Carcass Halves Research Articles

Reduction potential of steam vacuum and high-pressure water treatment on microbes during beef meat processing

In order to assess the reduction potential of steam vacuum treatment (SVT) and high-pressure water treatment (HPWT) to reduce microbial contamination during beef processing, ten randomly selected carcass halves and effluents were evaluated using microbiological reference methods and quantitative real-time PCR (qPCR). While SVT was applied after evisceration, HPWT was applied prior to carcass storage in a cooling room. The SVT showed no statistically significant reduction of aerobic mesophilic counts (AMC) or Enterobacteriaceae counts, although Pseudomonadaceae counts were slightly reduced on the surface of the carcasses. In contrast, HPWT caused a significant increase in the mean AMC and Pseudomonadaceae counts by 0.80 (5.3-fold increase) and 0.77 (5.9-fold increase) log10 CFU/cm2, respectively. As for total bacterial cell equivalents (BCE) using the 16s rRNA gene, the SVT caused a significant reduction of 0.70 log10 BCE/cm2 (0.8-fold decrease), whereas the HPWT caused a significant increase of 0.19 log10 BCE/cm2 (0.6-fold increase). When targeting C. jejuni, SVT appeared to have no impact on the C. jejuni cell equivalents (CJE), but there was a slight increase of 0.22 log10 CJE/cm2 (0.7-fold) observed with the use of HPWT. Overall, short exposure (10 s) to the HPWT had no effect in reducing contamination and rather posed a risk of introducing water- or airborne contaminants. In principle, SVT may be useful in reducing microbial contamination for the carcass site tested, but the effect should be interpreted as a part of the entire Hazard Analysis and Critical Control Point (HACCP) plan. Furthermore, we suggest the continued use of a combination of culture-based and culture-independent molecular techniques to get a more complete picture of the efficacy of specific beef carcass decontamination techniques.

Comparative study on carcass characteristics in lambs from the Bulgarian dairy synthetic population and its F1 crosses with Ile de France and Mutton Charolais

The objective of this study was to determine the effects of the father’s breed onto the carcass characteristics in lambs from the Bulgarian Dairy Synthetic Population and its F1 crosses with Ile de France and Mutton Charolais breeds. The scientific study took place at the Sheep Farm with the Agricultural Institute of Stara Zagora, Bulgaria. Object of the study were lambs from the Bulgarian Dairy Synthetic Population and its crosses with Ile de France and Mutton Charolais breeds. After reaching a live weight of 21-24 kg, 9 male lambs of different crosses were slaughtered. Slaughter took place at a licensed slaughter house. The lamb carcasses were chilled for 24 hours. Following this, linear measurements were made on the left carcass halves. The father’s breed has a significant proven effect onto the large and small circumference of the leg (P≤ 0.001) and a proven effect onto the carcass length (P≤ 0.01). The Ile de France crosses feature 17.44% bigger leg circumference in comparison with the animals from the reference group. Similar is the situation with the Mutton Charolais crosses where we have 14.93% bigger leg circumference compared to that in the reference group. Determined is also an effect onto the weight of the chilled carcass and the carcass yield. The lambs from the trial groups have a proven bigger leg weight (P≤ 0.001), proven bigger chilled carcass weight (P≤ 0.01) and they show a trend for proving the effect on the carcass yield (P≤ 0.05).

Preliminary evaluation of good sampling locations on a pig carcass for livestock-associated MRSA isolation

