Carcass Processing Research Articles

Identification of chemically altered cut marks: an experimental approach from Geometrics Morphometrics

Cut marks are striae accidentally produced by the contact made between the edge of a cutting tool and bone surfaces by anthropogenic activity, presenting evidence of hominin carcass processing and behaviour, butchery activities or diet. Post-depositional processes can cause the alteration (chemical or mechanical) of bones surfaces, changing their composition and causing the modification of bone surfaces. Previous research has addressed the problem of chemical alteration from a qualitative perspective, resulting in the loss of all diagnostic characteristics of the cut marks affected by these processes. Geometrics Morphometrics has led to great progress in the study of cut marks from a quantitative perspective and can be useful for the study of altered cut marks. In this study, an experiment was carried out in which 36 cut marks were reproduced and chemically altered. These marks were scanned and digitized before and after each phase of alteration. They were analyzed metrically as well as using Geometric Morphometrics, in order to study the evolution of modifications to cut mark morphology during the experiment. Results show clear morphological differences between the different phases of alteration with altered cut marks presenting a general tendency towards a decrease in both the width and depth over time. Research of this type opens up a new path for the study of the chemical alteration of cut marks, as well as other striae, through the application of Geometric Morphometrics.

Ultrasound-Based Phenotyping for Genetic Selection of Carcass Traits in Oreochromis niloticus: Integrating Imaging Technology Into Aquaculture Breeding.

Recent years have witnessed a remarkable global surge in fish production, with Nile tilapia (Oreochromis niloticus) emerging as a prominent contributor owing to its high demand as a nutritious food source. However, unlike terrestrial species, maintaining genealogical control and collecting phenotypic data in fish farming poses significant challenges, necessitating advancements to support genetic improvement programmes. While conventional methods, such as body measurements using rulers and photographs are prevalent in data collection, the potential of ultrasound-a less invasive and efficient tool for fish measurement-remains underexplored. This study assesses the viability of ultrasonography for genetically selecting carcass characteristics in Nile tilapia. The investigation encompasses data from 897 animals representing 53 full-sib tilapia families maintained in the genetic improvement programme at the Federal University of Lavras. To measure carcass traits, the animals were sedated with benzocaine and ultrasound images were obtained at three distinct points. Subsequently, the animals were euthanised through medullary sectioning for further carcass processing. After evisceration, filleting and skinning, all weights were meticulously recorded. (Co)variance components and genetic parameters of the measured traits were estimated using the Bayesian approach by Gibbs sampling implemented in MTGSAM (Multiple Trait Gibbs Sampling in Animal Models) software. Heritabilities estimated for the studied carcass traits were moderate, ranging from 0.23 to 0.33. Notably, phenotypes derived from ultrasound images demonstrated substantial genetic correlations with fillet yield (0.83-0.92). In conclusion, this study confirms that indirect selection based on ultrasound images is effective and holds promise for integration into tilapia breeding programmes aimed at enhancing carcass yield.

79 Microbiological effects of control measures during pork production

Abstract The objective of this study was to determine the prevalence of Shiga toxin-producing Escherichia coli (STEC) O157:H7 and efficacy of control measures at a pork processing facility. Outbreaks of E. coli O157:H7 associated with pork, though not common globally, have been reported multiple times in recent years in Alberta. Sampling at a commercial facility processing hogs was carried out at monthly intervals for 11 mo. At the facility, the dressed carcasses are sprayed with 5% lactic acid (LA) and immediately air-chilled after the LA spray. At each sampling time, 14 different types of samples were collected: dirt from the holding pen floor (n = 2), gloves of workers (n = 5), scalding water (n = 1), tonsils (n = 5), cecal material (n = 5), five swabs each from hides of animals after bleeding (HAB), and carcasses after scalding (CAS), before evisceration (CBE), after evisceration (CAE), before LA spray (BLA), after LA spray (ALA), 1h after LA spray (ALA1), 2h after LA spray (ALA2), and after chilling (ACH). All samples were enumerated for total plate count (TPC), Enterobacteriaceae, and E. coli using specific media for each. In addition, an aliquot of each sample was enriched and tested for the presence of the O-antigen gene (rfbE) for E. coli O157 and Shiga toxin-producing gene (stx1/stx2) using real-time PCR. Cultures positive for both rfbE and stx were further plated for the isolation of E. coli O157:H7. Of the 683 enrichment cultures, 12 were positive for both marker genes, from cecal material (n = 2), dirt (n = 4) and HAB (n = 6). However, none of these samples yielded STEC O157 isolates. Of these enrichment cultures, 69, 45 and 32 were positive for stx1, stx2, and both stx genes, respectively. Positive samples were mostly associated with HAB, cecal material and dirt. HAB was most and least contaminated in August/June and December, differing by 1 log unit for TPC (P < 0.05). Enterobacteriaceae and E. coli on HAB were also affected by month of sampling (P < 0.05), but this temporal trend differed from TPC (Table). The numbers for TPC, Enterobacteriaceae, and E. coli all decreased (P < 0.05) as the stage of carcass processing progressed. The overall reduction of TPC and E. coli was 7 and 5 log units, respectively. Scalding, LA spray and air chilling all reduced (P < 0.05) the numbers of indicator bacteria on carcasses. Of the 55 samples each collected from BLA, ALA, ALA1, ALA2, and ACH, 36, 13, 2, 1 and 0 were positive for E. coli, respectively. In conclusion, pork processing environments can be contaminated with STEC from hides, feces and holding pen, but levels of STEC O157 appear to be low. Scalding, LA spray and air chilling can be effective measures to reduce the risk of bacterial contamination of pork.

