In a randomized, double-blinded, placebo-controlled trial, the single oral dose typhoid vaccine, M01ZH09, is safe and immunogenic at doses up to 1.7 x 10(10) colony-forming units.

M01ZH09, S. Typhi (Ty2 Delta aroC Delta ssaV) ZH9, is a single oral dose typhoid vaccine with independently attenuating deletions. A phase II randomized, double-blind, placebo-controlled, dose-escalating trial evaluated the safety and immunogenicity of M01ZH09 to 1.7 x 10(10) colony-forming units (CFU). 187 Healthy adults received vaccine or placebo in four cohorts. Serologic responses and IgA ELISPOT were measured. At all doses, the vaccine was well tolerated and without bacteremias. One subject had a transient low-grade fever. 62.2-86.1% of subjects seroconverted S. Typhi-specific LPS IgG and 83.3-97.4% IgA; 92.1% had a positive S. Typhi LPS ELISPOT. M01ZH09 is safe and immunogenic up to 1.7 x 10(10)CFU. Efficacy testing of this single-dose oral typhoid vaccine is needed.

Prediction of physical, color, and sensory characteristics of broiler breasts by visible/near infrared reflectance spectroscopy.

The feasibility of predicting pH, color, shear force, and sensory characteristics of chicken breasts deboned at 2, 4, 6, and 24 h postmortem by visible/near infrared reflectance spectroscopy (NIRS) in the 400 to 1850 nm region was determined. Prediction of physical attributes of Commission Internationale de l'Eclairage (CIE) color values (L*, a*, and b*), pH, and shear force had better accuracies than those of individual sensory attributes. Calibration and validation statistics for shear force and sensory traits indicated that visible/near infrared models were not significantly improved for cooked muscles compared with predictions based on raw muscle characteristics. On the basis of predicted shear values from the partial least squares (PLS) model, breast samples were classified into "tender" and "tough" classes with a correct classification of 74.0% if the boundary was set at 7.5 kg. The model developed from measured shears using soft independent modeling of class analogy/principal components analysis (SIMCA/PCA) showed nearly the same classification success.

Effects of diet and feed withdrawal on the sensory descriptive and instrumental profiles of broiler breast fillets.

Effects of diet and feed withdrawal times on the sensory profile and shear values of broiler breast meat were determined. Feeds were formulated with 3 dietary carbohydrate sources (corn, milo, and wheat). Birds (n = 192) were processed between 42 and 52 d of age. Feed was withdrawn for 0 or 8 h prior to pilot plant processing under simulated commercial conditions. Pectoralis major muscles were removed 4 h postmortem and frozen until evaluated. Thawed breast fillets were cooked in heat-seal bags immersed in 85 degrees C water until an internal temperature of 80 degrees C was reached. Color, shears, and sensory profiles (18 attributes) were determined. Meat from corn-fed birds required significantly less force to shear (6.0 kg) than meat from birds fed milo (6.7 kg) or wheat (7.1 kg). Feed withdrawal did not affect the flavor profile; however, meat from birds at 0 h feed withdrawal were darker and redder. Diet significantly affected the sensory profile. Brothy scores were significantly higher in meat from corn-fed birds than in meat from birds fed wheat or milo. Diet and feed withdrawal significantly affected sensory texture. Meat from wheat-fed birds was harder, more cohesive, and more chewy and exhibited larger particle size than meat from birds fed corn or milo. Moisture release values were lower and toothpack values were higher in meat from birds processed at 0 h feed-withdrawal time compared with meat from birds held 8 h without feed. Dietary carbohydrate source appears to have a measurable impact on flavor and texture of broiler breast meat.

Principal component analysis of physical, color, and sensory characteristics of chicken breasts deboned at two, four, six, and twenty-four hours postmortem.

