@article{crespo_kathariou_grimes_cox_buhr_frye_miller_jackson_smith_2016, title={Routes of transmission of Salmonella and Campylobacter in breeder turkeys}, volume={25}, ISSN={["1537-0437"]}, DOI={10.3382/japr/pfw035}, abstractNote={Abstract Salmonella and Campylobacter are frequent colonizers of the intestinal tracts of poultry and have often been associated with human foodborne illness. The entry, transmission, and prevalence of both pathogens have been extensively studied in chickens but little information is available for turkeys. This project monitored turkey breeder hens and toms from d of hatch to 65 wk of age with the objective of determining routes of transmission for Salmonella and Campylobacter throughout the turkey production cycle. Breeder poults were separated by sex and then into 2 groups (control and inoculated) for each sex. The inoculated group was orally gavaged with marker strains of both Salmonella and Campylobacter. The inoculated groups (toms and hens) were placed on the opposite side of a growout house from the uninoculated groups. Fecal samples, intestinal samples and organs, feed, drinkers, and potential vectors such as insects and mice, were analyzed at different times until 65 wk. Monitoring showed that Campylobacter spread rapidly and cross-contaminated turkeys throughout the growout house. For both Salmonella and Campylobacter, naturally occurring strains that were first isolated in control groups at wk 3 and 4, respectively, outcompeted marker strains several wk post inoculation and persisted in the flock. The most common naturally occurring strains were C. jejuni (tetracycline resistant), C. coli (kanamycin resistant), and S. Agona. Campylobacter and Salmonella also were isolated from flies and from a mouse, confirming the importance of proper pest control and biosecurity to reduce the spread of the bacteria.}, number={4}, journal={JOURNAL OF APPLIED POULTRY RESEARCH}, author={Crespo, M. D. and Kathariou, S. and Grimes, J. L. and Cox, N. A. and Buhr, R. J. and Frye, J. G. and Miller, W. G. and Jackson, C. R. and Smith, D. P.}, year={2016}, month={Dec}, pages={591–609} }
 @article{smith_northcutt_qudsieh_parisi_2015, title={Effect of strain on duck breast meat quality}, volume={24}, ISSN={1056-6171 1537-0437}, url={http://dx.doi.org/10.3382/japr/pfv031}, DOI={10.3382/japr/pfv031}, abstractNote={SUMMARY Duck meat consumption is low but steady in the United States (US), while rapidly expanding inothercountries.Theduckindustryismovingfromatraditionalwholecarcassproducttowards deboned breast fillets and other portions, which has prompted strain selection for breast weight and yield. The effect of bird strain was therefore evaluated for fillet weight, yield, and breast meat quality characteristics. Eighty butterflied paired fillets were obtained from each of 4 Pekin duck strains after carcasses were sized by weight at the processing plant (n = 640). All fillets were weighed and then half of the fillets were evaluated for color. One fillet from each carcasspair was either frozen or kept fresh for cooking, reweighing, and subsequent color analysis (Commission Internationale de I’Eclairage (CIE) lightness L ∗ , redness a ∗ , and yellowness b ∗ ). Both fillets in each carcass-pair were evaluated using Allo–Kramer (AK) and Warner–Bratzler (WB) shear. Strain affected (P < 0.05) raw and cooked fillet weight. Strain C, with the largest BWandselectedforbothbreastyieldandgrowthrate,hadhigherrawandcookedbreastweight. Cooked yield was not affected by strain and averaged 64.4%. Neither AK nor WB shear values were affected by strain, and averaged 4.8 kg/g and 4.2 kg, respectively. Strain had a slight but significant effect on color, affecting lightness (L ∗ ) values of all categories, and redness (a ∗ ) values of raw and cooked meat. Freezing and thawing produced large and significant thaw losses ranging from 10.4 to 13.6%; differing losses depended on the strain of duck. Duck strain affected breast fillet weights and lightness to a slight extent, but not cook yield or shear values.}, number={3}, journal={The Journal of Applied Poultry Research}, publisher={Oxford University Press (OUP)}, author={Smith, D. P. and Northcutt, J. K. and Qudsieh, R. I. and Parisi, M. A.}, year={2015}, month={Jun}, pages={401–407} }
 @article{parisi_northcutt_smith_steinberg_dawson_2015, title={Microbiological contamination of shell eggs produced in conventional and free-range housing systems}, volume={47}, ISSN={["1873-7129"]}, DOI={10.1016/j.foodcont.2014.06.038}, abstractNote={The present study was conducted to determine microbiological contamination of free-range and conventional chicken eggs produced under controlled conditions. Eighty-four certified Salmonella-free Bovan Brown chicks (age 2 days) were grown in 6 separate floor pens until age 16 weeks, and then moved into 3 conventional battery cages (BC) or 3 free-range (FR) housing systems. Total aerobic microorganisms and Enterobacteriaceae on egg shell surfaces were enumerated weekly when the hens were 20–27 weeks of age (N = 535 and N = 541 for BC and FR, respectively). Prevalence of Salmonella and Campylobacter were determined on crushed egg shells (N = 212 and N = 176, respectively) and in feces (N = 36 and N = 30, respectively) collected