Carcass Types Research Articles

The microbiology of sheep carcasses processed in a modern Indian abattoir

A study has been conducted on the microbiology of sheep carcasses processed in a modern abattoir. The data revealed that careful handling at the different stages of processing of sheep reduced the level of microbial contamination of carcasses. Processing steps such as evisceration and washing did not increase the microbial counts on the carcass surface. Sources of microbial contamination in the abattoir were examined. It was observed that skin, floor washings, intestinal contents and gambrels were the major sources of microbial contamination. Seasonality did not have any effect on the microbial contamination of carcasses. The study revealed that total plate counts in 86·6% of the carcasses ranged between 3·0–4·9log/cm 2. The counts of coliforms, staphylococci, enterococci and psychrotrophs were low. Pathogens such as Salmonella were not detected. The microbial counts were well within the generally acceptable levels. These findings demonstrated hygienic handling of carcasses. Shoulder and neck are the critical points for microbiological sampling as these sites showed higher microbial counts. Micrococcus and Staphylococcus predominated among microorganisms associated with carcasses. It was noted that differences occurred in microbial types of carcasses processed in tropical and temperate climates. The data generated in a model facility procided useful information for improving meat handling practices.

Physical and Compositional Characteristics of Beef Carcasses Selected for Leanness

ABSTRACTTen muscles and muscle groups were excised from each of eight typical (average yield grade 2.99) and eight lean (average yield grade 1.73) steer carcasses and analyzed to determine differences between carcass types. Lean carcasses (raw basis) were higher (P<0.05) in moisture and protein and lower (P<0.05) in fat, cholesterol and calories in comparison to typical carcasses. Typical carcasses (cooked basis) were higher (P<0.05) in fat and caloric content than lean carcasses. No differences (P>0.05) were found between carcass types (cooked basis) for moisture, protein, cholesterol, dry matter cholesterol, cooking loss or shear force value. Semitendinosus muscles from typical carcasses were rated higher (P<0.05) for juiciness and tenderness than from lean carcasses. Differences (P<0.05) were found among muscles for all traits measured.

Interrelations between beef carcass type, chilling rate and weight loss, and heat quality

There is a belief, held by many in the meat industry, in catering, and by consumers alike, that meat from leaner carcasses is inferior in eating quality to that from fatter ones. In addition, meat from leaner continental breeds has been suggested by some to be inferior to that from the more traditional British beef breeds which fatten more readily at lighter weights, and meat from bulls has been similarly implicated. This may be an extrapolation of the belief in the role of fat, or it may be a separate issue concerned with other underlying genetic or physiological differences. Other factors known to influence meat quality are pre-slaughter handling and post-mortem chilling rates and conditioning. Rapid chilling of beef carcasses has economic advantages through a faster turnover and lower evaporative losses, but may impair eating quality by inducing muscle cold-shortening. Chill rate may be influenced by carcass type, in particular by the amount of fat present and by the thickness of the tissues. It is possible that the role of fatness (and conformation) in eating quality of meat may be manifested indirectly through its effect on rate of cooling.

Limitations of present classification schemes and new developments

Carcass classification essentially has two functions: to provide information on aspects of carcass value which are of importance in subsequent marketing operations, and to provide a formal basis for a producer payment system which would thus encourage the production of carcass types demanded by the trade. There are examples of characteristics which have a market value unjustified in the light of objective analytical data, carcass conformation in sheep, and particularly cattle, being a prominent example. Idealistic carcass classification schemes would convey estimates of the amount of lean meat in a carcass and of the proportions of lean and fat in different carcass parts. They would include measurements of meat quality, not only extremes such as pale, soft, exudative (PSE) or dark, firm, dry muscle, (DFD) and soft, oily fat, but also measures indicative of eating quality, particularly texture, within the range of ‘normal’ meat.