The effects of various postchill deboning times on functional, color, yield, and sensory attributes of broiler breast meat were determined. Broiler breast muscles were deboned at 2, 4, 6, and 24 h postmortem, and pH, color change, cooking yield, shear force values, and sensory traits of the breast meat were recorded. Data were examined by multivariate data analysis, namely principal component analysis (PCA). Averages of 13 variables (pH, delta a*, shear force, and sensory attributes of cardboardy, wet feathers, springiness, cohesiveness, hardness, moisture release, particle size, bolus size, chewiness, and metallic aftertaste-afterfeel) decreased gradually as deboning time increased from 2 to 24 h, especially for shear values after 4 h of postmortem aging. Univariate correlation coefficients among 24 variables indicated several significant correlations. Warner-Bratzler shear force had high positive correlations with 5 sensory texture attributes (cohesiveness, hardness, particle size, bolus size, and chewiness). The parameters of pH, delta L*, delta a*, delta b*, and cooking yield were not obviously correlated with shear force values or any of the 18 sensory characteristics. PCA score plot showed no clear separation of the breast muscles deboned at different postmortem times, but it was still possible to differentiate them. The loading biplot suggested that 18 variables were effective in sample differentiation, including delta L*, shear force, cooking yield, 6 sensory flavor attributes (brothy, cardboardy, wet feathers, blood/serumy, salty, and sour), all sensory texture attributes except springiness, and all afterfeel-aftertaste properties.

Variations in levels of acid phosphatase present in chicken whole leg meat.

Acid phosphatase (ACP) has been identified as a potential biomarker for endpoint temperature determination in further-processed poultry. Multiple analyses of the same sample for ACP have produced consistent results. The degree of variation in ACP levels present in different production lots has not been identified. This study was conducted utilizing a single flock of broilers. Birds were slaughtered on four separate days (replications), and whole leg, without skin, was homogenized. Proximate composition was analyzed for each replication. Water-soluble proteins were extracted from raw meat and assessed for initial ACP levels. Samples of meat were cooked to an internal temperature of 71.1 C. There were differences (P < 0.05) between replications for both moisture and fat content. When dry fat content was analyzed, no significant differences occurred between replicates. Initial ACP levels were different (P < 0.0001) between replicates (500.33 to 348.97 units of activity/kg). Levels of ACP activity after cooking were also different (P < 0.0001) between replicates (17.61 to 10.82 units of activity/kg). Percentage degradation of activity during cooking was similar (96.98 to 95.89%) between replicates. ACP levels were consistently measured within a replicate. Differences between replicates for both initial and cooked levels indicate a threshold level for determination of thermal endpoint would be difficult to establish. ACP may not be a sensitive measure to estimate the degree of doneness of meat samples in which initial ACP concentration is unknown. Identical raw sample required for such a comparison would be difficult for the processing industry to maintain.

The effect of age, dietary carbohydrate source, and feed withdrawal on broiler breast fillet color.

An experiment was conducted to determine the effect of bird age, diet (feeds formulated with 69.5% corn, 69.7% milo, or 73.6% wheat), and feed withdrawal times (0 or 8 hours) on color (CIE L*, lightness; a*, redness; and b*, yellowness) of raw broiler breast fillets. Broilers were placed on diets at 28 d of age. Replicate groups of 24 birds (eight each from different diet and four each either full fed or feed withdrawn) were processed (slaughtered and eviscerated under simulated commercial conditions) each day from 42 to 45 and 49 to 52 d of age (n = 192). Carcasses were chilled and deboned 4 h postmortem, and triplicate color measurements taken from the medial (bone) side of the fillet. Bird age did not significantly affect fillet color values. Fillets from the birds fed the wheat diet were significantly lighter than fillets from the corn or milo fed birds (48.9 vs. 46.9 and 46.7, respectively). The milo diet resulted in significantly redder fillets than corn or wheat (3.9 vs. 3.5 and 3.3, respectively). The corn diet produced significantly more yellow fillets than milo or wheat (4.8 vs. 2.4 and 2.6, respectively). Feed withdrawal significantly increased fillet lightness from an average of 46.1 to 48.9, decreased redness from 4.1 to 3.1, and increased yellowness from 2.8 to 3.7. Raw broiler breast fillet color is significantly affected by both diet and feed withdrawal, but not by age.

Tenderization of hot-boned broiler breast meat by clamping during chilling.

