Research Article | OPEN ACCESS
Evaluation of Novel Pre-Slaughter Cattle Wash Formulations for Meat and Byproduct Safety and Quality
Wilbert Long III, Majher I. Sarker and Cheng-Kung Liu
Department of Agriculture, USDA, Biobased and Other Animal Co-Products Research Unit, Eastern Regional Research Center, Agricultural Research Service, 600 E. Mermaid Lane, Wyndmoor, PA.19038, USA
Advance Journal of Food Science and Technology 2018 2:33-41
Received: September 15, 2017 | Accepted: December 9, 2017 | Published: March 25, 2018
Abstract
The aim of this study is to ensure safety and quality of meat and leather, innovative new carcass washing formulations need to be developed and tested. This study investigated six novel spray wash solutions for their effectiveness on reducing microbial concentrations from the carcass while concurrently examining their effects on leather quality produced subsequent to treatment. The combination of surfactants and anti-bacterial agents was the basis of developing effective carcass wash formulations. Cleansing with water or only surfactant dissolved aqueous solution was found to be ineffective in reducing bacterial concentration including aerobic, Enterobacter iaceae, Salmonella and E. coli. In comparison to spray water treatment, the effective formulations had average reductions of 4.19 to 5.59 log CFU of aerobic bacteria and up to 7 log CFU of Enterobacter iaceae, Salmonella and E. coli concentrations per selected area. Microscopic analysis of the leather produced from treated hides revealed insignificant/no adverse impact from some of the developed formulations on finishing byproduct. Additionally, mechanical properties of finished leather produced from the hides treated with the formulations and water were found comparable. From this research, several effective spray wash formulations were developed for carcass decontamination keeping the integrity of hide to produce quality leather, a valuable byproduct.
Keywords:
Decontamination, E. coli, Enterobacter iaceae, meat byproduct quality, meat safety, salmonella,
Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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