Modeling nonlinear inactivation of hygiene indicator bacteria in pig carcasses during scalding at different pHs.

This study aimed to investigate the influence of adding an alkalizing agent to the scalding water of a slaughterhouse in Brazil to inactivate hygiene indicator bacteria in pig carcasses. Scalding is critical during carcass processing because slaughterhouses' scalding water is constantly renewed; therefore, it is usually contaminated with organic matter, such as faeces and dirt from the previous carcasses. The treatments evaluated consisted of counting Enterobacteriaceae and mesophilic bacteria in pork jowls at 62°C, 65°C, 68C, and 72°C after 0.0, 1.5, 3.0, 4.5, 6.0, and 7.5min of simulated scalding at the pHs of 7.0 (control) and 11.0 (after addition of alkalizing agent). Decimal reduction times of hygiene indicator bacteria for all treatments were estimated with different nonlinear bacterial inactivation models. As a result, adding the alkalizing agent did not significantly inactivate most of the bacteria in the studied samples. However, it contributed to the inactivation of some bacteria, mostly belonging to the mesophilic group, at some specific temperatures. The results obtained in the current study can provide useful insights into dealing with pig carcass contamination in a real-world scenario and applying the obtained information in the industrial environment.

The role of carcass processing (hot vs. cold boning) on pork belly morphological and mechanical characteristics

This study assessed the effect of boning processing method (hot vs. cold) on pork belly morphological and mechanical traits and the evolution of these traits during refrigerated storage postmortem (PM). A total of 14 crossbred pigs were slaughtered and their carcasses and bellies processed under two conditions: hot boning (n = 14, right sides of carcasses cut immediately after slaughter) and cold boning (n = 14, left sides of carcasses cut 24 h PM). Morphological and mechanical evaluations were made at 1-, 5-, 24- and 48-h PM on the hot-boned bellies, and at 24 and 48 h on the cold-boned ones. Compared to the cold-boned bellies, the hot-boned ones were shorter, wider and thicker (P < 0.01), with greater firmness (flop distance and angle) (P < 0.001) and cohesiveness (skin-fat separation) (P < 0.05 in the dorsal and central sections). At 48 h PM, hot-boned bellies had a thicker skin (P < 0.001) and softer subcutaneous fat in the dorsal-cranial and central sections (finger scores and compression textural test) (P < 0.05). Morphological and mechanical traits for hot-boned bellies confirmed an intense shortening and hardening (increased firmness and cohesiveness), and a slight yield loss from 1 to 24 h PM. From 24 to 48 h PM, there was a certain flattening in hot-boned bellies that was associated with a slight softening (reduced firmness). Although a larger sample may be needed to corroborate these findings, they demonstrate the impact of carcass processing method and refrigerated storage time on belly quality. This may be useful for the pork industry for obtaining the desired type of belly.

