Frozen Beef Contamination after Exposure to Low Levels of Ammonia Gas

ABSTRACT: Regulations and publications about food contaminated during ammonia refrigerant leaks provide limited information and recommendations, which means that contaminated products are often held for an indeterminate period or condemned. Moreover, the scientific literature offers little guidance on disposing of products exposed to low levels of ammonia refrigerant gas. We evaluated meat contaminated with low levels of ammonia under frozen storage conditions. Fresh beef semitendinosus muscles were trimmed of external fat; fabricated into 10 × 5 × 2.3 cm (height × width × depth) steaks; and exposed to 50, 100, 250, and 500 ppm ammonia gas (85 mL/min) in a plexiglass enclosure contained in a freezer for 6, 12, 24, and 48 h at −17 ± 3 °C. Ammonia content in meat was analyzed by the indophenol method, and pH was measured according to AOAC official method 981.12. Ammonia levels and pH values increased significantly (P < 0.05) in the exposed meat with increasing exposure times and ammonia concentrations. Ammonia levels were 34.2, 51.5, 81.1, and 116 ppm, and pH values ranged from 5.56 to 5.75 (control range 5.31 to 5.43) when the meat was exposed to 50, 100, 250, 500 ppm for 48 h. Our results showed that meat ammonia content was low even with ammonia exposures as high as 500 ppm at freezing temperatures.     

Effect of antioxidants on stabilization of meat products fortified with n-3 fatty acids

The effects of an n-3 oil emulsion, with and without added antioxidants, on lipid oxidation in n-3 polyunsaturated fatty acid (PUFA)-fortified meat products were studied. An emulsion of n-3 PUFAs was prepared (25% algal oil, 2.5% whey protein isolates, 10mM sodium citrate, 0.2% potassium sorbate, 500ppm of 70% mixed tocopherols, 100μM EDTA, pH 3, pasteurized at 75°C for 30min) and incorporated into fresh ground turkey, and fresh pork sausage (20% fat) to achieve a concentration of 500mg n-3 PUFA/110g meat. An antioxidant combination containing rosemary (0.2% w/w; radical quencher), citrate (0.5% w/w; sequestrant) and erythorbate (1g/kg product; reductant) was prepared and incorporated into ground turkey patties (5cm dia, 1.5cm thick) or fresh pork sausages (5cm dia, 1.5cm thick). Meat products were stored at 4°C or -18°C and analyzed for color (L*, a*, b* values), lipid oxidation (TBARS and lipid hydroperoxides) and n-3 PUFA profile. a* Values of refrigerated ground turkey patties decreased with storage, and an antioxidant combination effect was observed after 4 days (P<0.05). For fresh pork sausages at 4°C, control+antioxidant (CON+ANTI), and n-3+antioxidant (n-3+ANTI) groups showed greater a* values than controls (CON) indicating that the antioxidant combination stabilized meat color. TBARS and lipid hydroperoxides of both n-3 PUFA-enhanced meat products increased with storage (P<0.05); there were no significant changes in TBARS or lipid hydroperoxides for treatments containing the antioxidant combination (P<0.05). The actual level of n-3 PUFA incorporation in both meat products was greater than 87%; n-3 PUFA concentrations did not change within any treatment during storage (P>0.05). These results provide support for including antioxidant protection in n-3 PUFA fortified meat products.     

Listeria monocytogenes inhibition by defatted mustard meal-based edible films

An antimicrobial edible film was developed from defatted mustard meal (Sinapis alba) (DMM), a byproduct from the bio-fuel industry, without incorporating external antimicrobials and its antimicrobial activity against Listeria monocytogenes and physical properties were investigated. The DMM colloidal solution consisting of 184 g water, 14 g DMM, and 2g glycerol was homogenized and incubated at 37°C for 0.2, 0.5, 24 or 48 h to prepare a film-forming solution. The pH of a portion of the film-forming solution (pH 5.5) was adjusted to 2.0 or 4.0. Films were formed by drying the film-forming solutions at 23°C for 48 h. The film-forming solution incubated for 48 h inhibited L. monocytogenes in broth and on agar media. Antimicrobial effects of the film prepared from the 48 h-incubated solution increased with decrease in pH of the solution from 5.5 to 2.0. The film from the film forming solution incubated for 48 h (pH 2.0) initially inhibited more than 4.0 log CFU/g of L. monocytogenes inoculated on film-coated salmon. The film-coating retarded the growth of L. monocytogenes in smoked salmon at 5, 10, and 15°C and the antimicrobial effect during storage was more noticeable when the coating was applied before inoculation than when it was applied after inoculation. The tensile strength, percentage elongation, solubility in watercxu, and water vapor permeability of the anti microbial film were 2.44 ± 0.19 MPa, 6.40 ± 1.13%, 3.19 ± 0.90%, and 3.18 ± 0.63 gmm/kPa hm(2), respectively. The antimicrobial DMM films have demonstrated a potential to be applied to foods as wraps or coatings to control the growth of L. monocytogenes.     

