Abstract: A method of tenderizing meat on a poultry carcass includes defeathering the poultry carcass, and subsequently applying a pulsed electrical voltage across the poultry carcass. The electrical voltage can be sufficient to impart an electrical current across the poultry carcass that is at least about 350 milliamps. An apparatus for tenderizing meat on a poultry carcass is also discussed.

Abstract: A system and method of coating a food product and the product coated by the method is disclosed. The method includes the steps of transporting a food product on a conveyor; applying a first coating to the top and bottom surfaces of the food product while the food product is on the conveyor; and subsequently applying a second coating while the food product is on the conveyor. The first coating can include a plurality of crumbs having a mean particle size of between about 2 mm and about 4 mm and provide a rough texture on the food product. The second coating can include a flour based flavoring and or seasoning.

Abstract: A method for protecting fowl against coccidiosis includes the steps of inoculating the fowl with coccidial oocysts from a strain of Eimeria that is at least partially resistant to an ionophore and subsequently administering to the fowl the ionophore and at least one chemotherapeutic anticoccidial agent. In particular, the ionophore is administered in stages both before and after the administration of the at least on chemotherapeutic agent. In a preferred embodiments, the method provides protection from coccidiosis without administration of antibiotics to the fowl and without continued administration of agents throughout the life of the fowl.

Abstract: The present invention relates to a semi-boneless poultry product and a method of making thereof wherein bones of a poultry carcass are removed and the remaining meat portion of the carcass forms an integral butchered cut that can be stitched closed and trussed, wrapped or netted to appear as a whole poultry carcass. The poultry product prepared in this way retains the aesthetic appearance of a whole poultry carcass, but is more easily prepared and served.

Abstract: A sensor is provided for transillumination of a blood-profused portion of a human fingertip. The sensor includes an opaque, semi-cylindrical substantially rigid cradle member having a photosensor mounted to a concave surface thereof such that ambient light cannot penetrate the cradle member and induce erroneous readings. A flexible planar web-like support structure is attached at one end thereof to the cradle member and includes a light source mounted within the web thereof. A repositionable adhesive coating on the concave surface of the cradle member holds the fleshy portion of a human fingertip in conformance therewith, and when the flexible planar web-like support structure is wrapped around a fingertip within the cradle member, the light source overlies the photosensor for transillumination of the fingertip.