Effect of cooled and chlorinated chiller water on Campylobacter and coliform counts on broiler carcasses during chilling at a middle-size poultry processing plant

To evaluate the effect of cooled and chlorinated chill water for Campylobacter and coliforms at a middle-size processing plant which was considered to be difficult for eliminate pathogenic bacteria on carcasses, following three conditions were examined; keeping temperature at < 20, < 10 and < 10°C, and chlorine concentration at < 50, < 50 and 50 to 70 ppm during processing in experiment 1, 2 and 3 respectively. Fifteen prechill and 15 postchill carcasses were examined in each experiment. In lower temperature of experiment 2, decreasing rate (%) of coliforms was significantly higher (P<0.01) than that in experiment 1. In higher chlorination of experiment 3, no Campylobacter was detected from all postchill carcasses.     

Relation between loss of fluid from thawing chicken carcasses and uptake of water during processing

The fluid which is released from frozen eviscerated chicken carcasses during thawing has been studied. Variation has been observed in the amounts of fluid lost by different carcasses thawed under standardised conditions and this has not been adequately‐explained by variations in pre‐slaughter treatment (a long or a short journey between farm and factory) or by variations in processing after slaughter (long or short cuts before evisceration, mechanical or static water chilling or, in static chilling, different ratios of ice: water: chicken).

A preliminary study of the composition of the exudate formed during thawing and subsequent holding at 1° C. has indicated a progressive increase in the amounts of blood pigment, total nitrogen and total solids during a period of 6 days. Under similar conditions the amounts of blood pigments and solids were greater in the exudate from carcasses that had not been chilled before freezing. When comparable carcasses were thawed at ambient temperatures between 1° C. and 30° C., the times for the temperature of the deep muscle to rise from ‐20° to + 1° C. ranged from 96 hr to 4 hr and the corresponding amounts of fluid lost were 2.91 and 1.25 per cent of the frozen wrapped weight.     

Influence of chilling and thawing procedures on the origin of constituents of fluid lost from chicken carcasses

The present study has shown that more fluid, solids and crude protein were lost from thawing carcasses that had been mechanically chilled in iced water before freezing than from similar carcasses that had not been chilled. Even for carcasses that had not been chilled approximately 1 per cent of the carcass weight was lost as fluid and 0–15 per cent as solids during thawing and holding at 1° C. for 10 days. However, losses were negligible during rapid thawing at 30° C. for 4 hr. It appears that water taken up during chilling causes losses of crude protein and other solids, mainly from the skin, during thawing at 30° C. for 4 hr, but holding at 1° C. for 10 days causes losses both from the skin and from extracellular fluid.

Analyses of pectoralis major and gastrocnemius muscles have shown that there are no appreciable losses of solids or nitrogen from skeletal muscles during mechanical chilling and a trained taste panel could not detect any loss of flavour resulting from this procedure. Although gastrocnemius muscles from carcasses that had been mechanically chilled before freezing had slightly lower solids contents after thawing than the corresponding muscles from fresh, unchilled carcasses, there seem to be no important losses from skeletal muscles during thawing.     

Effects of chlorination of chill water on the bacteriologic profile of raw chicken carcasses and giblets.

In March 1989, the USDA Food Safety and Inspection Service sampled raw chicken carcasses and giblets at a federally inspected slaughter establishment in Puerto Rico to determine the effects of adding chlorine to carcass and giblet chill water on bacterial contents of raw poultry products. Over four 8-hour workdays, 200 carcass rinse samples were collected at 3 sites in the establishment; 39 giblet rinse samples were collected at 1 site. Analyses of the carcass rinse samples indicated that carcasses had average aerobe plate counts of log10 3.20 before chilling and 2.51 after chilling; Enterobacteriaceae counts of log10 2.57 before chilling and 1.75 after chilling; and Escherichia coli counts of log10 2.04 before chilling and 1.20 after chilling. Salmonellae were found on 43% of the carcasses before chilling and on 46% after chilling. Analyses of the giblet and neck rinse samples indicated that raw giblets and necks after chilling had average aerobe plate count of log10 3.49, Enterobacteriaceae count of log10 2.57, and E coli count of log10 1.06. Salmonellae were found on 12% of the giblets and necks sampled. Results compared favorably with giblet and neck rinse sample results obtained during a baseline sampling study in November and December 1987. The baseline results indicated aerobe plate count of log10 3.72; Enterobacteriaceae count of log10 2.90; E coli count of log10 1.14; and salmonellae on 69% of the giblets and necks sampled. Placing raw chicken carcasses in chlorinated chill water reduced aerobe, Enterobacteriaceae, and E coli plate counts. Prevalence of carcasses with salmonellae remained nearly the same.(ABSTRACT TRUNCATED AT 250 WORDS)     

