• 한국동물위생학회지
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• 제23권4호
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• pp.361-366
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• 2000

The growth of bacteria on the surface of the meat was monitored to investigate the relationships between microbiological quality and some environmental factors such as the chilling temperature, alcohol spraying, and transport in slaughter process of pigs. The temperature changes of the surface and inner part of pork carcass were monitored with GreenTrack$\textregistered$ system during the process of chilling and transport Of the 100pigs tested, the prevalence of level on number of standard plate count (SPC) less than $10^4$ CFU/$\textrm{cm}^2$ and Escherichia coli less than $10^2$ CFU/$\textrm{cm}^2$ in pig were 82% and 80%, respectively. Suface bacterial numbers are decreased in the course of chilling process of the carcass. Alcohol spray process before packing meat also could decrease the surface bacterial count. In conclusion, this study could be overemphasized the importance of relationship between microbiological quality and refrigerating temperature in the process of refrigeration and cutting.

• 한국동물위생학회지
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• 제21권2호
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• pp.157-161
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• 1998

To get the information of sanitary develoment of beef and pork, we get the result of environmental specimens(slaughter house floors, sewage, etc) in laboratory. 1. After examination of bacterial infection on after-bleeding, after-dismemberment and final products at each stage of cattle slaughter process, we got log 3.80~7.48cfu/$\textrm{cm}^2$ of aerobic plate counts and log 2.60~5.23cfu/$\textrm{cm}^2$ of coliform counts or so from the carcasses after bleeding, but these count levels went down little bit after dismemberment but as we continued study to the final products, the count levels kept sililar in mumbers. 2. At the slaughter process of pigs, the aerobic plate counts and the coliform counts reached such high levels of log 5.59~8.80cfu/$\textrm{cm}^2$ and log 3.31~5.67cfu/$\textrm{cm}^2$, respectively, after bleeding, in general, these count diminished in a big way after scalding, but they increased just little bit from dismemberment to final products. And there were few differences in the contamination levels on the final products no matter what seasonal contaminations after bleeding. 3. Test revealed very low levels of cell counts both on the aerobic plate counts of washing water and in the coliform counts, the former was log 1.00~2.69cfu/$\textrm{cm}^2$ and the later was log 3.30~5.67cfu/$\textrm{cm}^2$, but the contamination levels on the beds of transfering vehicles for carcasses were very high as followes : the aerobic counts was log 4.23~7.20cfu/$\textrm{cm}^2$ and coliform counts was log 2.86~5.20cfu/$\textrm{cm}^2$. 4. Study showed the aeroboc plate counts and the coliform counts get to the highest levels in summer, the second highest one is in fall, the third in spring, lowest in winter. Resulting from the test results proven above we reached this kind of conclusion the bacterial contaminations on eatable carcasses were upto hygienic treatment of carcasses and cleaniness of transfering vehicles at the final stop of slaughter processes rather than upto at any stage of slaughter processes. Therefore we have got to establish alternatives immediately to develo sanitary quality of meat and pork.

• 농업과학연구
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• 제45권1호
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• pp.58-65
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• 2018

Meat quality includes technological quality attributes, consumer acceptance, and credence characteristics. In terms of credence characteristics, animal welfare is one of the most interesting topics to both consumers and the livestock industry. Consumers prefer meat produced from livestock that has been raised in low stress and ecofriendly environments. The livestock industry cares about animal welfare to meet the requirements of consumers. Animal welfare is closely associated with the stress and physiological response of livestock to stress. Moreover, stress just before slaughter (i.e., pre-slaughter stress) has negative effects on not only animal welfare but also ultimately on meat quality. It is well-documented that pre-slaughter stress can influence ante- and post-mortem biological changes of the muscles, especially their metabolic properties and metabolites. The metabolic properties and metabolites contents also can modulate the postmortem changes of the muscles. Conversion of muscles to meat during postmortem is a very important process because it determines ultimately the meat quality. Thus, understanding pre-slaughter stress and physiological responses to stress in farm animals is important for animal welfare and meat quality. The purpose of this paper was to examine the concept of stress, physiological responses to stress, measurement of stress, and the relationships between stress indices and meat quality traits.

• 한국가금학회지
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• 제35권2호
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• pp.191-196
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• 2008

본 연구는 타조 도축 공정의 최적화 및 각 근육별 물리적 특성을 규명하고자 실시되었다. 도체의 pH는 방혈이 종료된 시점부터 급격한 저하를 나타내었고, 따라서 각 공정에 소요되는 시간 단축이 선행되어야 PSE육의 발생을 줄일 수 있을 것으로 판단되었다. 또한, 타조육은 부위에 따라 일부 차이는 있었지만 대체로 높은 pH 범위를 나타내었고, 이에 따라 보수력 또한 높게 나타났으며, 다리 근육에서 다소 높은 전단력을 보였지만, 이는 우육 등 다른 축종에 비해서 대단히 낮은 바, 이들 축종을 대체할 수 있는 우수한 축종으로 판단되며, 타조육에 대한 더 깊이 있는 연구가 요구되었다.

