• Microbiology and Biotechnology Letters
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• v.7 no.4
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• pp.197-204
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• 1979

Chlorine alone was not effective in reducing the numbers of microorganisms on the chicken carcasses. The chlorine in addition to succinic acid, in which the carcasses were immersed for 30 minutes succeeded in reducing the numbers of microorganisms on the chicken skin. Chicken drumsticks treated with 200 ppm NaOCl plus 0.5％ succinic acid stored at 5$^{\circ}C$ showed a little reduction in microbial quantity for approximately 2 days, but the microbial load increased thereafter to the point of indicating organoleptic spoilage in approximately 7 days. This method extended the shelf life of chicken by 2 days.

• Food Science of Animal Resources
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• v.33 no.3
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• pp.305-316
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• 2013

The strategy for increasing the palatability of Hanwoo beef through fattening could lead to a decline in yield grade. The aim of this study was to examine the meat quality traits of Longissimus dorsi (LD) muscle from carcasses of Hanwoo steers at different yield grades. A total of 246 Hanwoo steers was divided into the following yield grades: A (n=77), B (n=76) and C (n=93). Meat quality traits, including proximate composition, cholesterol content, nucleotide content, dipeptide content, creatine and creatinine, free amino acid content, fatty acid composition, instrumental meat color, pH, water holding capacity, drip loss, cooking loss, and sensory qualities of the LD muscle from the 3 yield grades of Hanwoo carcasses were measured. The decline in yield grade from A to C resulted in an increase in crude fat and cholesterol content as well as a decrease in inosine 5'-monophosphate and aspartic acid in the LD muscle (p<0.05). In terms of fatty acid composition, the LD muscle from yield grade A had higher SFA and PUFA and lower MUFA content than that from yield grade C (p<0.05). However, the ratio of PUFA/SFA and n-6/n-3 did not differ among LD muscles from the 3 yield grades. There were no significant differences among other meat quality traits in relation to the yield grade. In conclusion, we suggest that the changes of substances related with health and flavor can be considered in order to obtain better quality Hanwoo beef.

• Food Science of Animal Resources
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• v.37 no.4
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• pp.593-598
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• 2017

The objective of this study was to determine the influence of quality grade (QG) on meat tenderness characteristics of ten major muscles from Hanwoo steers. A total of 25 Hanwoo carcasses ($5\;carcasses{\times}5\;QGs$) were selected. Intramuscular fat content, collagen content, sarcomere length, and Warner-Bratzler shear force (WBSF) of Longissimus thoracis (LT), Longissimus lumborum (LL), Psoas major (PM), Semisponals (SS), Triceps brachii (TB), Semimembranosus (SM), Gluteus medius (GM), Rectus Abdominis (RA), Superficialis flexor (SF), and Internal and external intercostal (IC) were determined. IC had the highest fat content, followed by LT, RA, LL, PM, GM, SS, SF, TB, and SM. High-fat muscles such as LT, LL, IC, RA, and PM had significantly (p<0.05) different fat contents among QGs. Collagen contents were significantly (p<0.05) different among QGs. With decreasing QG, increasing collagen content was found in muscles. There were significant (p<0.05) differences in sarcomere length among QGs of several muscles. However, no significant (p>0.05) difference in sarcomere length was found among QGs for LL, PM, or RA muscle. PM had the lowest WBSF, followed by LL, LT, RA, IC, GM, SM, SF, SS, and TB. WBSF of QG $1^{{+}{+}}$ was lower than that of QG 1 for SS, TB, and SM. All muscles of QG 1 showed lower WBSF than QG 3 except TB or IC. Results of this study suggested that differences in WBSF among these 10 muscles by QG were due to differences in collagen content and sarcomere length.

• Korean Journal of Veterinary Research
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• v.49 no.2
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• pp.141-147
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• 2009

In Korea, burial is the most common method of disposing animal carcasses culled due to brucellosis infection. However, burial has many disadvantages such as shortage of appropriate burial sites, possibile pollution of ground water supply, and negative view of the public. In this study, we have reviewed 3 legal methods for disposing bovine carcasses, which are burial, incineration, and rendering. We also described the overall process, advantages and disadvantages, and required costs for each method. About 75% of bovine brucellosis outbreak farms had less than 3 reactors, and in our study, rendering required the least amount of cost for farms with a small number of reactors (1-3 heads). Our findings suggest that the use of rendering should be encouraged for farms with bovine brucellosis and other methods considered only if rendering is inappropriate.

