McCleery D R, Stirling J M E, McIvor K, Patterson M F
Safefood, The Food Safety Promotion Board, Little Island, Cork, Ireland.
J Appl Microbiol. 2008 May;104(5):1471-9. doi: 10.1111/j.1365-2672.2007.03670.x. Epub 2007 Dec 7.
Effect of ante- and postmortem hide clipping on the microbiological quality of beef carcasses.
Bovine carcasses (362) were tested for indicator micro-organisms and the presence of pathogens. Prior to slaughter, hide cleanliness of each animal was categorized on a scale of 1-5 (clean to dirty). Lowest mean aerobic colony counts (ACC) (log(10) 3.0 CFU cm(-2)) came from carcasses where clipping had been performed in lairage, antemortem. ACC from animals clipped online (log(10) 3.2 CFU cm(-2)) were significantly higher (P < 0.05) than those clipped in lairage, but comparable to those carcasses from Category 1 and 2 animals. There were no significant differences in the detection of pathogens from any of the carcass groups. Ultimate pH values for carcasses from Category 3 and 4 animals showed clipping animals in lairage, as opposed to online, resulted in a small, but significant increase (P < 0.05) in pH value (mean pH 5.66 and 5.59, respectively).
Hide clipping does not adversely affect microbiological quality of carcasses, although higher ultimate pH values indicate increases in antemortem stress.
Hide clipping carcasses both ante- and postmortem appears to be an effective intervention to minimize transfer of hide microflora to carcasses during slaughtering operations. Online clipping offers advantages for animal welfare and improves safety for operatives.
宰前和宰后剥皮对牛肉胴体微生物质量的影响。
对362头牛的胴体进行指示微生物和病原体检测。屠宰前，根据1 - 5级标准（从清洁到脏污）对每头牛的皮张清洁度进行分类。在待宰栏进行宰前剥皮的胴体，其平均需氧菌落计数（ACC）最低（log(10) 3.0 CFU cm(-2)）。在线剥皮动物的ACC（log(10) 3.2 CFU cm(-2)）显著高于（P < 0.05）在待宰栏剥皮的动物，但与1类和2类动物的胴体相当。任何胴体组中病原体的检测均无显著差异。3类和4类动物胴体的最终pH值显示，与在线剥皮相比，在待宰栏剥皮的动物pH值有小幅但显著的升高（P < 0.05）（平均pH值分别为5.66和5.59）。
剥皮对胴体的微生物质量没有不利影响，尽管较高的最终pH值表明宰前应激增加。
宰前和宰后对胴体进行剥皮似乎是一种有效的干预措施，可在屠宰操作过程中最大限度地减少皮张微生物向胴体的转移。在线剥皮对动物福利有好处，并提高了操作人员的安全性。