from hens at 24 and 28 weeks of age. Counts of total aerobic microorganisms recovered from BC and FR eggs ranged from 5.0 to 6.0 log10 CFU/mL. Numbers of Enterobacteriaceae averaged 1.0 log CFU/mL higher (90% greater) on FR eggs than on eggs from BC hens. Salmonella was not detected on any of the eggs collected from BC hens (0/212), but prevalence on eggs collected from FR hens was 2.36% positive (5/212). Prevalence of Campylobacter recovered from eggs collected from FR (26.1% positive or 46 out of 176 positive) was significantly higher (P ≤ 0.0001) than the prevalence of Campylobacter recovered from eggs from BC hens (7.4% positive or 13 out of 176 positive). These data demonstrate that FR eggs, where hens have more contact with eggs after oviposition, have greater microbiological contamination on the egg shell surface than eggs produced in the BC cage systems.}, journal={FOOD CONTROL}, author={Parisi, M. A. and Northcutt, J. K. and Smith, D. P. and Steinberg, E. L. and Dawson, P. L.}, year={2015}, month={Jan}, pages={161–165} }
 @article{thanissery_smith_2014, title={Effect of marinade containing thyme and orange oils on broiler breast fillet and whole wing aerobic bacteria during refrigerated storage}, volume={23}, ISSN={["1537-0437"]}, DOI={10.3382/japr.2013-00890}, abstractNote={SUMMARY Raw meat typically hosts spoilage organisms and sometimes hosts pathogens; to combat this, natural antimicrobial interventions have gained interest among consumers. In a previous study a marinade containing a thyme-orange essential oils combination (TOC) at the 0.5% level was found to inhibit Salmonella and Campylobacter species. The objective of the current study was to evaluate the effect of a salt-phosphate marinade solution with 0.5% TOC (treatment) or without TOC (control) applied by vacuum tumbling on the shelf life of broiler breast fillets and whole wings. The total aerobic and facultative mesophiles (TAm) occurring naturally on these products during refrigerated storage for 14 d (at 1, 7, 10, and 14 d) were enumerated. A total of 48 (24 for each trial) skinless breast fillets and 48 (24 for each trial) whole wings were used for the 2 trials. For each trial, 12 of the 24 breast fillets or wings were marinated using the control marinade solution and the remaining 12 were marinated in the treatment marinade solution. On d 1, 7, 10, and 14, 3 treatment and 3 control breast fillets and wings were randomly selected for TAm enumeration. Sample rinsates were plated in duplicate and incubated at 35°C for 48 h. Thyme-orange combination marinade significantly reduced TAm numbers on d 1, 7, and 10 compared with the controls. Log reductions of 0.3, 0.9, and 1.1 were recorded on d 1, 7, and 10, respectively. The difference in TAm between the treated and untreated whole wings was not significant. Therefore, 0.5% TOC in marinade can be used as a natural antimicrobial to reduce TAm on skinless breast fillets; however, a higher concentration may be required for skin-on products.}, number={2}, journal={JOURNAL OF APPLIED POULTRY RESEARCH}, author={Thanissery, R. and Smith, D. P.}, year={2014}, month={Jun}, pages={228–232} }
 @article{thanissery_smith_2014, title={Marinade with thyme and orange oils reduces Salmonella Enteritidis and Campylobacter coli on inoculated broiler breast fillets and whole wings}, volume={93}, ISSN={["1525-3171"]}, DOI={10.3382/ps.2013-03697}, abstractNote={Essential oils have been reported to possess antimicrobial properties and therefore have potential usage as natural antimicrobials in food. In a previous study, thyme orange essential oil combination (TOC) used at the 0.5% level as a dip application on chicken cut-up parts had a significant antibacterial effect against Salmonella and Campylobacter. A study was designed to evaluate the effect of salt-phosphate marinade solution containing 0.5% TOC to 1) reduce Salmonella Enteritidis and Campylobacter coli numbers on broiler breast fillets and whole wings marinated by vacuum tumbling, and 2) reduce cross-contamination of both pathogens between inoculated and uninoculated parts during marination. A total of 52 skinless breast fillets and 52 whole wings were used for the 2 replications. For each replication, each cut-up part was randomly assigned to 1 of 5 groups: treatment 1: uninoculated parts marinated without TOC; treatment 2: inoculated parts marinated without TOC; treatment 3: uninoculated parts marinated with TOC; treatment 4: inoculated parts marinated with TOC; and control: nonmarinated inoculated parts. Samples were dipped in an inoculum containing a mixture of Salmonella Enteritidis and C. coli. The treatment samples were marinated by vacuum tumbling. All samples were immediately evaluated to determine Salmonella Enteritidis and C. coli numbers. Results indicated that TOC at the 0.5% level in the marinade solution applied by vacuum tumbling significantly reduced (P < 0.05) numbers of viable Salmonella Enteritidis by 2.6 and 2.3 log cfu/mL on broiler breast fillets and C. coli by 3.6 and 3.1 log cfu/mL on whole wings. Cross-contamination was observed as the uninoculated chicken parts marinated with inoculated parts were positive. However, the number of bacterial cells recovered from the TOC treated samples were significantly lower (P < 0.05) than the numbers recovered from the untreated samples. Marination with a salt phosphate formulation containing 0.5% TOC successfully reduced Salmonella and Campylobacter numbers on poultry products.}, number={5}, journal={POULTRY SCIENCE}, author={Thanissery, R. and Smith, D. P.}, year={2014}, month={May}, pages={1258–1262} }
