An official website of the United States government.
<p>The major goal of this research is to improve public health by reducing sodium and/or fat contents in processed meats and preventing pathogenic bacteria in fresh and processed meat products.To achieve the major goal, three research topics are described with specific sub-objectives as follow:</p>I. Sodium and fat reduction in processed meats:</p><p>1. Reduce sodium and/or fat content in processed meat products by combining pre-rigor processing and cold-batter mixing technologies. Specific sub-objectives:Investigate the methods of pre-rigor muscle preparation using different sizes of muscle and different temperatures of air chilling.Investigate the methods of cold-batter mixing using various mixing temperatures, mixing times, and shear rates for pre-rigor and post-rigor muscles.Select the best condition of raw meat preparation and mixing technologies to reduce sodium and/or fat contents in processed meats in order to provide better quality and more healthy products.</p><p>II. Listeria monocytogenes reduction in processed meats :Inhibit growth of Listeria monocytogenes in processed meats using the combination of hop extract and potassium acetate-potassium diacetate (PAPD).</p><p>Specific sub-objectives: </p><p>1. Evaluate heat stability of hop extracts and synergistic effect of hop extract/ PAPD mixtures in liquid media.</p><p> 2. Access antilisterial activity of hop extract/PAPD mixtures on deli-style turkey products.</p><p> 3. Evaluate sensory quality of deli-style turkey products containing hop extracts, PAPD, and their combinations.</p><p>III. Salmonella and Campylobacter reduction in poultry products :Improve microbial safety of broiler carcass by decontaminating pathogenic cells through combination of physical and chemical intervention strategies.</p><p> Specific sub-objectives:Evaluate the effect of hot water spray (HWS) with/without brushing for the reduction of bacteria cells on broiler carcasses.</p><p>Evaluate the effect of TSP with/without TDS for the reduction of bacteria populations on broiler carcasses.</p><p>Evaluate the combined effect of physical (HWS/brushing) and chemical (TSP/TDS) intervention strategies for bacterial reduction on broiler carcass during processing and microbial survival/recovery during storage.</p>
<p>The methods for this project are:</p><p>I. Sodium and fat reduction in processed meatsSample preparation: HB-CFAC muscles and cold batter mincingIn each of three replications, turkeys and pigs will be obtained locally and slaughtered at the Michigan State University Meat Laboratory. After evisceration and washing, muscle will be hot boned and subjected to crust-freezing air chilling. The unique aspect of this research is the combination of hot boning and crust-freezing air chilling with appropriate muscle sectioning. As a result, the pre-rigor (hot boned muscle) quality will be maintained, and hot boned muscle can be processed with no line synchronization issue between the hot boning and the further processing lines.The hot boned and crust-freezing air chilled muscle (HB-CFAC) will then be subjected to cold batter mincing at or near freezing temperature. The unique of this project is the cold-batter mincing of the HB-CFAC, which will provide protein functionality and product creaminess during the extended mincing.Turkey and pork - sodium reduction1-CB in 1% NaCl traditional mixing 5-HB¼CFAC2 in 1% NaCl traditional mixing2-CB in 2% NaCl traditional mixing 6-HB¼CFAC in 2% NaCl traditional mixing3-CB in 1% NaCl cold-batter mixing 7-HB¼CFAC in 1% NaCl cold-batter mixing4-CB in 2% NaCl cold-batter mixing 8-HB¼CFAC in 2% NaCl cold-batter mixingPork - fat reduction1-CB 25% fat in 1% NaCl traditional mixing 2-CB 25% fat in 2% NaCl traditional mixing 3-H-CFAC 12.5% fat 1% NaCl in cold batter mixing4-HB-CFAC 12.5%, fat 2% NaCl in cold batter mixing5-HB-CFAC 6.25% fat 1% NaCl in cold batter mixing6-H-CFAC 6.25% fat 2% NaCl in cold batter mixingAnalysisTo evaluate the protein structural changes and possibility for salt and/or fat reduction on processed meats, following analyses will be conducted:protein gel preparation, cooking yield, color, texture profile of cooked gels,physicochemical analysis, scanning electron microscopy (SEM) of meat pastes and cooked gels, surface hydrophobicity, surface reactive and total sulfhydryl determination, differential scanning calorimetry (DSC) analysis, oscillatory dynamic test, consumer sensory analysis.</p><p>II. Listeria monocytogenes reduction in deli-style turkey breast Deli-style turkey preparationDeli-style turkey breast will be manufactured in the Michigan State University Meat Lab a different day for each of three replications. Turkey breast and appropriate ingredients will be purchased from A.C. Legg's Old Plantation Seasonings, Columbia, CT. Hop extracts and potassium acetate/postssium diaceate (PAPD) will be obtained from two partners, Kalsec Inc. (Kalamazoo, MI) and Niacet Cooperation (Niagara Falls, NY), respectively. Turkey breasts will be trimmed and macerated for uniform distribution of spice and cure ingredients. The uniqueness of this research is to evaluate synergistic effects of hop extract/organic acid mixtutres on Listeria inhibition in procesed meat as well as in liquid meida.Seven different formulations (23.6 kg/formulation) will be evaluated for Listeria inhibition as follow:1-Negative control (no inhibitor) 5-0.5% PAPD/0.0005% α-hop acid2-Positive control (2.5% Opti-form) 6-0.0005% β-hop acid3-0.5% PAPD 7-0.5% PAPD/0.0005% β-hop acid4-0.0005% α-hop acid * Opti-form: sodium lactate/sodium diacetate.AnalysisTo evaluate synergistic effects of hop/organic acid mixtures on Listeria inhibition, following analyses will be conducted:Inoculation of L. monocytogenes strains on deli-style turkey, population of Listeria and mesophilic aerobic bacteria (MAB) during storage, and consumer sensory analysis.</p><p>IIIa. Effect of hot water spray (HWS) with/without brushing on broiler carcass for reduction of bacteria populations</p><p>IIIb. Evaluate the combined effect of chemical and physical interventions on bacteria reduction in broiler carcass before chilling and bacteria recovery after water immersion chilling (WIC), air chilling (AC) or crust freeze air chilling (CFAC)Broiler processingIIIaFor each of 3 replications, live broilers will be obtained locally and subjected to stunning, bleeding, de-feathering and evisceration. After manual evisceration and washing, birds will be equally and randomly divided to receive one of the 3 different treatments:</p><p> 1) Tap water spray control for 1 min.</p><p> 2) HWS for 1 min, and </p><p>3) HWS with brushing (10s on/10s off) for 1 minIIIaFor each of the three replications, broiler birds will be purchased, stunned, bled, and de-feathered. After evisceration and washing, carcasses will be subjected to various chemical dip (trisodium phosphate/thiamine dilauryl sulphate) solutions for 15 minutes and physical treatment of HWS (71oC, 1 min) with intermittent brushing (30 s), followed by CFAC, WC or AC till the carcasses reach 4oC. The uniqueness of this projects is the combinaiton of phycal and chenical intervention strateges that is expected to effectively decontaminate bactetria on broiler carcasses. AnalysisTo evaluate the effect of hot water spray with/without brushing on broiler carcasses, following analyses will be conducted:Microbial analysis for Salmonella, Campylobacter, mesophilic aerobic bacteria, Coliform, and E. coli; color measurement; and SEM imaging.</p>