Middle and Late Pleistocene Denisovan subsistence at Baishiya Karst Cave

Genetic and fragmented palaeoanthropological data suggest that Denisovans were once widely distributed across eastern Eurasia1–3. Despite limited archaeological evidence, this indicates that Denisovans were capable of adapting to a highly diverse range of environments. Here we integrate zooarchaeological and proteomic analyses of the late Middle to Late Pleistocene faunal assemblage from Baishiya Karst Cave on the Tibetan Plateau, where a Denisovan mandible and Denisovan sedimentary mitochondrial DNA were found3,4. Using zooarchaeology by mass spectrometry, we identify a new hominin rib specimen that dates to approximately 48–32 thousand years ago (layer 3). Shotgun proteomic analysis taxonomically assigns this specimen to the Denisovan lineage, extending their presence at Baishiya Karst Cave well into the Late Pleistocene. Throughout the stratigraphic sequence, the faunal assemblage is dominated by Caprinae, together with megaherbivores, carnivores, small mammals and birds. The high proportion of anthropogenic modifications on the bone surfaces suggests that Denisovans were the primary agent of faunal accumulation. The chaîne opératoire of carcass processing indicates that animal taxa were exploited for their meat, marrow and hides, while bone was also used as raw material for the production of tools. Our results shed light on the behaviour of Denisovans and their adaptations to the diverse and fluctuating environments of the late Middle and Late Pleistocene of eastern Eurasia.

Slaughtering processes impact microbial communities and antimicrobial resistance genes of pig carcasses

Several steps in the abattoir can influence the presence of microbes and associated resistance genes (ARGs) on the animal carcasses used for further meat processing. We investigated how these processes influence the resistome-microbiome of groups of pigs with different on-farm antimicrobial exposure status, from the moment they entered the abattoir until the end of carcass processing. Using a targeted enrichment metagenomic approach, we identified 672 unique ARGs conferring resistance to 43 distinct AMR classes from pooled skin (N = 42) and carcass swabs (N = 63) collected sequentially before, during, and after the slaughter process and food safety interventions. We observed significant variations in the resistome and microbial profiles of pigs before and after slaughter, as well as a significant decline in ARG counts, diversity, and microbial DNA load during slaughter and carcass processing, irrespective of prior antimicrobial treatments on the farm. These results suggest that existing interventions in the abattoir are effective in reducing not only the pathogen load but also the overall bacterial burden, including ARGs on pork carcasses. Concomitant with reductions in microbial and ARG counts, we observed an increase in the relative abundance of non-drug-specific ARGs, such as those conferring resistance to metals and biocides, and in particular mercury. Using a strict colocalization procedure, we found that most mercury ARGs were associated with genomes from the Pseudomonadaceae and Enterobacteriaceae families. Collectively, these findings demonstrate that slaughter and processing practices within the abattoir can shape the microbial and ARG profiles of pork carcasses during the transition from living muscle to meat.

Cooked or discarded? Experimental distinction of rabbit burnt bones and its application to the archaeological record

Leporid bones from Middle Palaeolithic assemblages may result from the contributions of various predators, including humans, or natural processes. Although the acquisition, processing, and consumption of small mammals by Neanderthal groups has been widely demonstrated, there are still some unresolved issues. Cut marks are typically the most reliable indicators of human processing of carcasses. However, animals the size of rabbits often pose a challenge in this regard, as the use of stone tools is not always necessary for their consumption, particularly for meat or marrow extraction. Consequently, the quantity of these types of marks, such as cuts or hammer-stone percussion damage, indicating human processing, may be limited. Burning is another type of bone damage that could be indicative of human action, although both intentional and accidental processes could lead to the thermal alteration of remains without necessarily linking them to consumption. Therefore, efforts to distinguish the processes resulting in bone burning are of vital importance in determining the origin of these animals in archaeological assemblages. In this work, the results of several experimental series designed to characterise the roasting and subsequent cleaning of waste on rabbit bones are presented. These results confirm most of the characteristics described in previous experimental works on burnt bones, highlighting the differential damage between bones with and without meat. The current study aims to contribute new data for characterising burned rabbit bones resulting from human actions, which can then be applied to Middle Palaeolithic assemblages with this type of thermal alteration bone modifications.

Wildlife as Food and Medicine in Brazil: A Neglected Zoonotic Risk?