 @article{smith_2014, title={Poultry processing and products}, DOI={10.1002/9781118846315.ch24}, abstractNote={Chapter 24 Poultry Processing and Products Douglas P. Smith, Douglas P. Smith Prestage Department of Poultry Science, North Carolina State University, Raleigh, North Carolina, USASearch for more papers by this author Douglas P. Smith, Douglas P. Smith Prestage Department of Poultry Science, North Carolina State University, Raleigh, North Carolina, USASearch for more papers by this author Book Editor(s):Stephanie Clark, Stephanie Clark Department of Food Science and Human Nutrition, Iowa State University, Iowa, USASearch for more papers by this authorStephanie Jung, Stephanie Jung Department of Food Science and Human Nutrition, Iowa State University, Iowa, USASearch for more papers by this authorBuddhi Lamsal, Buddhi Lamsal Department of Food Science and Human Nutrition, Iowa State University, Iowa, USASearch for more papers by this author First published: 07 April 2014 https://doi.org/10.1002/9781118846315.ch24Citations: 7 AboutPDFPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShareShare a linkShare onEmailFacebookTwitterLinkedInRedditWechat Summary Processing of poultry is a major portion of agricultural business in the US and the world, with billions of animals converted into affordable protein for human consumption. Converting live poultry to meat is relatively simple, but the overall process is complex due to many other components necessary for successful meat production, including regulatory compliance, food safety considerations, and proper packaging and shipping. Poultry meat consumption is rapidly overtaking red meat consumption due to its inherent advantages such as efficient feed utilization, smaller animal size, lower cost of processing, and consumer preference for healthier protein sources. Poultry processing is an integral source of food production in the world and is expanding in many countries. Further reading General processing Google Scholar Barbut S (2002) Poultry Products Processing: An Industry Guide. Boca Raton, FL: CRC Press. Google Scholar GC Mead (ed) (2004) Poultry Meat Processing and Quality. Boca Raton, FL: CRC Press. Google Scholar Mountney GC, Parkhurst CR (1995) Poultry Products Technology, 3rd edn. New York: Haworth Press. Web of Science®Google Scholar CM Owens, CZ Alvarado, AR Sams (eds) (2010) Poultry Meat Processing, 2nd edn. Boca Raton, FL: CRC Press. 10.1201/b15805 Google Scholar Regulatory Google Scholar Code of Federal Regulations (CFR) (2013) Poultry Products Inspection Regulations, Title 9, Volume 2(3), Part 381. www.ecfr.gov/cgi-bin/text-idx?SID=99fb21766d250d438199bccbd74aca15&tpl=/ecfrbrowse/Title09/9tab_02.tpl, accessed 28 November 2013. Google Scholar US Department of Agriculture (USDA) Food Safety Inspection Service (FSIS) Regulations, Directives and Notices. www.fsis.usda.gov/wps/portal/fsis/topics/regulations, accessed 9 December 2013. Google Scholar Statistics Google Scholar US Department of Agriculture (USDA) Foreign Agricultural Service (2013) Livestock and Poultry: World Markets and Trade. http://usda.mannlib.cornell.edu/MannUsda/viewDocumentInfo.do?documentID=1488, accessed 28 November 2013. Google Scholar US Department of Agriculture (USDA) National Agricultural Statistics Service (2013) Poultry Production and Value. http://usda.mannlib.cornell.edu/MannUsda/viewDocumentInfo.do?documentID=1130, accessed 28 November 2013. Google Scholar Spoilage/food safety Google Scholar Cunningham FE, Cox NA (1987) The Microbiology of Poultry Meat Products. Orlando, FL: Academic Press. Google Scholar GC Mead (ed) (2005) Food Safety Control in the Poultry Industry. Boca Raton, FL: CRC Press. 10.1533/9781845690236.216 Google Scholar Scallan E, Hoekstra RM, Angulo FJ et al. (2011) Foodborne illness acquired in the United States – major pathogens. Emerging Infectious Diseases 17: 7–15. 10.3201/eid1701.P11101 PubMedWeb of Science®Google Scholar Sustainability Google Scholar Castellini C, Mugnai C, dal Basco A (2002) Effect of organic production system on broiler carcass and meat quality. Meat Science 60: 219–225. 10.1016/S0309-1740(01)00124-3 CASPubMedWeb of Science®Google Scholar Fanatico AC (2003) Small-Scale Poultry Processing. Appropriate Technology Transfer for Rural Areas (ATTRA). www.attra.ncat.org/attra-pub/PDF/poultryprocess.pdf, accessed 28 November 2013. Google Scholar Fanatico AC, Cavitt LC, Pillai PB, Emmert JL, Owens CM (2005) Evaluation of slower-growing broiler genotypes grown with and without outdoor access: meat quality. Poultry Science 84: 1785–1790. 10.1093/ps/84.11.1785 CASPubMedWeb of Science®Google Scholar Fanatico AC, Pillai PB, Cavitt LC, Owens CM, Emmert JL (2005) Evaluation of slower-growing broiler genotypes grown with and without outdoor access: growth performance and carcass yield. Poultry Science 84: 1321–1327. 