PRE-HARVEST HEAT STRESS: DISRUPTION OF MICROBIAL ECOLOGY AND SUBSEQUENT SHELF-LIFE OF RAW POULTRY PRODUCTS

Our long-term goal isto improve meat product reformulation and increase the shelf-life of products derived from heat-stressed (HS) poultry. Our overall objective in the present application is to determine the effect of HS on meat shelf life, which responds to very real research needs identified by industries and consumers, as well as directly address the A1231 program area priority focusing on "metabolic disorders and nutritional deficiencies affecting production of meat, milk, eggs, fish, and animal fiber" by understanding and ameliorating the effects of HS on poultry meat production and shelf-life.We propose the following specific aims:1-Understand the impact of climate change and heat stress on poultry meat's microbial ecology and shelf-life.2-Reduce food waste by using targeted, effective post-harvest intervention strategies to improve the microbial ecology and shelf-life of poultry subjected to constant HS.