Paulsen P, Nagy J, Popelka P, Ledecky V, Marcincák S, Pipová M, Smulders F J M, Hofbauer P, Lazar P, Dicakova Z
Institute of Meat Hygiene, Meat Technology and Food Science, Department of Veterinary Public Health and Food Science, University of Veterinary Medicine, A-1210, Vienna, Austria.
Poult Sci. 2008 Jan;87(1):191-5. doi: 10.3382/ps.2007-00039.
The effects of shot wounds on the hygienic conditions of pheasants (particularly those in the body cavity) were studied. Slaughtered (n = 33) and hunted pheasants (31 specimens with, and 33 specimens without shots in the body cavity) were stored uneviscerated at 0 and 4 degrees C. Specimens were taken at d 0, 3, 7, and 14. Hunted pheasants differed from slaughtered pheasants with respect to muscular hemorrhages and blood and fecal matter in the body cavity but also with regard to the presence of Escherichia coli in breast and thigh muscles. In addition, a higher thigh muscle pH (P < 0.05) was noted in hunted pheasants, with no significant (P > 0.05) increase observed during storage. Concentrations of biogenic amines in muscle tissue remained below the determination limit of 1 mg/kg for 90% of samples analyzed, with the maximum concentration for the remaining 10% of samples reaching 5.7 mg/kg, indicating a low incidence of contaminant bacteria. The observed changes in pH values and levels of biogenic amines failed to correlate with the presence or absence of shot lesions in the body cavity or abdominal region. Total aerobic counts increased significantly during storage, but the absolute numbers were consistently below 10(6) log(10) cfu/g. Although E. coli were <1 log(10) cfu/g in muscles of hunted pheasants on d 3 at 4 degrees C, counts of up to 3.7 log(10) cfu/g on d 7 at 4 degrees C indicated a loss of hygienic quality. Therefore, it is recommended that hunted, uneviscerated pheasants be stored 3 d at 4 degrees C, but not longer than 7 d after the hunt.
研究了枪击伤口对雉鸡卫生状况（特别是体腔中的卫生状况）的影响。对屠宰的雉鸡（n = 33）和狩猎获得的雉鸡（31只体腔中有枪击伤口，33只体腔中无枪击伤口）进行未开膛处理，并分别在0℃和4℃下储存。在第0、3、7和14天采集样本。狩猎获得的雉鸡与屠宰的雉鸡相比，在肌肉出血、体腔中的血液和粪便物质方面存在差异，在胸肌和大腿肌肉中的大肠杆菌存在情况方面也存在差异。此外，狩猎获得的雉鸡大腿肌肉pH值较高（P < 0.05），在储存期间未观察到显著升高（P > 0.05）。肌肉组织中生物胺的浓度在90%的分析样本中低于1 mg/kg的测定限，其余10%样本的最大浓度达到5.7 mg/kg，表明污染细菌的发生率较低。观察到的pH值变化和生物胺水平与体腔或腹部区域是否存在枪击损伤无关。储存期间需氧菌总数显著增加，但绝对数量始终低于10(6) log(10) cfu/g。虽然在4℃下储存3天时，狩猎获得的雉鸡肌肉中的大肠杆菌<1 log(10) cfu/g，但在4℃下储存7天时，数量高达3.7 log(10) cfu/g，表明卫生质量下降。因此，建议将狩猎获得的未开膛雉鸡在4℃下储存3天，但狩猎后储存时间不超过7天。