10.1093/ps/84.8.1321 CASPubMedWeb of Science®Google Scholar Farmer LJ, Perry GC, Lewis PD, Nute GR, Piggott JR, Patterson RLS (1997) Responses of two genotypes of chicken to the diets and stocking densities of conventional UK and label rouge production systems: II. Sensory attributes. Meat Science 47: 77–93. 10.1016/S0309-1740(97)00040-5 CASPubMedWeb of Science®Google Scholar Grashorn MA, Serini C (2006) Quality of chicken meat from conventional and organic production. Proceedings of the 12th European Poultry Conference, Verona, Italy. www.cabi.org/animalscience/Uploads/File/AnimalScience/additionalFiles/WPSAVerona/10237.pdf, accessed 28 November 2013. Google Scholar Husak RL, Sebranek JG, Bregendahl K (2008) A survey of commercially available broilers marketed as organic, free-range, and conventional broilers for cooked meat yields, meat composition, and relative value. Poultry Science 87: 2367–2376. 10.3382/ps.2007-00294 CASPubMedWeb of Science®Google Scholar Lewis PD, Perry GC, Farmer LJ, Patterson RLS (1997) Responses of two genotypes of chicken to the diets and stocking densities typical of UK and ‘label rouge’ production systems: I. Performance, behavior, and carcass composition. Meat Science 45: 501–516. 10.1016/S0309-1740(96)00084-8 CASPubMedWeb of Science®Google Scholar Ponte PI, Rosado CM, Crespo JP et al. (2008) Pasture intake improves the performance and meat sensory attributes of free-range broilers. Poultry Science 87: 71–79. 10.3382/ps.2007-00147 CASPubMedWeb of Science®Google Scholar Sandercock DA, Nute GR, Hocking PM (2009) Quantifying the effects of genetic selection and genetic variation for body size, carcass composition, and meat quality in the domestic fowl (Gallus domesticus). Poultry Science 88(5): 923–931. 10.3382/ps.2008-00376 CASPubMedWeb of Science®Google Scholar Smith DP (2012) Pastured broiler processing yields and meat color. Journal of Applied Poultry Research 21: 651–656. 10.3382/japr.2011-00463 Web of Science®Google Scholar Smith DP, Northcutt JK, Steinberg EL (2012) Meat quality and sensory attributes of a conventional and a Label Rouge-type broiler strain obtained at retail. Poultry Science 91(6): 1489–1495. 10.3382/ps.2011-01891 CASPubMedWeb of Science®Google Scholar Citing Literature Food Processing: Principles and Applications, Second Edition ReferencesRelatedInformation}, journal={Food Processing: Principles and Applications, 2nd edition}, author={Smith, D. P.}, year={2014}, pages={549–566} }
 @article{smith_northcutt_parisi_2014, title={Razor blade shear method for evaluating duck breast meat and tendon texture}, volume={23}, ISSN={["1537-0437"]}, DOI={10.3382/japr.2013-00905}, abstractNote={Abstract Ducks are a small but important portion of the US poultry industry, and are a much larger proportion of the poultry markets in other countries. More duck meat fillet products enter the further processing market, yet few studies have been conducted on meat quality characteristics. Therefore, this project was conducted to determine the effects of sex, bird size, and marination treatment on breast (pectoralis major) fillet weight, cook yield, and Warner-Bratzler (WB) shear values. Razor shear was also used to isolate connective tissue in the breast meat that is typically responsible for consumer complaints regarding toughness. Ducks were identified at 1 d of age for sex, processed at 35 d of age in a commercial facility, and carcasses were categorized as small (1.6 kg), medium (2.0 kg), or large (2.5 kg). Breast fillets (120, 20 each from 2 sexes and 3 sizes) were divided and 60 were marinated using vacuum tumbling whereas 60 were left unmarinated. All of the fillets were then weighed, cooked, and reweighed to determine cook yield. Razor shear was conducted on 2 areas within each fillet and another 2 razor shear measurements were taken on each fillet directly through the connective tissue near the wing insertion. A section of each fillet was then removed for a 2-slice WB shear. Carcass size from small to large corresponded to an increase in raw fillet weight. Fillets from males required more razor shear force than fillets from females. Marination improved cook yield and reduced both the WB shear values and the razor shear values for the meat and the tendon. The razor shear method was effective at measuring both duck meat texture and tendon toughness.}, number={4}, journal={JOURNAL OF APPLIED POULTRY RESEARCH}, author={Smith, D. P. and Northcutt, J. K. and Parisi, M. A.}, year={2014}, month={Dec}, pages={742–747} }
 @article{thanissery_kathariou_smith_2014, title={Rosemary oil, clove oil, and a mix of thyme-orange essential oils inhibit Salmonella and Campylobacter in vitro}, volume={23}, ISSN={["1537-0437"]}, DOI={10.3382/japr.2013-00888}, abstractNote={Abstract The demand for foods that are free of pathogens and chemical residues has increased interest in the use of plant-based products as natural antimicrobials. Essential oils (EO) from plants are natural compounds that have been shown to have antimicrobial properties against food-borne pathogens. The objective of the current study was to determine the ability of various concentrations of 4 selected EO to inhibit Salmonella enterica (3 different serovars and a cocktail of all 3) and Campylobacter (2 strains of Campylobacter jejuni, one strain