Quality improvement of ground buffalo meat by preblending with sodium ascorbate

Ground buffalo meat (GBM) was preblended with sodium ascorbate (SA) at 0, 300, 400, 500 and 600 ppm level and was examined for its quality changes during refrigerated storage at 4±1 °C. It was observed that GBM containing 500 ppm SA had significantly higher pH, visual colour and odour, lovibond tintometer red colour units (LTCU 'R') and chroma; lower cooking loss, metmyoglobin content and TBARS number as compared with other levels of SA. TBARS number was highly correlated with metmyoglobin and inversely with odour score; visual colour was negatively correlated with metmyoglobin, aerobic mesophiles count and psychrotrophs plate count. SA at 500 ppm is found to be optimum level for preblending which extended the shelf life of GBM from 4 to 8 days under refrigerated storage.     

Kinetic migration studies from packaging films into meat products

One of the main concerns regarding safety of food packaging is the possible migration of chemical substances (monomers and other starting substances, additives, residues) from food contact materials into foods. To evaluate the effect of the fat content and of the temperature of storage on the migration from plastics packaging films into meat products as an important class of foodstuffs, the kinetic mass transport of a model migrant (diphenylbutadiene) from low density polyethylene (LDPE) film in contact with different meat products was investigated. From the data, the diffusion coefficients were calculated for the applied test conditions, by use of a mathematical model. The results showed that migration increased with fat content and storage temperature. Analysis of migration data corresponding to minced pork meat containing different amounts of fat, stored for 10 days at 25°C, revealed an excellent relationship between migration level and fat content. This behaviour was also found for other types of meat products (chicken and pork neck). A simplifying mathematical model was applied to derive effective diffusion coefficients in the polymer which, however, do take kinetic effects in the meat also into account. In the case of pork meat contact, the effective diffusion coefficients derived from mathematical modelling were ten times higher for storage at 25°C (1.88×10(-9)cm(2)s(-1)) than for storage at 5°C (1.2×10(-10)cm(2)s(-1)).     

The use of mechanical analyses,scanning electron microscopy and ultrasonic imaging to study the effects of high‐pressure processing on multilayer films

The effects of high‐pressure processing (HPP) on the mechanical and physical characteristics of eight high‐barrier multilayer films were investigated. These films were PET/SiO_x/LDPE, PET/Al₂O₃/LDPE, PET/PVDC/nylon/HDPE/PP, PE/nylon/EVOH/PE, PE/nylon/PE, metallised PET/EVA/LLDPE, PP/nylon/PP and PET/PVDC/EVA. In addition, PP was evaluated as a monolayer film for comparison purposes. Pouches made from these films were filled with distilled water, sealed, then pressure processed at 600 and 800 MPa for 5, 10 and 20 min at a process temperature of 45 °C. Pouches kept at atmospheric pressure were used as controls. Prior to and after HPP, all films were tested for tensile strength, percentage elongation and modulus of elasticity (at 50 cm min^?1) and imaged by scanning electron microscopy (SEM) and C‐mode scanning acoustic microscopy (C‐SAM). Results showed no significant changes in tensile strength, elongation and modulus of elasticity of all films after HPP. However, significant physical damage to metallised PET (MET‐PET) was identified by SEM and C‐SAM. Thus it could be concluded that MET‐PET is not suitable for batch‐type high‐pressure‐processed food packaging. It can also be concluded that the other materials investigated during this study are suitable for batch‐type high‐pressure‐processed food packaging. Copyright © 2003 Society of Chemical Industry     

