Determine the Location and Influence of Physical Characteristics on Salmonella in Poultry Fat Intended for Pet Food Use

Title: Determine the Location and Influence of Physical Characteristics on Salmonella in Poultry Fat Intended for Pet Food Use Principal Investigator: Jennifer Martin and Dale Woerner, Colorado State University Keywords: : poultry fat, rendering, impurity, moisture, Salmonella, survival, food safety, microbiology, 2015, Martin, Woerner Year: 2015 Objective: (i) Utilize fluorescently-tagged Salmonella to assess the distribution … Continued

High Fat Pre-starter Rations for Broilers

Title: High Fat Pre-starter Rations for Broilers Principal Investigator: Jeffre Firman, University of Missouri Keywords: turkeys, fat addition, pre-starter, Firman, 2015, yellow grease, nutrition, poultry Year: 2015 Objective: This project was designed to determine if high fat pre-starter rations would improve initial bodyweight of chicks and if the increases seen would be maintained to market … Continued

Determination of Salmonella Thermal Destruction Times for Rendering of Chicken By-product

Title: Determination of Salmonella Thermal Destruction Times for Rendering of Chicken By-product Principal Investigator: T. Matthew Taylor, Texas A&M University Keywords: Taylor, 2014, food safety, microbiology, thermal validation, FSMA, Salmonella, Taylor Year: 2014 Objective: The three core objectives of the current research project that experiments were: 1) identify the D-values of Salmonella enterica serovars previously … Continued

Determination of D- and z- values for Salmonella ssp. in Rendered Products

Title: Determination of D- and z- values for Salmonella ssp. in Rendered Products Principal Investigator: Mindy Brashears, Texas Tech University Keywords: Salmonella, D and z values, high-fat rendering raw materials, thermal inactivation, FSMA, food safety, microbiology, 2014, Brashears Year: 2014 Objective: To determine the D- and z- values to inactivate a Salmonella spp. cocktail artificially … Continued

Determining the Process Lethality of Salmonella and Escherichia coli O157:H7 in Heat Treated, Rendered Meat and Poultry Products

Title: Determining the Process Lethality of Salmonella and Escherichia coli O157:H7 in Heat Treated, Rendered Meat and Poultry Products Principal Investigator: Dale Woerner, Colorado State University Keywords: used cooking oil, rendering, Salmonella, Escherichia coli O157:H7, D-value, z-value, critical limits, food safety, FSMA, 2014, Woerner Year: 2014 Objective: 1) Determine the process lethality of Salmonella and … Continued

The Impact of Rendered Protein Meal Level of Oxidation on Shelf Life and Acceptability in Extruded Pet Foods: Determining Sensory Limits for Oxidation Values

Title: The Impact of Rendered Protein Meal Level of Oxidation on Shelf Life and Acceptability in Extruded Pet Foods: Determining Sensory Limits for Oxidation Values Principal Investigator: Kadri Koppel, Kansas State University Keywords: pet food, Koppel, 2014, oxidation, quality, shelf life, dog food, beef, meat and bone meal, poultry by-product meal, consumers Year: 2014 Objective: … Continued

Evaluation of techniques used to extend shelf-life and methods for analysis of rendered protein meals in pet foods

Title: Evaluation of Techniques Used to Extend Shelf-life and Methods for Analysis of Rendered Protein Meals in Pet Foods Principal Investigator: Greg Aldrich, Kansas State University Keywords: 2012, Aldrich, oxidation, pett food, rancidity, oxidation, protein meals, PV, meat and bone meal, poultry by-product meal Year: 2012 Objective: To determine the efficacy of rapid methods (e.g. … Continued

Redefining Essential Fatty Acid Requirements of Fishes in the Context of Rendered Fat-based Aquafeeds

Title: Redefining Essential Fatty Acid Requirements of Fishes in the Context of Rendered Fat-based Aquafeeds Principal Investigator: Jesse T. Trushenski, Southern Illinois University Keywords: Hybrid Striped Bass, Pompano, Atlantic Salmon, long-chain polyunsaturated fatty acid, LC-PUFA, Trushenski, nutrition, tallow, aquaculture, Southern Illinois University, 2012 Year: 2012 Objective: Determine the relative requirements of long-chain polyunsaturated fatty acids … Continued

Effects of Fat Addition to Rations Containing DDGS with Different Fat Content

Title: Effects of Fat Addition to Rations Containing DDGS with Different Fat Content Principal Investigator: Jeffre Firman, University of Missouri Keywords: broilers, turkeys, energy, fat addition, DDGS, yellow grease, nutrition, poultry, 2012, Firman Year: 2012 Objective: To determine the effect of fat addition to diets containing high, medium and low fat DDGS in broilers and … Continued

Effect of Phase-Feeding Beef Tallow along with Dried Distiller Grains on Pork Quality

Abstract: Soft pork fat in fresh  pork bellies has become a major concern of pork processors.   Soft pork bellies have been associated with fabrication difficulties, reduced product yields, unattractive  bacon slices, reduced product shelf-life, and subsequent  consumer  discrimination.  The  increased  incidence of soft  pork fat  and  bellies  has been attributed  to the elevation of the … Continued

Implementation of rendered fats in aquaculture feeds: maximizing ability to tailor nutritional value of cultured finfish while minimizing reliance on marine resources

Abstract: Objective 1 was designed as a screening study to determine which of the rendered fats evaluated held the most promise for use in the context of finishing strategies for rainbow trout. Each of the rendered fats assessed yielded equivalent growth and growth efficiency. Given that no differences in production performance were observed among the fats, … Continued

Rendered products: thermal conductivity model

Abstract: The rendering industry is committed to processing animal and poultry by-products to produce microbiologically safe finished products. Heat processing of food materials has been well studied using heat penetration data to establish thermal death time values for heat resistant microorganisms. This information has been used extensively in the canned food industry to ensure food … Continued