of Campylobacter coli, and a cocktail of all 3). The disc diffusion method was used to screen the oils of thyme, orange, rosemary, and clove oil. The minimum inhibitory concentration or minimum bactericidal concentration of the EO was determined using a 2-fold broth dilution method at concentrations ranging from 0.0008 to 1.000% (vol/vol). Two independent experiments were performed. Zones of inhibition (ZI) were expressed in millimeters and concentrations were expressed in percentages. All the oils demonstrated antibacterial activity against the strains tested. However, thyme oil demonstrated the strongest inhibitory activity than other oils against Salmonella (ZI of 18.5 mm). In general, Campylobacter was more susceptible to the antibacterial activity of EO, with plates containing thyme or clove oil showing no growth. Orange oil was also highly effective on Campylobacter, with a mean ZI of 17.5 mm. The least expensive treatment effective against both Salmonella and Campylobacter was a combination of 100% concentrations of thyme and orange oil combined on a 50:50 proportion. Tested on the same strains of bacteria, the thyme-orange combination (TOC) had a mean ZI of 20.5 mm for Salmonella and 21.3 mm for Campylobacter. Thyme-orange combination demonstrated a synergetic effect against Salmonella, but no such effect was noticed for Campylobacter. On average, 0.14% TOC was required to inhibit both pathogens. Hence, TOC can be considered as a potential antimicrobial for future studies on food systems.}, number={2}, journal={JOURNAL OF APPLIED POULTRY RESEARCH}, author={Thanissery, R. and Kathariou, S. and Smith, D. P.}, year={2014}, month={Jun}, pages={221–227} }
 @article{cox_buhr_smith_cason_rigsby_bourassa_fedorka-cray_cosby_2014, title={Sampling Naturally Contaminated Broiler Carcasses for <I>Salmonella</I> by Three Different Methods}, volume={77}, ISSN={0362-028X}, url={http://dx.doi.org/10.4315/0362-028x.jfp-13-320}, DOI={10.4315/0362-028x.jfp-13-320}, abstractNote={Postchill neck skin maceration (NSM) and whole-carcass rinsing (WCR) are frequently used methods to detect salmonellae from processed broilers. These are practical, nondestructive methods, but they are insensitive and may result in false negatives (20 to 40%). Neck skin samples comprise only 4% of the skin from the broiler carcass by weight, while WCR will not detect firmly attached Salmonella organisms and only 7.5% of the rinsate is utilized. Whole-carcass enrichment (WCE) involves incubation of the whole carcass overnight in a preenrichment broth and can recover as few as 8 inoculated Salmonella cells per carcass. The objective of this study was to use NSM, WCR, and WCE sampling to detect naturally occurring Salmonella from the same commercially processed broiler either prechill or postchill. Ten carcasses were obtained prechill and another 10 postchill on each of two replicate days from each of two commercial processing plants. From each carcass, 8.3 g of neck skin was sampled, and then the carcass was rinsed with 400 ml of 1% buffered peptone water. Thirty milliliters was removed and incubated (WCR), and the remaining 370 ml of broth and the carcass were incubated at 37°C for 24 h (WCE). Overall, Salmonella organisms were detected on 21, 24, and 32 of 40 prechill carcasses by NSM, WCR, and WCE, respectively, while 2, 2, and 19 of 40 postchill carcasses were positive by the respective methods. Prechill carcasses were 64% (77 of 120) positive for Salmonella, while postchill carcasses were 19% (23 of 120) positive. Commercial processing reduced the positive-sample prevalence by 45%. Salmonella organisms were detected on 20% (24 of 120) of the samples from plant 1 and 63% (76 of 120) of the carcasses from plant 2. This study demonstrates significant differences in the results for Salmonella prevalence among sampling methods both before and after immersion chilling, as well as between processing plants on days that samples were taken.}, number={3}, journal={Journal of Food Protection}, publisher={International Association for Food Protection}, author={Cox, N. A. and Buhr, R. J. and Smith, D. P. and Cason, J. A. and Rigsby, L. L. and Bourassa, D. V. and Fedorka-Cray, P. J. and Cosby, D.}, year={2014}, month={Mar}, pages={493–495} }
 @article{rimini_petracci_smith_2014, title={The use of thyme and orange essential oils blend to improve quality traits of marinated chicken meat}, volume={93}, ISSN={["1525-3171"]}, DOI={10.3382/ps.2013-03601}, abstractNote={Poultry meat contains large quantities of polyunsaturated fatty acids, which lead to oxidative deterioration. Plant essential oils (EO) and natural compounds, with antioxidant properties, may be used to alleviate this problem. Two replications were conducted to evaluate the effects of a mixture (1:1) of thyme and orange oils (EO) on the quality characteristics and the oxidative stability of chicken meat (breast and wing). For each replication, 24 fresh breast fillets and 24 wings were procured from a local grocery store. The EO were added to marinade solution to achieve a final concentration of 0.55% sodium chloride, 0.28% polyphosphate, and 0.05% wt/vol of EO blend. Breasts and wings were split in 2 different groups with homogenous pH and lightness and vacuum tumbled in 