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<OL> <LI> To evaluate the impact of raw material selection that could include conventional, natural, organic and or exotic meats on the manufacture and safety of muscle foods. <LI> To identify unique antimicrobials that may be used alone or in combination with others. <LI> To investigate different processing technologies to incorporate selected bacterocins. <LI> To demonstrate the practical application through encapsulation technology of natural inhibitors. <LI> Guage the functionality of these adjuncts in further processed, convenient ready-to-eat meat products.
NON-TECHNICAL SUMMARY: NON TECHNICAL SUMMARY: Selection, processing and applied food safety strategies and technologies constantly evolve through applied research to enhance the production of high quality value added muscle foods of all types. Identification, testing, validation and implementation of applicable approaches concerning raw materials, processing methodology adjuncts and food safety hurdles that further advance safety, quality and value of muscle food products will be investigated.<P>
APPROACH: METHODS: Based on recently completed research, additional studies will be designed to expand on experimental results. These studies will be implemented to apply to additional muscle food products manufactured from various raw materials and using different processing and food safety hurdles, techniques and adjuncts. Studies will involve 1) treatment of selected muscle food products with various antimicrobials and bacteriocins that will have the potential to decrease or eliminate the presence of pathogenic and spoilage organisms. 2) Utilization of encapsulation techniques to apply these antimicrobials to the products. 3) Determination of the affects on finished muscle food product functionality through implementation of processing procedures and adjuncts including food safety hurdles and 4) Assessment of consumer preferences through sensory panel evaluation. Performance and functionality of raw materials, processing techniques and adjuncts will be assessed from data collected through additional subjective and objective methods as needed. All data will be analyzed by statistical procedures designed to fit the experiment(s) best. The experiment station statistician will be consulted to arrive at the best trial design. All means will be separated by the most appropriate analysis and any other necessary statistical procedures will be conducted according to conventional SAS techniques.