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Information on global poultry, pig and animal feed markets.

Shelly McKee

Shelly McKee, Ph.D., Department of Poultry Science, Auburn University, AL 36849-5416; (334) 844-2765; mckeesr@acesag.auburn.edu

ARTICLES

FOOD SAFETY

Poultry processors study changes in antimicrobials for Salmonella, Campylobacter control

Validation studies should guide poultry processors’ choice of antimicrobial treatments and application methods for the control of Salmonella and Campylobacter.
U.S. poultry processors are taking steps, including possible changes in antimicrobials and methods of their application, to meet more stringent performance standards for foodborne pathogens announced earlier this year by the U.S. Department of Agriculture’s Food Safety and Inspection Service. Validation studies should guide poultry processors’ choice of antimicrobial treatments and application methods for the control of Salmonella and Campylobacter.
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FURTHER PROCESSING & PACKAGING

Oven-ready packaging adds value, convenience to poultry

Oven-ready packaging offers poultry processors and consumers advantages in convenience of handling and cooking, flavor, tenderness and food safety.
Oven-ready packaging offers poultry processors and consumers advantages in convenience of handling and cooking, flavor, tenderness and food safety. Meat packaging has come a long way in recent years; especially with commercial applications for oven-ready raw meat products. Current applications for oven-ready packages for raw meat products include vacuum packaged meat with a secondary or outer package such as a sleeve, netting, box or other type of pouch. The first level of vacuum package is for containment while the secondary package is to convey product identification, cooking instructions, branding and nutrition information among other label requirements.
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FURTHER PROCESSING

Managing poultry cooking for yield, quality

Precise management of cooking parameters allows further processors to maintain quality and yield in multiple types of poultry products.
With the tremendous growth in the number and variety of fully-cooked value added products on the market, it is important for processors to maintain optimum safety, quality and yield of products during cooking. The diversity in poultry products such as batter and breaded, glazed, grilled and roasted requires different cooking processes and ovens that have flexibility to manage temperature, air speed and relative humidity.
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