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 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...

The livestock and meat industry is under increasing pressure to reduce fat while maintaining tenderness and palatability of its products. In the case of slaughter cattle, considerable variation exists in composition of beef carcasses and tenderness of product, a significant part of which is genetic in origin. In this paper, results from the Germplasm Evaluation (GPE) program at the Roman L. Hru...

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 objective of this study was to evaluate the efficiency of water pressure and concentration of dichloromethane after the evisceration system under the fecal decontamination of chicken carcasse  surfaces with and without apparent contamination. From a total of  322 carcasses, 50% were intentionally added chicken droppings in an area of more  than 2 cm2 and the rest of carcasses were kept with...

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...