DOI QR코드

DOI QR Code

Distribution Channel and Microbial Characteristics of Pig By-products in Korea

  • Received : 2014.09.01
  • Accepted : 2014.10.18
  • Published : 2014.12.31

Abstract

The distribution channel of meat by-products from the pig farm to the final consumer can include a meat processor, wholesale market, wholesaler, retailer, and butcher shop. Bacterial contamination at any of these steps remains to be a serious public health concern. The aim of this study was to evaluate the distribution channel and microbial characteristics of pig by-products in Korea. Upon evaluation of pig by-products in cold storage, we found that the small and large intestine were significantly (p<0.05) higher in pH value compared to the heart and liver. The total plate counts were not significantly different among offals until cold storage for 7 d. The coliform count after 1 d of cold storage was significantly (p<0.05) higher in small and large intestine than in the other organs. The coliform count of heart, liver, and stomach showed a higher coliform count than small and large intestine until 7 d of cold storage. As determined by 16S rRNA sequencing, contamination of major pig by-products with Escherichia coli, Shigella spp., and other bacterial species occurred. Therefore, our results suggest that a more careful washing process is needed to maintain quality and hygiene and to ensure the safety of pig by-products, especially for small and large intestine.

Keywords

pig by-products;offal;distribution channel;microbial contamination;coliforms

References

  1. Bragagnolo, N. (2011) Analysis of cholesterol in edible animal by-products. In: Handbook of analysis of edible animal byproducts. Nollet, L. M. L. and Toldra F. (ed) CRC Press, NY, pp. 43-63.
  2. Anderson, B. A. (1988) Composition and nutritional value of edible meat by-products. In: Edible meat by-products. Pearson, A. M. and Duston, T. R. (ed). Elsevier Applied Science. London. UK. pp. 15-45.
  3. Becerril-Herrera, M., Mota-Rojas, D., Guerrero-Legarreta, I., Schunemann de Aluja, A., Lemus-Flores, C., Gonzalez-Lorenzo, M., Ramirez-Necoechea, R., and Alonso-Spilbury, M. (2009) Relevant aspects of swine welfare in transit. Vet. Mex. 40, 315-329.
  4. Bijker, P. G. H. (1981) Hygienic aspects of edible offals. Ph. D. thesis, Utrecht Univ., Utrecht, The Netherlands.
  5. Cofrades, S., Guerra, N. I. A., Carballo, J., Fernandez-Martin, F., and Jimenez-Colmenero, F. (2000) Plasma protein and soy fiber content effect on bologna sausage properties as influenced by fat levels. J. Food Sci. 65, 281-287. https://doi.org/10.1111/j.1365-2621.2000.tb15994.x
  6. Duarte, R. T., Carvalho Simoes, M. C., and Sgarbieri, V. C. (1999) Bovine blood components: Fractionation, composition, and nutritive value. J. Agric. Food Chem. 47, 231-236. https://doi.org/10.1021/jf9806255
  7. Fornias, O. V. (1996) Edible by-products of slaughter animals. FAO. Animal production and health. Paper 123, Rome.
  8. Garcia-Llatas, G., Alegria, A., Barbera, A., Barbera, R., and Farre, R. (2011). Minerals and trace elements. In: Handbook of analysis of edible animal by-products. Nollet, L. M. L. and Toldra F. (ed) CRC Press, NY, pp. 183-203.
  9. KFDA (2008) Korean Food Standard Code. Korea Food & Drug Administration, Seoul, Korea. pp. 74-114.
  10. Hanna, M. O., Smith, G. C., Savell, J. W., McKeith, F. K., and Vanderzart, C. (1982) Microbial flora of livers, kidneys and hearts from beef, pork and lamb. J. Food Prot. 45, 63-73. https://doi.org/10.4315/0362-028X-45.1.63
  11. Honikel, K. (2011) Composition and calories. In: Handbook of analysis of edible animal by-products. Nollet, L. M. L. and Toldra F. (ed) CRC Press, NY, pp. 105-121.
  12. Kang, I. S. and Lanier, T. C. (1999) Bovine plasma proteins functions in surimi gelation compared with cysteine protease inhibitors. J. Food Sci. 64, 842-846. https://doi.org/10.1111/j.1365-2621.1999.tb15924.x
  13. Kim, Y. N. (2011) Vitamins. In: Handbook of analysis of edible animal by-products. Nollet, L. M. L. and Toldra F. (ed) CRC Press, NY, pp. 161-182.
  14. Loffler, F. E., Sun, Q., Li, J., and Tiedje, J. (2000) 16S rRNA gene-base detection of tetrachoroethene-dechlorinating desulfuromonase and dehaloccoides species. Appl. Environ. Microbiol. 66, 1369-1374. https://doi.org/10.1128/AEM.66.4.1369-1374.2000
  15. MFDS (Ministry of Food and Drug Safety) (2013) Food & Drug Statistical Yearbook. The 15. p. 245.
  16. Nollet, L. M. L. and Toldra, F. (2011) Introduction. Offal meat: Definitions, regions, cultures, generalities. In: Handbook of analysis of edible animal by-products. Nollet, L. M. L. and Toldra, F. (ed) CRC Press, NY, pp. 105-121.
  17. Ofori, J. A. and Hsieh, Y. H. P. (2011) Blood-derived products for human consumption. Revelation Sci. 1, 14-21.
  18. Souci, S. W., Fachmann, W., and Kraut, H. (2004) Der kleine SFK, in Lebensmitteltabelle fr die Praxis, 3rd ed., Wiss. Verlagsgesellschaft, Stuttgart, Germany.
  19. Yousif, A. M., Cranston, P., and Deeth, H. C. (2003) Incorporation of bovine dry blood plasma into biscuit flour for the production of pasta. LWT-Food Sci. Technol. 36, 295-302. https://doi.org/10.1016/S0023-6438(02)00215-3

Cited by

  1. Replacement of Pork Meat with Pork Head Meat for Frankfurters vol.36, pp.4, 2016, https://doi.org/10.5851/kosfa.2016.36.4.445
  2. Quality Characteristics of Replacing Pork Hind Leg with Pork Head Meat for Hamburger Patties vol.32, pp.1, 2016, https://doi.org/10.9724/kfcs.2016.32.1.58
  3. Effects of Pork Liver Levels on The Quality Characteristics on Hamburger Patties vol.33, pp.1, 2017, https://doi.org/10.9724/kfcs.2017.33.1.20
  4. Recovery and Extraction of Technofunctional Proteins from Porcine Spleen Using Response Surface Methodology pp.1935-5149, 2018, https://doi.org/10.1007/s11947-018-2208-0
  5. Changes in Total Plate Counts and Quality of Pig Small Intestine by Different Washing and Packaging Methods vol.38, pp.6, 2018, https://doi.org/10.5851/kosfa.2018.e61

Acknowledgement

Grant : Development of storage and distribution technology for meat by-products

Supported by : Rural Development Administration