Construction, management and cleanliness of red meat abattoir lairages in the UK

A survey of a large number of UK abattoirs was conducted via a questionnaire designed to obtain information on (i) throughput and species slaughtered; (ii) construction materials used; (iii) use and type of bedding and (iv) details of cleaning/sanitation regimes. A representative group of abattoirs were selected on the basis of the responses to the questionnaire, and the lairage at these plants investigated through enumeration of Escherichia coli remaining after routine cleansing operations. The aim of this study was to enable identification of "common lairage practices" and to assess the general status of the lairage hygiene and effectiveness of lairage cleaning in commercial UK abattoirs. The study shows that microbial contamination often remains in UK lairage holding pens after routine cleaning operations. It would appear that there are significant differences in the effectiveness of lairage cleaning programmes at commercial abattoirs, and that the stun-box-roll-out areas are often cleaned to a better standard than the holding areas. As a result of persistence of microbial contamination in the lairage, there is a possible risk of foodborne pathogens persisting in the environment and potentially contaminating animals and carcasses processed on subsequent days.     

浅谈低压泡沫清洗消毒技术在肉类工业中的应用

简要介绍了低压泡沫清洗消毒技术的原理及特点,分析了其在肉类加工工业中的使用方法和优势。     

Microbial methods for assessment of cleaning and disinfection of food-processing surfaces cleaned in a low-pressure system

 An assessment system using various microbial methods was developed for the detection of residual, surface-attached microbes and soil on surfaces after sanitation. The microbial methods tested were: conventional cultivation, microscopy using image analysis after staining with acridine orange (AO), 5-cyano-2,3-ditolyl tetrazolium chloride/4′, 6-diamidino-2-phenylindole (CTC-DAPI) and LIVE/DEAD stains, impedance measurements, viable counts with 2,3,5-triphenyltetrazolium chloride (TTC) agar and ATP measurements. A test rig was used for the trials with four different low-pressure cleaning procedures (pressure <20 bar flow rate 27 l min^–1). A strong alkaline foam cleaner, Trippel, and a mild alkaline foam cleaner, Topax 12, in combination with two disinfectants, respectively, were used. The disinfectants were peroxide-peracetic-acid-based Oxonia Aktiv and potassium-persulphate-based Virkon. Conventional cultivation combined with impedance measurements and image analysis of surfaces stained with AO, as well as CTC-DAPI, gave results that were comparable and complementary. The combination of these methods enabled a total evaluation of both the removal of biofilm and the killing of bacterial cells. The low-pressure cleaning system did not remove all of the bacterial cells from the surfaces and did not kill the bacteria even after use of the strong alkaline foam cleaner. The above-mentioned protocol carried out on the test rig can also be used to evaluate the sensitivity of microbial methods for use in certain industrial premises. Received: 22 July 1998 / Revised version: 14 September 1998     

Effects of lairage time on welfare indicators,energy metabolism and meat quality of pigs in Beijing

A total of forty Duroc–Landrace–Large White female pigs (90 ± 5 kg) were used to study the effects of different lairage times (0 h, 3 h, 8 h, 24 h) on welfare, energy metabolism and meat quality. The results showed that lairage time of 3 h led to a lower blood cortisol, a decreased drip loss and a delayed degradation of glycogen in muscles compared with pigs without rest, while lairage times of 8 h and 24 h resulted in a significant increase in pork toughness. It was concluded that three hours of lairage was appropriate to reduce pre-slaughter stress and obtain better meat quality for pigs transported for 4 h in winter, under the most frequent commercial conditions in Beijing, China. No lairage, or excessively long lairage time, might compromise animal welfare and meat quality.     

