@article{tharrington_curtis_kerth_2006, title={Evaluation of various cooking methods to ensure the safety of egg consumption}, ISBN={0392-0593}, number={1}, journal={Zootecnica International}, author={Tharrington, J. B. and Curtis, P. A. and Kerth, L. K.}, year={2006}, pages={56} }
 @article{anderson_tharrington_curtis_jones_2004, title={Shell characteristics of eggs from historic strains of Single Comb White Leghorn chickens and the relationship of egg shape to shell strength}, volume={3}, ISBN={1682-8356}, DOI={10.3923/ijps.2004.17.19}, abstractNote={The effect of long term genetic selection on shell characteristics was determined by analyzing eggs acquired from Agriculture Canada: Ottawa Control Strain 5, from a 1950 base population; 7, from a 1959 population; and 10, from a 1972 population. H&N "Nick Chick" 1993 commercial strain was also included because it shares genetic ancestry with the three historic strains. Eggs were collected beginning at 28 wk of age, then every 4 wk through the end of the study at 86 wk of the laying cycle and egg weight, egg height, egg width, shell weight, shell thickness, egg specific gravity, and shell breaking force measured. The relationship of egg shape and weight as factors affecting shell strength were also investigated. Significant differences (P < 0.05) were found between strains for egg shape and a progressive increase in weight and surface area of eggs from the 1950 strain to the current strain. The shape index indicates that the current strain has increased egg size with the greatest increase seen in egg width. The mean breaking force of eggs from the current strain was higher (P< 0.05) than the other strain's eggs with no strain differences in percent shell weight, shell thickness, or specific gravity. A decline in breaking force, percent shell weight, and specific gravity was observed among all the strains over the production period. The results from this study suggest that genetic selection has produced larger eggs that are rounder in shape.}, number={1}, journal={International Journal of Poultry Science}, author={Anderson, Kenneth and Tharrington, J. B. and Curtis, P. A. and Jones, F. T.}, year={2004}, pages={17} }
 @article{jones_tharrington_curtis_anderson_keener_jones_2002, title={Effects of cryogenic cooling of shell eggs on egg quality}, volume={81}, ISSN={["0032-5791"]}, DOI={10.1093/ps/81.5.727}, abstractNote={This study was conducted to investigate the effects of cryogenic cooling on shell egg quality. Gaseous nitrogen (GN), liquid nitrogen (LN), and gaseous carbon dioxide (GC) were utilized to rapidly cool eggs in a commercial egg processing facility and were compared to traditional cooling (TC). A modified food freezer was attached to existing egg processing equipment in order to expose eggs to the selected cryogen. In Experiment 1, eggs were treated with GN, LN, and TC then stored and tested over 10 wk. Experiment 2 eggs were treated (GC and TC) and evaluated for 12 wk. Quality factors that were measured included Haugh units, vitelline membrane strength and deformation at rupture, and USDA shell egg grades for quality defects. Haugh unit values were greater for cryogenically treated eggs as compared to traditionally cooled eggs (Experiment 1: 73.27, GN; 72.03, LN; and 71.4, TC and Experiment 2: 74.42, GC and 70.18, TC). The percentage of loss eggs in the GN treatment was significantly (P < 0.01) greater than those of the LN and TC treatments. Vitelline membrane strength was greater for the cryogenically cooled eggs versus traditional processing. Vitelline membrane breaking strength decreased over storage time. Vitelline membrane deformation at rupture was significantly (P < 0.05) greater for the cryogenically cooled eggs compared to the traditional eggs in each experiment. Use of the technology could allow for egg quality to be maintained for a longer time, which could increase international markets and potentially lead to extended shelf lives.}, number={5}, journal={POULTRY SCIENCE}, author={Jones, DR and Tharrington, JB and Curtis, PA and Anderson, KE and Keener, KM and Jones, FT}, year={2002}, month={May}, pages={727–733} }
 @article{tharrington_curtis_jones_anderson_1999, title={Comparison of physical quality and composition of eggs from historic strains of single comb white leghorn chickens}, volume={78}, DOI={10.1093/ps/78.4.591}, abstractNote={The effect of long-term genetic selection on physical quality and composition of eggs was determined by analyzing eggs acquired from Agriculture Canada: Ottawa Control Strain 5 (CS5) from a 1950 base population, 7 (CS7) from a 1958 population and 10 (CS10) from a 1972 population. Eggs from the H&N "Nick Chick" current commercial strain (CCS) were also included. Eggs were collected monthly over a 62-wk laying period and analyzed for egg, albumen, shell and yolk weight; albumen protein, solids and pH; percentage yolk solids and fat; Haugh units; and specific gravity. Significant (P < 0.05) differences found between strains included a progressive increase in weight of eggs from the CS5 to CCS. Although the eggs increased in size, no significant differences were found between strains for specific gravity or percentage shell weight. Yolk weights of eggs from the strains examined did not differ. However, the percentage of yolk found in current strain eggs was significantly lower (P < 0.05), with a subsequent higher percentage albumen due to the increase in egg size of the CCS. Haugh units were significantly higher in the CS10 and CCS strains than in the other strains. No significant differences between strains were seen in albumen protein, solids, pH, or yolk solids. Mean percentage yolk fat assay values for eggs from the CS5, CS7, CS10, and CCS strains were 33.08, 32.68, 32.84, and 32.40, respectively. Percentage yolk fat values obtained from CCS were significantly lower (P < 0.05) than those obtained from the other strains. The results from this study indicate that genetic selection has produced larger eggs containing a lower percentage of yolk while overall egg quality has been maintained or improved.}, number={4}, journal={Poultry Science}, author={Tharrington, J. B. and Curtis, P. A. and Jones, F. T. and Anderson, Kenneth}, year={1999}, pages={591–594} }
 @article{chen_pilkington_tharrington_allen_1997, title={Developing a dry-cured ham nutritional database}, volume={10}, DOI={10.1006/jfca.1997.0534}, abstractNote={Manufacturers of country ham, a dry-cured ham with a minimum 4% NaCl in the finished product, are required by Food Safety and Inspection Service (FSIS) to declare the nutrient content on the label. This study investigated the distribution of nutrients within whole hams to permit calculation of nutrient content for various cuts. Results of a preliminary experiment utilizing six country hams to develop sampling techniques were used to develop the final study protocol. The final study measured the nutrient content of 15 whole hams representative of Southeastern country hams and 7 side meats. Each ham was divided into four sections (butt, center, shank, and hock), which were subdivided into bone and skin, fat, and muscle groups. All muscle and fat samples were analyzed for moisture, protein, fat, sugar profile, cholesterol, fatty acid profile, and minerals (Ca, Fe, K, Na, Zn). Significant variations (P 28% DV), were high in protein and fat (>20% DV), and were “good” to “high” in cholesterol (16 to 28% DV). The lean muscle products contained higher sodium and protein, but lower amounts of fat, cholesterol, and calories compared to untrimmed products. Side meat was higher in calories, fat, and cholesterol but lower in protein and sodium content than country ham products. Country ham products and side meats were low (<2% DV) in total carbohydrate, sugars, and calcium. The data presented for nutrient content of all the muscle systems in whole country hams permit calculations for a nutritional label for virtually all of the subdivided portions of country ham that are currently being marketed.}, number={3}, journal={Journal of Food Composition and Analysis}, author={Chen, H. Y. and Pilkington, D. H. and Tharrington, J. B. and Allen, J. C.}, year={1997}, pages={190–204} }