Retail Butchers Research Articles

The influence of carcass backfat thickness and intramuscular fat level on pork eating quality

The reduction in the mean backfat thickness of pigs that has occurred in the UK since a national pig carcass classification scheme was introduced in 1971 has shifted the distribution of P2 depths leading to a marked increase in the number of extremely lean pigs slaughtered. This trend in leaner pork has been accompanied by critical comment from the meat industry, particularly retail butchers, regarding the increasing incidence of meat quality problems among the ultra-lean carcasses at the leading edge of the frequency distribution. The complaints are of poor cutting, presentational and processing qualities and suggest that the flavour, juiciness and tenderness (eating quality) of meat from modern lean hybrids is lower than that from pigs produced some 20-30 years ago.

A prolonged outbreak of streptococcal infection among workers at a meatplant

We describe an outbreak of skin sepsis due to an erythromycin-resistant strain of Streptococcus pyogenes in workers at a meat plant. The outbreak began among butchers in the boning room but subsequently spread to other groups of workers in the plant. Despite the introduction of additional control measures, the outbreak persisted for 7 months and affected 46/194 staff with ‘hands on’ occupations. Spread of infection from the plant to a retail butcher was documented.

Aspects of the epidemiology of Yersinia enterocolitica: a review

A review of works concerning different aspects of the epidemiology of human pathogenic Yersinia enterocolitica biogroup IV/serogroup O:3 ( Y. enterocolitica O:3) is given. To investigate the epidemiology of Y. enterocolitica O:3 in Danish herds of pigs, tonsil swabs from 2218 freshly slaughtered pigs originating from 99 herds were examined. The organism was isolated from 25% of the pigs and from 82% of the herds. No herd management factor could be associated with the presence of the organism. The effect of slaughtering technique on surface contamination with Y. enterocolitica O:3 was investigated. 1256 pigs were slaughtered by different evisceration techniques. When a mechanical bung cutter was used instead of the traditional, manual evisceration the contamination was reduced markedly, especially when the rectum and anus were enclosed in a plastic bag prior to the removal of the gut. It was possible to reduce the rate of the surface contamination from 26% on the medial hind limb and 13% on the split sternum and surroundings to about 2% for both sampling sites. An investigation of the presence of Y. enterocolitica O:3 in meat and meat products in retail butcher's shops was performed. The organism was detected in 10 to 33 samples of minced pork and in three of 24 samples of minced beef, but in none of 32 samples of sliced vacuum packed, low to medium salt meat products. The positive minced beef samples were collected at butcher's shops from which positive samples of minced pork were found as well. It is concluded that Y. enterocolitica O:3 is common in pork with a risk of cross-contamination to other products for example ready-to-eat meat products that might be a source of human infection.

The Meat That Never Spoils: Occupational Identity and Legend Decline

AbstractA big piece of rump roast assumed to be 146 years old still hangs in the stall of A. P. Smith and Brothers in the fish and meat room of Castle Market in downtown Sheffield (see Fig. I). Although its owners claim it to be ‘the only thing of its kind’, it actually has counterparts in a similarly aged sirloin preserved elsewhere in Sheffield and a leg of lamb, now destroyed, in Bourne, Lincolnshire. Considered together, the local legends that have developed around these pieces of meat pose an interesting case study in the apparent polygenesis of similar legends and in their corresponding decline. In particular, the stories of these pieces of meat illustrate how the lives of legends associated with an occupational group — in this case, retail butchers — may be intimately connected with the changing nature of the work and identity of the folk group whose lives and interests the legends represent.

Campylobacter jejuni/coli in abattoirs and butchers shops

Summary In a survey of abattoirs and butcher's shops campylobacters were isolated from the carcasses of 32 per cent of cattle, 70 per cent of sheep, 56 per cent of pigs and 34 per cent of environmental swabs. Campylobacters were not isolated from 270 swabs taken from a wholesale butcher's and 20 retail butchers. Campylobacters, which are oxygen-sensitive, die during the cold storage in the abattoir and in butcher's shops, and this work suggests that fresh meat sold to the public-is not an important source of infection for man.

PRICING EFFICIENCY IN THE RETAIL MEAT MARKET*

The degree of pricing efficiency achieved in the retail meat market is reconsidered in this paper. The approach adopted is to develop an economic model of the pricing behaviour of retail butchers, to postulate a behavioural model consistent with the economic model, and to test this model using the data supplied by three retail butchers. The results indicate that the deleterious effects of price levelling and averaging practices on pricing efficiency may have been understated in earlier studies. It is concluded that further research is required to re‐assess the extent of the problem of pricing efficiency in the retail meat market.