Computerized diffractometer for measurements of sarcomere lengths in meat: An evaluation of data reduction methods

A computerized laser diffractometer was evaluated on the basis of two different theoretical models for light diffraction in muscle tissue. It was shown that the method of computing sarcomere lengths from the positions of the left and right first order diffraction lines is model dependent. Sarcomere lengths obtained by the diffractometer were compared to microscopically determined sarcomere lengths on freeze-sectioned M. sternomandibularis from a material consisting of muscle strips held at different degrees of stretch. Treating left and right diffraction lines as independent observations led to the determination of sarcomere lengths with negligible deterministic error. The possibility of utilizing the fine structure and intensity of the diffraction patterns to improve the sarcomere length determination and provide more relevant information is discussed.     

Measurement uncertainty of the EU methods for microbiological examination of red meat

Three parallel trials were made of EU methods proposed for the microbiological examination of red meat using two analysts in each of seven laboratories within the UK. The methods involved determination of aerobic colony count (ACC) and Enterobacteriaceae colony count (ECC) using simulated methods and a freeze-dried standardised culture preparation. Trial A was based on a simulated swab test, Trial B a simulated meat excision test and Trial C was a reference test on reconstituted inoculum. Statistical analysis (ANOVA) was carried out before and after rejection of outlying data. Expanded uncertainty values (relative standard deviation x2) for repeatability and reproducibility, based on the log10 cfu/ml, on the ACC ranged from +/-2.1% to +/-2.7% and from +/-5.5% to +/-10.5%, respectively, depending upon the test procedure. Similarly for the ECC, expanded uncertainty estimates for repeatability and reproducibility ranged from +/-4.6% to +/-16.9% and from +/-21.6% to +/-23.5%, respectively. The results are discussed in relation to the potential application of the methods.     

An evaluation of methods for the detection of spinal cord in product derived from advanced meat recovery systems

This study investigated the usefulness of immunohistochemistry, histochemistry, and polarization microscopy in documenting the presence of spinal cord in ground product produced by advanced meat recovery systems (AMRS). A battery of diagnostic stains proved most helpful for definitive documentation of spinal cord in the AMRS product. Antibodies to neurofilament and glial fibrillary acidic proteins were useful for highlighting the presence of neural tissue in comminuted product but when used alone did not definitively differentiate central nervous system tissue from peripheral nerve. Polariscopy, trichrome staining, and immunostaining for synaptophysin were very useful for differentiating spinal cord from peripheral nerve. Spinal cord was found in 2 of 196 AMRS samples when only hematoxylin and eosin staining was used. In a later immunohistochemical subset of the survey study, spinal cord was found in 7 of 17 AMRS samples. More recently, spinal cord tissue has been found in 3 of 26 regulatory samples using hematoxylin and eosin stains combined with immunohistochemical techniques.     

Identification of cohesive and adhesive effects in the cleaning of food fouling deposits

Cleaning of process plants is costly and time consuming. It is important to understand the removal of fouling deposits. Deposits form by adhesion to the surface and cohesion between elements of the deposit. Cleaning can result from either or both adhesive and cohesive failure. Micromanipulation experiments have measured the adhesive/cohesive strength of deposits in terms of the work required to remove them from the surface. Different food deposits have been studied. Tomato paste, bread dough and egg albumin deposits have a lower adhesive than cohesive strength, whilst others (whey protein) have a lower cohesive than adhesive strength. A range of coated surfaces has been used to study the effect of surface energy on the force required for removal of tomato deposits. Minima are found, as predicted by theory. A simple material model has been developed and used to analyse the results in terms of the work required to remove the deposit per unit surface area and volume.

Industrial relevance

Cleaning is a ubiquitous and poorly understood operation in the food industry. Poor cleaning endangers product safety, lowers run length and generates excess effluent. Better understanding of the processes of cleaning is beneficial both in ensuring food safety and in increasing the manufacturing efficiency of process plant.     

