The production and microbiological status of skin-on sheep carcasses |
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| Affiliation: | 1. Institute of Research and Development, Duy Tan University, Da Nang 550000, Vietnam;2. School of Computer Science and Engineering, International University - VNU-HCM, Ho Chi Minh City, Vietnam;3. Faculty of Information Technology, Ho Chi Minh City University of Technology (HUTECH), Ho Chi Minh City, Vietnam;4. Faculty of Computer Science and Management, Wroclaw University of Science and Technology, Wroclaw, Poland;5. Department of Computer Science, National Chiao Tung University, Hsinchu, Taiwan;1. Centre for Accident Research and Road Safety — Queensland (CARRS-Q), 130 Victoria Park Road, Kelvin Grove, Queensland 4059, Australia;2. University of Michigan Transportation Research Institute, University of Michigan, 2901 Baxter Road, Ann Arbor 28109, USA;1. CONACYT-Universidad Autónoma Metropolitana-Iztapalapa, División de Ciencias Básicas e Ingeniería, 09340 México D.F., México;2. Universidad Autónoma Metropolitana-Iztapalapa, Departamento de Ingeniería de Procesos, 09340 México D.F., México;3. Universidad Nacional Autónoma de México, Instituto de Ingeniería, 04510 México D.F., México |
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| Abstract: | 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. Three key steps in the selected procedure were carcass singeing using specially designed gas burner equipment, pressure washing to clean the carcass and then evisceration. It was shown that a second heat application, termed ‘toasting’, if applied after evisceration, significantly (P < 0.001) reduced Enterobacteriaceae and TVC counts on carcasses before chilling. Microbiological quality was also improved when toasting was the final step, following carcass splitting and inspection. Carcasses produced in this way had significantly (P < 0.001) lower Enterobacteriaceae and TVC counts before chilling than conventionally dressed sheep carcasses produced in the same abattoir. |
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