• Food Quality and Culture
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• v.2 no.1
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• pp.55-60
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• 2008

This study examined the effects of lactic acid spray, hot water spray, or their combined treatment, as well as the effects of acidified sodium chlorite (ASC), for the decontamination of Escherichia coli on beef carcass surfaces using a commercial intervention system. With this system, the effects of 2 or 4% lactic acid (v/v), hot water ($89{\pm}1^{\circ}C$), or their combined treatment, were examined in terms of reducing inoculated E. coli. ASC (266 ppm), which was adjusted to pH 2.5 using acetic acid or citric acid, was applied using a hand-held spray system. When the beef carcasses were treated with 2 or 4% lactic acid for 10.4 s, less than 1 log reductions of inoculated E. coli were observed. A hot water spray treatment for 9.8 s resulted in a 2.1 log reduction of inoculated E. coli. However, when the hot water was followed with either 2 or 4% lactic acid, no difference in E. coli reduction was found between the hot water alone or the combined treatment with lactic acid. When ASC was adjusted to pH 2.5 with acetic acid and citric acid, 3.8 and 4.1 log reductions of E. coli were observed, respectively. Overall, the lactic acid spray treatment was least effective, and the ASC treatment was most effective, for the E. coli decontamination of beef carcasses. Therefore, these data suggest that ASC would be a more effective intervention against E. coli than most of the methods currently being used. However, more research is required to evaluate the effects of ASC on other organisms, as well as to identify application methods that will not affect meat quality.

• Korean Journal of Veterinary Service
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• v.31 no.2
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• pp.195-205
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• 2008

Yersinia enterocolitica is a zoonotic agent, and to cause food poisoning. This study was carried out to get some basic information for the control of Yersinia infection. A total of 1,680 samples were collected from beef and pork carcasses from January 2006 to December 2007 in Seoul. The isolation rate was higher in pork carcass than in beef carcass. Five (0.59%) Yersinia enterocolitica were isolated from the 840 of beef carcasses, and eighteen(2.14%) were isolated from the 840 of pork carcasses. Among 23 strains, 22 were classified into biotype 1A, and one was biotype 6. In serotyping of Y enterocolitica isolates, 21 strains were untypable (UT), and 2 were O5 and O8 respectively. In PCR, Ail gene was not detected in all of 23 strains that determined non-pathogenic. In antimicrobial susceptibility test, twelve strains (52.2%) of 23 isolates showed the multi -resistant patterns with over 3 drugs. PFGE was performed after the genomic DNA of twenty three isolates, which was digested with Xba I. the 23 isolates showed 12 ($A{\sim}L$) PFGE type.

• Journal of the Society of Disaster Information
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• v.17 no.2
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• pp.275-288
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• 2021

Purpose: The purpose of this study is to analyze the characteristics of animal carcasses treatment and quarantine management of infectious diseases of livestock, and to present the effectiveness of quarantine and follow-up management of livestock infectious diseases. Method: Actually, a livestock epidemic occurred and the burial site and burial management facility that treated livestock carcasses were visited on-site to analyze the management status and problems. Result: The burial method of livestock outbreaks of livestock infectious diseases and the long-term follow-up management accordingly requires a large amount of manpower and budget to be spent. For example, it can be seen that it is an inefficient quarantine system. Conclusion: It is necessary to review plans for the establishment of integrated livestock infectious animal carcasses treatment facilities at the level of metropolitan cities, districts, and municipalities with the government, where there is no fear of secondary infectious disease transmission and no follow-up management is required.

