Decontamination of commercial, polished pig carcasses with hot water

The potential of the combined application of hot water sprays and steam condensation at subatmospheric pressure for decontaminating inoculated pig skin and muscle surfaces

“…More pronounced effects (ca. 2.5 log reduction) of hot water washes (85 C, 20 s) have been reported for hog carcasses (Gill, Bedard, & Jones, 1997;Gill, McGinnis, Bryant, & Chabot, 1995).…”

Antibacterial activity of decontamination treatments for pig carcasses

“…Although increasing the temperature and exposure time commonly increased the obtained bacterial reductions, potential adverse effects on the appearance and quality of carcasses must be considered (Bolton, Doherty, & Sheridan, 2001;Pipek, Sikulová, Jelenı cková, & Izumimoto, 2005). Gill et al (1995) reported that increasing the water temperature above 85 C or the exposure time beyond 20 s did not further increase the reductions. Depending on the sampled carcass regions, these authors observed a wide range of reductions.…”

“…Spraying of naturally contaminated pig carcasses with hot water (60e90 C, 15e40 s) after polishing reduced aerobic bacteria, coliforms and E. coli by 0.1e3.3, 1.7 and 0.7e2.5 log CFU cm À2 , respectively (Gill, McGinnis, Bryant, & Chabot, 1995;. Although increasing the temperature and exposure time commonly increased the obtained bacterial reductions, potential adverse effects on the appearance and quality of carcasses must be considered (Bolton, Doherty, & Sheridan, 2001;Pipek, Sikulová, Jelenı cková, & Izumimoto, 2005).…”

Performance and Meat Quality of Growing Pigs Fed Composite Leaf Meal Premix as an Alternative to Commercial Premix

“…The organs weight measured in this study were not influenced by the treatments, thus suggesting that the diets were not detrimental. The eye muscle width and eye muscle depth increased with increased live body weight of pigs which indicate that pigs with lighter body weight will possess smaller eye muscle width and eye muscle depth (Gill et al, 1995). Shoulder fat, midback fat and loin fat reduces as the level of the composite leaf meal increases but does not follow any particular trend.…”

“…The maximum width (A) and depth (B) of the exposed M. longissimus were measured. The thickness of the subcutaneous fat surrounding the M. longissimus was measured at sites P2 (65 mm from the dorsal mid line), C (over B at right angle to the skin) and K (at the dorso-lateral corner of the M. longissimus and at a right angle to the skin) (Gill et al, 1995). The pH of the meat muscles samples was determined using a digital pH meter (DpH-2 ATAGO ® ).…”