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  • Microbial level of pork skin as affected by the dressing process.

    Author(s) : Dockerty, T. R.Ockerman, H. W.Cahill, V. R.Kunkle, L. E.Weiser, H. H.

    Author Affiliation : Ohio State Univ., Columbus.

    Journal article : Journal of Animal Science 1970 Vol.30 pp.884-890

    Abstract : The effects of the slaughter and dressing processes on surface contamination of pig carcasses were studied. Scalding in an alkaline medium was the major factor determining the final degree of microbial contamination. The degree of microbial kill was associated with the time-temperature relationship of the carcass to the scalding water; a high scalding temp. (60°C) for a short period (7 min.) gave the best results. Singeing decreased contamination. The added effect of a rinse in clean water resulted in the lowest level in the slaughtering process. The lowest degree of contamination was 0.5% of the pre-slaughter level, but increased to 1.2% by the end of the sampling procedure.-TMD.

    ISSN : 0021-8812

    Record Number : 19712200461

    Language of text : not specified

    Language of summary : not specified

    Indexing terms for this abstract:

    Organism descriptor(s) : pigs

    Descriptor(s) : carcasses, contamination, effects, microbial contamination, pigmeat, sampling, slaughter

    Identifier(s) : hogs, pork, sampling techniques, slaughtering, swine

    Broader term(s) : Sus scrofa, Sus, Suidae, Suiformes, Artiodactyla, mammals, vertebrates, Chordata, animals, eukaryotes