Prevalence of Arcobacter species on chicken carcasses during processing in Iran

The objective of this study was to determine the prevalence of Arcobacter spp. on chicken carcasses at different stages of broiler processing in a major commercial poultry processing plant in central Iran. Overall, 80 chicken carcasses were sampled from 5 sites along the processing line during a total of 10 visits. When the culture method was used, 185 of 400 (46.3%) carcasses were positive for Arcobacter. Arcobacter butzleri was more frequently isolated (82.7%) than Arcobacter cryaerophilus (12.4%) and Arcobacter skirrowii (4.9%). The frequency of Arcobacter spp. on carcasses was 36.3% before defeathering, 41.3% after defeathering, 48.8% after evisceration, 67.5% at 20 min postchilling, and 37.5% at 24 h postchilling. The frequency of Arcobacter spp.-positive carcasses was reduced in completely chilled chickens, but not during the slaughtering process. The PCR assay identified 57 Arcobacter-contaminated carcass samples that were negative when using the culture method. When the PCR method was used, the frequently of Arcobacter spp. on carcasses was 43.8% before defeathering, 45.0% after defeathering, 55.0% after evisceration, 88.8% at 20 min postchilling, and 85.7% at 24 h postchilling. Therefore, there was a high prevalence of Arcobacter spp., especially A. butzleri, in poultry carcasses. To our knowledge, the present study is the first report in which Arcobacter spp. were isolated from chicken carcasses in Iran.     

Slaughter losses and carcass composition of the medium white Turkey

1. Processing losses, weights of inedible and edible offals and eviscerated carcass yields were determined for turkeys of each sex of a medium white strain killed at 18 weeks of age. Eviscerated carcass yields were comparable with those previously reported for 24‐week‐old turkeys of a heavy strain.

2. The yields of skin, meat and bone of individual skeletal components and of the entire carcass were determined and found to be generally similar to the yields reported for turkeys of heavy strains.

3. The crude protein, fat and moisture composition of meat and skin samples and the edible offal components were determined. Tissue samples from females, other than breast meat, contained more fat and less moisture than the corresponding samples from male carcasses.     

The incidence of clostridia in poultry carcasses and poultry processing plants

An investigation of the incidence and types of clostridia was carried out as part of a bacteriological examination of poultry carcasses and plant swabs. From 19 per cent to 35 per cent of chicken carcasses from four processing plants were contaminated with clostridia in the “total” differential reinforced clostridial medium count whereas 27–5 per cent to 83–5 per cent were contaminated with clostridial spores. Swabs of equipment and personnel (hands and aprons) in three of the plants showed that from 15 per cent to 75 per cent of the samples were positive for “ total” clostridia, and from 33 per cent to 85 per cent positive for clostridial spores. Clostridium welchii was recovered from all poultry plants but the incidence varied widely between the four plants sampled. The organisms isolated were Cl. bifermentans, Cl. histolyticum, Cl. butyricum, Cl. sporogenes and Cl. welchii. The majority of Cl. welchii isolates were from spore counts.     