2 treatments, a 0.5% EO and a control (CON, no EO). Each group was tested for pH, Commission Internationale d'Eclairage color (lightness, L*; redness, a*; yellowness, b*), moisture content, marinade uptake, purge loss, cook yield, and shear force. Susceptibility to lipid oxidation was determined on fresh and frozen meat by TBA reactive substance analysis (induced oxidation from 0 to 150 min at 37°C). The EO breasts had lower purge loss compared with CON meat. Breast did not show any color, pH, marinade uptake, cooking yield, shear force, or moisture differences due to treatment, although cooked EO breast was slightly less red than CON. The EO wings presented higher a* and b* values after marination and lower purge loss and shear force than CON. No differences were detected on wings for color, pH, marinade uptake, cooking yield, or moisture between EO and CON wings. Both fresh and frozen EO breasts and EO wings were less susceptible to the lipid oxidation during all induced oxidation times compared with CON breasts and wings. In conclusion, EO had a positive effect on broiler breast and wing lipid oxidation without negatively affecting meat quality traits.}, number={8}, journal={POULTRY SCIENCE}, author={Rimini, Simone and Petracci, Massimiliano and Smith, Douglas P.}, year={2014}, month={Aug}, pages={2096–2102} }
 @article{smith_northcutt_steinberg_2012, title={Meat quality and sensory attributes of a conventional and a Label Rouge-type broiler strain obtained at retail}, volume={91}, ISSN={["1525-3171"]}, DOI={10.3382/ps.2011-01891}, abstractNote={Some consumers have reported preferences for meat from alternative broiler strains as compared with meat from conventional broiler strains relative to taste and texture, but relatively few objective measurements have been conducted on these particular strains. To directly compare meat quality from a Label Rouge-type alternative and a conventional broiler strain available at retail, 4 ready-to-cook conventional and 6 alternative strain carcasses were obtained from retail or a processing plant on each of 6 d. Boneless skinless breast fillets and boneless thighs were taken from each carcass and weighed. Raw meat was then assigned to different testing lots for cooking to evaluate yield, objective texture, meat color, sensory profile, and proximate composition (percentage protein, moisture, fat, and ash). Analyses of data revealed no significant difference (P < 0.05) due to broiler strain for percentage protein, moisture, fat, and ash, for either breast or thigh meat. Conventional breast (raw and cooked) weights were significantly higher than the alternative strain, but there was no difference in cooked yield. There were no differences between strain for thigh weights or yield. Both thigh and breast meat from the conventional broilers was more tender than meat from alternative broilers. Cooked conventional breast meat was darker and yellower, whereas cooked thigh was lighter, less red, and more yellow than alternative meat. Sensory analysis found no difference between strains for breast meat attributes. Conventional thigh meat scored higher than alternative for appearance, tenderness, juiciness, and how well the panelist liked the appearance, but there was no difference in aftertaste or overall liking. Although minimal differences were observed for cooked breast meat due to strain, conventional cooked thigh meat scored higher than the thigh meat from the Label Rouge-type alternative for most of the sensory attributes.}, number={6}, journal={POULTRY SCIENCE}, author={Smith, D. P. and Northcutt, J. K. and Steinberg, E. L.}, year={2012}, month={Jun}, pages={1489–1495} }
 @article{thanissery_kathariou_siletzky_smith_2012, title={Microbiology of prechill carcasses from medium- and fast-growing pastured broiler chicken strains}, volume={21}, ISSN={["1056-6171"]}, DOI={10.3382/japr.2012-00548}, abstractNote={SUMMARY Consumer demand is increasing for free-range and organic poultry products. The USDA requires that postchill broilers be tested for Escherichia coli, Salmonella, and Campylobacter. Microbiological data are limited on the fast-growing Cornish cross (CX) chickens or the medium-growing Freedom Rangers (FR), 2 predominant strains of pastured broilers grown in the Southeast region of the United States. The objective of the present study was to compare the levels of total coliforms and E. coli, as well as the prevalence of Campylobacter and Salmonella, in pastured CX and FR strains. In each of 2 trials, 40 CX and 40 FR broilers were raised together on pasture with water and supplemental feed. At market weight, birds were processed and 20 prechill carcasses of each strain were evaluated for enumeration of total coliforms and E. coli, as well as the prevalence of Salmonella. Cecal contents were direct plated for Campylobacter detection. Mean counts for total coliforms and E. coli (expressed in log cfu/mL) were 3.8 and 3.4 for FR, which was significantly lower (P < 0.05) than the 4.1 and 3.7 for the CX group. The Salmonella prevalence on carcasses was not different in trial 1 because of strain, but the FR strain had significantly lower Salmonella than the CX strain (50 vs. 100%, respectively) in trial 2. Irrespective of strain, the prevalence of Campylobacter was high (95% for FR vs. 100% for CX). In trial 2, although the medium-growing FR showed lower levels of total coliforms and E. coli, as well as a lower prevalence of Salmonella, even when reared with fast-growing CX, it is not known whether this could have been due to an inherent ability of FR to resist colonization or the benefit from longer residence on pasture.}, number={3}, journal={JOURNAL OF APPLIED POULTRY RESEARCH}, author={Thanissery, R. and Kathariou, S. and Siletzky, R. M. and Smith, D. P.}, year={2012}, month={Sep}, pages={623–629} }