The practice of consuming wild fauna in Brazil is both culturally and socioeconomically questionable. Wild animals and their byproducts are sought for nutritional, medicinal, and/or supernatural reasons, with some taxa (e.g., songbirds) being kept as pets. This practice is concentrated in traditional and rural communities, as well as the rural exodus populations in large urban centers, maintained both by cultural preferences and for their role in food safety in part of the rural exodus community. A total of 564 taxa are known to be sold in wet markets in Brazil, with birds, fish, and mammals being the most commonly listed. There is great zoonotic outbreak potential in this consumption chain given the diversity of species involved (with several listed being known reservoirs of zoonotic pathogens), invasion of wild environments for hunting, unsanitary processing of carcasses, and consumption of most/all biotopes of the animal, as well as the creation of favorable conditions to cross-species pathogen transmission. Given its socioeconomic situation and the global trends in disease emergence, there is a risk of the future emergence of a Public Health Emergency of International Concern in Brazil through wildlife consumption.

Animal carcass processing, cooking and commensality at the Late Neolithic lakeside settlement of Dispilio, Northern Greece

Dispilio is the only lakeside settlement in Greece systematically excavated and dated to almost all sub periods of the Neolithic. The present paper focuses on the large faunal assemblage of the last two cultural phases, dated in Late and Final Neolithic. This research presents the results of the conducted analysis concerning the exploitation of animal carcasses of the domesticates on the basis of butchery and consumption evidence, in order to approach cooking practices and to understand the social contexts of meat consumption. There is evidence of wide dispersal of joints from individual animals across the settlement, before discard. Bone material comes from short-term and/or localised activities. The usual practice was the butchery of carcasses in large pieces for cooking, thereafter stewed or boiled and less often baked or roasted. Sheep/goats and pigs were more often roasted than cattle. Marrow and grease extraction were more intense in cattle. Commensal events were related to small social units. The more usual distribution of cooked meat is an indication of solidarity between the members of the community. Occasional distribution of raw meat, and differential access to within-bone nutrients reveals, also, a competitive carcass use.

Innovative meat products from non-traditional sources

This scientific article presents a study on the quality and organoleptic characteristics of roasted venison meat as a potentially promising raw material for producing high-quality food products. The research encompasses an analysis of parameters such as appearance, consistency, aroma, taste, and juiciness. The study's results reveal that venison meat possesses a distinct gamey flavor and aroma, characterized by high taste intensity and meat firmness. The overall quality rating of the finished product stands at 4.82 points, with taste receiving a lower score compared to other attributes. The study also explores the influence of stress on the animal before slaughter on the pH level and moisture-holding capacity of venison meat. Furthermore, the article discusses the importance of monitoring the levels of heavy metals, such as lead and cadmium, in food products and confirms that the levels of these metals in venison meat comply with food safety standards. These findings are critical for ensuring consumer safety and determining the suitability of venison meat for consumption. The research also examines the prospects of using venison meat for delicacy production, leveraging its unique taste and aroma. It substantiates the advantages and limitations of utilizing this type of meat to pique consumer interest in new food products and expand the market. Finally, the article underscores the importance of further research into the quality and safety of venison meat, as well as the development and adherence to sanitary and technological procedures during the processing of venison carcasses to ensure a high-quality and safe end product. This scientific article sheds light on essential aspects of utilizing venison meat as a raw material for food production and contributes to a broader understanding of the potential of this type of meat in the food industry. The research findings make a significant contribution to comprehending the organoleptic properties of venison meat, its quality, and safety, which are pivotal for both producers and consumers.

New virtual approach to the study of metallurgy through the analysis of slice marks from the Chalcolithic site of Zanjillas (Torrejón de Velasco, Madrid, Spain)

AbstractAlthough the discovery of metal objects is not common in Chalcolithic or Bronze Age sites, the study of bone surface microscopic grooves from animal butchering can yield evidence of the use of metal artefacts in these contexts. Additionally, the presence of slice marks made with metal objects in Chalcolithic and Bronze Age sites has highlighted the use of metal in common practices beyond their ornamental application, as usually expected at the early stages of metallurgy. Here, we present the study of the slice marks found at the Chalcolithic site of Zanjillas, using geometric morphometrics and machine learning algorithms, with the aim of identifying the nature of the tools used for carcass processing at the site. For this purpose, we replicate previous analyses considering slice marks produced with lint flakes and metal tools to generate a referential framework that serves as comparative to the Zanjillas sample. Our results suggest that most of the domestic activities related to carcass skinning, defleshing, or evisceration in Zanjillas were still performed with flint artefacts.