The presence of livestock-associated methicillin-resistant Staphylococcus aureus (LA-MRSA) in livestock animals, especially in pigs, gave rise to concerns of pork being a possible MRSA source to the human population. Monitoring the flow-through of LA-MRSA throughout the meat production chain could be useful. Here, the optimal sampling location for LA-MRSA isolation on pig carcasses was determined. In one slaughterhouse, 40 cooled carcass halves from one LA-MRSA-positive herd were sampled on six carcass sites (ham, belly, back, forelimb, sternum and abdominal cavity). The obtained MRSA isolates were characterized using Pulsed Field Gel Electrophoresis. Without enrichment of the samples, no MRSA was isolated from the carcasses. After enrichment, MRSA was isolated from 19 out of 40 (47.5%) carcasses. The forelimb appeared to be the most contaminated part of the carcass (17/19 carcasses). Three pulsotypes were detected and the predominant pulsotype was also the herd pulsotype that was determined in our previous study. The present study demonstrated that the forelimb is a good sampling location for LA-MRSA. For good determination of LA-MRSA on carcasses, enrichment is needed. Only LA-MRSA was isolated. Moreover, the farm strain was isolated from the carcasses, which indicates that transmission from the primary production throughout the slaughterhouse occurred. The results suggest that good hygiene practices in slaughterhouses are important to reduce the transmission of LA-MRSA to the human population.

Evaluation of carcass composition of intact boars using linear measurements from performance testing, dissection, dual energy X-ray absorptiometry (DXA) and magnetic resonance imaging (MRI)

The objective of this study was to investigate non-invasive imaging methods to update the used regression equation for stationary tested boars. A total of 94 boars were examined. 20 boars were dissected to provide the reference LMP. Performance data (PD) from right carcasses were available from all groups. The left carcasses were studied by MRI & DXA. Based on the reference LMP and the MRI & DXA data, regression equations for LMP were developed. The estimates for LMP based on MRI & DXA data were used to calculate new regression equations for entire male carcass halves based on linear PD. Further 33 PD sets served as independent sample, which was included in a Monte Carlo simulation for imputing the missing reference LMPs (n=74) and discussing the accuracy of the results. The LMP regression equation based on the combined MRI & DXA data is as accurate as the former regression equation, but needs only three instead of seven variables.

Experimental heat transfer study of beef carcasses chilled by mist sprays

Experimental studies were conducted on the chilling of beef carcasses by mist sprays to investigate the effect spray droplet size and Weber number have on the heat transfer and carcass weight loss during spray chilling. Experiments were conducted on 16 beef carcass halves. Half were conventionally chilled by the circulating air in the meat chiller, while the others were chilled by water mist. Tests reveal that spray heat transfer increases with the increase in the spray mass flux. Beef carcasses chilled by mist spray also show a reduction in carcass weight loss with the increase in the spray Weber number.

Organoleptic parameters of meat from cows of two age categories depending on marbling

Abstract The aim of the experiment was to compare the sensory characteristics of meat from cows of two age categories and depending on to the degree of marbling. Slaughter cows were divided into two age categories: up to 4 years of age and over 4 years of age. Meat samples from m. longissimus dorsi for tasting were taken from the right carcass halves between rib 9 to 11. The marbling degree was evaluated according to a 10 point scale (1 - very strong marbling, 10 - virtually no marbling or only traces). A sensory evaluation of the meat was carried out on day 7 after the slaughter of the animals. Meat samples were stored for 7 days and then they were grilled to evaluate their flavour, taste, tenderness and juiciness (degree 1 - without flavour, taste, tenderness, juiciness, degree 5 - very high flavour, tenderness, taste, and juiciness). We also set a score for the shear force of the grilled meat in our device Texture Analyser. There are no significant differences in sensory evaluation between the categories in relation to meat marbling, which would indicate better or worse sensory evaluation of meat. With the characteristic shear force of the grilled meat there were more favourable results at all levels of marbling in category up to 4 years of age.

Spinal cord tissue detection on the joints of beef carcass in a private abattoir in Southern Turkey

In this study, the distribution of Central Nervous System (CNS) tissue contamination on the joints of beef during cutting of 88 carcass halves in a private slaughterhouse was investigated. In conclusion, the first time in Turkey, the level of contamination of spinal cord tissue as CNS tissue on the joints of beef during cutting the carcasses into the parts was shown. Additionally, high level of contamination risk via the knives used for cutting carcasses, the cutting tables, the moving cutting tables and the aprons was detected.

