The research was conducted on pig carcasses and meat of 16 Black Slavonian pigs, fattened to approximately 130 kg body mass (group A), and 16 pigs of the same breed fattened to approximately 110 kg body mass (group B). Pigs were kept in the semi-outdoor system, with the same housing and feeding conditions. Dissection of right cooled pig carcasses (+4oC) was conducted according to the modified m...

The objective of this study was to determine the prevalence and antimicrobial resistance of Campylobacter spp. isolated from chicken carcasses during different stages of broiler processing in a major commercial poultry processing plant in southwestern Iran. Overall, 84 chicken carcasses were sampled from 4 sites along the processing line during a total of 7 visits. In addition, 14 water samples...

—Fisheries managers commonly consider the addition of salmon carcasses when seeking to enhance salmonid populations. However, the range of environmental conditions under which the technique is effective remains poorly defined. We addressed this issue by measuring the effects of wintertime addition of salmon carcasses on the biomass, growth, and retention of juvenile salmonids in an experiment t...

Recovery of aerobic bacterial populations, as well as low levels of Escherichia coli O157:H7 and Salmonella typhimurium from beef carcasses was determined by sponge (SP) and excision (EX) sampling during the course of three separate studies. For the first study, samples were taken from three points on the processing line: (1) pre-wash, (2) post-wash, and (3) after 24 h in the chill cooler. SP r...

A significant portion (15 to 20%) of beef in the United States is produced in small beef processing plants that harvest fewer than 1000 cattle per day. However, there are little data on the prevalence and levels of Escherichia coli O157:H7 and Salmonella in these processing plants. To address this lack of data, hides (n=1995) and carcasses (n=1995) of cattle at seven small processing plants loc...

Most source attribution studies for Campylobacter use subtyping data based on single isolates from foods and environmental sources in an attempt to draw epidemiological inferences. It has been suggested that subtyping only one Campylobacter isolate per chicken carcass incurs a risk of failing to recognise the presence of clinically relevant, but numerically infrequent, subtypes. To investigate ...

Since 1975, USDA has utilized marbling (combined with physiological maturity) as the primary determinant in beef quality grades. The decision to include marbling as a primary predictor of eating quality was based on the premise that marbling is positively correlated to tenderness, which was later substantiated by scientists who found this to, in-fact, be true (McBee and Wiles, 1967, Jennings et...

Beef carcasses were examined to explore the effects of spinal cord removal and washing on central nervous system tissue (CNST) decontamination of the surface during the slaughtering process. A total of 15 carcasses were split by sawing centrally down the vertebral column and left sides of split carcasses were used for analysis. Samples were collected by swabbing the surface from 4 defined parts...

To compare immersion and spray scalding temperature profiles, thermocouples were positioned beneath the skin of broiler carcasses in eight separate locations. The locations were as follows: 1 and 2) the upper left and right breast, 3 and 4) middle of the left and right thigh, 5 and 6) beneath the left and right wing, 7) the lower back above the pygostyle, and 8) the upper back between the wings...

Campylobacter could be detected in the thoraco-abdominal cavity of broiler carcasses even if they were carefully eviscerated by hand with no evidence of intestinal rupture or leakage. If Campylobacter is present in the air sacs, which are unavoidably torn during evisceration, it could contaminate the thoraco-abdominal cavity of the eviscerated carcass. This study was done to determine if Campyl...