Maintaining the safety and quality of beef carcass meat

Supplemental Files
Date
2017-01-01
Authors
Dickson, James
Acuff, Gary
Dickson, James
Major Professor
Advisor
Committee Member
Journal Title
Journal ISSN
Volume Title
Publisher
Altmetrics
Authors
Research Projects
Organizational Units
Animal Science
Organizational Unit
Journal Issue
Series
Department
Animal Science
Abstract

Contamination of animal carcasses during slaughtering procedures is undesirable, but unavoidable in the conversion of live animals to meat for consumption. Internal muscle tissues are essentially sterile, and most initial contamination of red meat carcasses is contributed by the hide during removal (Elmonssalami and Wassef, 1971; Gill and Penny, 1979; Gill et al., 1976). The exposed surface of the hide and the hair accumulate dust, dirt and faecal material, and this is the primary source of bacterial contamination during slaughter (Ayres, 1955; Shotts et al., 1961). The factors that affect the extent of this contamination are reviewed by Patterson (1969) and Grau et al. (1968). Much of the microflora transferred to the tissue surfaces, while aesthetically undesirable, is nonpathogenic; however, pathogens such as Salmonella, Campylobacter and pathogenic Escherichia coli can be present.

Comments

This is a chapter from Dickson, J.S. and G.R. Acuff. 2017. Maintaining the Safety and Quality of Beef Carcass Meat. IN Ensuring safety and quality in the production of beef. Volume 1: Safety. 2017. Acuff, G.R. and J.S. Dickson (editors). Burleigh Dodds Science Publishing. Sawston, Cambridge, UK. doi: 10.19103/AS.2016.0008.12. Posted with permission.

Description
Keywords
Citation
DOI
Collections