Effects of osmolality on water, electrolytes and VFAs absorption from the isolated ruminoreticulum in the cow

Effect of the osmolality on the absorption of water, electrolyte and VFAs from the isolated ruminoreticulum under normal feeding condition were investigated in a series of the study to evaluate the rumen as a potential site of absorption in oral fluid therapy of adult cattle. Thirty of 40 l of the test solutions with varying osmotic pressure (100, 200, 300 and 500 mosmol/L, pH 6.8) were prepared using different concentrations of electrolytes and VFAs. These were infused into the isolated and emptied ruminoreticulum, and the absorption rate of water and each components were studied for 3 hrs. Marked absorption of water was observed with solutions more hypotonic than rumen fluid, the extent of which was more extensive with less osmotic pressure; the absorption rate as high as 47.6% was obtained with a solution 100 mosmol in osmotic pressure. When hypertonic solution (500 mosmol/L) was infused, however, water was transported on the contrary from the blood to the rumen. Absorption rates of electrolytes such as Na, K and Cl were increased according to the elevation of osmolalities and their concentrations in the test solutions. VFAs were also absorbed in large quantities (23.9-74.5%) in any test solutions, though the absorption rates were significantly decreased with the elevation of osmolalities. These results may indicate that the ruminal wall has a high absorptive function for water, electrolytes and VFAs when the osmolalities and the concentration of solutes in the ruminal fluid are maintained within a certain range. Furthermore, it is thought that they may work as a rational support for a possible oral fluid therapy even in adult cows.     

红三叶种子吸水率和幼苗碘与Vc含量对碘化钾的响应

于室温20 ℃条件下,研究了不同浓度（0、0.5、1.0、1.5、2.0、2.5、3.0、3.5 mg·L-1）的碘化钾溶液处理下瑞德红三叶（Trifolium pretense）种子吸水率,幼苗植株Vc和碘含量的变化规律。结果表明,随碘化钾浓度的上升,红三叶种子吸水率、植株碘含量会显著增加（P<0.01）,并均在碘化钾浓度为3.0 mg·L-1时达到最大;而苗期植株Vc含量会随着碘化钾浓度增加而显著降低。     

Carcass traits, cut yields, and compositional end points in high-lean-yielding pork carcasses: effects of 10th rib backfat and loin eye area

Pork carcasses (n = 133) were used to investigate the influence of carcass fatness and muscling on composition and yields of pork primal and subprimal cuts fabricated to varying levels of s.c. fat. Carcasses were selected from commercial packing plants in the southeastern United States, using a 3 x 3 factorial arrangement with three levels of 10th rib backfat depth (< 2.03, 2.03 to 2.54, and > 2.54 cm) and three levels of loin eye area (LEA; < 35.5, 35.5 to 41.9, and > 41.9 cm2). Sides from the selected carcasses were shipped to the University of Georgia for carcass data collection by trained USDA-AMS and University of Georgia personnel and fabrication. Sides were fabricated to four lean cuts (picnic shoulder, Boston butt, loin, and ham) and the skinned belly. The four lean cuts were further fabricated into boneless cuts with s.c. fat trim levels of 0.64, 0.32, and 0 cm. The percentages of four lean cuts, boneless cuts (four lean cuts plus skinned, trimmed belly) at 0.64, 0.32, and 0 cm s.c. fat, fat-free lean, and total fat were calculated. Data were analyzed using a least squares fixed effects model, with the main effects of 10th rib backfat and LEA and their interaction. Fatness and muscling traits increased (P < 0.05) as 10th rib backfat and LEA category increased, respectively. However, fat depth measures were not affected greatly by LEA category, nor were muscling measures greatly affected by backfat category. The percentage yield of cuts decreased (P < 0.05) as backfat category increased. Cut yields from the picnic shoulder, Boston butt, and belly were not affected (P > 0.05) by LEA category, whereas the yield of boneless loin and ham increased (P < 0.05) as LEA category increased. Compositionally, the percentage of four lean cuts, boneless cuts at varying trim levels, and fat-free lean decreased incrementally (P < 0.05) as backfat depth increased, whereas parentage total fat and USDA grade increased (P < 0.05) as backfat depth increased. As LEA increased, percentage boneless cuts trimmed to 0.32 and 0 cm s.c. fat and fat-free lean increased and total fat decreased; however, the difference was only significant in the smallest LEA category. Collectively, these data show that decreased carcass fatness plays a greater role in increasing primal and subprimal cut yields and carcass composition than muscling even in lean, heavily muscled carcasses.     