Características de la canal, rendimiento en cortes primarios y composición tisular de corderos Katahdin x Pelibuey alimentados con garbanzo de desecho

To determinate carcass characteristics, yield of primal cuts and tissue composition 40 Katahdin x Pelibuey male carcasses, from feedlot were used. They received during 84 d 0, 15, 30, 45, or 60 % of cull-chickpeas (CCH) in complete diets. The left half of carcass was used for carcass evaluation and dissection in lean (LT), adipose (FT) and bone (BT) tissue. The carcass halves were then split according to commercial standards. Inclusion of CCH did not modified (P>0.05) productive response and carcass characteristics, kidney-pelvic fat linear increased (P 0.05) among treatments. However, yield of rack and flank was lower (P<0.05) in lambs that received CCH. In the leg, was observed a linear trend (P<0.09) to decreased its yield in response of high levels of CCH. Inclusion of CCH increased (P<0.05) FT in leg (9.9 vs 13.0 %), breast (16.1 vs 26.0 %), foreshank (13.2 vs 18.2 %), and flank (43.6 vs 51.2 %), and decreased (P<0.02) LT in breast (66.8 vs 57.7 %), and flank (56.4 vs 48.8 %). Total LT decreased (62.6 vs 58.0 %, P<0.04) due to inclusion of CCH, on the contrary total FT increased (P<0.02), due to the incorporation of CCH in the complete diets (17.1 vs 21.5 %). The muscle/fat ratio was modified (P<0.02) due to inclusion of CCH (3.7 vs 2.8). It is concluded that inclusion of more than 45 % of cullchickpeas in the completed diets reduces the proportion of lean tissue to fat in Katahdin x Pelibuey lambs carcass in the feedlot.

Does carcass suspension technique influence reindeer (Rangifer tarandus tarandus) meat quality attributes?

In total, eight reindeer steers (ages 3–6 years old) were used in the study to evaluate the effects of carcass suspension technique on meat tenderness, colour and water-holding capacity (WHC). Carcasses were split along the spine and sides were randomly allocated to pelvic suspension (hung using a butcher hook through the obturator foramen) or normal Achilles tendon suspension (control treatment). From all 16 carcass halves, meat samples were collected from the loin (M. longissimus), inside (M. semimembranosus) and shoulder (M. triceps brachii) for sensory evaluation and measurements of shear force (tenderness). Loin samples were also evaluated for meat colour at 1 day after slaughter and for purge (WHC) after vacuum-packaged chilled storage (+2°C) for 1, 2 and 3 weeks. No significant effects of carcass suspension technique were found for reindeer meat colour and WHC (purge). Shear force values for loin samples from pelvic-suspended carcasses were significantly (P = 0.001) lower than those from Achilles tendon-suspended carcasses, and there was a similar trend for inside samples, although this was not significant (P = 0.06). There was no effect of carcass suspension technique for shear force values of the shoulder samples. The trained panel judged loin and inside samples from pelvic-suspended carcasses to be more tender (P ≤ 0.001) while no effect of carcass suspension technique on tenderness was found in the shoulder samples. Juiciness was not affected by carcass suspension. The present study demonstrated that pelvic suspension improved tenderness in the most valuable cuts from the reindeer carcass (loin and inside).

Inhibitory effect of organic acids on arcobacters in culture and their use for control of Arcobacter butzleri on chicken skin

The inhibitory effects of 17 organic acids (C2–C16 fatty acids, sorbic, benzoic, phenylacetic, fumaric, succinic, lactic, malic and citric) on Arcobacter butzleri, Arcobacter cryaerophilus and Arcobacter skirrowii were investigated by determining their IC50 values, defined as the concentration of acid at which the target DNA sequence was expressed at 50% of the positive control level in cultures incubated at 30°C for 24h. DNA was analysed by real-time PCR. The Arcobacter strains tested were inhibited by all the organic acids, with the sensitivities in the order A. skirrowii > A. cryaerophilus > A. butzleri. Eight acids with IC50 values of <1mg/mL against A. butzleri were tested for their effects on A. butzleri inoculated on chicken carcasses at a concentration of 5 log CFU/g of skin. Inoculated halved carcasses were immersed in solutions of the acids at 5mg/mL for 1min. Samples of skin were collected from carcass halves after storage at 4°C for 0, 1, 2 or 3days for enumeration of arcobacters on Muller–Hinton agar. All eight tested acids suppressed bacterial proliferation. The highest inhibitory activities were observed for benzoic, citric, malic and sorbic acids. Subsequent sensory analysis revealed benzoic acid to be the most suitable organic acid for chicken skin treatment.