• Journal of Korean Society of Water and Wastewater
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• v.37 no.6
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• pp.395-408
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• 2023

This study presents a novel method for addressing the issue of high-concentration contaminants (ammonium, phosphate, antibiotics) in leachate arising from decomposing livestock carcasses. Antibiotics, developed to eliminate microorganisms, often have low biodegradability and can persist in the ecosystem. This research proposes design elements to prevent contamination spread from carcass burial sites. The adsorbents used were low-grade charcoal (an industrial by-product), Alum-based Adsorbent (ABA), and Zeolite, a natural substance. These effectively removed the main leachate contaminants: low-grade charcoal for antibiotics (initial concentration 1.05 mg/L, removal rate 73.4%), ABA for phosphate (initial concentration 2.53 mg/L, removal rate 99.9%), and zeolite for ammonium (initial concentration 38.92 mg/L, removal rate 100.0%). The optimal mix ratio for purifying leachate is 1:1:10 of low-grade charcoal, ABA, and zeolite. The average adsorbent usage per burial site was 1,800 kg, costing KRW 2,000,000 per ton. The cost for the minimum leachate volume (about 12.4 m³) per site is KRW 2,880,000, and for the maximum volume (about 19.7 m³) is KRW 4,620,000. These findings contribute to resolving issues related to livestock carcass burial sites and suggest post-management strategies by advocating for the effective use of adsorbents in leachate purification.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.2
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• pp.295-302
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• 2013

The aim of the study was to compare chemical composition and quality attributes of meat between male long fat tailed sheep (n = 17) and Small East African goats (n = 17) existing in Tanzania. Animals of 1.5 to 2 yrs in age and live body weight of $22.59{\pm}0.50$ kg were purchased from livestock auction markets. Animals were fasted for 18 h and slaughtered according to standard halal procedure. Left carcasses were dissected into muscles, fat and bone and the muscle and fat were mixed together and chemically analysed. Meat quality attributes were measured based on Muscle longissimus thoracis et lumborum excised from right sides of carcasses. Goat carcasses had significant higher (p = 0.0302) moisture content (70.65% vs 66.96%) and lower (p = 0.0027) ether extract (2.49% vs 5.82%) than sheep but there was no significant species differences in protein and ash content. Sheep had lower (p = 0.0157) ultimate pH (5.74 vs 5.88) and higher (p = 0.0307) temperature ($3.77^{\circ}C$ vs $3.15^{\circ}C$) than goat carcasses. Sheep meat had lower (p = 0.0021) shear force values (29.83 N vs 34.07 N) than goat. Within species, at day 9 of ageing, meat tenderness improved (p = 0.0001) by 44.63% and 34.18% for sheep and goat. Pooled data showed that at d 9 of ageing, meat tenderness improved (p = 0.0001) by 39.25% (from 39.54 N to 24.02 N) compared to tenderness of meat which was not aged at day one of slaughter. The present study demonstrated the differences in chemical composition and quality attributes of meat existing between sheep and goats originated from East Africa.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.1
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• pp.143-150
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• 2013

The aim of the pilot study was to evaluate slaughter characteristics and carcass composition of indigenous long fat tailed sheep and Small East African goats purchased from the auction markets slaughtered at 1.5 to 2 yrs of age and 20 kg to 25 kg live weight. The animals were slaughtered according to halal standard procedures. The left half carcasses were jointed into eight wholesale joints, and dissected into muscles, fat and bone, which were weighed separately. Sheep had greater (p<0.05) slaughter BW (22.29 kg vs 20.50 kg) and empty BW (20.17 kg vs 18.67 kg) than goats (p<0.05). Dressing percentages were lower (p<0.001) in sheep than goats when carcass weight was expressed as percentage of slaughter BW (42.31% and 47.15%) and empty BW (46.75% and 51.79%). Sheep carcasses had lower (p<0.001) proportion (66.18% vs 71.64%) of muscles and higher (p<0.001) proportion of fat (7.41% vs 3.44%) than goat carcasses. Sheep had proportionally lighter (p<0.001) shoulder (18.89% vs 22.68%) and heavier (p<0.05) proportion of chump (7.916% vs 6.76%) and main rib (8.12% vs 7.07%). Sheep had more (p<0.001) muscles in the leg (28.83% vs 27.08%) and main rib (7.62% vs 6.36%) than goats. Sheep had less (p<0.001) muscles (20.28% vs 23.56%) in shoulder joints when expressed as percentage of total muscle of carcasses. It is concluded that there are differences in sheep and goat both in terms of carcass and joint yields and composition. The present study also implies that there is need to consider setting different meat cuts and prices for these cuts when one takes into account the differences in muscle distribution within joints in sheep and goats.