Hot-boned broiler breast fillets were tightly clamped between rigid aluminum plates during chilling to determine whether tenderness is increased if breast fillets are not allowed to shorten during rigor. In two experiments, 6-wk-old broilers were processed in a pilot plant. Approximately 5 min after evisceration, the breast fillets (pectoralis major) were deboned, and each fillet was subjected to one of two treatments while chilling for 2 h in ice slush. Fillets were placed in perforated plastic bags (hot-boned control) or clamped between rigid aluminum plates that compressed the meat to a uniform thickness of 7.2 mm during chilling. In Experiment 2, chilling time in ice slush was 1 h, and a third treatment was added to make an incomplete block design in which one breast half was left intact on the carcass and was deboned immediately after chilling. All breast fillets were sealed in plastic bags after the chilling period, held overnight at 4 C, and then cooked at 85 C for 30 min in a steam kettle. In Experiment 1, clamping for 2 h reduced Warner-Bratzler shear values of hot-boned fillets from 11.4 to 2.7 kg. In Experiment 2, shear values for the treatments were 13.0, 9.2, and 5.1 kg for the hot-boned, cold-boned, and hot-boned clamped treatments, respectively, with significantly lower shear values for the clamped fillets. Clamped fillets were significantly thinner than the control fillets in both experiments. Cooked yield as a percentage of postchill weight was significantly higher for the clamped compared to the hot-boned control pieces, 81.1 versus 77.3%, with cold-boned pieces being intermediate and not different from the other treatments. Shear values were reduced, and cooked yield was increased by clamping hot-boned fillets during chilling.

Color of uncooked and cooked broiler leg quarters associated with chilling temperature and holding time.

Discoloration of raw or cooked tissue can occur from cell disruptions and blood migration caused by slow or variable chilling rates. Color parameters established by the Commission International D'Eclairage for measuring lightness, redness, and yellowness (L*, a*, and b* respectively) were determined on two groups (A and B) of uncooked and cooked leg quarters chilled at +4, 0, -3, -12, or -18 C. At Day 7, group A was evaluated for color, and group B was moved to -18 C for seven additional days and then evaluated. Group B represented cooling, freezing, thawing, and cooking steps. Color was measured on surfaces of thawed, uncooked parts (UCS), on surfaces of cooked parts (CS) 75 or 85 C internal temperature), and on cooked meat (CM) adjacent to the femur. UCS samples at -3 C were significantly redder (a* = 8.91) than -18 C samples (a* = 5.04). The A-CS a* values showed a significant interaction between chill temperature storage and internal temperature (IT). Samples at 75 C IT had higher a* values (redder). CM samples held at +4 and 0 C were significantly lighter (higher L* values). A significant interaction effect occurred for CM a* values due to storage chill temperature and IT. Generally, 75 C IT samples were redder (higher a* values). UCS and CS color was not influenced by chilling at +4 to -18 C for 7 d and then at -18 C for 7 d. CM was affected by a combination of chill temperature history and IT.

Triple resonance solid state NMR experiments with reduced dimensionality evolution periods.

Two solid state NMR triple resonance experiments which utilize the simultaneous incrementation of two chemical shift evolution periods to obtain a spectrum with reduced dimensionality are described. The CO N CA experiment establishes the correlation of (13)C(i-1) to (13)C alpha(i) and (15)N(i) by simultaneously encoding the (13)CO(i-1) and (15)N(i) chemical shifts. The CA N COCA experiment establishes the correlation (13)Ca(i) and (15)CO(i) to (13)C alpha(i-1) and (15)N(i-1) within a single experiment by simultaneous encoding of the (13)C alpha(i) and (15)N(i) chemical shifts. This experiment establishes sequential amino acid correlations in close analogy to the solution state HNCA experiment. Reduced dimensionality 2D experiments are a practical alternative to recording multiple 3D data sets for the purpose of obtaining sequence-specific resonance assignments of peptides and proteins in the solid state.

Acid phosphatase activity and color changes in consumer-style griddle-cooked ground beef patties.

The U.S. Department of Agriculture and the Food and Drug Administration have issued temperature requirements to help consumers cook beef patty products that are free of pathogens. Verification of end-point temperature (EPT) is needed in cooked meat products due to concerns over outbreaks of Escherichia coli O157:H7. Acid phosphatase (ACP) activity was studied as a potential method for determination of EPT in ground beef patties cooked nonfrozen, patties frozen 7 days and thawed at room temperature 4 h in a refrigerator or by microwave, and patties made from ground beef frozen in store packages, then thawed in a refrigerator overnight. Pressed-out meat juices were analyzed from patties (n = 314) cooked to 57.2 degrees C (135 degrees F). 65.6 degrees C (150 degrees F), 71.1 degrees C (160 degrees F), and 79.4 degrees C (175 degrees F) target EPTs. Expressed meat juice and internal meat patty color decreased in redness as EPT increased. Freezing whole packs with slow refrigerator or room temperature thawing caused significantly greater loss of redness in expressed cooked meat juice than did other handling methods. Log10 ACP had a significant linear (R2 = 0.99) response to EPT. Results show that the 3- to 5-min ACP test could be used to verify EPT in griddle-cooked hamburger patties.