The effects of early post-mortem pH and ultimate pH on level and amount of destructured zones in cooked cured hams

Effects of early (1h p.m. and 3h p.m.) and ultimate pH (24h p.m.) on level and amount of destructured zones in cooked cured hams were evaluated. In experiment 1, electrically stimulated (50 V, 14 Hz, 2 x 90s) and non-stimulated carcass halves, both in combination with two cooling procedures (2 degrees C from 30 min p.m. vs. 120 min p.m.) resulted in 1.5-35.2g/kg destructured zones in silversides and 58.4-120.0 g/kg destructured zones in topsides. A high temperature 1h p.m. in silversides (P=0.067) and topsides (P=0.054) was identified as the most important predictor for the defect. In experiment 2, cooked cured hams from topsides selected according to ultimate pH groups (pH<5.5, pH 5.5-5.7, pH>5.7) showed between 12.3 and 61.8 g/kg destructured zones. Ultimate pH was specified as most important, however, statistically still not significant (P=0.135) predictor for the defect. Chemical analysis resulted in low crude ash and high dry matter content as being characteristic for the defect.

Stepwise chilling: Tender pork without compromising water-holding capacity1

The current pork slaughter process is primarily optimized to reduce cooler shrink and the incidence of PSE pork. Elimination of the halothane gene and improved preslaughter handling have decreased the incidence of PSE pork and improved the water-holding capacity of the muscle; however, the chilling process has not been optimized to accommodate these changes. The hypothesis that stepwise chilling could improve tenderness without compromising water-holding capacity was tested in this study. The stepwise chilling treatments were composed of a rapid chilling to 10 or 15 degrees C (in a chilling tunnel) and a 6-h holding period at 10 or 15 degrees C, followed by rapid chilling to 4 degrees C. Both treatments were compared directly with a chilling treatment that simulated conventional tunnel chilling; one carcass half from each pig was allocated to a stepwise chilling treatment, whereas the other carcass half was allocated to the control treatment. A total of 42 pigs were slaughtered on 6 slaughter days. Biopsies were collected for analysis of glycogen degradation and glycogen debranching enzyme activity from slaughter until 72 h postmortem, and samples for color, sarcomere length, drip loss, Warner-Bratzler shear force, and sensory analysis were removed from the carcass 24 h postmortem. Substantial temperature differences were obtained during the holding period between the stepwise and conventionally chilled carcass halves. These had almost, but not completely, disappeared by 22 h postmortem, and although the differences were small, pH was significantly (P < 0.01) less in the stepwise-chilled carcasses compared with the control carcasses. The stepwise chilling treatments led to significantly improved (P < 0.01) tenderness in LM without compromising quality indicators or attributes such as pH, drip loss, or ham processing yield, although color of the stepwise-chilled pork was affected. Neither the tenderness of processed semimembranosus muscle nor the shear force of biceps femoris muscle was affected (P > 0.05) because of the smaller temperature differences in these muscles. The improvements in tenderness could be solely attributed to the increased proteolysis postmortem in the stepwise-chilled carcasses, with the greater temperatures favoring proteolytic enzymes involved in muscle protein degradation. Furthermore, the results for glycogen metabolism successfully revealed that both pro- and macroglycogen contributed to the energy generation in postmortem muscles, with degradation of both forms early postmortem.

