Search Results - "McKee, S. R."

Salmonella and Campylobacter reduction and quality characteristics of poultry carcasses treated with various antimicrobials in a post-chill immersion tank by Nagel, G.M., Bauermeister, L.J., Bratcher, C.L., Singh, M., McKee, S.R.

“…Innovations in poultry processing include implementation of antimicrobials in post-chill decontamination tanks. In this study, a total of 160 broiler carcasses…”
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Antimicrobial activity of commercial marinades against multiple strains of Salmonella spp by Pathania, A., McKee, S.R., Bilgili, S.F., Singh, M.

“…Marination of poultry meat is widely done for value addition, enhancing shelf life, and increasing consumer acceptance. This study was conducted to determine…”
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Influence of Salmonella enterica Serovar Typhimurium Infection on Intestinal Goblet Cells and Villous Morphology in Broiler Chicks by Fasina, Y. O, Hoerr, F. J, McKee, S. R, Conner, D. E

“…Live broiler chickens are important in the transmission of Salmonella to humans. Reducing Salmonella levels in the intestine of broiler chickens, in part,…”
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Use of a Scald Additive to Reduce Levels of Salmonella Typhimurium During Poultry Processing by McKee, S.R, Townsend, J.C, Bilgili, S.F

“…This study was conducted to evaluate the efficacy of a scald additive, RP scald, to reduce Salmonella Typhimurium (ST) levels on inoculated poultry carcasses…”
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Inhibition of nalidixic acid-resistant salmonella on marinated chicken skin by Pathania, A, McKee, S R, Bilgili, S F, Singh, M

“…Marination is widely used to enhance flavor and increase consumer acceptability of meat and poultry products. The impact of such marination on the safety and…”
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Pathological changes associated with white striping in broiler breast muscles by Kuttappan, V. A., Shivaprasad, H. L., Shaw, D. P., Valentine, B. A., Hargis, B. M., Clark, F. D., McKee, S. R., Owens, C. M.

“…ABSTRACT White striping is a condition in broiler chickens characterized grossly by the occurrence of white striations, seen parallel to the direction of…”
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Consumer acceptance of visual appearance of broiler breast meat with varying degrees of white striping by Kuttappan, V. A., Lee, Y. S., Erf, G. F., Meullenet, J.-F. C., McKee, S. R., Owens, C. M.

“…ABSTRACT White striping is a condition associated with heavier broiler breast fillets and is observed grossly as white striations seen parallel to the…”
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Estimation of factors associated with the occurrence of white striping in broiler breast fillets by Kuttappan, V A, Brewer, V B, Mauromoustakos, A, McKee, S R, Emmert, J L, Meullenet, J F, Owens, C M

“…Broiler breast fillets are sometimes characterized grossly by white parallel striations in the direction of the muscle fibers, and the condition is referred to…”
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Establishment of a microbiological profile for an air-chilling poultry operation in the United States by Fluckey, W M, Sanchez, M X, McKee, S R, Smith, D, Pendleton, E, Brashears, M M

“…The microbiological profile of an air-chilling poultry process was investigated from the farm through the processing plant. Within a 1-year period, nine…”
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Effect of liquid smoke as an ingredient in frankfurters on Listeria monocytogenes and quality attributes by Morey, A., Bratcher, C. L., Singh, M., McKee, S. R.

“…ABSTRACT Market trends indicate an increased interest in natural antimicrobials to augment safety of ready-to-eat meat and poultry products against Listeria…”
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Microbial and Quality Properties of Poultry Carcasses Treated with Peracetic Acid as an Antimicrobial Treatment by Bauermeister, L.J, Bowers, J.W.J, Townsend, J.C, McKee, S.R

“…Salmonella spp. and Campylobacter spp. continue to be prominent food safety concerns for the poultry industry and consumers alike. Peracetic acid (PAA) has…”
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Control of Listeria monocytogenes in ham deli loaves using organic acids by Lloyd, T, Alvarado, C.Z, McKee, S.R, Berrang, M.E

“…Combinations of organic acids, sodium lactate (SL; Fisher Scientific Co. LLC., Pittsburgh, PA), potassium lactate (PL; City Chemical LLC., West Haven, CT) and…”
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Effect of light intensity and photoperiod on live performance, heterophil-to-lymphocyte ratio, and processing yields of broilers by Lien, R.J, Hess, J.B, McKee, S.R, Bilgili, S.F, Townsend, J.C

“…This study investigated effects of light intensity and photoperiod on live and processing performance and physiological stress of broilers. One hundred…”
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Meat quality evaluation of minimally aged broiler breast fillets from five commercial genetic strains by Mehaffey, J.M, Pradhan, S.P, Meullenet, J.F, Emmert, J.L, McKee, S.R, Owens, C.M

“…A total of 1,040 birds from 5 common commercial genetic broiler strains were raised and processed to analyze the effect of strain and deboning time on meat…”
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Intestinal Cytokine Response of Commercial Source Broiler Chicks to Salmonella Typhimurium Infection by Fasina, Y.O, Holt, P.S, Moran, E.T, Moore, R.W, Conner, D.E, McKee, S.R

“…Development of molecular-based immunotherapeutic strategies for controlling Salmonella Typhimurium (ST) infection in poultry requires a better understanding of…”
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Effect of dietary glutamine supplementation on Salmonella colonization in the ceca of young broiler chicks by Fasina, Y.O, Bowers, J.B, Hess, J.B, McKee, S.R

“…Live poultry is an important vehicle for transmitting Salmonella Typhimurium to humans that have salmonellosis. It is therefore imperative to reduce Salmonella…”
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The effect of seasonal heat stress on rigor development and the incidence of pale, exudative turkey meat by McKee, S R, Sams, A R

“…Heat stress is one of the prominent ante-mortem stressors that elicits pale, soft, and exudative meat characteristics in stress-susceptible pigs. Industry…”
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The characterization and incidence of pale, soft, exudative turkey meat in a commercial plant by Owens, C M, Hirschler, E M, McKee, S R, Martinez-Dawson, R, Sams, A R

“…Pale, soft, exudative (PSE) turkey meat is a growing problem for industry and has been associated with rapid postmortem pH decline and loss of protein…”
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Effect of Light Intensity on Live Performance and Processing Characteristics of Broilers by Lien, R.J, Hess, J.B, McKee, S.R, Bilgili, S.F

“…This study investigated the effects of different light intensities provided via an increasing photoperiod program on broiler live performance and processing…”
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The efficacy of vitamin E (DL-alpha-tocopheryl acetate) supplementation in hen diets to alleviate egg quality deterioration associated with high temperature exposure by Kirunda, D F, Scheideler, S E, McKee, S R

“…Supplementation of hen diets with vitamin E was investigated as a means to alleviate egg quality deterioration associated with high temperature exposure. One…”
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