Proteins in developing sorghum endosperm that may be involved in resistance to grain moulds

The level and type of fungal infection on grains varying in hardness at different stages of development over two seasons has been studied. Hard grains showed less incidence of grain moulds than soft grains during development. Microscopic examination showed more intense deposition of protein bodies in hard than in the soft grains. The presence of fungal hyphae in the endosperm of soft grains and pitted starch granules was clearly visible microscopically. Extracts of immature and mature hard and soft endosperm were inhibitory to Fusarium moniliforme growth. These inhibitors were heat labile and non-dialysable indicating that protein factors may be involved. The activities of inhibitors to serine proteases were comparatively higher in endosperm of hard grains during development. The endosperm of hard grains contained more protein and prolamine than that of soft grains. A role for proteins in resistance of fungal infection in low tannin lines is presented.     

An X-Y paint set and sperm FISH protocol that can be used for validation of cattle sperm separation procedures

X and Y chromosome paints were developed from sorted yak chromosomes for sexing cattle spermatozoa. Clear hybridization signals were obtained for every spermatozoon using a modified sperm decondensation protocol and fluorescence in situ hybridization (FISH). The procedure was evaluated using the established Beltsville sperm sexing technology, which separates spermatozoa by flow cytometry into X- and Y-bearing fractions. Close agreement was found between the assessment of sperm separation by flow cytometry and by FISH with the X-Y paint set. The FISH method is a simple, reliable and robust procedure for assessing the effectiveness of separation of X and Y spermatozoa.     

Evaluation of migration models that might be used in support of regulations for food-contact plastics

Materials and articles intended to come into contact with food must be shown to be safe because they might interact with food during processing, storage and the transportation of foodstuffs. Framework Directive 89/109/EEC and its related specific Directives provide this safety basis for the protection of the consumer against inadmissible chemical contamination from food-contact materials. Recently, the European Commission charged an international group of experts to demonstrate that migration modelling can be regarded as a valid and reliable tool to calculate 'reasonable worst-case' migration rates from the most important food-contact plastics into the European Union official food simulants. The paper summarizes the main steps followed to build up and validate a migration estimation model that can be used, for a series of plastic food-contact materials and migrants, for regulatory purposes. Analytical solutions of the diffusion equation in conjunction with an 'upper limit' equation for the migrant diffusion coefficient, D_P, and the use of 'worst case' partitioning coefficients K_P,F were used in the migration model. The results obtained were then validated, at a confidence level of 95%, by comparison with the available experimental evidence. The successful accomplishment of the goals of this project is reflected by the fact that in Directive 2002/72/EC, the European Commission included the mathematical modelling as an alternative tool to determine migration rates for compliance purposes.     

The determination of soya and meat protein in raw and processed meat products by specific peptide analysis. An evaluation

The detection and measurement of characteristic peptides formed on enzymatic hydrolysis of soya protein products, meats and offals is described. Samples were heated at 120°C for 3h prior to digestion with trypsin overnight, and the resultant peptide mixtures passed through an Amicon ultrafiltration membrane. After concentration the ultrafiltrates were analysed by ion exchange chromatography on Aminex A5 resin. Peptides were detected by post-column reaction with ninhydrin. Characteristic peaks designated SP 2 and MP 1 were seen in chromatograms of digests of soya protein isolate and beef respectively, and these peaks were well resolved in beef and soya protein isolate mixtures. The SP 2 peak was shown to contain peptides derived from soya 11 S globulin. The soya protein and beef contents of a series of mixtures of freeze-dried, defatted beef and soya protein isolate were determined by measurement of the SP 2 and MP 1 peaks respectively. Soya protein content could be determined within 2% of the true value over the range 30–70% soya protein isolate and beef content could be determined within 5% of the true value in the range 20–100% beef. Analysis of five soya protein isolates, four soya protein concentrates, six soya flours and 13 textured soya products indicated considerable interproduct variation in the yield of SP 2. The MP 1 peak was seen in a range of meats, both cooked and raw. It was also present in digests of offals which contained smooth or striated muscle but not in ‘non-muscle’ offals. The protein origin of the MP 1 peak was not established but the yield appeared lower in meat products which had been heated during manufacture than in those which had received no such treatment. Analysis of a series of laboratory prepared canned and heated pork and soya protein isolate mixtures enabled the pork content to be determined to within 8% of the true value, 2% soya protein isolate could be detected but not quantified accurately.     

