Poultry meat has a high risk of contamination during its processing. Storage temperature, type of packaging, and types and numbers of psychrotrophic bacteria are the major factors determining the spoilage of poultry meat. Before packaging, poultry carcasses are chilled by air or water currents in commercial slaughterhouses. The packaging material and methods are other factors influencing the sp...

Many arthropod species are associated with carrion and some of them can be used as forensic indicators in murder investigations to estimate the time of death. Different physical conditions of cadavers may influence the fauna and the importance of freezing and thawing is unknown. The present paper sought to survey the Coleoptera species encountered in frozen and fresh rabbit carcasses, at a fore...

One hundred beef carcasses were selected at three packing plants and were used to determine the relationship between glycolytic potential (GP) and dark, firm, and dry (DFD) beef and to determine the effects of DFD status and GP on cooked beef palatability. Eight individual muscles were excised from one hindquarter of each carcass at d 7 postmortem: longissimus lumborum, psoas major, gluteus med...

The objective of this study was to determine the accuracy of three objective systems (prototype BeefCam, colorimeter, and slice shear force) for identifying guaranteed tender beef. In Phase I, 308 carcasses (105 Top Choice, 101 Low Choice, and 102 Select) from two commercial plants were tested. In Phase II, 400 carcasses (200 rolled USDA Select and 200 rolled USDA Choice) from one commercial pl...

The enteric pathogen Campylobacter can be carried into poultry processing facilities on and within live birds. Numbers of Campylobacter recovered from carcasses decrease after scalding but increase during feather removal. Mechanical feather picking causes mist as well as particles of dust, feathers, feces, and other matter to become airborne around the machine. This study was conducted to deter...

materials for this study were consisted of 100 carcasses of broiler chickens aged 14 to 60 which had died from respiratory problems and/or gumboro disease with diarrhea. these carcasses were submitted from local poultry farms to the department of poultry diseases of the veterinary college of islamic azad university, tabriz branch for post mortem examination. intestinal faecal from colac and cec...

The objectives of this study were to define a beef carcass population in terms of muscle color, ultimate pH, and electrical impedance; to determine the relationships among color, pH, and impedance and with other carcasses characteristics; and to determine the effect of packing plant, breed type, and sex class on these variables. One thousand beef carcasses were selected at three packing plants ...

The present experiments were conducted to field test a system optimized for online prediction of beef LM tenderness based on visible and near-infrared (VISNIR) spectroscopy and to develop and validate a model for prediction of tenderness that would be unbiased by normal variation in bloom time before application of VISNIR. For both Exp. 1 and 2, slice shear force (SSF) was measured on fresh (ne...

Experiments were carried out on the effects of chilling lamb carcasses very rapidly in a pre-rigor condition. The chilling regime which was finally used was to cool the carcasses at an ambient temperature of -20°C and an air speed of 1·5 m/s for 3·5 h. Examination of striploins from carcasses subjected to this chilling regime showed that, after 7 day's storage, the meat was as tender as that fr...

The 1999 National Market Cow and Bull Beef Quality Audit comprised face-to-face interviews with industry representatives (n = 49); in-plant evaluations of cattle in holding pens (n = 3,969), carcasses on harvest floors (n = 5,679), and in carcass coolers (n = 4,378); and a strategy workshop. Face-to-face interviews suggested that the beef industry was most frequently concerned about the presenc...