SavorPhos as an all-natural phosphate replacer in water- and oil-based marinades for rotisserie birds and boneless-skinless breast.

As consumer demand for all-natural marinades increases, the need to replace phosphate with a natural product that can produce equivalent or improved yield in products such as but not limited to rotisserie chickens (whole birds without giblets) and boneless/skinless breast (BSB) is a challenge for processors. The objective of this study was to determine if using an all-natural nonphosphate blend (SavorPhos-200, SP) in water-based (WB) and oil-based (OB) marinades would perform better than a commercial phosphate blend (PB). The treatments included WB+PB (water, 0.

Quality and safety of broiler meat in various chilling systems.

Chilling is a critical step in poultry processing to attain high-quality meat and to meet the USDA-Food Safety and Inspection Service temperature standards. This study was conducted to determine the effects of commercially available chilling systems on quality and safety of broiler meat. A total of 300 carcasses in 2 replications were randomly selected from a commercial processor and subjected to 3 systems: immersion chill (IC), air chill (AC), and combi in-line air chill (CIAC).

Attachment of Salmonella serovars and Listeria monocytogenes to stainless steel and plastic conveyor belts.

In poultry industry, cross-contamination due to processing equipment and contact surfaces is very common. This study examined the extent of bacterial attachment to 6 different types and design of conveyor belts: stainless steel-single loop, stainless steel-balance weave, polyurethane with mono-polyester fabric, acetal, polypropylene mesh top, and polypropylene. Clean conveyor belts were immersed separately in either a cocktail of Salmonella serovars (Salmonella Typhimurium and Salmonella Enteritidis) or Listeria monocytogenes strains (Scott A, Brie 1, ATCC 6744) for 1 h at room temperature.