Distribution Channel and Microbial Characteristics of Pig By-products in Korea

Abstract

The distribution channel of meat by-products from the pig farm to the final consumer can include a meat processor, wholesale market, wholesaler, retailer, and butcher shop. Bacterial contamination at any of these steps remains to be a serious public health concern. The aim of this study was to evaluate the distribution channel and microbial characteristics of pig by-products in Korea. Upon evaluation of pig by-products in cold storage, we found that the small and large intestine were significantly (p<0.05) higher in pH value compared to the heart and liver. The total plate counts were not significantly different among offals until cold storage for 7 d. The coliform count after 1 d of cold storage was significantly (p<0.05) higher in small and large intestine than in the other organs. The coliform count of heart, liver, and stomach showed a higher coliform count than small and large intestine until 7 d of cold storage. As determined by 16S rRNA sequencing, contamination of major pig by-products with Escherichia coli, Shigella spp., and other bacterial species occurred. Therefore, our results suggest that a more careful washing process is needed to maintain quality and hygiene and to ensure the safety of pig by-products, especially for small and large intestine.

Changes in Total Plate Counts and Quality of Pig Small Intestine by Different Washing and Packaging Methods

“…Therefore, the VP method seemed to be more effective in maintaining the pH environment of small intestine during cold distribution. Kang et al (2014) demonstrated that after 7 d of cold storage, pH levels of white viscera with small and large intestine were favorable for microbial growth. From this reason, the small intestine requires a more careful washing process than the other pork by-products.…”

“…The freezing of liver, kidney, and heart for 4 d did not significantly decrease the bacterial counts in these products (Hanna et al, 1982). Kang et al (2014) suggested that small intestine is required a lot of washing times to remove blood, indigestible feed, and feces, etc. These authors have demonstrated that the reduction of initially high bacterial numbers is very important for shelf-life extension and freshness maintenance of pig small intestine.…”

“…In Korea, meat by-products are distributed from slaughterhouses to the final consumers through meat processors or wholesale markets, wholesalers, retailers and butcher shop (Kang et al, 2014). The distribution from the slaughterhouses to the wholesaler takes place in two channels: meat processors (65.8%) and the wholesale markets (34.2%).…”

“…The pig small intestine, therefore, should be properly washed and treated before using in order to guarantee the microbiological safety. Kang et al (2014) suggested that prior to chilling storage a careful washing process is needed for pork by-products in order to maintain their quality, hygiene, and safety.…”

Replacement of Pork Meat with Pork Head Meat for Frankfurters

“…Pork by-products include blood, bone, skin, feet, tail, red internal organs (liver, lung, heart, and kidney), white internal organs (large and small intestine), and head. By-product can provide energy, proteins, minerals, and vitamins required for human health ( Kang et al , 2014 ; Seong et al , 2014 ). However, by-products are underutilized with low price because they are regarded as inferior protein source ( Kim et al , 1999 ).…”