Comparative presentation of quality of pig carcass halves using different examination methods

Investigations were performed on 135 pig half-carcasses of different genotypes, of both sexes, at several abattoirs in Vojvodina. The determination of the carcass halves according to body mass was performed on the grounds of the linear regression coefficient of characteristics per mass of chilled halves. The General Regression Models analysis, statistics 8, was applied. The percentage of muscle tissue was assessed in three ways: Simulation of the FOM instrumental method and using the dissection method: EU1 (Commission Regulation, 3127/94) and EU2 (Commission Regulation, 1197/2006). The obtained results demonstrated that the relative share of muscle tissue in pig carcass halves determined according to the EU1 regulation was significantly (&lt;0.05) lower (49.90%) than the established share of muscle tissue according to the FOM mathematical model (53.71%) and according to the valid EU2 regulation (54.03 %). In the chilled pig carcass halves, ham meat accounted for 16.05%, muscle tissue of the shoulder for 7.11%, LSD 8.49% and TRD 4.95. According to the distribution of carcass halves into market classes according to the SEUROP system using the FOM and EU2 methods, all carcass halves were ranked medium market class (E and U), while the EU1 formula classified only 36.30% of the carcass halves into the same class, and 63.70% into a lower market class (R). None of the formulas classified any carcass half as having the highest 'S' or the lowest percentage of meat 'O' and 'P'. On these grounds, we conclude that the examined samples are of medium quality, in fact, that the carcass halves belong to the medium quality market class (E, U and R). In closing, it can be concluded that further investigations on this subject are necessary because of the established differences in the meat percentage obtained by applying the previous (EU1) and the currently valid (EU2) formula. .

Impact of added sand on the recovery of Salmonella, Campylobacter, Escherichia coli, and coliforms from prechill and postchill commercial broiler carcass halves

Salmonella and Campylobacter are often associated with raw poultry products and continue to be leading causes of food-borne gastroenteritis in the United States. As a result, the presence of these organisms on broiler carcasses is monitored on a routine basis. Abrasive rinsing methods (e.g., adding glass beads) have been shown to increase the level of bacteria recovered from carcasses or carcass parts. The objective of this study was to evaluate the addition of sand to the rinse on bacterial enumeration and the prevalence of Salmonella and Campylobacter recovered from broiler carcasses. During each of 4 replications, 6 prechill and 6 postchill broiler carcasses were collected from a commercial processing plant. All carcasses were split along the dorso-ventral midline. Carcass halves were rinsed in buffered peptone water, whereas the companion half was rinsed in buffered peptone water with sterile sand added. All carcass halves were rinsed for 1 min and the rinsate was collected. Salmonella, coliforms, and Escherichia coli were enumerated and the prevalence of Salmonella and Campylobacter was determined. Salmonella and Campylobacter were isolated from 17 and 50% of the carcass halves, respectively. There was no significant (P > 0.05) difference in Salmonella or Campylobacter prevalence from carcass halves rinsed with or without sand. The addition of sand to the rinse had no effect on the number of Salmonella, coliforms, or E. coli recovered from prechill or postchill carcass halves. These results show that adding sand to the rinse liquid did not improve the recovery of bacteria present on the carcass in either moderate (2.6 log10 cfu/mL rinsate) or low numbers (<3 cfu/mL of rinsate).

Slaughter results for kids of the domestic Balkan goat

The paper presents the investigation of slaugher results, i.e. meat production results, in 96 kids of the domestic Balkan goat (4 herds, 24 animals per herd, 50:50 sex ratio), slaughtered at 90 days of age to determine the differences between the herds investigated and sexes (male kids vs. female ones), pertaining to the quantitative characteristics of meat. The average warm carcass dressing percentage including the head and offal for kids from all the herds investigated was 58.19%. The differences established for dressing percentage, warm, cold, and cold with and without head and offal, between the herds investigated and sexes were not statistically significant (P&gt;0,05). Established differences between linear measurements for kid carcass halves, were statistically significant (P&lt;0,01) between herds, whereas pertaining to the sex of kids, they were significant on both levels((P&lt;0,01and P&lt;0,05). .

