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Woody breast (WB) myopathy in modern broilers is causing major meat quality issues and consumer complaints. The poultry industry is sorting out WB filets through the inconsistent manual hand-palpation method. Bioelectrical impedance analysis (BIA) method was evaluated as a rapid and objective WB detection method. Freshly deboned broiler breast filets (15 filets × 2 categories × 3 trials) were sorted (hand-palpation) into severe woody (SW) and normal (N) categories were analyzed for BIA values, cook loss, texture (BMORS) method. SW filets had significantly ( P < 0.05) higher resistance and reactance compared to N indicating BIA can be used to detect WB filets. In another experiment, we determined the ability of the BIA to differentiate between four WB severity levels using the whole filet. Significant differences were observed in resistance and reactance of normal and other WB categories, however, there were no significant differences among mild, moderate and severe WB categories. Segmental BIA of those filets indicated that BIA can be used to separate cranial, medial and caudal region of the breast filet based on the presence of WB myopathy. Accidental discovery of spaghetti breast in the samples demonstrated the significance of compounding different factors in analyzing WB meat using BIA.

Market trends indicate an increased interest in natural antimicrobials to augment safety of ready-to-eat meat and poultry products against Listeria monocytogenes. Liquid smoke, an all-natural condensate of smoke components, applied as a postprocess treatment on product surface has the potential to exhibit antilisterial properties. Studies on its antimicrobial efficacy and quality attributes as an ingredient are not sufficient. A study was designed to validate the antimicrobial effect of liquid smoke as an ingredient against L. monocytogenes and its effect on the shelf life and quality of frankfurters. Chicken/pork frankfurters were incorporated with 0, 2.5, 5, and 10% liquid smoke (Zesti Smoke, Kerry Ingredients and Flavors, TN). Cooked casing-stripped frankfurters (4 per package) were placed in vacuum-pack bags, spray inoculated with either high (8 log(10) cfu/ mL) or low (4 log(10) cfu/ mL) levels of L. monocytogenes serotype 4b, vacuum packaged, and stored at 4°C for up to 12 wk. Samples were taken every week for 12 wk to estimate growth of L. monocytogenes and spoilage microflora (aerobic plate counts, yeast and molds, lactic acid bacteria, and total coliforms) and properties of sensory scores and texture profile analysis. The experiment was conducted as 3 separate trials and data was analyzed to find significant differences at P < 0.05. Formulation of frankfurters with smoke extract at 2.5, 5, and 10% reduced (P < 0.05) populations of L. monocytogenes as compared with the controls throughout the storage period irrespective of the inoculation levels. Furthermore, incorporation of smoke extract did not affect (P > 0.05) the texture, juiciness, flavor, and overall scores as well as hardness and chewiness of the frankfurters. Zesti Smoke can be effectively incorporated as an all-natural antimicrobial in the manufacture of frankfurters without negatively affecting quality attributes.

The United States Department of Agriculture requires chilled poultry carcass temperature to be below 4°C (40°F) to inhibit the growth of Salmonella and improve shelf life. Post-process temperature abuse of chicken leads to proliferation of existing bacteria, including Salmonella, which can lead to the increased risk of human infections. While models predicting Salmonella growth at abusive temperatures are developed using sterile media or chicken slurry, there are limited studies of Salmonella growth in the presence of background microflora at 4-10°C. Experiments in this study were conducted to determine the growth of Salmonella Typhimurium and Heidelberg at 4-10°C in brain heart infusion broth (BHI) and non-sterile chicken slurry (CS). Nalidixic acid-resistant Salmonella Typhimurium and S. Heidelberg (3 log CFU/mL) were inoculated separately in CS and sterile BHI in a 12-well microtiter plate and incubated at 4°C, 7°C, and 10°C, following which samples were taken every 24 h for up to 6 days. Samples from each well (n=5) were spread plated on XLT4 agar+nalidixic acid and incubated at 37°C for 24 h. Bacterial populations were reported as CFU/mL. No significant differences (p>0.05) were observed in the survival of both strains in CS and BHI over the period of 6 days at all temperatures except S. Heidelberg at 7°C. Survival populations of both strains at 4°C were significantly different (p ≤ 0.05) than at 7°C and 10°C in both media types. S. Heidelberg showed a maximum growth of 2 logs in BHI at 10°C among all the treatments. Growth patterns and survival of Salmonella at near refrigeration temperatures during carcass chilling can be useful to develop models to predict Salmonella growth post-processing and during storage, hence assisting processors in improving process controls.