Hogs carcasses

Eggenberger-Solorzano, L., Niebuhr, S.E., Acuff, G.R., and Dickson, J.S. 2002. Hot water and organic acid interventions to control microbiological contamination on hog carcasses during processing. Journal of Food Protection 65 1248-1252. 

Products and Uses An additive in biscuits, bologna, bologna (garlic), doughnuts, fish products (canned), frankfurters, hog carcasses, knockwurst, meat products, potatoes (processed), poultry, poultry food products, and Vienna wieners. As a sequestrant (binds constituents that affect the final product s appearance, flavor, or texture), an emulsifier (stabilizes and maintains mixes), and as a texturizer. 

As a depilatory to remove hair from hog carcasses by dipping the carcass in molten rosin, cooling, and stripping off the rosin coating. 

The three most important sources of lard obtained from a hog carcass are (1) leaf fat, (2) fat trimmings, and (3) fat backs and plates. About 75% of the fat back is rendered for lard, the other 25% is marketed fresh, frozen, or cured. 

The data from the 2000 FSIS/USDA monitoring program (Table 12.4) present very similar results to those found in the 1998 data (USDA, 2000). For the sake of simplicity, the data presented show the violations and the upper 95% confidence limits. These data confirm the consistently low incidence of antibiotic and sulfonamide residues in animals grown for food. Even in the worst-case situation, the upper range of the violative incidence remains relatively low, usually less than 2%. There are some hot spots, namely in veal calves, hogs, and horses. Horses appear to be a special case because these animals are rarely used for food in the U.S. It may be that horses are treated with antibiotics or antimicrobials to ensure the animals or carcasses are in the best shape for marketing. 

The hrst fat and oil products used by humans were probably rendered from wild animal carcasses. Then, as animals were domesticated, their body fat became an important food source and was used for other things such as lubricants, illuminates, and soap. Lard or hog fat became the preferred animal fat for edible purposes, whereas the other animal fats were used for nonedible applications. The more... 

Data relating to normal and faulty cuts of meat are summarized in Table 12.14. Both defects mentioned may occur in different muscles of the same animal. The PSE effect is not significant in beef muscle tissue since energy is available from fat oxidation so glycogen breakdown can occur slowly. These meat defects may be avoided in hog muscles by careful handling of stress-sensitive animals and by rapid cooling of carcasses. 

Pork is the flesh of hogs, which are usually slaughtered at about 240 lb liveweight. About 70% of the pork carcass becomes salable retail cuts the remaining 30% consists of fat trim, sausage trimmings, and feet, tail, and neckbones. 

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