Beef carcass

Chapman, P. A., and Ashton, R. (2003). An evaluation of rapid methods for detecting Escherichia coli 0157 on beef carcasses. Int. J. Food Microbiol. 87, 279-285. 

Effect of Grade, Cut, and Animal Variations. Samples were prepared from the half loins (rib eye) and top rounds of two U. S. Choice and two U. S. Commercial grade beef carcasses. Half of each set of samples received 6.0 db 1.5 megarads of irradiation at — 196°C. at the Natick irradiation facility. The other half of the samples was frozen and held as unirradiated control. 

T. saginata causes cysticercosis in cattle. In the developed world, detection of the parasites in beef carcasses causes the meat to be downgraded or condemned for human consumption. The parasite has a wide distribution but is most prevalent in countries where meat is frequently eaten raw, or incompletely cooked, and where cattle pasture is contaminated with human faeces. Although the obligate definitive... 

Typical cooling curve of a beef carcass in the chilliog and holding rooms at an average temperature of 0°C (from ASHRAE, Handbook Refrigeration, Chap. 11, Fig. 2). 

Beef carcasses intended for distant markets are shipped the day after slaughter in refrigerated tiucks, where the rest of the cooling is done. This practice makes it possible to deliver fresh meat long distances in a timely manner. 

EXAMPLE4-H Chilling of Beef Carcasses in a Meat Plant... 

SOLUTION The chilling room of a meat plant witi) a capacity of 450 beef carcasses is considered. The cooling load, the airflow rate, and the heat transfer area of the evaporator are to be determined. 

The product refrigeration load can be viewed as the energy that needs to be removed from the beef carcass as it is cooled from 36 to 15°C at a rate of 3.56 kg/s and is determined to be... 

C The cooling of a beef carcass from 37°C to 5 C with refrigerated air at 0 C in a chilling room takes about 48 h. To reduce the cooling time, it is proposed to cool the carcass with re frigeraled air at -10°C. How would you evaluate this proposal ... 

Berry, E.D. and Cutter, C.N. 2000. Effects of acid adaptation of Escherichia coli 0157 H7 on efficacy of acetic acid spray washes to decontaminate beef carcass tissue. Applied and Environmental Microbiology 66 1493-1498. 

In Table 3.1 some factors are stipulated that should be considered in the decontamination of meat (European Union, 1996). Spraying with 1.5-2.5% organic acids such as acetic or lactic acid is effectively applied on red meat carcasses (Canadian Food Inspection Agency, 2004). Lactic and acetic acid solutions are commonly used by the red meat slaughtering industry as an antimicrobial spray wash on freshly slaughtered beef carcasses. These spray washes are used in the early steps of beef carcass processing, usually applied to carcasses after hide removal, before and after evisceration, but before chilling (Berry and Cutter, 2000). 

Chill-wash combined with citric acid and followed by low-temperature incubation with or without the presence of nisin, is also useful in the poultry industry for raw poultry products (Phillips and Duggan, 2002). Hot water washings, followed by an organic acid rinse have been widely evaluated on beef carcasses. The inclusion of organic acid rinses further reduces the bacterial populations. The greatest reductions in E. coli populations are found when combining hot water and acid treatment (Eggenberger-Solorzano et al., 2002). 

Dorsa, W., Cutter, C., and Siragusa, G. 1997. Effects of acetic acid, lactic acid and trisodium phosphate on the microflora of refrigerated beef carcass surface tissue inoculated with Escherichia coli 0157 H7, Listeria innocua and Clostridium sporogenes. Journal of Food Protection 60 619-624. 

Beef carcasses have been effectively treated using a steam vacuum (Kocevar et al., 1997). The organic acids, lactic or acetic acid, are usually applied by using a spray cabinet (Bolton, Doherty, and Sheridan, 2001). However, a number of problems have been identified with the application of the steam vacuum, such as ... 

Castillo, A., Lucia, L.M., Goodson, K.J., Saveli, J.W., and Acuff, G.R. 1999. Decontamination of beef carcass tissue by steam vacuuming alone and combined with hot water and lactic acid sprays. Journal of Food Protection 62 146-151. 

Kocevar, S.L., Sofos, J.N., Bolin, R.B., O Reagan, J.O., and Smith, G.C. 1997. Steam vacuuming as a pre-evisceration intervention to decontaminate beef carcasses. ]oumal of Food Protection 60 107-113. 

Stopforth, J.D., Samelis, J., Sofos, J.N., Kendall, P.A., and Smith, G.C. 2003. Influence of organic acid concentration on survival of Listeria monocytogenes and Escherichia coli 0157 H7 in beef carcass wash water and on model equipment surfaces. Food Microbiology 20 651-660. 

In abattoirs arormd the world, beef carcasses are normally split laterally down the center of the vertebral column, usually by use of a circular band saw, to separate them into "sides." Carcass splitting disrupts, severs, and spreads the spinal cord tissue along the vertebral column of a carcass. Additionally, carcass splitting saws accumulate spinal cord tissue inside the saw housings during the splitting process and spread that CNS tissue to the split surfaces of subsequent carcasses. 

Proper removal of SRM (and, thus, CNS tissue) from beef carcasses is of paramount importance for processors that export, as different trading partners consider BSE differently, as a food safety risk international standards should be followed to determine acceptable practices in trade. In international trade, presence of CNS tissue in meat products (from coimtries that have had indigenous cases of BSE) is unacceptable and, thus, must be completely prevented. 

Anil, M.H., Love, S., Williams, S., Shano, A., Mckinstry, J.L., Helps, C.R., Waterman-Pearson, A., Seghatchian, J., and Harbour, D.A. 1999. Potential contamination of beef carcasses with brain tissue at slaughter. Vet. Rec. 145, 460-462. 

Schmidt, G.R., Yemm, R.S., Childs, K.D., O Callaghan, J.P., and Hossner, K.L. 2001a. The detection of central nervous system tissue on beef carcasses and in comminuted beef. J. Food Prot. 64, 2047-2052. 

Siragusa GR, Nawotka K, Spilman SD, Contag PR, Contag CH. Real-time monitoring of E. coli 0157 H7 adherence to beef carcass surface tissues with a bioluminescent reporter. Appl Environ Microbiol 1999 65 1738-45. 

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