Estimates of subprimal yields from beef carcasses as affected by USDA grades, subcutaneous fat trim level, and carcass sex class and type.

One hundred beef carcasses were selected to represent the mix of cattle slaughtered across the United States. Selection criteria included breed type (60% British/continental European, 20% Bos indicus, and 20% dairy carcasses), sex class (beef and Bos indicus: 67% steers, 33% heifers; dairy: 100% steers), USDA quality grade (4% Prime, 53% Choice, and 43% Select), USDA yield grade (10% YG 1, 43% YG 2, 40% YG 3, and 7% YG 4), and carcass weight (steers: 272.2 to 385.6 kg, heifers: 226.8 to 340.2 kg). One side of each carcass was fabricated into boneless subprimals and minor cuts following Institutional Meat Purchase Specifications. After fabrication, subprimals were trimmed progressively of fat in .64-cm increments beginning with a maximum of 2.54 cm and ending with .64 cm. Linear regression models were developed for each individual cut, including fabrication byproduct items (bone, fat trim) to estimate the percentage yield of those cuts reported by USDA Market News. Strip loin, top sirloin butt, and gooseneck rounds from heifers tended to have a higher percentage yield at the same USDA yield grade than the same cuts from steers, possibly resulting from increased fat deposition on heifers. Percentage of fat trimmed from dairy steers was 2 to 3% lower than that from other sex-class/carcass types; however, due to increased percentage of bone and less muscle, dairy steers were lower-yielding. Fat trimmed from carcasses ranged from 7.9 to 15.6% as the maximum trim level decreased from 2.54 to .64 cm.     

Effects of step-up and step-down phytase regimens on performance and processing yields of male broilers from 1 to 35 d of age

An experiment was conducted to evaluate increasing or decreasing concentrations of dietary phytase on growth performance and processing yields of male broilers from 1 to 35 d of age. Treatments consisted of a positive control, a negative control (NC; less 0.14% Ca, 0.13% nonphytate P, and 0.03% Na), and 6 additional treatments based on the NC supplemented with phytase. Treatments 3 through 5 consisted of the NC diet supplemented with 500 phytase units (FTU)/kg of phytase in the starter phase that was either continued throughout the remainder of the study (treatment 3) or increased to 1,500 FTU/kg beginning in the finisher (treatment 4) or grower (treatment 5) phases. Treatment 6 had 1,500 FTU/kg of phytase throughout the study. Treatments 7 and 8 had 1,500 FTU/kg in the starter and decreased to 500 FTU/kg in the finisher or grower phases, respectively. At 35 d of age, broilers fed diets containing 1,500 FTU/kg of phytase had increased BW gain compared with birds fed diets formulated to contain 500 FTU/kg of phytase. Increasing phytase concentration between the starter and grower phases or decreasing phytase concentration between the grower and finisher phases negatively affected FCR from 1 to 35 d of age. Phytase supplementation did not affect weight and yield of carcass characteristics. Therefore, dietary phytase concentration should not be varied throughout production for optimum growth performance.     

Effects of dry, wet, and rehydrated corn bran and corn processing method in beef finishing diets