Extended shelf-life of unrefrigerated prerigor cooked meat

Five experiments were conducted to evaluate the microbial quality of unrefrigerated cooked prerigor beef after the application of oxygen-permeable packaging. Specific objectives were to combine the beneficial effects of aerobic packaging, meat surface acidification and prerigor rapid cooking rates on meat storage stability at ambient temperature. In the experiments, the triceps brachii muscle was dissected from one side 45 min after exanguination of the animal, and samples of 2 × 3 × 5 cm were prepared. Bags made of a strong barrier, plastic film, and a highly oxygen permeable oriented polypropylene, were used. The cooking of the packaged samples covered a number of treatments ranging from cooking in a 70°C water bath to an internal sample temperature of 65°C to cooking in 100°C water for 40 min. Reheating and multiple heat treatments were also included. The pH values of the cooked samples were determined and aerobic plate counts (log(10)/g) were determined for the cooked samples at various intervals during two weeks of storage at 22°C or at 3°C for the control samples. The results indicate that heat treatment alone did not improve shelf stability at 22°C. However, dipping the samples in 80°C solutions of 0·7% citric acid or 1·25% lactic acid for 1 min and draining for 1 min followed by packaging using oxygen permeable bags and cooking in 100°C water for 40 min consistently resulted in shelf stable products at all 22°C storage intervals. The lactic acid treatment was superior to the citric acid treatment because it completely decontaminated the samples and delayed spoilage, especially at 3°C.     

Effects of slightly acidic low concentration electrolyzed water on microbiological, physicochemical, and sensory quality of fresh chicken breast meat

Anticmicrobial effect of slightly acidic low concentration electrolyzed water (SlALcEW) and strong acidic electrolyzed water (StAEW) on fresh chicken breast meat was evaluated in this study. Meat samples each of 10 ± 0.2 g in weight and 2.5 × 2.5 cm2 in size were experimentally inoculated with Listeria monocytogenes (ATCC 19115) and Salmonella Typhimurium (ATCC 14028) and subjected to dipping treatment (22 ± 2 °C for 10 min) with SlALcEW and StAEW. Shelf-life study was conducted for inoculated and noninoculated meat samples treated with SlALcEW and StAEW at storage temperatures of 5, 15, and 25 °C. Dipping treatment with electrolyzed water significantly (P < 0.05) reduced the background and inoculated pathogens compared to untreated controls. The reduction of 1.5 to 2.3 log CFU/g was achieved by SlALcEW and StAEW against background flora, L. monocytogenes and Salmonella Typhimurium. There was no significant difference (P > 0.05) between the SlALcEW and StAEW treatments efficacy. Comparing treated samples to untreated controls showed that SlALcEW and StAEW treatments extended the shelf life of chicken meat at different temperatures with marginal changes of sensory quality. Although SlALcEW and StAEW treatments showed similar antimicrobial effects but SlALcEW was more beneficial in practical application for its semineutral pH and low chlorine content. PRACTICAL APPLICATION: Food safety issues have led to development of new sanitizers to eliminate spoilage and pathogenic organisms in food. This study provides the foundation for further application of slightly acidic low concentration electrolyzed water (SlALcEW) as a sanitizing agent in meat industry. SlALcEW can be produced on site on demand and no chemicals are necessary except NaCl solution. It does not leave any residue in food due to low chlorine concentration and it is safe to handle for its semineutral pH.     

Effect of frozen and dried leek on processing and quality characteristics of Greek traditional sausages

Blanching of leek at boiling temperature for 1min reduced (p<0.05) the nitrate content. Freezing of leek at -18°C and storage for 5 months, with or without vacuum, also reduced (p<0.05) the nitrate content, while drying at 85°C for 2h and storage for 5 months, with or without vacuum, had no effect (p>0.05) on nitrate content. Frozen leek as a whole plant was unsuitable for the production of traditional sausages. The most appropriate level of dried leek for sausage production was 20g/kg of meat mixture. The nitrate content of sausages with frozen and dried leek ranged on the 7th day from 24.5±14 to 36.3±13ppm and the nitrite content from 1.4±0.4 to 2.6±1ppm. Sausages with dried leek had better (p<0.05) colour, higher (p<0.05) pH and lower (p<0.05) TBA values. Sausages with frozen and dried leek had the same (p>0.05) sensory attributes as those produced with fresh leek. Vacuum packaging affected (p<0.05) the odour of fresh sausages with frozen and dried leek and the overall acceptability of fresh sausages with frozen leek. Sausages with frozen and dried leek stored under vacuum had higher scores for sensory attributes, which were not always significant.     