An assessment of simple referee methods for the prediction of lean in pig carcasses

A study was carried out in which carcass characteristics of 36 gilts were evaluated: 18 originated from the Hungarian 'Hungahyb' cross-breed, another 18, with undefined genetic background, from small private household plots. Two, rather simple substitute reference methods, called referee methods, were evaluated: measurement of carcass weight without skin and subcutaneous fat ('meat + bone'), and measurement of carcass weight without skin, subcutaneous fat and bone ('boneless meat'). Both methods gave a rather close relationship with the Kulmbach reference lean; however, removal of bone had presumably a beneficial effect on stability of prediction. The importance of preliminary information in quantitative form, giving a theoretical background for prediction equations, was presented as an example. Simple material balances could be formulated between reference lean and 'meat + bone' or 'boneless meat' content. Such material balances could not be set up with the indirect, rapid surrogate methods using mainly linear measurements (e.g. fat and muscle thickness, etc.) For this reason, as several other publications demonstrated, these latter methods seem to be more susceptible to bias than the referee methods. By determining the lipid content of the homogenised 'boneless meat' component, a 'lean' value adjusted to 3% fat content could be calculated from data which was compared to the dissected reference lean standardised also to contain 3% fat. These relationships, for several reasons discussed in this paper, were not as close as expected. So, further studies are needed to reveal these discrepancies.     

Advances in the industrial production of halal and kosher red meat

The worldwide volume and value of trade in halal and kosher meat and co-products are huge. Muslim countries alone consumed meat estimated to be worth USD 57.2 billion in 2008. The halal and kosher principles that govern the production of red meat have many similarities, as well as some fundamental differences. Perhaps the most significant difference is that at the time of slaughter, the animal needs only to be alive to meet the minimum halal requirement, but must be both alive and conscious for kosher. It is for this reason that reversible pre-slaughter stunning is acceptable only for halal meat, although a compromise form of post-slaughter stunning is now considered kosher in some countries. Extensive research on animal physiology and welfare has characterised and optimised the methods for stunning livestock, and enabled advancement in associated technologies. This forms the basis for harmonising the religious and secular requirements for the protection of animal welfare at slaughter. These technologies and the associated processing practices for the industrial production of halal and kosher meat are reviewed in this paper.     

Characterisation and antimicrobial activity of active polypropylene films containing oregano essential oil and Allium extract to be used in packaging for meat products

Cooked ham is more prone to spoilage than other meat products, making preservation a key step in its commercialisation. One of the most promising preservation strategies is the use of active packaging. Oregano essential oil (OEO) and Proallium® (an Allium extract) have previously been shown to be useful in polylactic acid (PLA)-active films for ready-to-eat salads. The present work aims to study the suitability of polypropylene (PP) films containing OEO and Proallium® in the preservation of cooked ham. Concerning the technological features of the studied material, no significant changes in the mechanical or optical properties of PP films containing the active substances were recorded in comparison to the PP film without extracts. However, films containing both active substances were more flexible than the control film and less strong, highlighting the plasticisation effect of the natural extracts. Moreover, physical properties changed when active substances were added to the film. Incorporation of 4% Proallium® affected the transparency of the film to a higher extent compared to 8% OEO, undergoing decreases in transparency of 40% and 45%, respectively. Moreover, only the film containing the highest amount of OEO (8%) significantly decreased the thickness. Both active substances showed antibacterial properties; however, Proallium®-active films seemed to be more effective against Brochothrix thermosphacta than PP films containing OEO, with all percentages of Proallium® killing the bacterial population present in the ham after 60 days. In addition, materials containing the lowest Proallium® content exhibited higher acceptability by consumers in the sensory analyses with 63–100% willing to purchase, better even than the control package (56–89%). In fact, 2% of Proallium® obtained the best results in the odour study performed by the panellists.     

