, or evaporative air. Page 210 in Proc. 56th International Congress of Meat Science and Technology. Jeju. Korea.
• Kang, I. 2010. Hot boned poultry process. 2010 Midwest Poultry Federation Convention Proceeding. Saint Paul, MN. USA.

Progress 01/01/09 to 12/31/09

Outputs
OUTPUTS: This year, two value added processing were investigated for I. poultry air-chilling and II. under-utilized fish. I. A poultry processing technique referred to as "air-chilled" has been commercialized in the European community for over 30 years but more recently has been drawing attention by the poultry industry in the United States. The purpose of this project was to evaluate the effects of three poultry chilling methods (air, evaporative air, and water immersion) on broiler carcass appearance, texture quality, and sensory profiles. II. In response to the increased demand for fish products, scientists attempted to process under-utilized species which have mushy texture problems due to endogenous proteinase activities. Arrowtooth flounder (AF) is one of those which are abundantly found in the United States but remains under-utilized. However, no method has successfully been conducted to process for acceptable AF muscle/products. The focus of this research was to increase the quality of AF texture by combining two processing methods: 1. reducing moisture content via a cold air-drying. 2. applying a rapid cooking to the pre-dried muscle. The two value-added processing were investigated with the students who registered for Muscle Food Processing (FSC 433, fall 2009) and Independent Study (FSC 890, fall 2009). The technique and skills required for the processing were demonstrated to the students, and the subsequent results were shared with them. Both research results also were presented to the scientific event, "4th Annual Animal Science Graduate Research Forum" at MSU. The research titles that were presented were: 1. Comparison of Carcass Appearance, Texture Quality, and Sensory Profile of Broiler Chilled by Air, Evaporative Air or Water Immersion. 2. Prevention of Proteinase Activity in Arrowtooth Flounder Fillet. PARTICIPANTS: Dr. Iksoon Kang, Assistant Professor: Principal Investigator 3385 Anothony Hall, Depat. of Animal Sci. MSU. East Lasing, MI 48824. Dr. Alden Booren, Professor: Co-Principal Investigator 3385 Anothony Hall, Depat. of Food Science & Human Nutrition. MSU. East Lasing, MI 48824. Dr. Janice Harte, Associate Professor: Co-Principal Investigator 114 Trout Hall, Depat. of Food Science & Human Nutrition. MSU. East Lasing, MI 48824. Dr. Darrin Karcher, Assistant Professor: Collaborator 1287 Anothony Hall, Depat. of Animal Sci. MSU. East Lasing, MI 48824. Dr. Jeong, Jongyoun. Postdoctoral fellow. 3372 Anothony Hall, Depat. of Animal Sci. MSU. Kishorekumar Kalapurackal, Janardhanan. Ph.D. student. 3368 Anothony Hall, Depat. of Animal Sci. MSU. TARGET AUDIENCES: People in both industry (poultry and fishery) and academy. Consumers of poultry and fish. PROJECT MODIFICATIONS: Not relevant to this project.

Impacts
I. Air chill technology in the United States is drawing attention especially after the revision of US federal regulation, restricting moisture retention on poultry carcass (USDA, 2001). Air chilled chicken, with the label of "no water added" or premium quality, is also gaining in popularity from both consumers and processors. However, limited research in the United States has been conducted for the effect of air chill on carcass quality, and almost no research has been carried out to study the combined effects of chilling technology (air-, evaporative air- and water immersion chills) and scalding methods (soft and hard). Therefore, the results of this project are expected to provide both poultry industry and consumers with necessary information in the United States. For industry, this research may deliver the practical data that can be valuable for them to make a decision on adapting the technique. For consumers, this project can provide the scientific information so that they can make a right decision on purchasing poultry products. The research was granted ($ 36,318) for one year from Midwest Poultry Research Progam (MPRP). II. Proteinase activity has been a significant problem in certain fish. Arrowtooth flounder and Pacific whiting in the United States are two common examples of these types of species. This "defect" removes, otherwise, marketable species from commercial harvesting and human consumption. Considering the sizes and potential values of the species under-utilized, the economic value of this invention is considered to be significant. In 2009, the US government (AFSC.NOAA) reported that the estimated biomass of the AF is 406,307 tons, and the recommended ABC (acceptable biological catch) is 156,300 ton in 2010. However, only 15,956 tons were caught, of which 5,904 tons were discarded in 2008. The whole fish value is currently in the range of $0.38 per lb. mainly due to the protease's impact on cooking. By comparison, Alaska Pollock has a whole fish value of $1.09 per lb. even though it is a considered a "low" value fish. Assuming the value of AF can be improved as same as the Alaska Pollock, the profit from the ABC (acceptable biological catch) of AF alone could be as much as $381 million per year: 536.6 million lbs x 0.71 cent = $381 million. In addition to the AF, there are several other species in the USA and a lot more in the world. This research results will be submitted for a patent and published in one of scientific journals.

Publications

• Kalapurackal Janardhanan, K., Booren, A., Karcher, D., Harte, J., and Kang, I. 2009. Comparison of Carcass Appearance, Texture Quality, and Sensory Profile of Broiler Chilled by Air, Evaporative Air or Water Immersion. 4th Annual Animal Science Graduate Research Forum, East Lansing, MI.
• Keyes K., Booren, A., and Kang, I. 2009. A Prevention of Proteinase Activity in Arrowtooth Flounder Fillet. 4th Annual Animal Science Graduate Research Forum, East Lansing, MI.