Composition of carcass cuts in young Simmental bulls and heifers

The proportions of main cuts (tender loin, leg, back, shoulder, upper and lower sub-shoulder, ribs, breast, neck, belly, front and hind shank) and tissues (muscle, fat, bones and connective tissue) in the carcasses of young Simmental bulls (n = 13) and heifers (n = 13) were determined by carcass dissection and compared. Bulls had higher proportion of shoulder, neck and front shank while the share of back, ribs and breasts were higher in heifers. The share of carcass cuts of category II was higher in bulls. They also had higher proportion of muscle in most of the main cuts (leg, back, shoulder, upper and lower sub-shoulder, breast, neck and belly). In contrast, the proportion of fat tissue was generally higher in heifers’ cuts (leg, shoulder, upper and lower subshoulder, ribs, breast, neck and belly). Consequently, the proportion of muscle tissue was higher in all carcass cuts categories in bulls while share of fat tissue was higher in heifers. Proportions of bones and connective tissue in the main cuts and carcass cuts categories were similar between bulls and heifers. Overall, the average share of muscle, fat, bones and connective tissue in the carcass halves was 70.45, 7.46, 16.33 and 5.76% in bulls, and 67.09, 10.72, 16.25 and 5.94% in heifers, respectively.

The Effect of Chilling in Cold Air or Ice Water on the Microbiological Quality of Broiler Carcasses and the Population of Campylobacter

Cold air or ice water can be used to chill poultry carcasses after slaughter. The objective of this study was to compare the effect of 2 chill methods on broiler carcass bacteria. Broiler carcasses were cut in half along the dorsal-ventral midline; one half was subjected to an ice-water immersion chill in an agitated bath for 50 min, whereas the reciprocal half was subjected to an air chill in a 1 degrees C cold room for 150 min. Total aerobic bacteria, coliforms, Escherichia coli, and Campylobacter were enumerated from half-carcass rinses. Species of Campylobacter isolates was determined by a commercial PCR method, which was followed by molecular subtyping with pulsed-field gel electrophoresis and determination of antimicrobial susceptibility to 9 drugs. Although significantly fewer of each bacterial type were detected per milliliter from immersion-chilled carcasses than from air-chilled carcasses, in each case the difference was less than 1 log(10) cfu/mL. Chilling method did not affect species; both Campylobacter jejuni and Campylobacter coli were recovered. Results of pulsed-field gel electrophoresis subtyping did not suggest that either chilling method selected for any specific subtypes; most subtypes were found on carcass halves used for both the air chill and water immersion chill. Resistance to 2 antimicrobial drugs was noted in 9 C. coli isolates, 6 from air-chilled carcass halves and 3 from immersion-chilled carcass halves. These data showed that immersion-chilled carcasses had lower numbers of bacteria; however, the difference was not large and may have been due to simple dilution. Both methods were effective for lowering carcass temperature, and neither chilling method seemed to select for specific species, subtypes, or antimicrobial-resistant Campylobacter.

Recovery of Bacteria from Broiler Carcasses After Immersion Chilling in Different Volumes of Water, Part 2

Experiments were conducted to determine the relationship between poultry chilling water volume and carcass microbiology. In the first study, the volume of water used during immersion chilling was found to have a significant effect on the counts of bacteria recovered from broiler carcass halves; however, these volumes (2.1 and 16.8 L/kg) were extreme and did not reflect commercial levels. A second study using commercial chilling volumes was conducted with 3.3 L/kg (low) or 6.7 L/kg (high) distilled water in the chiller. Prechill broiler carcasses were removed from a commercial processing line, cut into left and right halves, and one-half of each pair was individually chilled in a bag containing low or high volume of water. Bags containing halves were submersed in a secondary chill tank containing approximately 150 L of an ice-water mix (0.6°C). After 45 min, halves were removed, allowed to drip for 5 min, and rinsed with 100 mL of sterile water for 1 min. Rinses were analyzed for total aerobic bacteria, Escherichia coli, Enterobacteriaceae, and Campylobacter. When the numbers of bacteria in the half-carcass rinses (HCR) were compared, counts recovered from halves chilled in a low volume of water were the same as those recovered from the halves chilled with a high volume of water (P > 0.05). Levels found in the HCR ranged from 4.0 to 4.2 log10 cfu/mL for aerobic bacteria, 3.3 to 3.5 log10 cfu/mL for E. coli, 3.6 to 3.8 log10 cfu/mL for Enterobacteriaceae, and 2.4 to 2.6 log10 cfu/mL for Campylobacter. Data were also analyzed using a paired comparison t-test, and this analysis showed that there was no difference (P > 0.05) in the numbers of aerobic bacteria, E. coli, Enterobacteriaceae, or Campylobacter recovered from paired-halves chilled in different volumes of water. The present study shows that under the conditions outlined in this experiment, doubling the amount of water during immersion chilling (3.3 vs. 6.7 L/kg) did not improve the removal of bacteria from the surfaces of chilled carcasses.

