Color Chemistry-Resource Guide Color of muscle foods revolves around myoglobin, the primary red pigment in meat. Understanding the chemical states of myoglobin is important for managing and controlling color.
Color: Factors Impacting – Resource GuideNumerous factors affect meat color. Traits of the muscle itself, biochemical reactions within the meat, live animal attributes and many external and environmental factors may contribute to meat color and changes to color.
Salmonella Pathogenicity – Resource GuideThe pathogenicity of Salmonella refers to its ability to cause illness in humans and animals. Many factors impact the likelihood for an illness to occur.
Salmonella Enumeration – Resource Guide The quantity of viable Salmonella cells influences the potential to cause human illness. Rapid, precise quantification methods are important for collecting information to fully assess public health risk of products.
Salmonella Interventions -Resource Guide Multiple interventions are needed as part of risk-based mitigation strategies to control Salmonella in poultry from farm to fork
Salmonella Overview Salmonella is a gram-negative, rod-shaped bacteria with a talent for
adapting to its environment. This ability to grow or persist in many
different conditions makes it particularly problematic as a foodborne
pathogen.
Anatomy of a Meat Product Label In the U.S, labeling of meat and poultry products intended for
interstate commerce is closely regulated by the Food Safety and
Inspection Service (FSIS) of the United States Department of Agriculture
(USDA).
Beta-Agonists: What Are They and Why Do We Use Them in Livestock Production? Beta-adrenergic receptor agonists (beta-agonists, for short) are
synthetic compounds that mimic some of the effects of
naturally-occurring compounds by binding to beta-receptors on the
surface of cells within the muscle, fat and other tissues of animals.
Mechanically Separated Poultry Mechanically separated poultry (chicken or turkey) is a low-cost
poultry protein, which is produced by mechanically separating bone and
attached skeletal muscle.