• 한국수정란이식학회지
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• 제21권4호
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• pp.287-297
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• 2006

한우에서 도축 전 혈청 호르몬 및 혈액 성분의 농도 변화가 거세우와 비거세우에서 공통적으로 나타난 현상은 도축 2개월 전에서 수송 직전 사이에 cortisol과 creatinine이 증가하였고 calcium은 감소하였다. 수송 직전에 비해 수송 직후에는 IGF-1 농도가 감소하였으나 수송 직전에 비해 도축 시에는 IP농도가 감소했다. 혈청 호르몬 및 대사 물질들에서 도축 2개월 전, 수송 직전, 수송 직후 및 도축시 혈청들 간의 상관 관계는 도축 2개월 전 농도와 수송 직전 농도간에 정의 상관 관계를 보인 혈청은 거세우에서는 IGF-1, TP, albumin, creatinine, HDLC 및 globulin이며 비거세우에서는 creatinine과 globulin이었고, 도축 2개월 전 혈청과 도축시 혈청 간에 정의 상관관계를 보인 혈청 성분은 거세우에서는 IGF-1, BUN, IP 및 HDLC이었고, 비거세우에서는 creatinine이었다. 그리고 수송 직전 혈청과 도축시 혈청 간에 정의 상관 관계가 있는 혈청 성분은 거세우에서는 testosterone, IGF-1, creatinine, triglyceride, HDLC 및 globulin이었고, 비거세우에서는 TP, creatinine, HDLC 및 globulin으로 나타났다.

• 한국임상수의학회지
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• 제3권2호
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• pp.335-345
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• 1986

A total of 499 stomachs consisted of 393 slaughter and 106 breeding pigs from industrial farm was examined for ulcerative lesions grossly and microscopically. The relationship between the ulcerative lesions and stomach contents was also examined. 1. The majority of stomachs has one or more lesions of ulcerative process, including parakeratosis(64.1%), erosions(10.2%), acute ulcers(2.8%), chronic ulcers(1.4%), and scars(0.8%). 2. The incidence and the degree of the esophagogastric lesions in the breeding pigs were similar to those of the slaughter pigs. But ulcerative lesions of the fundic lesions in the breeding pigs were found to be more remarkable than those of the slaughter pigs. 3. The stomach contents of the pigs having gastric ulcers were mostly fluid in nature, which were dry in the normal stomach. 4. Histologically, muscular hypertrophy, connective tissue hyperplasia and vascularity were shown in the ulcerative lesions of the esophagogastric portion. Thrombosis, necrosis and granulation tissue formation were found frequently.

• 한국환경보건학회지
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• 제37권2호
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• pp.165-169
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• 2011

Between January 2010 and March 2011, there were three outbreaks of foot and mouth disease (FMD) in South Korea. Over 3.45 million animals (5,660 farms) were slaughtered, which was 33.3% of the existing pigs, 8.4% of dairy cows and 3.4% of cattle. FMD disaster costs were estimated at around three billion Korean won. Nine civil servants were killed, over 150 people were wounded and 4,788 landfills were confronted with a pollution problem. Vaccination and slaughter are the two basic alternatives for eradication of FMD. Altho ugh slaughter is more violent, risky and expensive than vaccination, the Korean government had chosen only slaughter eradication by the end of 2010. Even though over three million animals were killed, FMD spread out over most of the country. Finally, the government chose to begin vaccination. Following vaccination, outbreaks decreased dramatically. The purpose of this report is a cultural analysis of the related decision-making process, laws and systems. For the culture analysis, we utilize interviews, symposiums, laws, FMD manual, government reports and press releases. In conclusion, we found that the FMD massacre was influenced by cultural and organizational factors. The cultural factors were economism, cheapening of the value of life, biased perceptions and fears. The organizational factors were a closed process of decision-making, monopoly system, a small homogeneous group and group-think. Therefore, more studies will be needed for those factors of FMD disasters in national-scale cases.