Mast- und Schlachtleistung bei Bullen und Färsen von Fleischrinderrassen und der Kreuzung Deutsch Angus x Fleckvieh

Abstract. Title of the paper: Fattening- and slaughter performance of bulls and heifers of beef breeds and the cross breed German Angus x Simmental The objective of this study was to analyze the differences between fattening and slaughter performances as well as their compositions of meat cuts depending on breed and category of 158 cattle belonging to the breeds of German Angus (DA), Simmental (FV), Limousin (LIM) and the crossbreed DA X FV. The Simmentals had the highest birth weight with 40.5 kg and the heaviest slaughter weight with 578 kg. Although having the longest fattening time, Limousins had the lowest slaughter weight, but were able to compensate this disadvantage through the highest slaughter yield of 60 % and with the biggest share of the pistol cut of 45 %. The German Angus compared with the other breeds appeared to have the most unfavourable results of performance, but the crossbreed (DA x FV) had the shortest fattening period, in which similar slaughter weights and weights of the two carcass halves were obtained. Both genotypes had a higher grade of adiposity and a visually lower muscularity, resulting in significantly lower shares of pistol cut and valuable meat cuts. Heifers absolutely and relatively differ in terms of meat cuts compared with bulls. Only the share of valuable meat cuts was similar. Certainly bulls had a stronger accentuation of the forequarter. Shares of shoulder and neck were higher. However filet, roast beef and round shares of heifers were significantly higher.

Evaluation of Carcass Scraping to Enumerate Bacteria on Prechill Broiler Carcasses

Experiments were conducted to evaluate a scraping method for enumerating bacteria on broiler carcasses. In experiment 1, coliforms and Escherichia coli were determined by the whole-carcass rinse (WCR) method and by scraping the skin surface and rinsing the blade (BR). In each of 2 replicate trials, 4 prechill broiler carcasses were collected from 2 different commercial processing plants. The WCR method was conducted on each carcass, then a blunt edge blade was used to scrape an area measuring approximately 80 cm(2) of the breast (front) skin and on the back of the carcass. After scraping, each blade and adhering residue was rinsed in 30 mL of 0.1% peptone. One milliliter of rinsate each from the WCR and BR was plated to determine total coliforms and E. coli. In experiment 2, 6 carcasses were collected from a processing plant in each of 2 replicate trials. Carcasses were split, with one half scraped on all skin surfaces, and the other half remaining unscraped as a control; all halves were then subjected to half-carcass rinses using 200 mL of 0.1% peptone. Coliforms and E. coli were enumerated. Results from both experiments are reported as log cfu/mL. In experiment 1, mean coliform WCR counts (5.1) were significantly higher (P < 0.05) than back BR (2.8), which were higher than front BR (2.2). Mean E. coli WCR counts (4.5) were higher than back BR (2.4), which were higher than front BR (1.6). The counts for BR adjusted for the greater surface area sampled by WCR were still lower than the WCR counts. Experiment 2 results showed no difference between control and scraped carcass halves for coliforms (4.7) or E. coli (4.6). Overall, results showed that scraping either prior to or after rinsing did not increase enumeration of coliforms or E. coli. Scraping could be a viable method to compare the numbers of bacteria on different areas of the same carcass.