Effect of chilling applied to suckling lamb carcasses on hygienic, physicochemical and sensory meat quality

The effect of post mortem temperature treatment on suckling lamb carcass and meat quality was study. Conventional (2°C for 24h), ultra-rapid (-20°C for 3.5h, 2°C until 24h) and slow chillings (12°C for 7h, 2°C until 24h) were compared. Total viable counts (TVC), weight losses, and pH and temperature falls were recorded on carcasses. Meat colour, water holding capacity (WHC), Warner-Bratzler shear force, sarcomere length and sensory analysis were evaluated in M. longissimus. Ultra-rapid treatment reduced TVC and weight losses. The pH decline was faster in slow chilled carcasses than in faster chilled carcasses. No significant differences were found for colour and WHC. Slow treatment carcasses showed significantly lower shear force and higher sarcomere length. In the sensory analysis, tasters also rated the early post mortem slow-treated meat as more tender, less fibrous and chewy. Therefore, delay chilling in suckling lamb carcasses made it possible to obtain meat with better organoleptic characteristics, without affecting weight loss or hygienic quality.     

Reduction in microbial load on buffalo meat by hot water dip treatment

Buffalo meat cuts from shoulder and leg portions were subjected to hot water treatment (70 and 80 °C for 30 and 60 s). Meat cuts dipped in water at ambient temperature served as control. The surface samples were analysed for microbial load, visual score for colour and numerical values of colour parameters (a(?), b(?), L(?), W). Control samples of shoulder and leg meat had a mean total plate count (TPC) of 4.15 log CFU cm(-2) and 3.81 log CFU cm(-2) and enterobacteriaceae counts of 2.33 log CFU cm(-2) and 2.26 log CFU cm(-2), respectively. Treatment of meat cuts with hot water reduced the TPC significantly (p < 0.001)with a highest reduction of 1.60 log in leg meat and 1.80 log in shoulder meat at 80 °C. Hot water treatment of meat eliminated enterobacteriaceae. Although, there was discolouration of meat by hot water treatment, the colour regained during storage of meat at refrigerated temperature (4 ±1 °C). Hot water treatment of meat resulted in loss of redness (a(?)), increase in lightness (L(?)) and whiteness (W). After storage, a(?) increased and L(?) and W decreased. The results suggested that the dip treatment with hot water reduces the initial bacterial load substantially and improves the microbiological quality of buffalo meat without causing any permanent discolouration.     

Surface coating of silver nanoparticles on polyethylene for fabrication of antimicrobial milk packaging films

In this study, antimicrobial packaging films were prepared by coating silver (Ag) nanoparticles onto the surface of low density polyethylene (LDPE) films modified by corona air plasma. The possibility of these films for use in the packaging of milk was studied. The influence of input power of the corona discharge treatment on the surface modification and performance of the fabricated Ag/LDPE nanocomposite films was also investigated. The prepared antimicrobial packaging films showed promising antimicrobial efficiency against micro‐organisms that are present in milk and were able to increase the microbial shelf life of the milk. Packages fabricated at corona input powers of 210, 500 and 800 W reached the maximum limit after 5, 8 and 14 days (respectively).     

Application of chitosan-incorporated LDPE film to sliced fresh red meats for shelf life extension

Chitosan lactate was impregnated as an antimicrobial additive into low density polyethylene (LDPE) with different concentrations. The antimicrobial effectiveness was tested with three pathogenic bacteria, specifically Listeria monocytogenes, Escherichia coli and Salmonella enteritidis. Also, these chitosan incorporated films were applied on red meat surfaces to determine the effectiveness of chitosan on color shelf life extension and microbial growth inhibition. Chitosan was exposed to 0.1% peptone water containing the three pathogens in separate tests and inhibited microbial growth a higher levels with increasing concentration of chitosan in the film matrix. Oxygen permeability was not affected by the incorporation of chitosan, while the water vapor permeability increased with the addition of chitosan. Film elongation decreased with the addition of chitosan. When chitosan incorporated films were applied on fresh red meat, microorganisms on the meat surface were not inhibited but significant extension of red color shelf life were observed in refrigerated, sliced red meats.     

