Sea scallop adductor muscles were given six processing treatments involving water, phosphate and NaCl. They were evaluated during iced storage for changes in moisture content, aerobic plate count, pH, drip loss, cook loss, and sensory freshness attributes. All treated scallops and a wash control were above the 80% moisture interim federal compliance level. A dip in 10% sodium tripolyphosphate generally produced the least drip and cook losses and lowest aerobic plate counts during iced storage compared to freshwater washed scallops. No additional benefit was derived by very long exposure to solutions of sodium tripolyphosphate.

The effect on carcass quality of differential floor, waterer and feeder space treatments was estimated. Measurements on tenderness, cooking loss, moisture content, fat content, texture and color were determined. Results from a sensory taste panel revealed a statistically significant difference in toughness between birds grown in low and high density environments; birds grown under high density conditions exhibited more carcass tenderness. The results of the texture measurements provided supporting evidence as the muscle shearing force requirements were higher for birds from the low density pens; this difference approached significance at the 5% level.Moisture content, color, fat extract and cooking loss were unaffected by the rearing treatments except for feeder space by waterer space interaction for moisture content, and a feeder space effect on meat color which requires further research for substantiation of these results.