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Wednesday, May 6, 2020 | History

1 edition of Investigation of differences in evaporative weight losses of pig carcasses at two abattoirs found in the catalog.

Investigation of differences in evaporative weight losses of pig carcasses at two abattoirs

C. Bailey

Investigation of differences in evaporative weight losses of pig carcasses at two abattoirs

by C. Bailey

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  • 29 Currently reading

Published by Meat Research Institute in Langford (Bristol) .
Written in English


Edition Notes

Statementby C. Bailey, R. Malton and C.L. Cutting.
SeriesMemoranda -- no. 22.
ContributionsMalton, R., Cutting, C L., Meat Research Institute.
ID Numbers
Open LibraryOL20217778M

Last week, the time came to take our pigs to the abattoir. Before you can move pigs, though, you need to get them tattooed by the Rural Lands Protection Board (now the Livestock Health and Pest Authority, or LHPA) and fill out a PigPass.. I rang the Cumberland branch of the LHPA to arrange for tattooing, and they were very helpful. They sent out a ranger (who actually lives here in Jamberoo. attributed to low weight at slaughter, degree of finish and age of animals at slaughter (FAO, ). This low yield of Kenyan pigs reiterates the human capacity challenge on husbandry, among others. Pig statistics in Kenya Year Heads(stock) Producing Animals/Slaughtered (Heads)- Pig Meat Carcass Yield (Hg/An) Production (Tons)File Size: KB.

A critical evaluation of the causes of carcass condemnation in a South African cattle improve slaughter management at large abattoirs. Diseases and conditions evaluated during thisstudy were parafilaria, bruising, soiling, fever, distiquish between the was . Table 1. Comparing the impact of fat vs. lean on feed requirement for two carcasses. Carcass Difference: Carcass B - Estimated Lean Yield = % Carcass C - Estimated Lean Yield = % Difference = % % x kg (carcass weight of carcass C) = extra kg of fat on carcass C* Feed Difference.

In Slovenia, as well as in other EU countries, pigs are paid with regard to warm carcass weight and carcass meat percentage. Th e percentage of meat in carcass is calculated based on the meas-urements of muscle and fat thickness using an approved formula (Commission Decision, ). Even though the measurements. HOG CARCASS BREAKDOWN. With a market weight of pounds and yield of percent, the typical hog will a produce a pound carcass. The carcass will yield approximately pounds of pork and 44 pounds of skin, fat, and bone. Ham - 45 pounds, 24 percent of the carcass.


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Investigation of differences in evaporative weight losses of pig carcasses at two abattoirs by C. Bailey Download PDF EPUB FB2

Finishing pigs processed at two abattoirs on the Island of Ireland (n= in abattoir A, and n= in abattoir B) were used.

Data were collected over 6 days in each abattoir in July Lesion scoring took place at two points on the slaughter line: (1) at exsanguination (slaughter stage 1 (SS1)), and (2) following scalding and dehairing of carcasses (slaughter stage 2 (SS2)).Cited by: An investigation of the causes and cost of rejection of carcasses and viscera, unfit for human consumption, was made in a population of 13 million pigs slaughtered at seven abattoirs in In this population, (02%) whole carcasses and parts of 25 (20%) carcasses were by: 9.

Thermal treatments currently applied to carcasses that can inactivate bacteria include, scalding, singeing and pasteurizing of pig carcasses, and cleaning of hide-on beef carcasses and pasteurizing of beef carcass sides.

Pig carcasses are scalded by immersion in water at temperatures between 60 and 70 °C for between 5 and 10 min (Bolder, ). The second batch used Duroc and Pietrain sire boars with the target to achieve two different final weights ( and kg live weight); animals were controlled (64 castrated males and 64 females), 16 for each combination of sire boar, sex and final by: 5.

Pigs Sunday 22 November, As many readers will know, we don’t breed pigs here at Kunekune pigs for meat Wednesday 6 November, This is a topic that crops up from time to time on the TAS Pigs Tuesday 8 January, Last year,was the first year we’d kept pigs.

Two experiments were made to study the effects of a mist or large-droplet water spray for different lengths of time, on pig behaviour in lairage prior to slaughter and on subsequent carcass Quality.

Water spraying caused more pigs to stand, chew the pen walls and root around the pen floor compared with unsprayed controls, and they also tended Cited by: At sequential steps of slaughter, pig carcasses from two abattoirs were examined for total viable counts (TVC), Enterobacteriaceae and coagulase positive Staphylococcus (CPS) by the wet-dry double swab technique at the neck, belly, back, and ham.

