Frozen turkeys, baking hens, broilers, and Rock Cornish Game hens, processed and frozen commercially, were purchased from a local wholesaler. The turkey hens were 24 weeks old, the baking hens were 21 months, broilers 8 weeks, and Rock Cornish Game hens 5 weeks. The frozen carcasses were thawed overnight and the drainage collected, weighted, and analyzed. Both the birds and containers were well covered with aluminum foil to minimize evaporation. The total fluid loss from the thawed birds ranged from 3.7% of the carcass weight of turkeys to 7.

Canned foods are widely consumed because of their convenience, hygiene, and nutrition. Bisphenol A diglycidyl ether (BADGE), an industrial product of epichlorohydrin and bisphenol A, widely exists in the inner coating of canned foods. A hydrolysis or chlorination reaction of BADGE can occur in the process of storage, forming a variety of derivatives such as bisphenol A (2,3dihydroxypropyl) glycidyl ether (BADGE•H 2 O), bisphenol A (3-chloro-2-hydroxypropyl) glycidyl ether (BADGE•HCl), and bisphenol A (3-chloro-2-hydroxypropyl) (2,3-dihydroxypropyl) glycidyl ether (BADGE•HCl•H 2 O), which seriously threaten consumer's health. In this research, two haptens were successfully synthesized, and antibodies were obtained by the subcutaneous immunization of New Zealand rabbits. Indirect competitive enzyme-linked immunosorbent assays (ic-ELISAs) were established for the detection of BADGE, BADGE•H 2 O, BADGE•HCl, and BADGE•HCl•H 2 O, and the IC 15 values (concentrations at an inhibition rate of 15%) were determined as 0.73, 0.39, 0.78, and 1.45 ng/mL, respectively. The recovery of BADGE and its derivatives at various spiking levels in canned luncheon meat samples ranged from 76.70 to 98.35%. The results detected by the proposed ic-ELISAs were also validated by HPLC analysis, which showed a good agreement (R 2 = 0.9861).

An acidification-heat-coagulation test has been developed for predicting cottage cheese vat-failure potential of milk. Milk is fist acidified to pH 5.06 at 10°C and then heated at a slow rate (1'C increment per min). Poor quality acidified milk (> lo4 CFU/ml) forms small curds at 37°C and below. Good quality acidified milk (< lo4 CFU/ml) will form small curds at higher temperatures. By this procedure cottage cheese vat-failure potential of milk containing different levels of psychrotrophs can be predicted. Normal and vat-failed cottage cheese curds are characterized by % of grit in cottage cheese and amount of curd fmes in whey.