Beef slaughter

Meili (2002) confirms this from Switzerland. Organic beef sells very well in the biggest supermarket. The consumer pays 10% to 15% more for the meat and the farmer receives 40% more for the organic animal than for the conventional. The favoured cross for quality organic beef is the Limousin crossed with a dairy breed. This cross can be slaughtered at 550 kg liveweight to make a 300 kg carcass. 

Three decades ago, a survey of animals slaughtered in four US states indicated that 27% of the swine sampled were treated with antimicrobial drugs before slaughter. Some 10% of those cases resulted from lack of adherence to withdrawal periods or from exceeding the levels cleared for feeding of the antimicrobial substances. Among beef cattle, a total of 9% were found positive to antimicrobials with 2% attributed to penicillin residues. In veal calves, 17% contained antibiotic residues with 7% ascribed to penicillin. Twenty-one percent of the market lambs contained antimicrobial residues, 4% with penicillin residues. Chickens exhibited a 26% contamination by antimicrobials, 6% containing penicillin residues (1). 

In 1994, the animal slaughter class most often associated with residues were bob veal calves, culled dairy cows, both beef and cull cows, and market hogs. Residues associated with injectable drugs accounted for approximately 42% of the violations. This was followed by the oral route and the intramammary route. Most of the drugs that caused the residues were purchased from a feed/ farm supply store or veterinarian. The primary cause of residue violations was failure to adhere to the approved withdrawal periods. Other causes included failure to keep proper animal identification and treatment records and extralabel use exceeding recommended dosage. 

A survey carried out in Austria between 1991 and 1993 demonstrated that the incidence of residues of veterinary drugs and hormones in edible tissues of slaughtered animals was almost negligible (7). In particular, urine samples obtained from calves, cows, and swine were tested for the presence of residues of stilbenes, zeranol, trenbolone and 19-nortestosterone. Blood samples were examined for 17- -estradiol and 17- -testosterone. Furthermore, urine samples from calves, beef cattle, and thyroid gland specimens were tested for the presence of -agonists and thyreostatic substances. None of the samples gave evidence of illegal use of these substances in Austria. 

Beef heart, from a local slaughterhouse. It should be obtained a few hours after the animal is slaughtered and transported in ice to the laboratory. A relatively fresh organ from a meat market is a suitable source for this experiment. 

Tallow occurs as an off white fat. It is obtained by heat rendering of tissues (cuttings and trimmings) from beef and, to a lesser degree, mutton shortly after slaughter. Rendered Tallow may be alkali refined and bleached, or bleached and deodorized without prior refining. It is a firm fat containing... 

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. 

Development of the cattle industry in California was different from what took place in Texas and mid-America. However, as the nation became involved in the Industrial Revolution, immigrants from abroad moved into eastern cities. These immigrants developed a greater taste for beef, which increased the demand from the cattle industry. The nation s first combined slaughter and meatpacking operation was established in 1838 at Alton, Illinois, and in 1865, the Chicago Stockyard became the nation s leading livestock market. 

Gelatine can be produced from the skin and bones of beef animals (and the skin of pork). If produced from kosher-slaughtered beef and subsequently handled in an appropriately kosher fashion, the product would be kosher. Bones and skins are considered pareve or neutral therefore, gelatine can be used with meat or dairy products. 

Emulsifiers and other functional ingredients, such as sodium or magnesium stearate, mono- and diglycerides, glycerol, polysorbates, and monostearates, can be derived from plant or animal sources. Products of animal origin may only be used if derived from kosher slaughtered beef animals etc. Therefore it is recommended to use synthetic products. 

Younts-Dahl, S.M., Galyean, M.L., Loneragan, G.H., Elam, N., and Brashears, M.M. 2003. Prevalence of E. coli 0157 in Beef Feedlot cattle and on hides at slaughter after supplementation with Lactobacillus and Propionibacterium-ba.sed direct-fed microbials. J. Food Prot. (in press). Zourari, A., Accolas, J.P., and Desmazeaud, MJ. 1992. Metabolism and biochemical characteristics of yogurt bacteria. Loitll, 1-34. 

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). 

Phebus, R.K., Nutsch, A.L., Schafer, D.E., et al. 1997. Comparison of steam pasteurization and other methods for reduction of pathogens on surfaces of freshly slaughtered beef. Journal of Food Protection 60 476-484. 

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