The weight losses of the carcasses were quantified in kilogram. Table 1 indicates the percentage of weight loss in each test, as well as the carcass number, chamber number, date and schedule of accomplishment. The carcasses were stored inside the chambers for 20 hours, as they were weighed again at the beginning of the day after the slaughter, that is, between and AM.

Performance, Carcass and Meat Quality in Pigs - Influence of Rearing System, Breed and Feeding. Doctoral dissertation. ISSN ISBN 91– In this thesis, influences of conventional and organic rearing systems, breed crosses and feeding regimens on performance, carcass and technological and sensory meat quality traitsFile Size: 1MB.

At sequential steps of slaughter, pig carcasses from two abattoirs were examined for total viable counts (TVC), Enterobacteriaceae and coagulase positive Staphylococcus (CPS) by the wet-dry. There were no differences (P > ) in fat or muscle measurements taken on the carcass between pigs reared in the two environments (Table 1).

Other studies have also reported no difference in fat depths for pigs reared at different floor-space allowances (Brumm and NCR, ; Edmonds et. Pigs were tested at two abattoirs, af 42, and 66 hours spent in lairage. The Salmonella isolation rate from caecum and carcass surfaces increased significantly with increasing time spent in lairage, being isolated from the caecum of % of pigs held less than 24 hours in lairage, % of pigs held a further 24 hours, and % of pigs.

50 kg, large carcasses 55–70 kg) and two levels of carcass clothing (clothed and unclothed). Pig carcasses (N=24) were grouped into three blocks, which were separated in time. Generally, carcass mass revealed significant and frequently large effects in almost all analyses, whereas carcass clothingCited by: viewing area according to the procedure described by Miao et al.

Drip loss was defined as the weight loss of a meat sample (50 g) that was placed on a flat plastic grid and wrapped in foil after a storage time of 24 h in a refrigerator (4°C) (Miao et al., ).

The analysis of intra. Carcass Weight Adjustment All carcasses should be examined visually to deter-mine the extent to which inspectors may have trimmed the carcasses to remove bruises, abscesses, etc. Carcasses having more than 3% ( - Ibs.) trim loss should not be con-sidered for competition.

When the loss is less than 3%, the number of pounds should be. The loss rate with the electronic ear tag was more than two and a half times greater, at %, than with the conventional plastic ear tag (%). Results for the different abattoirs are very heterogeneous. The abattoir with the fewest lost ear tags had a loss rate of %, Author: F.

Burose, T. Jungbluth, M. Zähner. Consignment selling of pigs on the basis of carcass weight and backfat thickness has expanded in Australia over recent tly pig carcass dressing procedures differ between Australian abattoirs and these differences cause difficulty in comparing consignment prices per kg carcass weight.

MALU Abattoir’s construction started in and June of the first 30 pigs were slaughtered. Currently we slaughter pigs per day, which are dispatched on a daily basis to our loyal customers. In every section of MALU we focus on improvement and our aim is to slaughter pigs.

-Pigs are raised to weaning ( lbs) or to feeder pig size ( lbs) then moved or sold to feeder pig finishing operations -A variation of this in California is the "Roaster Pig" Operation. Pigs are raised to about 90 lbs then sold to the roaster market.

A total of pigs slaughtered resulted in (%) ante mortem deaths, pigs processed for meat consumption (%) and (%) carcass condemnations. The ante mortem rejections revealed that pigs (%) died during transportation whereas 92 (%) were rejected due to death in pens.

doi: /vetworld How to cite this article: Alembrhan A and Haylegebriel T () Major causes of organ condemnation and economic loss in cattle slaughtered at Adigrat municipal abattoir, northern Ethiopia, Veterinary World 6(10): Introduction Monitoring and other conditions at slaughter Parasitic diseases are considered as a major health house have been recognized.

Wet carcasses of sheep have been seen in alarmingly large numbers at abattoirs since when investigations into this problem were initiated. Since that date, financial losses suffered by the meat industry as a result of this syndrome are estimated to be about R2 million.For pigs, insufficient CO.

2. exposure times and concentrations contributed to a small percentage of pigs being inadequately stunned in three abattoirs using diplift systems; rectifying these elements resulted in % adequate - stunning during follow-up studies. In the studies in cattle abattoirs File Size: 6MB.