| Past
Projects
The emphasis of the past North
Central Regional Research Committee is reflected in the evolution
of titles of the regional project since 1950.
| 1950
|
Minimizing
quality losses in eggs and dressed poultry in market
channels. |
| 1955 |
Maintaining
quality of poultry products in marketing channels. |
| 1960 |
Improving
market quality and utilization of poultry products. |
| 1965 |
Improving
acceptability, stability and utilization of poultry
products. |
| 1970 |
Improved
processing and utilization of poultry products. |
| 1975 |
Composition,
nutritive value and stability of poultry meat and
egg products. |
| 1980 |
Function,
nutritive composition, quality, stability and efficient
production of poultry meat and egg products. |
| 1986 |
Development
of new processes and technologies for the processing
of poultry products. |
| 1992 |
Development
of new processes and technologies for the processing
of poultry products. |
L. E. Dawson and R. G. Garner,
1969 (World's Poultry Science, Vol. 25, pages 15-23) summarized
the project contributions to that date. Those areas
that were singled out as having the greatest impact were:
| 1. |
Improved
egg cleaning. |
| 2. |
Improved
egg quality. |
| 3. |
Egg
quality measurements. |
| 4. |
Improved
meat birds. |
| 5. |
Improved
shelf-life of fresh poultry. |
| 6. |
Meat yields
from poultry. |
| 7. |
Improved
dried egg products. |
| 8. |
Composition
data on eggs. |
| 9. |
Poultry
meat products. |
| 10. |
Pasteurization
and function of eggs. |
In the 1986 to 1991 revision
(1986), five additional contributions were identified (1-5).
Over the past five years, 7 other significant contributions
have been added to the list (1992-1997).
| 1. |
Better definition
of the nutritional composition of eggs and poultry
products. |
| 2. |
New egg
products such as hard cooked eggs, pickled eggs, egg
puffs and fermented egg products. |
| 3. |
Quality
and use of mechanically deboned meat. |
| 4. |
Improved
meat binding via new processes. |
| 5. |
Enhanced
quality and safety of poultry products. |
| 6. |
Development
of commercial electrical stimulators. |
| 7. |
Cryogenic
cooling of shell eggs. |
| 8. |
Development
of a cholesterol-reducing technology for liquid egg
using cyclodextrins. |
| 9. |
Development
of a surimi-like process for recovering functional
proteins from MDPM. |
| 10. |
Development
of an ELISA procedure for verifying end-point cooking
temperature of poultry products. |
| 11. |
Development
of a commercial barrier packaging film to stabilize
color in precooked and cured poultry meat products. |
| 12. |
Development
of a quantitative measurement for determining meat
to packaging film adhesion characteristics. |
It
is interesting to note that over the last 40 years there has
been a steady change from predominantly egg research to more
and more poultry meat research. This trend very much
follows the change in industry practices as well as consumer
eating habits. The regional project has shown that it
is able to adapt and respond to changes in our society.
Recent emphasis on further processing technologies and food
safety during the last nine years attest to this adaptation.
It is anticipated that future research emphases under the
Southern Region Research Project will also address important
societal issues.
|
