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BROILER CHICKEN IS THE HIGHEST DEMAND MEAT CONSUMED IN THE U.S. AND MANY OTHER COUNTRIES, WHEREAS POULTRY IS ONE OF THE LEADING CAUSES OF FOODBORNE ILLNESSES, PARTICULARLY SALMONELLOSIS AND CAMPYLOBACTERIOSIS. DURING POULTRY PROCESSING, VARIOUS BACTERIA CAN ATTACH AND PENETRATE POULTRY SKIN, WHICH IS NOT EASY TO ELIMINATE ONCE THEY TIGHTLY ATTACHED. AS A RESULT, FRESHLY SLAUGHTERED POULTRY CARCASSES MUST BE CHILLED IMMEDIATELY TO PREVENT BACTERIAL GROWTH AND MEAT TOUGHENING. INADEQUATE OR DELAYED CHILLING MAY LEAD TO THE GROWTH OF SPOILAGE/PATHOGENIC MICROORGANISMS AND QUALITY LOSS INCLUDING TOUGH MEAT. CURRENTLY, MOST BIRDS ARE CHILLED IN COLD ICY WATER (WATER IMMERSION CHILLING) IN THE UNITED STATES OR COLD AIR (AIR CHILLING) IN THE EUROPEAN COMMUNITY.IN OUR PRELIMINARY TEST, THE COMBINATION OF HOT WATER SPRAY (HWS) AND SUB-ZERO SALINE CHILLING (SSC) SIGNIFICANTLY REDUCED BACTERIAL POPULATIONS ON BROILER CARCASSES POTENTIALLY DUE TO THE SYNERGISTIC EFFECTS OF HOT WATER (HEAT-SENSITIVE BACTERIA REDUCTION), COLD WATER (GRAM-NEGATIVE BACTERIA REDUCTION LIKE SALMONELLA AND E. COLI), AND SALT-WATER (SALT-SENSITIVE BACTERIA REDUCTION). REGARDING MEAT TENDERIZATION, IT IS POSTULATED THAT THE MUSCLE IS TENDERIZED WHEN ANIMAL TISSUES ARE RAPIDLY CHILLED DUE TO THE REDUCTION OF MUSCLE SHRINK DURING CHILLING.IN THIS PROJECT, CHILLING EFFICIENCY WILL BE EVALUATED BY COMPARING THE CARCASS CHILLING TIMES, MICROBIAL CONTAMINATION WILL BE ASSESSED BY COMPARING SPOILAGE/PATHOGENIC POPULATIONS ON CARCASSES, AND MEAT TENDERNESS WILL BE COMPARED USING MACHINERY DEVICE (SHEAR FORCE MEASURE) AND HUMAN SUBJECT (SENSORY ANALYSIS). THE SCIENTIFIC RESULTS OF THIS RESEARCH WILL BE DELIVERED TO THE TARGET AUDIENCES AS FOLLOWING:POULTRY EQUIPMENT MANUFACTURING COMPANY TO DEVELOP NEW POULTRY CHILLING EQUIPMENT.POULTRY PROCESSING PLANTS TO IMPLEMENT THE NEW CHILLING METHODS FOR THE IMPROVEMENT OF CARCASSES CHILLING EFFICIENCY, MEAT QUALITY AND SAFETY, AND POTABLE/WASTEWATER USAGE.MEAT AND POULTRY CONSUMERS WHO LOOK FOR SAFER AND MORE QUALITY MEAT.UNIVERSITY STUDENTS AND MEAT SCIENTISTS WHO WANT TO LEARN ABOUT MEAT SCIENCE INFORMATION AND MET PROCESSING TECHNOLOGY.REGULATORY AGENT WHO NEEDS TO DEFINE THE METHOD AND CONDITION OF MEAT/POULTRY PROCESSING.

$446,554FY2020National Institute of Food and AgricultureUSDA

Cal Poly Corporation

Investigators

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BROILER CHICKEN IS THE HIGHEST DEMAND MEAT CONSUMED IN THE U.S. AND MANY OTHER COUNTRIES, WHEREAS POULTRY IS ONE OF THE LEADING CAUSES OF FOODBORNE ILLNESSES, PARTICULARLY SALMONELLOSIS AND CAMPYLOBACTERIOSIS. DURING POULTRY PROCESSING, VARIOUS BACTERIA CAN ATTACH AND PENETRATE POULTRY SKIN, WHICH IS NOT EASY TO ELIMINATE ONCE THEY TIGHTLY ATTACHED. AS A RESULT, FRESHLY SLAUGHTERED POULTRY CARCASSES MUST BE CHILLED IMMEDIATELY TO PREVENT BACTERIAL GROWTH AND MEAT TOUGHENING. INADEQUATE OR DELAYED CHILLING MAY LEAD TO THE GROWTH OF SPOILAGE/PATHOGENIC MICROORGANISMS AND QUALITY LOSS INCLUDING TOUGH MEAT. CURRENTLY, MOST BIRDS ARE CHILLED IN COLD ICY WATER (WATER IMMERSION CHILLING) IN THE UNITED STATES OR COLD AIR (AIR CHILLING) IN THE EUROPEAN COMMUNITY.IN OUR PRELIMINARY TEST, THE COMBINATION OF HOT WATER SPRAY (HWS) AND SUB-ZERO SALINE CHILLING (SSC) SIGNIFICANTLY REDUCED BACTERIAL POPULATIONS ON BROILER CARCASSES POTENTIALLY DUE TO THE SYNERGISTIC EFFECTS OF HOT WATER (HEAT-SENSITIVE BACTERIA REDUCTION), COLD WATER (GRAM-NEGATIVE BACTERIA REDUCTION LIKE SALMONELLA AND E. COLI), AND SALT-WATER (SALT-SENSITIVE BACTERIA REDUCTION). REGARDING MEAT TENDERIZATION, IT IS POSTULATED THAT THE MUSCLE IS TENDERIZED WHEN ANIMAL TISSUES ARE RAPIDLY CHILLED DUE TO THE REDUCTION OF MUSCLE SHRINK DURING CHILLING.IN THIS PROJECT, CHILLING EFFICIENCY WILL BE EVALUATED BY COMPARING THE CARCASS CHILLING TIMES, MICROBIAL CONTAMINATION WILL BE ASSESSED BY COMPARING SPOILAGE/PATHOGENIC POPULATIONS ON CARCASSES, AND MEAT TENDERNESS WILL BE COMPARED USING MACHINERY DEVICE (SHEAR FORCE MEASURE) AND HUMAN SUBJECT (SENSORY ANALYSIS). THE SCIENTIFIC RESULTS OF THIS RESEARCH WILL BE DELIVERED TO THE TARGET AUDIENCES AS FOLLOWING:POULTRY EQUIPMENT MANUFACTURING COMPANY TO DEVELOP NEW POULTRY CHILLING EQUIPMENT.POULTRY PROCESSING PLANTS TO IMPLEMENT THE NEW CHILLING METHODS FOR THE IMPROVEMENT OF CARCASSES CHILLING EFFICIENCY, MEAT QUALITY AND SAFETY, AND POTABLE/WASTEWATER USAGE.MEAT AND POULTRY CONSUMERS WHO LOOK FOR SAFER AND MORE QUALITY MEAT.UNIVERSITY STUDENTS AND MEAT SCIENTISTS WHO WANT TO LEARN ABOUT MEAT SCIENCE INFORMATION AND MET PROCESSING TECHNOLOGY.REGULATORY AGENT WHO NEEDS TO DEFINE THE METHOD AND CONDITION OF MEAT/POULTRY PROCESSING. · GrantIndex