 @article{smith_2012, title={Numbers of Salmonella recovered by sponge or low volume whole carcass rinse sampling of inoculated commercial turkey carcasses}, volume={91}, ISSN={["1525-3171"]}, DOI={10.3382/ps.2011-01985}, abstractNote={Processed turkey carcasses are sampled for Salmonella via sponge sampling, whereas broilers are sampled via whole carcass rinses. Because different sampling methods have been reported to produce different results, sponge sampling and whole carcass rinsing (WCR) were performed on turkey hen carcasses inoculated with a known amount of nalidixic acid-resistant Salmonella enterica serovar Enteritidis. Five turkey hen carcasses were collected from the shackle line in a commercial processing plant in each of 4 replicate trials. Carcasses were placed in a cooler with a small amount of ice and transported to the laboratory for approximately 1.5 h. Salmonella inoculum was applied by spreading 0.5 mL on the back and 0.5 mL on the thigh. After 10 min, the carcasses were sampled via a premoistened 4×8-cm sponge, swiping 10 times vertically and 10 horizontally on the back, and then repeating the same sequence on the thigh using a 10×5-cm template. After sponge sampling carcasses were placed in a clean plastic bag, 200 mL of buffered peptone was added, and bags were manually shaken for 60 s for a low volume whole carcass rinse (WCR). Liquid from stomached sponges and from WCR rinsate was serially diluted in 0.85% saline and plated onto Brilliant Green agar with sulfapyridine containing 200 ppm of nalidixic acid. Plates were incubated at 37°C for 24 h and colonies indicative of Salmonella were counted and transformed from cfu/mL to log cfu/cm2. The low volume WCR recovered significantly more Salmonella than sponge sampling in trial 3 (log 3.1 vs. 2.3, respectively) and trial 4 (log 3.1 vs. 2.2, respectively). No differences were observed in trials 1 and 2 due to sample method. Low volume WCR is equal to or more effective than sponge sampling for recovering inoculated Salmonella from turkey carcasses.}, number={8}, journal={POULTRY SCIENCE}, author={Smith, D. P.}, year={2012}, month={Aug}, pages={2017–2021} }
 @article{smith_2012, title={Pastured broiler processing yields and meat color}, volume={21}, ISSN={["1537-0437"]}, DOI={10.3382/japr.2011-00463}, abstractNote={SUMMARY Pastured broiler growers in the United States typically choose either the faster growing Cornish-crossed (CX) or a medium-growing strain such as Freedom Rangers (FR). However, few yield or meat quality data have been collected from this production method for multiple strains. Therefore, 2 trials were conducted, with 40 broilers of the 2 strains (CX and FR), to determine processing yields and meat color (n = 160). Broilers were obtained at 1 d of age, brooded together for 21 d, and then transferred to common pasture with water and supplemental feed. The FR birds were processed at 83 d and the CX birds were processed at 64 or 71 d in trials 1 and 2, respectively. Carcasses were chilled and cut into parts, and yields and meat color were measured. At 83 d, the FR strain was close to target market weight; at 64 d, the CX were lighter than the FR, but at 71 d, they were heavier. In general, the CX had heavier breast meat weights and higher yields than the FR. There were no differences in wings, legs, or frame weights between strains, but there were some variations in yields for those parts. There was considerable variation in breast meat color between the strains and also between trials, with no definite trend except that FR tended to have more yellow meat. Differences existed between these strains for carcass and parts weights and yields, and although color was variable, the FR strain produced yellower meat than the CX strain.}, number={3}, journal={JOURNAL OF APPLIED POULTRY RESEARCH}, author={Smith, D. P.}, year={2012}, month={Sep}, pages={651–656} }
 @article{berrang_smith_meinersmann_2011, title={Variations on standard broiler processing in an effort to reduce Campylobacter numbers on postpick carcasses}, volume={20}, ISSN={["1056-6171"]}, DOI={10.3382/japr.2010-00274}, abstractNote={SUMMARY Campylobacter numbers increase on broiler carcasses during defeathering because of leakage of gut contents through the vent. We tested several processing modifications designed to interfere with the transfer of Campylobacter from gut contents to the carcass surface. The numbers of Campylobacter detected on the breast skin of carcasses treated with each modification was compared with the numbers on control broilers processed using a standard method. Filling the vent and colon with commercially available canned spray foam did not consistently form an effective