Abstract
Abstract The microbiological quality of beef prepared in a number of meatworks, using both on-the-rail and cradle flaying systems, has been evaluated. The results indicate that there is little difference between the two systems in producing beef of high microbiological quality. Much of the contamination occurs during flaying, and a high proportion of the organisms appear to be of soil origin. Cleanliness of stock before slaughter is necessary to reduce contamination, and during flaying care should be taken to prevent the freed portions of the hide from flapping and spreading contamination on to the carcass.
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