Bruising on ostrich carcasses and the implications on the microbiology and losses in utilizable meat when removing them post-evisceration or post-chilling

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dc.contributor.authorHoffman L.C.
dc.contributor.authorBritz T.J.
dc.contributor.authorSchnetler D.C.
dc.date.accessioned2011-05-15T15:57:14Z
dc.date.available2011-05-15T15:57:14Z
dc.date.issued2010
dc.description.abstractBruising on ostrich carcasses reduces meat yield. These bruises are usually removed as part of the primary meat inspection, performed directly after evisceration. Three separate studies were conducted to determine the advantages and disadvantages of removing the bruises at primary meat inspection or after overnight cooling of the ostrich carcasses (0-4°C). The bruised areas were also investigated to determine their frequency and distribution and to establish the most obvious causes and possible preventative measures. The neck bruises represented 52.58% of all bruises; the high side railings of the transport vehicles being the most probable cause. Large and multiple bruising were probably from the trampling of birds lying down. It was established that trimming bruises on warm carcasses caused higher total aerobic viable counts on the trimmed surfaces than cold trimming. Cold trimming together with better management of trimming practices also led to a decrease in meat yield losses. © 2010 The American Meat Science Association.
dc.description.versionArticle
dc.identifier.citationMeat Science
dc.identifier.citation86
dc.identifier.citation2
dc.identifier.issn3091740
dc.identifier.other10.1016/j.meatsci.2010.05.024
dc.identifier.urihttp://hdl.handle.net/10019.1/10285
dc.subjectAerobic plate counts
dc.subjectBruising
dc.subjectCold trimming
dc.subjectPrimary meat inspection
dc.subjectWarm trimming
dc.subjectBirds
dc.subjectInspection
dc.subjectMeats
dc.subjectTrimming
dc.subjectThermal processing (foods)
dc.subjectaerobic bacterium
dc.subjectanimal
dc.subjectarticle
dc.subjectbacterial count
dc.subjectcadaver
dc.subjectcontusion
dc.subjectfood control
dc.subjectfood handling
dc.subjectmeat
dc.subjectmethodology
dc.subjectmicrobiology
dc.subjectneck
dc.subjectostrich
dc.subjecttemperature
dc.subjectAnimals
dc.subjectBacteria, Aerobic
dc.subjectCadaver
dc.subjectColony Count, Microbial
dc.subjectContusions
dc.subjectFood Handling
dc.subjectFood Microbiology
dc.subjectFood Technology
dc.subjectMeat
dc.subjectNeck
dc.subjectStruthioniformes
dc.subjectTemperature
dc.subjectAves
dc.subjectStruthioniformes
dc.titleBruising on ostrich carcasses and the implications on the microbiology and losses in utilizable meat when removing them post-evisceration or post-chilling
dc.typeArticle
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