Comparison of various assays used for detection of beta-lactam antibiotics in poultry meat

In this study, microbiological tests for the detection of beta-lactam antibiotics in meat and meat products were evaluated. The traditional FPT (four plate test, containing Bacillus subtilis and Kocuria rhizophila), BsDA (Bacillus stearothermophilus disc assay) and a newly developed microbiological test, Premi®Test (containing Bacillus stearothermophilus) were included in the study. The limit of detection (LOD) of the Premi®Test was compared with the LOD of the traditional methods. The detection limits of the tests were determined by using beta-lactam antibiotic standards dissolved in meat juice, as well as meat tissue obtained from laying hens after experimental administration of amoxicillin. Positive samples, based on inhibition of growth of the organism in the test, were confirmed by high performance liquid chromatography (HPLC). Growth inhibition in the traditional tests is visible as a clear zone on the plate, whereas for Premi®Test, this is based on the absence of a colour change of the test. The LODs of antibiotics tested were as follows: Penicillin G (PENG) 5 µg kg^-1, amoxicillin (AMOX) 10 µg kg^-1, ampicillin (AMP) 25 µg kg^-1, oxacillin (OXA) 30 µg kg^-1, and cloxacillin (CLOX) 30 µg kg^-1 on the plate with Bacillus stearothermophilus. Beta-lactam antibiotics can be detected also on one plate seeded with Kocuria rhizophila, although the LODs are higher: PENG 10 µg kg^-1, AMOX 25 µg kg^-1, AMP 30 µg kg^-1, OXA 50 µg kg^-1, and CLOX 50 µg kg^-1. Premi®Test was performed according to the Standard Operating Procedure intended for detection of beta-lactam antibiotics in poultry tissues with following LODs: PENG 4 µg kg^-1, AMOX 5 µg kg^-1, AMP 5 µg kg^-1, OXA 40 µg kg^-1, CLOX 50 µg kg^-1. All tests are able to detect beta-lactam antibiotics such as penicillin G, ampicillin, amoxicillin, oxacillin and cloxacillin below the maximum residue level (MRL). However, the detection limits of the Premi®Test for PENG, AMOX and AMP were below the limits of BsDA and the plate containing Kocuria rhizophila.     

An evaluation of two indirect methods of estimating body weight in Holstein calves and heifers

Monitoring the growth of replacement heifers is a useful management tool to assist producers in achieving a reasonable goal for age at first calving. Standard growth curves have been established, and heart girth tapes are widely available to estimate body weight (BW). Probably the easiest, and undoubtedly the most accurate, means of determining the actual BW of heifers is by using a calibrated electronic scale. However, if an electronic scale is not available, indirect methods of BW estimation are required. The hipometer is a new indirect tool that uses the external width between the greater trochanters of the left and right femurs to estimate BW. The purpose of this observational study was to evaluate the hipometer and the heart girth tape to estimate the BW of Holstein heifers, as compared with their actual weight recorded by an electronic scale. A total of 311 Holstein heifers in 4 research herds, ranging in age from 1 wk old to immediately prior to calving (24 mo), were used in this comparison. The mean BW of all heifers was 261 ± 124 kg. The Pearson values of the correlation between the scale and hipometer weights, and the scale and tape weights were 0.92 and 0.94, respectively. The concordance correlations of scale weight with hipometer and tape weights were 0.98 and 0.99, respectively. The agreement among the 3 methods, as assessed by the kappa statistic, was substantial for heifers aged 3 to 15 mo. However, poor to no agreement was observed in heifers younger than 3 mo, as well as at 15 mo of age or greater (kappa 0 to 0.18). This is of particular concern because these groups represent the age when dairy heifers would be weaned (<3 mo) and the age when breeding would normally commence (>15 mo). We concluded that the hipometer is an easy and useful alternative method of estimating the BW of Holstein heifers, particularly in heifers aged 3 to 15 mo.     

