Dockerty, T. R.; Ockerman, H. W.; Cahill, V. R.; Kunkle, L. E.; Weiser, H. H.
Author Affiliation :
Ohio State Univ., Columbus.
Journal of Animal Science
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.
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Indexing terms for this abstract:
Organism descriptor(s) :
carcasses, contamination, effects, microbial contamination, pigmeat, sampling, slaughter
hogs, pork, sampling techniques, slaughtering, swine
Broader term(s) :
Sus scrofa, Sus, Suidae, Suiformes, Artiodactyla, mammals, vertebrates, Chordata, animals, eukaryotes