Meat and egg quality and safety. In the area of poultry meat safety, Dr. McKee conducts validation studies using antimicrobial interventions during poultry meat processing and further processing. In regard to poultry meat safety, Dr. McKee’s group determines ways to reduce Salmonella, Campylobacter and Listeria on poultry meat and further processed poultry products. The laboratory’s research on meat quality includes determining the effect of processing and ingredients on final product quality. Emphasis is placed on marinated/enhanced poultry. Sensory panels as well as objective meat quality tests are used to determine meat quality characteristics such as appearance, water holding capacity and tenderness.
In the area of eggs, the research includes validation of antimicrobials and validation of sanitary standard operating procedures (SSOP’s) in egg processing.