Effect of ionizing radiation on the physicochemical and mechanical properties of commercial monolayer flexible plastics packaging materials

The effect of γ-radiation doses (5, 10, 30 kGy) on the mechanical properties, gas and water vapour permeability, infrared (IR) spectra, and overall migration into aqueous and alternative fatty food simulants of commercial monolayer flexible packaging films ethylene vinyl acetate (EVA), high-density polyethylene (HDPE), polystyrene (PS), bi-axially oriented polypropylene (BOPP), low-density polyethylene (LDPE) and Ionomer was studied. For comparison purposes, respective non-irradiated (control) films were also studied. The results showed that radiation doses of 5, 10 and 30 kGy did not induce any statistically significant changes in the permeability of all studied films to gases (oxygen and carbon dioxide) and water vapour. Likewise, IR spectra of all studied films showed no significant differences after all absorbed doses. The mechanical properties (tensile strength, percentage elongation at break and Young's modulus) of all studied films remained unaffected after absorbed doses of 5 and 10 kGy. In contrast, the tensile strength of HDPE, BOPP and Ionomer films irradiated at a dose of 30kGy decreased. In addition, the percentage elongation at break of LDPE and Ionomer films irradiated at a dose of 30 kGy decreased while Young's modulus of all samples remained unaffected. All mechanical properties of PS and EVA films remained unaffected after radiation at 30 kGy. Radiation (all absorbed doses) resulted in no statistically significant differences in overall migration values into distilled water for all studied films. For 3% aqueous acetic acid, absorbed doses of 5 and 10 kGy did not affect overall migration values of all investigated samples with the exception of the Ionomer film, for which the overall migration value decreased at 10 kGy. An absorbed dose of 30 kGy caused an increase in BOPP overall migration values and a decrease in Ionomer overall migration values. In contrast, a dose of 30 kGy induced no changes in overall migration values of EVA, HDPE, LDPE and PS films into the same simulant. There were no statistically significant differences in overall migration values of EVA, PS and LDPE films into iso-octane for all absorbed doses. In contrast, a dose of 30 kGy resulted in an increase in overall migration values of BOPP and a respective decrease in HDPE and Ionomer films.     

EFFECT OF PE/AG2O NANO‐PACKAGING ON THE QUALITY OF APPLE SLICES

ABSTRACT

Effects of low‐density polyethylene (LDPE) packaging and nano‐structured silver‐polyethylene (PE/Ag₂O) packaging on the overall sensory quality, color, weight and solute loss of fresh‐cut apples stored at 5 and 15C were studied in this research. Results showed that, compared with normal LDPE packaging, the PE/Ag₂O packaging helped to maintain the freshness of apple slices. Nano‐structured PE/Ag₂O bag delayed apple browning and decreased the weight loss of apple slices during storage. In addition, it can also prevent apple slices from microbial spoilage. As a result, the quality of apple slices saved at 5C in PE/Ag₂O bag was acceptable in 12 days, while those held in LDPE bag showed some deterioration in 6 days. Furthermore, considering the potential health risk resulting from silver leak, the safety of PE/Ag₂O bag was evaluated, and the result indicated an acceptable safety for food packaging.

PRACTICAL APPLICATIONS

Types of nano‐structured bags are recently commercialized for food packaging in many countries, but few documents report their performance in quality maintenance. This study indicates that nano‐structured PE/Ag₂O bag is effective in maintaining the freshness of apple slices with extended shelf‐life. Results of this work may be useful for promoting the acceptance and application of similar nano‐packaging in the quality maintenance of fresh‐cut products.     

Development of antimicrobial polyolefin films containing lauroyl arginate and their use in the packaging of strawberries

Low-density polyethylene (LDPE) films were supplemented with lauroyl arginate ethyl (LAE) and characterized for physical, mechanical and antimicrobial properties as well as their use for fresh ‘Sulhyang’ strawberries packaging. LAE powder was added into the LDPE films at 0, 1, 3, 5, and 10% (w/w) and assessed for physical properties, gas permeation, thickness and color values. The results showed that incorporation of LAE into the LDPE matrix did not affect film thickness and color. The thermal stability of the LAE/LDPE film decreased with increasing concentrations of LAE. The LAE/LDPE film exhibited a rough surface and compact structure. Tensile strength were affected by addition of LAE on the other hand value of elongation at break were increased. The LAE/LDPE containing 5 and 10% LAE showed significant antimicrobial properties against mycelium growth. Further, 5 and 10% LAE/LDPE films were used for storage study and it showed that incorporation of LAE into LDPE film was an effective method for maintaining the quality of strawberries. Films containing LAE were very effective at reducing the total weight loss, maintaining firmness, and reduced fungal decay compared to the control strawberries at 10?°C. These results suggest that LAE/LDPE films are potential candidates for advanced packaging materials for the fruits packaging application.     