Influence of age and postchill carcass aging duration on chicken breast fillet quality.

Breast fillet quality was evaluated from 37-, 39-, 42-, 44-, 46-, 49-, and 51-d-old broilers after post-chill (PC) aging of the carcass 0, 2, 4, or 6 h and deboning. Fillets were vacuum sealed in cooking bags and heated to an internal temperature of 72 C by submersion in a 95 C water bath. Cook yield was determined as the weight percentage of the fillet remaining after cooking. Texture of the cooked fillets was measured using a Warner-Bratzler (W-B) shear device. Fillet cook yield and shear force values were significantly affected by bird age at slaughter, and PC carcass aging duration before deboning. Bird gender significantly affected cook yield, whereas the interaction between age and PC aging duration significantly affected W-B shear. Fluid lost during cooking was greater for fillets aged 0 h PC and decreased when PC aging was 2 h or greater. Overall, W-B shear values decreased (more tender) when fillets were aged on the carcass at least 2 h PC, with the exception of fillets from 51-d-old broilers. After 2 h of PC aging on the carcass, shear force values for fillets from older broilers (49- and 51-d-old) were in the "very tough" portion of a texture scale (>12.60 kg), whereas textures of fillets from 42- and 44-d-old broilers were in the "slightly tough to slightly tender" portion of the scale (8.5 and 7.2 kg, respectively). These data show that if poultry processors harvest fillets earlier than usual (<2 h PC aging), the fillet texture will be more tender if it originates from younger broilers (42- or 44-d-old) instead of older broilers (49- or 51-d-old).

Effects of age, sex, and duration of postmortem aging on percentage yield of parts from broiler chicken carcasses.

The objective of this study was to evaluate effects of age, sex, and postmortem carcass aging duration on parts yield from broiler chickens. Two hundred twenty-four mixed-sex broilers were reared under commercial-like conditions for various periods between 37 and 51 d, slaughtered, packed in ice, and then aged for 0, 2, 4, or 6 h. Mean percentage yield of thighs, drumsticks, forequarters, wings, breasts, and filets were evaluated for each rearing period, sex, and postmortem aging duration. Yield of meatier parts such as thighs, forequarters, breasts, and filets increased with birds' ages. Female carcasses produced higher percentage yields of forequarters, breasts, and filets but lower yields of drumsticks. Carcasses aged 2 h or more postmortem tended to have lower yields of forequarters, breasts, and drumsticks than did carcasses aged for shorter durations. No statistically significant interactions among age, sex, or postmortem aging duration that affected yield of parts were detected. This information is useful to integrated poultry firms wishing to optimize yield of the most commercially valuable parts.

The microbiological profile of chilled and frozen chicken.

To determine the effect of different refrigeration and freezer temperatures on the microbiological profile of chicken, 50 commercially processed broiler chickens were each split in half on the day of processing. Equal groups were held at 4, 0, -4, -12, and -18 degrees C (40, 32, 26, 10, and 0 degrees F), respectively for 7 days. One half of each group was then transferred to a 0 degrees F holding chamber for an additional 7 days. Carcass halves were rinse sampled with 100 ml of phosphate-buffered saline and the diluent sampled for mesophilic, psychrotropic, coliform, and salmonellae counts after the initial 7 days at different temperatures and after 7 additional days at -18 degrees C. Ten carcass halves were sampled on the day of processing to give baseline counts. Mesophilic bacteria counts/ml were about log 4.6 on day 0, increased by 2 log after 7 days on carcasses held at 4 degrees C, and were unchanged at all other storage temperatures. Psychrotropic counts/ml were about log 3.6 on day 0 and increased during the initial 7 days by about 3.9, 1.9, and 1.4 logs, respectively on carcasses held at 4, 0, and -4 degrees C and had less than 1 log increase at -12 and -18 degrees C. Coliform counts were about log 2.2/ml on day 0 and had declined to about log 1.5/ml or less by day 7 for all storage temperatures. Escherichia coli counts/ml were about log 2 on day 0 and were reduced about 1 log or more at other storage days. Salmonellae counts were about log 1.5 on salmonellae-positive carcasses and did not change appreciably at any storage temperature. No counts for any organism significantly changed after placement at -18 degrees C.

