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Microbiological Contamination and Primal Cut Yields of Skinned and Scalded Pork Carcasses
Author(s) -
SCHAEFERSEIDLER C. E.,
JUDGE M. D.,
COUSIN M. A.,
ABERLE E. D.
Publication year - 1984
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1984.tb12420.x
Subject(s) - loin , contamination , bruise , food science , zoology , surgery , medicine , chemistry , biology , ecology
Microbiological contamination was determined in core samples from the surface of the ham, shoulder, belly and back of skinned and scalded pork carcasses. Aerobic plate counts of mesophilic organisms indicated that ham and shoulder areas of scalded carcasses had higher bacterial numbers than skinned carcasses. Contamination on the back of the carcass was similar for skinned and scalded carcasses, while skinned carcass bellies had slightly higher counts than did scalded bellies. Numbers of psychrotrophic bacteria were negligible in all cases. Weights of primal cuts were compared in skinned and scalded carcasses by alternately skinning one side of each of 23 pork carcasses, while the other side was left skin‐on. Belly, picnic shoulder and ham yields were less for skinned sides, while the loin and Boston shoulder were not affected.