ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Three groups of 25 hogs were selected and slaughtered using a vertical drum skinner. Weights were observed on the live animals, skins, feet, warm carcasses, and the trimmed bellies. The extent of belly damage was measured subjectively. Mean values and standard errors for the combined groups were as follows: live wt, 100.91 kg ± 16.82; percent skin (of live wt), 6.91%± 0.24; percent feet (of live wt), 1.59%± 0.01; dressing percentage (warm wt) 69.55%± 0.42; cooler shrinkage (18 hr), 1.16%± 0.64; percent of carcasses with exposed cutaneus trunci muscle, 14.67%± 21.33. Microbial counts on the exterior surface of the hams, bellies and shoulders of 40 skinned and 40 scalded carcasses were determined. Counts were significantly greater over the hams of scalded than skinned carcasses but the shoulders of skinned carcasses had significantly higher counts than those of scalded carcasses. Although the skinning process resulted in significantly less shrinkage than the scalding process, the chilling rates for the deep ham, longissimus muscle and belly were slightly retarded for 17 skinned carcasses (pulled skins) as compared to 17 scalded carcasses. Prediction equations and resultant chilling curves are shown for skinned and scalded carcasses at each of the above three locations.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1978.tb15255.x
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