The Belgian Piétrain as a sire of crossbred pigs slaughtered at 64 kg live weight. 2. Butcher and consumer reactions to meat from the crosses

SUMMARYCarcasses of Piétrain-cross pigs slaughtered at 64 kg live weight and purchased by retail butchers were accompanied by questionnaires aimed at obtaining an appraisal of them relative to the butchers' normal purchase. Consumer reaction to loin chops from Pietrain crosses and contemporaries sired by the Large White was determined by panel—, household- and shop-testing respectively. Retail butchers showed a strong preference for Pietrain-cross carcasses on lean content but not shape and few considered that the muscle tissue had defects. In panel— and household tests participants showed a strong preference for Pietrain-cross chops on their appearance but broad equality for the two types of chops on organoleptic properties. In shop tests a preference was shown for Piétrain-cross chops over Large Whitecross chops and those normally stocked by the shop.

The use of carcass measurements to predict the yield of ‘high-priced cuts’ in carcass of Holstein calves

SUMMARYMeasurements were made on 104 carcasses of Holstein or Holstein cross-bred calves in a commercial slaughterhouse and retail butchers in Monterrey, NL. Measurements were: chilled carcass weight, circumference of side, maximum depth of forequarter (three measurements), length of leg, length of side, and length of forearm. Carcasses were cut and the sum of the weights of round, rump, short loin and rib (all bone in) defined as ‘high-priced cuts’. Multiple regressions were computed for linear, semi-allometric and allometric equations using a CDC 3300 computer.The linear form of the equation accounted for more of the total variance than either the semi-allometric or allometric forms. In all equations cold carcass weight accounted for the greater part of total variance (98·9, 97·1 and 98·2% respectively for the three equations in the order as mentioned above). The incorporation of circumference of side slightly improved the goodness of fit in all cases as did the inclusion of length of side and length of leg in the semi-allometric form. The particularly high proportion of the total variation attributable to cold carcass weight in the present study was probably due to the sparse fat cover of the calves.

Salmonellas in sewage. A study in latent human infection

SUMMARYIn a residential estate of 4000 persons, containing neither industry nor retail butchers shops, salmonellas were regularly found in the sewerage system. They were frequently found in the sewage of a portion of the estate housing 1000 persons. The range of serotypes found was wide and some types suggested an exotic origin. No overt salmonella infection in the estate was reported during the period of survey, although local general practitioners had been previously alerted. Overt infection due to serotypes found in the survey were, however, reported in other areas of Glamorgan. Multiple sampling points in the sewerage system and a serological technique for examining samples contaminated with multiple salmonella serotypes were essential for the technical success of the survey.We should like to thank Prof. Scott Thomson for his advice in the preparation of this paper; Dr E. S. Anderson of the Central Enteric Reference Laboratory and Bureau, Colindale, for phage-typing the strains of S. typhimurium and S. paratyphi B; and Dr G. J. G. King of the Public Health Laboratory, Bournemouth, for identifying the serotypes isolated. We should also like to thank Mr T. R. Liddington and Mr J. H. Price for their technical assistance.

The Newcastle meat marketing research programme

Determines this research programme was planned against a background of argument and counter‐argument, largely unsubstantiated, which was being voiced about the sale of animals from farms for meat, their slaughter, and the distribution of meat to the consumer through wholesalers and retailers – nevertheless certain clearly perceptible developments and trends emerge. Discusses the fact that consumer tastes are changing in favour of convenience foods and how this was expected to have an effect on consumption of meat, with more steaks, chops, stewing meat and mince required, and reduced demand for the traditional roast. Concludes the gradual reduction in the number of retail butchers shops can be expected to continue, as the housewife becomes more accustomed to buying pre‐packaged meat from self‐service displays.

British Food Journal Volume 53 Issue 7 1951

British Food Journal Volume 53 Issue 7 1951

ERYSIPELOTHRIX RHUSIOPATHIAE SEPTICEMIA: DIAGNOSIS AND TREATMENT

The cutaneous disease that Rosenbach in 1884 designated erysipeloid is now known to be an infection caused by Erysipelothrix rhusiopathiae, the organism of swine erysipelas. Erysipeloid occurring at the site of injury, usually the hand, in abattoir workers, fish handlers and retail butchers, is a common occupational disease. Erysipeloid resulting in blood stream infection and death is rare. The case reported here concerns a butcher who cut his finger while working. Although we did not see him at that time, evidence suggests that a severe form of erysipeloid resulted from this injury. Blood stream infection with Erysipelothrix rhusiopathiae ensued, from which he died six months after the injury. The organism was recovered from antemortem blood culture. Symptoms of the septicemic form of the infection in man are not described in medical textbooks. The clinical picture is somewhat comparable to the infection in swine, which is well known to veterinarians. REPORT