The microscopic structure of pork neck after cooling with showering stiving and processing by culture Lactobacillus sakei

Microstructural changes in meat that occur during refrigerated storage depend on the hygiene of slaughtering and primary processing of animal carcasses, their cooling conditions, storage period, and microbial contamination and reflect the processes of meat maturation and spoilage. To extend the shelf life of pork in half-carcasses in a chilled state, 20 heads of 6-month-old large white pigs were used, which were delivered to the meat processing enterprise for slaughter. All half carcasses were cooled in a refrigerating chamber using showering, 1 hour later they were divided into 2 groups: control (without treatment) and experimental with the final treatment with a suspension of lactic acid bacteria of the SafePro® B-2 strain (Lactobacillus sakei). It has been found that cooling of pork half-carcasses in a refrigerating chamber with stiving and final processing by a culture suspension of lactic-acid microorganisms of strain SafePro® B-2 (Lactobacillus sakei) on the 4th day of storage had a positive effect on the microscopic structure of the pork neck and was characterized by a uniform color distribution when histologic specimens of muscular tissue are colored with hematoxylin and eosin, and minor cracks in the sarcoplasm, preservation of transverse and longitudinal striation of muscular fibers in comparison with that of the unprocessed pork half-carcasses with cultures of lactic-acid microorganisms. The microscopic structure of the muscular tissue of the pork half-carcass neck after cooling with stiving and final processing by a culture of lactic-acid microorganisms of strain SafePro® B-2 for 7 days of storage had a more distinct histoarchitecture in comparison with that of the unprocessed pork half-carcasses, as well as was characterized by insignificant areas of muscular fibers with transverse cracks, suspended development period of autolysis processes, partial preservation of transverse and longitudinal striation of muscle fibers. This points to a positive effect of lactic acid bacteria of strain SafePro® B-2 (Lactobacillus sakei) on the quality of the pork meat and contributes to the extension of its shelf life under chilled vintage.

Prevalence of Shiga Toxin-Producing Escherichia coli O157 in Wild Scottish Deer with High Human Pathogenic Potential.

Shiga toxin-producing E. coli (STEC) infections associated with wildlife are increasing globally, highlighting many 'spillover' species as important reservoirs for these zoonotic pathogens. A human outbreak of STEC serogroup O157 in 2015 in Scotland, associated with the consumption of venison meat products, highlighted several knowledge gaps, including the prevalence of STEC O157 in Scottish wild deer and the potential risk to humans from wild deer isolates. In this study, we undertook a nationwide survey of wild deer in Scotland and determined that the prevalence of STEC O157 in wild deer is low 0.28% (95% confidence interval = 0.06-0.80). Despite the low prevalence of STEC O157 in Scottish wild deer, identified isolates were present in deer faeces at high levels (>104 colony forming units/g faeces) and had high human pathogenic potential based on whole genome sequencing and virulence gene profiling. A retrospective epidemiological investigation also identified one wild deer isolate from this study as a possible source of a Scottish human outbreak in 2017. These results emphasise the importance of food hygiene practices during the processing of wild deer carcasses for human consumption.

The first archaeological and taphonomic evidence for rabbit Fur production in medieval Barcelona (Spain)

In the Middle Ages, Barcelona was an important centre for leather and fur production. A large number of tanneries involved in the transformation of animal hides and skins located on the outskirts of the city have been documented. Despite this, the importance of these activities has hardly been considered from the perspective of the archaeofaunal remains. This scarcity of data is even greater when it comes to the preparation of the fur of small animals such as rabbits. In this paper we present the zooarchaeological and taphonomic study of a sample of rabbit remains recovered from El Born archaeological site. Specifically, the sample comes from a 13th-century context excavated in an area called the Casa Riera. In the period under study, this area was just outside the limit of the urbanised zone, and it was connected with important watercourses. The context studied was very rich in faunal remains, mostly rabbits and caprines. The analysis of the rabbit bones indicates that these animals were clearly used for fur production. Our results have enabled us to characterise this type of assemblage taphonomically. Besides, on the basis of the results, some of the steps in animal carcass processing and of tanning practices can be illustrated. Finally, our data are contrasted with the background provided by documentary evidence.