Radiolysis products and sensory properties of electron-beam-irradiated high-barrier food-packaging films containing a buried layer of recycled low-density polyethylene

The aim was to study the effect of electron-beam irradiation on the production of radiolysis products and sensory changes in experimental high-barrier packaging films composed of polyamide (PA), ethylene-vinyl alcohol (EVOH) and low-density polyethylene (LDPE). Films contained a middle buried layer of recycled LDPE, while films containing 100% virgin LDPE as the middle buried layer were taken as controls. Irradiation doses ranged between zero and 60 kGy. Generally, a large number of radiolysis products were produced during electron-beam irradiation, even at the lower absorbed doses of 5 and 10 kGy (approved doses for food ‘cold pasteurization’). The quantity of radiolysis products increased with irradiation dose. There were no significant differences in radiolysis products identified between samples containing a recycled layer of LDPE and those containing virgin LDPE (all absorbed doses), indicating the ‘functional barrier’ properties of external virgin polymer layers. Sensory properties (mainly taste) of potable water were affected after contact with irradiated as low as 5 kGy packaging films. This effect increased with increasing irradiation dose.     

Prediction of meat quality in live pigs using stress-susceptible and stress-resistant animals

A new in-vivo procedure for predicting the potential meat quality in live pigs was devised using stress-susceptible (halothane positive) and stress-resistant (halothone negative) pigs. The potential meat quality in live pigs was determined using small biopsy samples of M. longissimus dorsi (LD). Meat quality was assessed by the combined measurements of pH and water-holding capacity (WHC) on the 12 000 g supernatant after incubation of 500 mg biopsy LD muscle with an equal volume of 150 mm KCl at 39°C for 45 min. With the LD muscles of halothane positive (n = 37) and halothane negative (n = 55) pigs, high correlations (r = -0·854) were observed between the supernatant (i.e. fluid) pH and WHC of the biopsy samples, between fluid pH of the biopsy samples and 1-h post-mortem (pH(60)) LD muscles (r = 0·951), and between pH(60) and WHC (r = -0·956). The experimental data show that our in-vivo test can differentiate halothane positive from halothane negative pigs and can also predict the potential meat quality in live pigs. The test could be applied to select pigs with differences in WHC to improve meat quality.     

Observations on some chemical and physical characteristics of buffalo meat

Proximate composition, sarcoplasmic and myofibrillar protein fractions of buffalo meat were similar to those of beef. Buffalo meat was also rich in lysine. Meat from young animals had a lower collagen content than that from old ones. As the temperature of holding the carcasses was increased, the rate of pH fall was faster. Meat from stressed animals showed a higher ultimate pH. Percentage of cooking loss and thermal shrinkage was higher in muscles of old animals than in young ones, which probably reflected the poor condition of the older animals. Meat cooked by pressure cooking showed lower Warner-Bratzler shear values as compared with meat cooked in boiling water.     

Growth of Salmonella Typhimurium DT104 at 30°C is not affected by anatomical location on the chicken carcass

Development of models for growth of Salmonella in the chicken food matrix is time-consuming and expensive. The current study was undertaken to examine growth of Salmonella on different anatomical locations of the chicken carcass. The purpose was to determine whether anatomical location should be included as an independent variable in predictive models for chicken. Eleven anatomical locations were studied: skin (wing, breast, drumstick, and thigh), meat surface (wing, breast, drumstick, and thigh), and meat interior (breast, drumstick, and thigh). Background microflora, pH, and growth (lag time, λ; growth rate, μ; and time for a 3-log increase, t(3)) at 30°C for a small inoculum size (0.92 ± 0.30 log per portion) of Salmonella Typhimurium DT104 were examined. Four or six replicate storage trials were conducted per anatomical location (n = 46 growth curves). Portion sizes were 1.12 ± 0.17 g (mean ± standard deviation) for meat and 0.25 ± 0.08 g for skin. A two-phase linear model was used to determine λ and μ. The effect of anatomical location on dependent variables was assessed by one-way analysis of variance. pH values differed (P < 0.001) among anatomical locations, with skin (6.86 ± 0.20). dark meat (6.39 ± 0.20) . white meat (5.97 ± 0.20). Background microflora (4.32 ± 1.66 log per portion) was variable and not affected (P > 0.05) by anatomical location. Likewise, λ (1.90 ± 0.75 h), μ (0.648 ± 0.120 log/h), and t(3) (6.71 ± 0.82 h) at 30°C were not affected (P > 0.05) by anatomical location. Although there were differences in pH among anatomical locations, these differences were not sufficient to affect growth of Salmonella Typhimurium DT104 at 30°C. If this observation holds for other storage conditions and strains, then anatomical location does not need to be included as an independent variable in predictive models for chicken. This would save significant time and money for the predictive microbiologist.