Carcass Sites Research Articles

Microbiology of Beef Carcass Surfaces

In a survey at a local abattoir, agar sausage samples were taken at 10 carcass sites on each of 156 beef carcasses at different positions along the dressing line. The carcasses were selected to include all carcass types, viz. small (< 200 kg) and large (> 200 kg) as well as lean and fat carcasses. The 156 carcasses were divided into three groups of 52 carcasses each. Samples were incubated at three different temperatures to determine the aerobic count, mesophilic count and psychrotrophic count. Results of the survey showed that despite mean initial counts of 4,5–7,7 × 102, intermediate handling and the subsequent contamination that took place along the dressing-line, the final chilling process rendered carcasses with acceptable bacterial levels(< 2,5 × 102).

An evaluation of different sites for measuring fat thickness in the beef carcass to determine carcass fatness

The accuracy of a single fat thickness measurement at each of five carcass sites and at the 10th and 12th ribs in estimating side fat weight and side fat percentage was determined in 36 steer carcasses. Three sites were associated with the fat layers of the split brisket, one was located at the caudodorsal angle of M. biceps femoris and one was situated 3 .O cm lateral to the highest point of the sacral crest. All three brisket sites were poor predictors of side fat weight and side fat percentage. The other four sites were of approximately equal accuracy in predicting side fat percentage, with residual standard deviations of: M. biceps femoris, 2.81 %; sacral crest, 3.07%; 10th rib, 3.12%; and 12th rib, 2.81 %. Side fat weight was predicted less accurately by M. biceps femoris (5.42 kg) than by sacral crest (4.50 kg), 10th rib (4.98 kg) or 12th rib (4.94 kg). Chilled side weight was a valuable addition in multiple regression analyses, significantly improving the residual standard deviations of all four sites, especially M, biceps femoris, in predicting side fat weight (M. biceps femoris, 1.56 kg; sacral crest, 3.54 kg; 10th rib, 3.31 kg; 12th rib, 2.84 kg). Only in the case of M. biceps femoris did the addition of chilled side weight improve the accuracy of prediction of side fat percentage (residual standard devation = 1.75 %). The reliability of the seven sites in accurately measuring fat thickness was determined in 3215 dressed carcasses in six abattoirs. Sacral crest was clearly the most useful site. In addition to being an accurate predictor of carcass fat, it could be measured accurately in 98.3 % of carcasses (or 94.3 % of sides), compared with 10th rib (83.9 % and 71.6% respectively) and 12th rib (82.9% and 68.5 % respectively). If the measurement of fat thickness at the 12th rib is used in the Australian Beef Carcase Classification Scheme, up to 21 % of carcasses (or up to 44% of sides) in some abattoirs will require alternative procedures to describe their fat status. Sacral crest fat thickness accurately estimated side fat weight and side fat percentage, and it provided reliable measurement in all but 1.7 % of carcasses; it is conveniently located if an alternative site to the 12th rib is required.

Coyote Movements, Habitat Use, and Food Habits in Southwestern Oklahoma

Coyote Movements, Habitat Use, and Food Habits in Southwestern Oklahoma

SOURCES OF SALMONELLAE CONTAMINATION OF MEAT FOLLOWING APPROVED LIVESTOCK SLAUGHTERING PROCEDURES. II

Samples were taken from 218 animals of 3 species slaughtered at 3 plants to determine the spread of bacterial contamination during slaughter. Salmonellae and Escherichia coli were cultured from swabs taken of the equipment during slaughter, from various carcass sites, and from fecal samples. The study indicated that some equipment contamination occurred during slaughter and that carcass washing did not remove contaminants but simply washed them lower on the carcass. Rumen/cecum samples were most effective for isolation of salmonellae from the gastrointestinal tract. The average level of salmonellae contamination of the carcass for all species was 10% and of the processed product, 2%. There were no salmonellae isolated from cattle carcasses. Isolation of the bung (rectum) with a plastic bag did not reduce contamination but sterilization of the bung dropper's knife between carcasses reduced the incidence by an average of greater than 50%. Salmonellae were isolated from boneless mutton but not from raw or cooked pork and beef products. Isolations from the hide were closely related with carcass contamination. Enrichment and non-enrichment media isolations of salmonellae were closely related.