Two finishing trials were conducted to determine the effects of adding different types of corn bran, a component of corn gluten feed, on cattle performance. In Trial 1, 60 English crossbred yearling steers (283 +/- 6.7 kg) were used in a completely randomized design with four dietary treatments. Treatments were diets with no corn bran, dry corn bran (86% DM), wet corn bran (37% DM), and rehydrated dry bran (37% DM). Bran was fed at 40% of dietary DM. All finishing diets had (DM basis) 9% corn steep liquor with distillers solubles, 7.5% alfalfa hay, 3% tallow, and 5% supplement. Gain efficiency and ADG were greater (P < 0.01) for cattle fed no corn bran compared with all treatments containing corn bran; however, no differences were detected across corn bran types. In Trial 2, 340 English crossbred yearling steers (354 +/- 0.6 kg) were used in a randomized block design with treatments assigned based on a 2 x 4 + 2 factorial arrangement (four pens per treatment). One factor was the corn processing method used (dry-rolled corn, DRC; or steam-flaked corn, SFC). The other factor was corn bran type: dry (90% DM), wet (40% DM), or dry bran rehydrated to 40 or 60% DM. Bran was fed at 30% of dietary DM, replacing either DRC or SFC. Two control diets (DRC and SFC) were fed with no added bran. All finishing diets contained (DM basis) 10% corn steep liquor with distiller's solubles, 3.5% alfalfa hay, 3.5% sorghum silage, and 5% supplement. Corn bran type did not affect DMI (P = 0.61), ADG (P = 0.53), or G:F (P = 0.10). Dry matter intake was greater (P < 0.01) by steers fed bran compared with those fed no bran, and was greater by steers fed DRC than by steers fed SFC (P < 0.01). Interactions occurred (P < 0.01) between grain source and bran inclusion for ADG and G:F. The ADG by steers fed the SFC diet without bran was greater (P < 0.01) than by steers fed SFC diets with bran, whereas the ADG by steers fed DRC diets with or without bran was similar. Daily gain was 15.2% greater (P < 0.01) by steers fed SFC without bran than by steers fed DRC without bran. Gain efficiency was 16.9% greater (P < 0.01) for steers fed SFC without bran compared with steers fed DRC without bran. In DRC and SFC diets, feeding bran decreased (P < 0.01) G:F by 5.2 and 13.8%, respectively. The moisture content of corn bran had no effect on finishing steer performance, and drying corn bran did not affect its energy value in finishing cattle diets.     

Effect of stunning method,carcase chilling temperature and filleting time on the texture of turkey breast meat

1. Three hundred and sixty turkeys comprising 16 week‐old stags (medium stags), 22 week‐old stags (large stags) or 52 week‐old hens (hens) were stunned with either argon‐induced anoxia, 30% carbon dioxide in argon with 2% residual oxygen (gas mixture) or electric current and the carcases were processed under commercial conditions. The carcases were chilled at either 16°C or 3°C using a commercial immersion chiller and the carcases were held in a cold room (3°C).

2. Breast muscles (pectoralis major) were filleted at either 2, 3, 5 or 18 h post‐mortem, and pH and muscle temperature were measured at the time of filleting for the medium and large stags. The breast fillets removed soon after killing were stored at 3°C until transported to the laboratory.

3. All the breast fillets were cooked to an internal muscle temperature of 85°C and their texture was measured instrumentally. The fillets were weighed before and after cooking to determine the proportional cooking loss.

4. The results showed that, for electrical stunning, the rate of pH fall soon after killing differed between the bird types, and it resulted in a variable texture in the breast meat when filleting was performed soon after killing. The medium stags had a relatively slower rate of pH fall and filleting them soon after killing resulted in tougher breast meat.

5. By contrast, in all the three bird types, gas stunning resulted in a rapid pH fall soon after killing and produced tender breast meat at all the filleting times tested.

6. The cooking loss was higher in the large stags than in the medium stags or hens.

7. Stunning turkeys by anoxia or 30% carbon dioxide in argon would enable filleting to be performed soon after killing, and produce less variable‐and more tender breast meat.     

Effect of animal age,postmortem chilling rate,and aging time on meat quality attributes of water buffalo and humped cattle bulls

The study was aimed to investigate the influence of animal age, post‐slaughter chilling rate, and aging time on meat quality of M. longissimus dorsi (LD) of water buffalo (Bubalus bubalis) and humped cattle (Bos taurus indicus) bulls. After slaughtering, one side of carcasses was subjected to rapid chilling (RC) (0 ± 2°C) and other side was hanged in controlled room temperature (25 ± 2°C) for 3 hr, then allowed to the chiller (0 ± 2°C). The meat quality traits were analyzed at 1, 7, and 14 days of storage. It was noted that rapidly chilled carcasses from the younger animals of both species missed the ideal pH/temperature window, which affects the toughness of the meat. Buffalo meat presented higher shear force, color L* values, and lower b* value as compared to the cattle meat. Moreover, meat shear force values decreased while all color coordinates and cooking loss values increased with lengthening the storage time in both age groups of cattle and buffalo. In conclusion, the tenderness of cattle meat was superior to that of buffalo and RC adversely affect the shear force values of young cattle and both age groups of buffalo bulls.     

