Microbiological Contamination and Primal Cut Yields of Skinned and Scalded Pork Carcasses |
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| Authors: | C E SCHAEFER-SEIDLER M D JUDGE M A COUSIN E D ABERLE |
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| Affiliation: | Author Judge is affiliated with the Dept. of Animal Sciences, Purdue Univ., West Lafayette, IN 47907. Author Schaefer-Zeidler, formerly with Purdue is now with The Pillsbury Co., Green Giant Division, Lafayette, IN 47903. Author Cousin, formerly with the Dept. of Animal Sciences, is now with the Dept. of Food Science, Purdue Univ., West Lafayette, IN 47907. Author Aberle, formerly with Purdue is now with the Dept. of Animal Science, Univ. of Nebraska, Lincoln, NE 68583. |
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| Abstract: | Microbiological contamination was determined in core samples from the surface of the ham, shoulder, belly and back of skinned and scalded pork carcasses. Aerobic plate counts of mesophilic organisms indicated that ham and shoulder areas of scalded carcasses had higher bacterial numbers than skinned carcasses. Contamination on the back of the carcass was similar for skinned and scalded carcasses, while skinned carcass bellies had slightly higher counts than did scalded bellies. Numbers of psychrotrophic bacteria were negligible in all cases. Weights of primal cuts were compared in skinned and scalded carcasses by alternately skinning one side of each of 23 pork carcasses, while the other side was left skin-on. Belly, picnic shoulder and ham yields were less for skinned sides, while the loin and Boston shoulder were not affected. |
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