The effect of winter food level on compensatory growth of weaned, suckled calves grazed at two sward heights

ABSTRACTTwo experiments were conducted with weaned, suckled calves to investigate the effect of feeding level during the post-weaning winter on their subsequent performance when continuously grazed on pasture maintained at two sward heights. Low, medium and high levels of winter feeding resulted in winter live-weight gains of 0·31, 0·58 and 0·79 (s.e. 0·027) kg/day (P < 0·001) during the 152-day winter in experiment 1 and 0·44, 0·69 and 0·84 (s.e. 0·029) kg/day (P < 0·001) for 189 days in experiment 2. During summer (93 days in experiment 1 and 87 days in experiment 2) there was a significant effect of winter food level on performance when live-weight gains were 1·10, 1·02, 0·87 and 1·35, 1·23 and 1·19 (s.e. 0·060) kg/day for the low, medium and high winter food levels on the short and tall swards respectively in experiment 1 (P < 0·01) and 0·86, 0·66, 0·51 and 1·26, 1·18 and 0·91 (s.e. 0090) kg/day in experiment 2 (P < 0·001). The cattle showing compensatory growth had higher herbage intakes and it is postulated that this occurred because of a negative association between body fat and herbage intake. Sward height had a large positive effect on herbage intake and live-weight gain and it is concluded that for maximum intake on ryegrass swards, herbage height should be at least 8 cm. Lower levels of winter live-weight gain delayed the time to slaughter, but allowed cattle to achieve heavier carcass weights at a fixed level of fatness.It is concluded that there is no single optimum winter food level for weaned, suckled calves but that the choice will depend upon several factors, including availability of winter and summer food resources, the length of the winter feeding period, the desired date of slaughter and type of carcass to be produced.

Edible Yield and Characteristics of Patties Manufactured from Two Types of Chicken Carcasses

Edible components (white meat, dark meat, skin and fat) were physically separated from each of two types of chicken carcasses (broilers and hens) at varying carcass weights. As carcass weight increased, percentage of dark meat increased for both broilers and hens, while percentage of skin and fat increased for hens but not broilers. When weight was adjusted to a common weight within each type, hens had a higher percentage of white meat than broilers.Chicken patties were manufactured at two fat levels from meat of the hens and broilers. White meat was mechanically tenderized and passed through a kidney-shaped grinder plate. Dark meat, skin, and fat were fine-flaked with an Urschel Comitrol. The meat was placed in a mixer with .75% salt (NaCl) and .75% water and mixed 15 min.Patties made from hens had higher (P<.05) shear values and cooking losses and were less juicy and intense in flavor than patties made from broiler meat. No difference (P>.05) was seen in shear values or tenderness as evaluated by a sensory panel between patties made from the two different fat levels; however, patties from the higher fat level had higher cooking losses.

Influence of Carcass Taxon and Size on Species Composition of Carrion-breeding Diptera

A variety of dead animals, ranging in size from small rodents to dead arthropods, were exposed to colonization by carrion-breeding flies to determine how Diptera use alternative carcass types. There is a distinct difference between the dipteran communities reared from different kinds of carrion. Small mammal carrion is dominated by two species that breed in different seasons, while dead snails, arthropods, salamanders, frogs, toads and snakes are used by many species that show weaker seasonal preferences. The species do not breed in the different carcass types indiscriminately; some have distinct preferences for certain kinds of carrion. Others reared from nonmammal carrion are opportunistic users of a wide variety of organic substances. The unpredictability of small nonmammal carcasses may explain their use by generalist species.

Constructing contracts for beef and lamb

All contracts for beef and lamb (an example is shown in Table 5.12.1), irrespective of carcass type (fatness and conformation) or weight, contain conditions other than those relating to price which need consideration when making comparisons. These conditions can be as important in determining producer net returns as to how well his slaughter profile matches a contract in terms of weight, fatness and conformation. These conditions reflect the particular circumstances of the purchaser and often introduce benefits unique to him.

Backfat thickness of young boars for meat production

Concern is being expressed about the marketing of over-lean carcasses, especially from young boars. Experiments at Terrington have tested the effects of various management practices, feeding regimes and slaughter weights on the performance and backfat thickness of young boars reared for meat production.Pigs were kept in groups of mixed castrates and gilts, mixed boars and gilts, gilts only and boars only. Start of test was about 35 kg live weight and three different slaughter weights were selected to represent the main carcass types: cutters — 81 kg, baconers — 93 kg and heavies — 110 kg live weight. Backfat thickness increased with age, weight at slaughter and total feed consumption. Feed consumed by boars was 140 kg for cutters, 181 kg for baconers and 250 kg for heavies. P1, + P3 (mm) of boars was 23.7, 25.9 and 32.6 for the three slaughter weights, respectively.