Improved photo-CIDNP methods for studying protein structure and folding.

Two new techniques offering considerable improvements in the quality of 1H photo-CIDNP spectra of proteins are demonstrated. Both focus on the problem of progressive photo-degradation of the flavin dye used to generate polarization in exposed tryptophan, tyrosine and histidine side-chains. One approach uses rapid addition and removal of protein/flavin solution between light flashes to mix the NMR sample and introduce fresh dye into the laser-irradiated region. The other involves chemical oxidation of photo-reduced flavin by the addition of hydrogen peroxide. In both cases a larger number of scans can be accumulated before the flavin is exhausted than would otherwise be possible. The techniques are demonstrated by 600 MHz CIDNP-NOESY spectroscopy of bovine holo-alpha-lactalbumin, and by real-time CIDNP observation of the refolding of bovine apo-alpha-lactalbumin following rapid dilution from a high concentration of chemical denaturant.

Effect of polyphosphate treatment and electrical stimulation on postchill changes in quality of broiler breast meat.

The objective of this study was to assess effects of treating electrically stimulated broiler forequarters with polyphosphates after various aging periods on quality. Ninety-six mixed sex broilers were electrically stunned and slaughtered. Half the carcasses were electrically stimulated during bleeding and half were not. Forequarters were harvested immediately after chilling and after 2, 4, and 6 h postchill. Left forequarters were marinated in salt solution and right forequarters in salt solution plus sodium tripolyphosphate. After marination, the quarters were cooked. Yield and meat pH were evaluated immediately after marinating; and color, yield, and cooking loss were evaluated after cooking. Electrical stimulation resulted in a decline in muscle pH for the 0 postchill group. The pH of muscles from unstimulated and stimulated carcasses from the remainder of the postchill times were equivalent. Phosphate treatment increased pH at all postchill times. Electrical stimulation of the marinated quarters increased cooking loss and decreased yield regardless of marinade composition. Both cooking loss and yield were superior for forequarters harvested at 0 or 2 h postchill compared to those harvested at 4 or 6 h postchill. The phosphate improved moisture binding regardless of electrical treatment or time of harvest. Color values of cooked muscles were unaffected by marination time, but the phosphate-treated muscles had higher b* (yellowness) values than controls. Shear values of unstimulated carcasses that received phosphate treatment were 35% greater than those that received no phosphate treatment. When the carcasses were electrically stimulated, the toughening effect of the phosphate was eliminated.

Assessment of three devices used in shear tests of cooked breast meat.

Methods that increase processing efficiency to save energy costs and to improve yield and volume must be evaluated in terms of maintaining or improving final product quality. Shear tests measure the force to cut through fibers of cooked samples. They are the simplest and most common tests used to document cooked meat texture. However, information obtained from shearing devices that perform in a similar way may not be interchangeable. In this study, three shearing devices were assessed. Eight treatments were imposed on broiler breasts processed under commercial conditions to represent ranges of texture characteristics. Treatments included electrical stimulation (S), or no stimulation (NS) of carcasses; postchill deboning at 2 or 6 h; and marination (M), or no marination (NM). Shear force values of cooked breasts were obtained from the benchtop Warner-Bratzler (BT-WB) machine, the Warner-Bratzler blade attachment (TA-WB) and a 45 degrees chisel-end blade attachment (TA-WD). The TA-WB and TA-WD were attached to Model TA.XT2 texture analyzer. For each device, shear value differences were significant (P < 0.05) for deboning time. Marination effects were significant (P < 0.05) for BT-WB and TA-WB. Stimulation by debone interactions were significant (P < 0.05) for BT-WB and TA-WD. The TA-WD values varied the greatest over all treatments (SD = 5.52; SE = 0.65). Variations of BT-WB and TA-WB shear values were similar (SD = 3.25, 2.97, respectively; SE = 0.38, 0.35).

Dynamic interactions between splicing snRNPs, coiled bodies and nucleoli revealed using snRNP protein fusions to the green fluorescent protein.

