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Definition of physiological pathways and biochemical determinants of fresh meat quality. Development of methods to predict fresh beef and pork quality. To investigate the formulation of cured processed meats with supplementary nitrate for physical, chemical and biological properties of the products, and for the potential of added nitrate to positively affect human health. To study the performance of non-meat binders (iota-carrageenan, alginate, transglutaminase, collagen, soy isolate, whey proteins) in finely comminuted meat products with reduced salt content when subjected to different physical processing procedures (grinder, chopper, emulsion mill) for control of product yield and texture. Increase the use and value of egg yolk by diversifying the use and adding nutritional/functional value to egg yolk components. To determine the antimicrobial effectiveness of nonmeat ingredients and processing technologies that qualify for use with natural and organic products on the safety of natural and organic processed meats. Assess the impact of process interventions on the level of microbiological contamination on fresh and processed meats. This objective will focus on emerging public health concerns such as the survival of antimicrobial-resistant bacteria, as well as practical aspects such as spoilage bacteria.
The objective of this product is to improve the quality and safety of meat and poultry produced in the United States. The efforts begin on the farm, helping livestock producers grow healthier animals which are more efficient in the production of human food. The research will result in practical guidelines for animal producers, as well as diagnostic tests to help the producer. At the processing level, researchers are active in the development of a number of formulation and processing changes which will be used by the meat and poultry industry. This project will also provide information to the consumer, by supporting dissemination of the information to the consumer. This project will continue to improve the quality and safety of American meat and poultry products, providing U.S. consumers with safer products and helping us to maintain our major role in the International markets.