Effects of Rumex nervosus leaf powder supplementation on carcasses compositions, small intestine dimensions, breasts color quality, economic feasibility in broiler chickens

Carcass characteristics, product quality, and the conversion of feed into meat with higher performance and feasibility are important determinants of the profitability and sustainability of any poultry enterprise. The objective of this study was to investigate the potential effect of Rumex nervosus leaf powder (RNLP) on carcass composition, small intestine dimensions, breast color quality, and economic feasibility of Ross broiler chickens. A total of 122 broilers were randomly distributed evenly among 4 treatments (0, 1, 3, and 5 g RNLP/ kg diet, n=5 replicates per treatment, with 6 broilers per replicate: 3 ♀ and 3 ♂). Performance and economic data were collected in each replicate during the experiment. One male bird from each replication was examined for other criteria on d 34. Results showed that broilers fed 3 g of RNLP had a higher eviscerated carcass weight and dressing percentage (P < 0.05) than the control. The RNLP-fed broilers had higher weights and thicknesses in the duodenum and jejunum of up to 5 g and in the ileum and overall small intestine of up to 3 g. Broilers fed the lowest levels of RNLP had the highest revenue and net gain and the lowest cost-benefit ratio compared with those fed the highest levels of RNLP. The results indicate that the addition of RNLP has a positive effect on carcass processing, the intestinal measurements, and profitability ratios of the broilers. The 1 g RNLP/kg feed is the recommended dose to increase productivity and economic profitability ratios per kilogram of meat.

On the Quina side: A Neanderthal bone industry at Chez-Pinaud site, France.

Did Neanderthal produce a bone industry? The recent discovery of a large bone tool assemblage at the Neanderthal site of Chagyrskaya (Altai, Siberia, Russia) and the increasing discoveries of isolated finds of bone tools in various Mousterian sites across Eurasia stimulate the debate. Assuming that the isolate finds may be the tip of the iceberg and that the Siberian occurrence did not result from a local adaptation of easternmost Neanderthals, we looked for evidence of a similar industry in the Western side of their spread area. We assessed the bone tool potential of the Quina bone-bed level currently under excavation at chez Pinaud site (Jonzac, Charente-Maritime, France) and found as many bone tools as flint ones: not only the well-known retouchers but also beveled tools, retouched artifacts and a smooth-ended rib. Their diversity opens a window on a range of activities not expected in a butchering site and not documented by the flint tools, all involved in the carcass processing. The re-use of 20% of the bone blanks, which are mainly from large ungulates among faunal remains largely dominated by reindeer, raises the question of blank procurement and management. From the Altai to the Atlantic shore, through a multitude of sites where only a few objects have been reported so far, evidence of a Neanderthal bone industry is emerging which provides new insights on Middle Paleolithic subsistence strategies.

Disentangling carcass processing activities and the state of worked hide from use-wear patterns on expedient bone tools: A preliminary experiment

Understanding the role of expedient osseous tools in past technological systems remains a central question in research on the cultural evolution of our lineage. Often, these tools are interpreted as objects used in hide processing activities based on use-wear patterns documented on their surface. However, traditional use-wear analyses are essentially qualitative and fail to capture the diversity of hide processing techniques and processes documented in the ethnographic literature. In addition, use-wear patterns produced while flaying skin and cutting meat can sometime be confounded with those that develop while processing hide. Here, we report an experimental study that aims to overcome these limitations. We use unretouched expedient bone tools in one flaying, five fleshing and two meat cutting activities. The use-wear patterns are studied qualitatively under SEM at 100x, 200x, 500x and 800x lens magnifications, and with confocal microscopy at 50x lens magnification. We also perform flexible discriminant analyses (FDA) to infer the function of the bone tool from surface textural parameters. Our results suggest that FDA and morphometric data on the striations may be combined to infer the function of expedient bone tools with high accuracy.