The U1, U2, U4/U6, and U5 small nuclear ribonucleoproteins (snRNPs) are subunits of splicing complexes that remove introns from mRNA precursors. snRNPs show a complex, transcription-dependent localization pattern in the nucleoplasm of mammalian cells that results from their association with several distinct subnuclear structures, including interchromatin granule clusters, perichromatin fibrils, and coiled bodies. Here we report the analysis of snRNP localization and interaction with the coiled body in live human cells using fusions of snRNP proteins and p80 coilin to the Green Fluorescent Protein (GFP). Despite the large size of the GFP tag, GFP fusions to both the core snRNP SmE and U1 specific U1A proteins assemble into snRNP particles and give an identical nuclear localization pattern to their endogenous counterparts. GFP-coilin localizes specifically to coiled bodies in a transcription-dependent fashion and provides an accurate marker for coiled bodies in a variety of human cell lines. Treatment of cells with the selective ser/thr-protein phosphatase inhibitor, okadaic acid, causes both GFP-snRNP and GFP-coilin proteins to accumulate within nucleoli, but does not result in nucleolar accumulation of the GFP-fused non-snRNP protein splicing factor ASF/SF2. In all four human cell lines tested, expression of a GFP-fused p80 coilin mutant with a single serine to aspartate substitution also caused nucleolar accumulation of splicing snRNPs and coilin, but not ASF/SF2, in structures resembling coiled bodies when viewed by electron microscopy. This work establishes an experimental system for analyzing snRNP trafficking in living cells and provides evidence that a reversible protein phosphorylation mechanism is involved in regulating interaction of snRNPs and coiled bodies with the nucleolus.

Influence of time off feed on broiler viscera weight, diameter, and shear.

The influence of time off feed on broiler viscera weight, intestinal diameter, and shear was studied by subjecting market-age male broilers (42, 44, or 48 d) to incremental feed withdrawal periods (0, 6, 12, 18, or 24 h). Body weight was determined prior to feed withdrawal and at the time of processing. After slaughter, scalding, and defeathering, the abdominal cavity was opened. Diameter and shear of the proventriculus-ventriculus junction, jejunum, and ileum segments were measured, as were gallbladder length and width. Thoracic and abdominal viscera, liver, and ventriculus weights were determined, and liver surface color was measured. Percentage body weight loss increased with longer feed withdrawal periods, as viscera, liver, and ventriculus weights decreased. Gallbladder length increased with time off feed, whereas its width did not change. Diameter of the proventriculus-ventriculus junction, jejunum, and ileum decreased with longer feed withdrawal periods. Shear values for the proventriculus-ventriculus junction, jejunum, and ileum were not influenced by time off feed. Positive correlations (P < 0.05 and r > 0.4) between viscera weight and intestinal diameter were detected. Correlations between all measured parameters and shear values were not significant. Liver color measurements indicated that longer feed withdrawal periods resulted in significant linear decreases in L* (lightness), +a* (redness), and +b* (yellowness). Longer feed withdrawal periods decreased viscera weight and intestinal diameter, which would lower the potential for cutting the intestine during automated evisceration. However, the resulting greater gallbladder length (5 mm) would increase the possibility of bile contamination during evisceration.

Effect of postchill aging and sodium tripolyphosphate on moisture binding properties, color, and Warner-Bratzler shear values of chicken breast meat.

The objective of this study was to assess the effects of treating chicken breast forequarters with sodium tripolyphosphate (STPP) after various postchill storage times on meat quality. Sixty-four commercially reared broilers (two replicates of 32 birds each) were slaughtered and chilled, and then the forequarters (split breasts with spine and ribs) were harvested and aged for 0, 120, 180, or 240 min postchill. After each aging period, one forequarter from each of 16 birds was marinated with a NaCl solution and the opposite forequarter was marinated with the same NaCl solution containing STPP. The quarters were then cooked and the following traits measured: marinade absorption, cooking loss, objective color values, and Warner-Bratzler shear values. As aging time prior to marination increased, cooking loss and redness of the cooked meat decreased, but marinade absorption and the color values were unaffected. The STPP treatment increased marinade absorption, decreased cooking losses, and decreased cooked meat redness (P < 0.05). Shear values decreased with aging time for both the control and STPP-treated breast meat. When the STPP treatment was applied immediately after carcass chilling, the STPP-treated meat exhibited shear values more than 60% greater than those of the controls (9.14 and 5.69 kg, respectively). Results indicate that time postchill at which further processed products are treated with STPP can have a significant effect on quality, especially cooked product texture.