plug, and Campylobacter numbers increased during picking. Likewise, hanging carcasses with the vent pointed downward during defeathering was not effective in preventing the increase in Campylobacter numbers. Eviscerating carcasses by hand immediately before defeathering eliminated the increase in Campylobacter during automated feather picking. However, inadvertent contamination during hand evisceration led to higher numbers before feather removal. Therefore, we tested hand evisceration before scalding, allowing the scald water to kill and wash away Campylobacter spilled on the carcass during evisceration. Prescald evisceration was effective in significantly moderating the increase in Campylobacter on broiler carcasses during automated defeathering. Changing the order of standard broiler processing may help to control contamination with Campylobacter.}, number={2}, journal={JOURNAL OF APPLIED POULTRY RESEARCH}, author={Berrang, M. E. and Smith, D. P. and Meinersmann, R. J.}, year={2011}, month={Jun}, pages={197–202} }
 @article{cox_richardson_cason_buhr_vizzier thaxton_smith_fedorka cray_romanenghi_pereira_doyle_2010, title={Comparison of Neck Skin Excision and Whole Carcass Rinse Sampling Methods for Microbiological Evaluation of Broiler Carcasses before and after Immersion Chilling}, volume={73}, ISSN={0362-028X}, url={http://dx.doi.org/10.4315/0362-028x-73.5.976}, DOI={10.4315/0362-028x-73.5.976}, abstractNote={Sampling protocols for detecting Salmonella on poultry differ among various countries. In the United States, the U.S. Department of Agriculture Food Safety and Inspection Service dictates that whole broiler carcasses should be rinsed with 400 ml of 1% buffered peptone water, whereas in the European Union 25-g samples composed of neck skin from three carcasses are evaluated. The purpose of this study was to evaluate a whole carcass rinse (WCR) and a neck skin excision (NS) procedure for Salmonella and Escherichia coli isolation from the same broiler carcass. Carcasses were obtained from three broiler processing plants. The skin around the neck area was aseptically removed and bagged separately from the carcass, and microbiological analysis was performed. The corresponding carcass was bagged and a WCR sample was evaluated. No significant difference (alpha </= 0.05) in Salmonella prevalence was found between the samples processed by the two methods, but both procedures produced many false-negative Salmonella results. Prechill, 37% (66 carcasses), 28% (50 carcasses), and 51% (91 carcasses) of the 180 carcasses examined were positive for Salmonella by WCR, NS, and both procedures combined, respectively. Postchill, 3% (5 carcasses), 7% (12 carcasses), and 10% (17 carcasses) of the 177 carcasses examined were positive for Salmonella by the WCR, NS, and combination of both procedures, respectively. Prechill, E. coli plus coliform counts were 3.0 and 2.6 log CFU/ml by the WCR and NS methods, respectively. Postchill, E. coli plus coliform counts were 1.7 and 1.4 log CFU/ml by the WCR and NS methods, respectively.}, number={5}, journal={Journal of Food Protection}, publisher={International Association for Food Protection}, author={Cox, N. A. and Richardson, L. J. and Cason, J. A. and Buhr, R. J. and Vizzier Thaxton, Y. and Smith, D. P. and Fedorka Cray, P. J. and Romanenghi, C. P. and Pereira, L. V. B. and Doyle, M. P.}, year={2010}, month={May}, pages={976–980} }
 @article{smith_2010, title={Sampling method and location affect recovery of coliforms and Escherichia coli from broiler carcasses}, volume={89}, ISSN={["1525-3171"]}, DOI={10.3382/ps.2008-00414}, abstractNote={Two experiments were conducted, the first to determine whether numbers of recovered bacteria differed due to sampling method used or due to location on carcass sampled (breast or leg quarters) and the second to determine if numbers of bacteria differed between the front (ventral) and back (dorsal) side of the carcass. In both experiments, eviscerated broiler carcasses were obtained from a commercial processing plant just before the final inside-outside bird washer. In experiment 1, carcasses (3 in each of 4 replicate trials) were separated into leg quarters and breast quarters (n = 48) and either rinsed or ground and stomached for microbiological sampling. In experiment 2, for 3 replicate trials of 4 carcasses each, necks, wings, and legs were manually removed; the remaining trunks were cut through the sides to produce front (ventral) and back (dorsal) halves (n = 24); and then rinsed. For both experiments, coliforms and Escherichia coli were enumerated. In experiment 1, significantly higher numbers (P < 0.05) of coliforms and E. coli were recovered by rinsing than by grinding from both breast and leg quarters. Leg quarters were found to have higher bacterial numbers than breasts from grind samples, but no quarter differences were found for rinse samples. In experiment 2, higher (P < 0.05) numbers of coliforms and E. coli were recovered from the dorsal carcass half compared with the ventral half. Bacterial counts of broiler carcasses are affected by both the sampling method used and by carcass location sampled.}, number={1}, journal={POULTRY SCIENCE}, author={Smith, D. P.}, year={2010}, month={Jan}, pages={169–172} }