Anthropic modifications on megafauna bones in the paleontological collections of the Museum national d’Histoire naturelle de Paris: Historical aspects and implications for the Pampean Pleistocene peopling

The most abundant evidence of Pampean Pleistocene human presence are modified bones, as lithic procurement sites located farther than 300km away. Therefore, we focused on the study of bone modifications, in particular cut and percussion marks. We studied Pampean paleontological collections of Argentine and European museums as an alternative resource of previously unnoticed human modification evidences. We compared marks characteristics with those of archaeological collections from diverse climatic and cultural adaptations, from middle Pleistocene sites (Vallonet, Atapuerca, Lazaret, Arago and Terra Amata) to terminal Pleistocene ones (Abri Pataud, Isturiz and La Vache). Marks typologies were defined, leading to the identification of a particular cutmark that we named double parallel considered as highly diagnostic of anthropic use of lithic artifacts. We also propose that hafted artifacts were used on carcass processing. Perimortem bone modifications are classified in relation with mark morphology (e.g., percussion striae), inferred gesture or action (e.g., breakage of diaphysis), and inferred objective of that action (e.g., marrow extraction). The megafauna specimens analyzed from the historical collections (d’Angelis-Vilardebó, 1847, Muñiz-Dupotet, 1842 and Breton-Bonnement, 1881) present modifications compatible with dismemberment, defleshing, tongue and masseter extraction, and utilization as anvils. The lack of contextual data (location, stratigraphy) and the loss due to museum selection/collecting of accompanying material prevent paleoenvironmental and paleoecological inferences. Regional geology indicates that most of the historical collections were exhumed in riverbank cuts with ages between 70 and 13 ky BP. Preliminary direct dating presents evidence of a Pampean human occupation, at least, since OIS 2.

Pre-slaughter, slaughter and post-slaughter practices of slaughterhouse workers in Southeast, Nigeria: Animal welfare, meat quality, food safety and public health implications.

Pre-slaughter stress or the welfare condition of food-producing animals (FPAs) and the slaughter practices of slaughterhouse workers (SHWs) are critically important for the safety and quality of meats processed in slaughterhouses (SHs). Consequently, this study determined the pre-slaughter, slaughter, and post-slaughter (PSP) practices of SHWsin four SHs in Southeast, Nigeria; and discussed the impacts on meat quality and safety. The PSP practices were determined by observation method. Additionally, a structured and validated closed-ended questionnaire was used to determine the knowledge of the SHWs on: the effects of poor welfare (preslaughter stress) on the quality and safety of meats produced, carcass/meat processing practices and modes of transmission of meat-borne zoonotic pathogens during carcass/meat processing. Finally, a systematic post-mortem inspection (PMI) was conducted on cattle, pigs and goats slaughtered, and economic losses accruable from condemned carcasses/meats were estimated. Food-producing animals were transported to the SHs or held in the lairage under inhumane conditions. A pig being conveyed to one of the SHs was seen gasping for air, as it was firmly tied on motorbike at the thoracic and abdominal regions. Fatigued cattle were forcefully dragged on the ground from the lairage to the killing floor. Cattle for slaughter were restrained, held in lateral recumbency and left groaning, due to extreme discomfort, for about one hour before slaughter. Stunning was not performed. Singed pig carcasses were dragged on the ground to the washing point. Although more than 50% of the respondents knew the modes of transmission of meat-borne zoonotic pathogens during meat processing, 71.3% of the SHWs processed carcasses on bare floor, 52.2% used same bowl of water to wash multiple carcasses while 72% did not wear personal protective equipment during meat/carcass processing. Processed meats were transported to meat shops in an unsanitary conditions, using open vans and tricycles. During the PMI, diseased carcasses/meats/organs were detected in 5.7% (83/1452), 2.1% (21/1006) and 0.8% (7/924) of the cattle, pig and goat carcasses inspected, respectively. Gross lesions pathognomonic of bovine tuberculosis, contagious bovine pleuro-pneumonia, fascioliasis and porcine cysticercosis were detected. Consequently, 391,089.2 kg of diseased meat/organs valued at 978 million Naira (235, 030 USD) were condemned. There were significant associations (p < 0.05) between educational level and the use of personal protective equipment (PPE) during slaughterhouse operations and knowledge that FPAs can harbour zoonotic pathogens (p = < 0.001) transmissible during carcass processing. Similarly, significant association was observed between working experience and use of PPE; and between geographical location of the respondents and knowledge that zoonotic pathogens in animals are transmissible during carcass processing or via the food chain. The findings show that slaughter practices of SHWs have detrimental impacts on the quality and safety of meats processed for human consumption in Southeast, Nigeria. These findings underscore the need to: improve the welfare condition of slaughter-animals, mechanise abattoir operations, train and retrain the SHWs on hygienic carcass/meat processing practices. There is a need to adopt strict enforcement of food safety laws to promote meat quality, food safety and consequently promote the health of the public.