Postmortem pH, myofibrillar fragmentation, and calpain activity in Pectoralis from electrically stimulated and muscle tensioned broiler carcasses.

Broiler carcasses were conventionally processed or were electrically stimulated (ES) and had their Pectoralis muscles tensioned during rigor mortis development (ES/MT) to evaluate the relationship between the course of postmortem muscle pH decline and myofibrillar fragmentation. Samples from Pectoralis fillets harvested at 0, 0.5, 1, 2, and 24 h postmortem were analyzed for pH, myofibrillar fragmentation index, and calpain activity.

Thermal inactivation of Escherichia coli O157:H7, Salmonella senftenberg, and enzymes with potential as time-temperature indicators in ground turkey thigh meat.

The USDA Food Safety and Inspection Service has proposed to amend cooking regulations to require that any thermal process used for poultry products be sufficient to cause a 7 D reduction in salmonellae. Several enzymes have been suggested as potential indicators of heat processing in poultry, yet no relationship between the inactivation rates of these enzymes and salmonellae had been determine. The thermal inactivation kinetics of endogenous muscle proteins.

Thermal Inactivation of Escherichia coli O157: H7, Salmonella senftenberg , and Enzymes with Potential as Time-Temperature Indicators in Ground Beef.

The USDA has established processing schedules for beef products based on the destruction of pathogens. Several enzymes have been suggested as potential indicators of heat processing. However, no relationship between the inactivation rates of these enzymes and those of pathogenic microorganisms has been determined.

Species, muscle type, and formulation influence the residual concentrations of three endpoint temperature indicators in poultry products.

The objectives were to determine 1) the effect of muscle type and temperature on the concentration of lactate dehydrogenase (LDH), IgG, and serum albumin (SA) in turkey and chicken, and 2) the concentrations of these marker proteins in four turkey products processed to the USDA required endpoint temperature (EPT) of 68.3 C. Ground turkey and chicken breast and thigh meat were placed in thermal death time tubes and heated to 65.

Tenderizing spent fowl meat with calcium chloride. 2. The role of delayed application and ionic strength.

Solutions of 0.6 M NaCl and 0.3 M CaCl2 having similar conductivities were used to evaluate the ionic strength effects on spent fowl meat tenderness.