不同轮作模式对后茬作物小麦产量及生理指标的影响

本研究在前茬作物分别是种植4年的苜蓿田,玉米田,大豆田的情况下,研究了3种轮作模式(苜蓿-小麦;大豆-小麦;玉米-小麦)对其后茬作物小麦产量(籽粒产量、出籽率、地上部生物量)与小麦的生理指标(叶色值、叶面积指数、净光合速率、蒸腾速率、硝酸还原酶活性)之间的影响。结果表明:苜蓿-小麦轮作模式下比玉米、大豆轮作小麦模式会显著提高后茬作物小麦产量,而后2种模式在产量上差异不显著。苜蓿-小麦轮作模式显著改善小麦旗叶叶色值、叶面积指数,提高了小麦在灌浆期和成熟期的净光合速率、降低了在孕穗期的蒸腾速率;苜蓿-小麦轮作模式显著提高了小麦生长在整个生长期间的硝酸还原酶活性。说明此种轮作模式有利于改善后茬作物小麦对氮肥的利用率、提高其产量。     

油菜素内酯和赤霉素处理对荔枝抗寒性及成花的影响

【目的】探讨油菜素内酯和赤霉素处理对荔枝抗寒性的影响。【方法】对田间‘桂味’盆栽树分别喷施赤霉素（Gibberellin,GA3）208 μM,24-表油菜素内酯（24-EBR） 0.5 μM、 1 μM、2 μM和蒸馏水,利用2015-2016年冬季的自然低温,特别是2016年一月下旬发生的极端低温天气,研究处于花芽分化期间的‘桂味’荔枝在经历极端低温后,不同激素处理的植株叶片和花芽发生寒害的情况以及成花状况。【结果】极端低温对GA3处理和对照植株的“白点”（花序原基）和叶片造成伤害,并观察到冷害症状,但GA3处理植株的伤害程度比对照植株大,表现为树体逐渐衰弱,甚至死亡。24-EBR处理植株没有明显的冷害症状。24-EBR处理减缓了因低温引起的叶片相对电导率的增加,提高超氧化物歧化酶（SOD）和过氧化物酶（POD）的活性。【结论】外源油菜素内酯处理可以提高‘桂味’荔枝的抗寒性,而赤霉素则降低了荔枝的抗寒性。     

Effects of planting density and processing method on laboratory characteristics of grain sorghum for ruminants

Grain sorghum grown in 38-cm (high-density) or 76-cm rows (normal-density) was steam-flaked, harvested as high-moisture grain followed by rolling and ensiling, or dry-rolled. Chemical composition, enzymatic starch availability, CP insolubility, and IVDMD in a reduced-strength buffer were evaluated. High-density planting increased (P < .10) OM and starch concentration and decreased (P < .0001) CP concentration but did not affect (P > .10) P concentration, enzymatic starch availability, or CP insolubility. High-density planting resulted in lower (P < .10) in vitro ruminal culture pH at 6, 12, and 18 h of incubation when grain sorghum was processed by steam flaking, and lower (P < .10) IVDMD at 6, 12, and 18 h of digestion when grain sorghum was processed by dry rolling. Steam flaking decreased (P < .10) CP concentration and solubility and increased (P < .10) OM concentration. High-moisture ensiling decreased (P < .10) the insolubility of CP but did not otherwise seem to alter the chemical composition of grain sorghum relative to dry rolling. Starch was more available (P < .10), and DM was digested more rapidly and extensively (P < .10) in vitro, in steam-flaked sorghum followed by high-moisture sorghum. Based on these data, it seems that planting density primarily affected chemical composition of grain sorghum, whereas processing primarily affected CP insolubility and rate and extent of starch fermentation.