An evaluation of improvements in carcass hygiene through the use of anal plugging of pig carcasses prior to scalding and dehairing.

This study evaluated the effect of plugging the anuses of pork carcasses prior to scalding and dehairing on Enterobacteriaceae contamination on pork carcass surfaces. Results showed that Enterobacteriaceae counts around the anuses of unplugged carcasses increased by 1.15 log CFU/cm(2) after the scalding and dehairing process, while counts in the same sample area from plugged carcasses showed no significant change in Enterobacteriaceae numbers.

Vascular perfusion chilling of red meat carcasses - A feasibility study.

Meat carcasses must be chilled to below 7°C before leaving the slaughterhouse. Typically this is done by passing cold air over the surfaces of eviscerated and de-hided carcasses. This surface cooling can take many hours to reduce centre temperatures to below 7°C.

The production and microbiological status of skin-on sheep carcasses.

There is a demand by certain ethnic consumer groups in the United Kingdom for skin-on, singed carcasses, primarily from older sheep, but their production is illegal under current EU legislation. The aim of this study was to devise a protocol to produce carcasses having the desired 'smoked' colour and odour and an acceptable microbiology. A successful result could form the basis of a case to revise the legislation.