An internet compendium of analytical methods and spectroscopic information for monomers and additives used in food packaging plastics

An internet website (http://cpf.jrc.it/smt/) has been produced as a means of dissemination of methods of analysis and supporting spectroscopic information on monomers and additives used for food contact materials (principally packaging). The site which is aimed primarily at assisting food control laboratories in the European Union contains analytical information on monomers, starting substances and additives used in the manufacture of plastics materials. A searchable index is provided giving PM and CAS numbers for each of 255 substances. For each substance a data sheet gives regulatory information, chemical structures, physico-chemical information and background information on the use of the substance in particular plastics, and the food packaging applications. For monomers and starting substances (155 compounds) the infra-red and mass spectra are provided, and for additives (100 compounds); additionally proton NMR are available for about 50% of the entries. Where analytical methods have been developed for determining these substances as residual amounts in plastics or as trace amounts in food simulants these methods are also on the website. All information is provided in portable document file (PDF) format which means that high quality copies can be readily printed, using freely available Adobe Acrobat Reader software. The website will in future be maintained and up-dated by the European Commission's Joint Research Centre (JRC) as new substances are authorized for use by the European Commission (DG-ENTR formerly DGIII). Where analytical laboratories (food control or other) require reference substances these can be obtained free-ofcharge from a reference collection housed at the JRC and maintained in conjunction with this website compendium.     

Effects of different cooking methods on the formation of food mutagens in meat

Hamburgers and chicken fillets were cooked in convection ovens, deep‐fried or contact fried and analysed for mutagenic activity using the Ames test. For the three different convection ovens, the cooking parameters studied included the presence of steam, air velocity, air temperature and holding time. For deep‐frying and contact frying, the cooking parameters included cooking temperature and cooking time. In cooked hamburgers, mutagenic activity was only detected in those that had been deep‐fried. In chicken fillets, mutagenic activity was detected in samples prepared with all cooking methods, being highest in the deep‐fried samples. Factorial analysis indicated that heat transfer was the most important factor affecting mutagenic activity. High temperature and high air velocity in the convection ovens enhanced mutagenic activity. The presence of steam reduced the mutagenic activity, except when high temperature was used in combination with high air velocity. In chicken fillets, high mutagenic activity correlated to high weight loss during cooking. Pan‐fried chicken fillets were analysed using high performance liquid chromatography (HPLC) and the mutagenic/carcinogenic heterocyclic amines 2‐amino‐3,8‐dimethylimidazo[4,5‐f ]‐quinoxaline (MeIQx), 2‐amino‐1‐methyl‐6‐phenylimidazo‐[4,5‐b]‐pyridine (PhIP) and the co‐mutagenic heterocyclic amine Norharman (9H‐pyrido[3,4‐b]‐indole) were identified. The HPLC fractions were tested for mutagenic activity and, apart from the mutagenic fractions corresponding to MeIQx and PhIP, several mutagenic fractions were detected that did not correspond to known heterocyclic amines.     

海带多糖提取工艺的研究及在鹅肉红肠中的应用

以市售海带为原料,采用热水浴提取法研究了提取温度、提取时间、提取液pH值以及料液比等因素对多糖提取量的影响.通过正交试验得出海带多糖提取工艺及对鹅肉红肠的加工工艺进行了研究.结果表明在料液比1g∶40mL的条件下的最佳参数为:提取温度90℃,提取时间4.5h(提取2次),提取液pH值8.0.在最佳参数组合下,多糖提取量为54.2mg/g.确定了鹅肉红肠的最佳配方为鹅肉∶肥肉为70:30,淀粉用量7%,海带多糖用量3%,从而加工成具有独特风味的红肠制品.