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).

Muscle weight distribution in four breeds of cattle with reference to individual muscles, anatomical groups and wholesale cuts

SummaryOne side of each of 51 carcasses of Hereford, Angus, Friesian and Charolais cross-bred steers was dissected and the weights of individual muscles and total carcass muscle were obtained. The percentage distribution of total carcass muscle weight in muscles and in. standard groups of muscles was determined. In addition, the percentage distribution of total carcass muscle weight in wholesale cuts was determined from the weights of whole and part muscles specified as comprising the respective cuts.Minor breed differences only were found in muscle weight distribution among muscles, groups of muscles and wholesale cuts. Similarity of muscle weight distribution in the different types of carcasses studied shows that carcass shape is not associated with differences in the distribution of muscle weight in wholesale cuts.

Method for Sampling Meat Surfaces

A new method for sampling meat surfaces was developed. Bacterial counts of beef carcasses by the cotton swab technique and by the new method showed that the latter gave higher counts. These counts were closely correlated with data obtained by using the swab method. Advantages of the new method are its simplicity, rapidity, and adaptability to routine use on any type of carcass.

Further observations on the food and predatory habits of the gray jay

The gray jay (Perisoreus canadensis) has been observed feeding on a variety of items ranging from several types of animal carcasses to axle grease and dried fruits. Other observations pertain to its predation on nests and young of several species of birds and on certain small mammals in the coniferous forest. It is suggested that this bird may be an important predator and scavenger, the rôle of which is still mostly undetermined.

Description of carcass classification goals and the current situation in South Africa

Carcass classification is an essential part of efficient animal production, price fixing and meeting consumer demands. Carcass classification (or grading) is based on the description of carcasses by means of clearly defined characteristics that are of prime importance to the meat industry, retailers and consumers. Significant variation exists in carcass composition and quality due to the effects of species, age, maturity type, sex and interaction effects with animal production systems. A number of extrinsic and intrinsic factors affects carcass and meat quality and the purpose of carcass classification in South Africa is to classify carcasses to ensure more consistent meat quality, composition and consumer satisfaction. Although carcass inspection is compulsory in South Africa, carcass classification is not a requisite at all South African abattoirs. South Africa employed a carcass grading system from 1944 to 1992, which was replaced by a carcass classification system in 1992. Carcass classification differs fundamentally from carcass grading. In carcass classification there is a shift of emphasis to classifying carcasses in order to provide the meat industry and consumers with a choice of different types of carcasses in terms of carcass composition and physical attributes, while there is no indication of perceived quality as is provided in a grading system. In a carcass grading system, an indication is provided of standard, prime and superior carcass grades which relate to standard, prime and superior meat quality. The conceptual basis of the carcass classification system is therefore based on the principle that producers, retailers and consumers differ in terms of their perceptions and expectations of carcass and meat quality, and subsequent eating experience. More recently it has become apparent that the current classification system is being used as a grading system due to the use of preferred classes, which defeats the original purpose of a classification system. Furthermore, recent research suggests that the variation within carcass classification categories has increased considerably due to differences between livestock breeds and types, animal production systems and the use of modern feedstuffs and growth enhancing technologies. The purpose of this paper is to review the characteristics and goals of the current South African carcass classification system, grading systems in other countries and the implications for effective marketing, price fixing and consumer satisfaction based on the complex cycle from ‘farm to fork’.Keywords: Carcass classification, carcass grading, beef, sheep, marketing, consumer acceptance

Effects of the plane of nutrition on growth and the development of carcass quality in lambs Part II. Effects on lambs of 30 lb. carcass weight

Effects of the plane of nutrition on growth and the development of carcass quality in lambs Part II. Effects on lambs of 30 lb. carcass weight