• 한국동물위생학회지
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• 제24권2호
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• pp.117-126
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• 2001

To ensure the safety of domestic livestock products, the government made it obligatory to enforce the hazard analysis critical control point(HACCP) in all domestic slaughterhouses. Under the HACCP, most of the hazards generated in slaughterhouses are bio-hazards, especially pathogenic bacteria. In order to reduce to the pathogenic bacteria, critical control point (CCP) is established and controled in the process of slaughter. A study was carried out to measure the level of bacterial contamination of swine carcass in 6 slaughterhouses selected. As a result, the aerobic plate counts(cfu/$\textrm{cm}^2$) of all samples was $10^2$-10 in average, except slaughterhouse C. The level of the aerobic plate counts on the surface of lower loin in slaughterhouse C was $10^4$ and it was considered that slaughterhouse C should set the process of manual transport of carcass as the CCP. Escherichia coli level was the highest in middle line cut surface. Especially, E coli level of slaughterhouses C and D were about 6.5- and 3.0-fold higher than that of other 4 slaughterhouses. Thus, it was considered that the slaughterhouses C and D should set the process of the entrails treatment as the CCP. The air contamination was measured at two point in a slaughterhouse. The air contamination level was 4-13 times higher than that of the standard Japanese slaughterhouses.

• 유기물자원화
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• 제17권2호
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• pp.81-92
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• 2009

본 연구에서 가축별 도살과정에서 발생되는 동물성잔재물의 발생 및 처리경로를 조사하고, 재활용업체의 재활용실태를 조사하여 관리상에 기초자료로서 활용하고자 수행하였다. 현재 동물성 잔재물은 동물별 전문화되어진 업종으로서 도살하고 있으며, 도살과정에서 발생되어진 각종 물질을 분리해체하여 사료 및 부산물퇴비로 이용되고 있는 것으로 조사되었다. 도축, 도살 잔재물은 식용으로 이용할 수 있는 것은 우선 이용하고, 식용으로 이용할 수 없는 뿔, 발톱, 유지 등은 재활용 처리되는 것으로 확인되었다. 도계 잔재물은 대부분 단미사료나 원형이용, 부산물비료로, 수산물 잔재물은 단미사료 등으로 재활용 되는 것으로 조사되었다. 동물성 잔재물을 재활용하는 업체는 발생원이 가까이 있는 전라남 북도와 경상남 북도 등에 다수 위치하는 것으로 나타났으며, 재활용업체도 이러한 도살장 부근에 위치하고 있는 것으로 조사되었다. 대부분의 재활용 업체는 10~60 ton/day의 시설용량을 가지고 있어서 시설규모에서 영세한 것으로 나타났으며, 재활용 처리상에 어려운 점은 부패에 따른 악취 등이 발생되어 이에 대한 대책이 요구되는 것으로 조사되었다. 재활용 대상물질에 대한 수집운반은 비용절감 및 원료확보 차원에서 직접 수집 운반하는 비중이 높은 것으로 조사되었다.

• Asian-Australasian Journal of Animal Sciences
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• 제33권10호
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• pp.1656-1665
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• 2020

Objective: This study aimed to determine the effects of stress during slaughter of beef cattle on physiological parameters, carcass, and meat quality at a Federal Inspection Type slaughterhouse located in the southeast of Mexico. Methods: A total of 448 carcasses of male Zebu×European steers with an average age of 36 months were included. Carcass assessment of presence of bruises and bruise characteristics was carried out on each half-carcass. Blood variable indicators of stress (packed cell volume, neutrophil to lymphocyte ratio, glucose, cortisol concentration) and meat quality parameters (pH, color, shear force, drip loss) were evaluated. Results: Of the 448 carcasses evaluated, 81% of the carcasses showed at least one bruise; one bruise was detected in 36.6% and two bruises in 27.0% of animals. Of the 775 bruises found, 69.2% of the bruises were grade 1 in region 3. Of the 448 carcasses studied, 69.6% showed hyperglycemia (6.91 mmol/L); 44.3% and 22.7% showed high (74.7 ng/mL) and extremely high (108.8 ng/mL) cortisol levels, respectively, indicative of inadequate handling of animals during preslaughter and slaughter. Of the carcasses evaluated, 90.4% had a pH ≥5.8 with an average of pH 6.3. In both pH groups, meat samples showed L^⋆ values >37.0 (81.6%) and a shear force >54.3 N; meat pH≥5.8 group showed a drip loss of 2.5%. These findings were indicative of dark, firm, and dry (DFD) meat. According to principal component analysis, grades 1 and 2 bruises in region 3 and grade 1 bruises in region 5 were highly associated with cortisol, drip loss, and color parameters b^⋆ and h^⋆ and were negatively associated with L^⋆, a^⋆, and C^⋆. Conclusion: The bruises probably caused by stress-inducing situations triggered DFD meat. Appropriate changes in handling routines in operating conditions should be made to minimize stress to animals during the slaughter process to improve animal welfare and meat quality.