Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Mansoura University, Mansoura, Egypt.
Department of Animal Production and Veterinary Public Health, Faculty of Veterinary Medicine, Banat's University of Agricultural Sciences and Veterinary Medicine "King Michael I of Romania" from Timisoara, Romania.
J Infect Dev Ctries. 2022 Mar 31;16(3):507-515. doi: 10.3855/jidc.15178.
In several developing countries the slaughter of meat producing animals is still practiced in traditional slaughterhouses. In the Mansoura slaughterhouse, animals are subjected to various stressors and treated with cruelty, in addition to unhygienic treatment and handling of animal carcasses. Hence, this study was designed to investigate the meat quality from cattle, buffalo, and sheep carcasses processed in an old-fashioned slaughterhouse from Mansoura city, Egypt, in the context of pre-slaughter stress.
The bleeding efficiency and the ultimate pH (pHu) of carcasses were tested, along with the effect of post-slaughter handling practice on the microbiological properties of meat.
From the 351 examined animals, the ultimate pH (pHu) was less than 5.8 in 81 cases (23.1%) and higher than 6.0 in 165 cases (47%). Furthermore, 45 (12.8%), 270 (76.9%), and 36 (10.3%) of the tested carcasses were well-, moderate- and imperfectly-bled, respectively. Cultivation using the wet-dry triple swab technique sampled from the outer surfaces of cattle, buffalo, and sheep carcasses revealed that about 47.9% of the tested carcasses were contaminated, with total viable count levels exceeding 7 log10 cfu/cm2, and 42.7% were contaminated with Enterobacteriaceae, with levels > 3 log10 cfu/cm2. The molds and yeasts from the tested carcasses had lower counts (< 2 log10 cfu/cm2).
Results indicated neglect in terms of sanitary measures during slaughtering and dressing of carcasses, with subsequent higher microbial contamination and impaired meat quality. Therefore, the traditional slaughtering facilities should be modernized to increase their meat producing efficiency, subsequently leading to exportation possibilities.
在一些发展中国家，肉类生产动物的屠宰仍在传统屠宰场进行。在曼苏拉屠宰场，动物受到各种应激源的影响，并受到虐待，此外，动物尸体的处理也不卫生。因此，本研究旨在调查埃及曼苏拉市一家老式屠宰场屠宰的牛、水牛和绵羊胴体的肉质，从宰前应激的角度出发。
测试了胴体的放血效率和最终 pH 值（pHu），以及宰后处理对肉的微生物特性的影响。
在 351 头受检动物中，81 头（23.1%）的最终 pH 值（pHu）小于 5.8，165 头（47%）大于 6.0。此外，45 头（12.8%）、270 头（76.9%）和 36 头（10.3%）的胴体分别为良好、中度和不完全放血。使用从牛、水牛和绵羊胴体外表面采集的干湿三重拭子培养技术发现，约 47.9%的受检胴体受到污染，总活菌计数水平超过 7 log10 cfu/cm2，42.7%受到肠杆菌科污染，水平>3 log10 cfu/cm2。测试胴体的霉菌和酵母菌的计数较低（<2 log10 cfu/cm2）。
结果表明，在屠宰和胴体处理过程中忽视了卫生措施，随后微生物污染和肉质受损更为严重。因此，应将传统屠宰设施现代化，以提高其肉类生产效率，从而有可能出口。
