Microbiological conditions of sheep carcasses during the slaughtering process

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dc.contributor.authorYalcin, S
dc.contributor.authorNizamlioglu, M
dc.contributor.authorGurbuz, U
dc.date.accessioned2020-03-26T16:55:21Z
dc.date.available2020-03-26T16:55:21Z
dc.date.issued2004
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThis study was undertaken to determine the microbiological quality of sheep carcasses during different stages in the slaughtering process. A total of eleven carcasses were selected at random in an abattoir. The samples were taken by excision from four different sites; leg, brisket, shoulder and neck. The samples were collected from the same carcasses at four different stages in the slaughtering process; after dressing, after evisceration, after washing and chilling. The aerobic mesophilic bacteria, coliforms and Enterobacteriaceae recovered from each sample were enumerated. Chilling reduced the aerobic mesophilic and coliform counts of carcasses, significantly. Levels of carcass microbial load after chilling were 1.69, 0.11 and 0.11 log cfu/cm(2) for aerobic mesophilic counts, coliform counts and Enterobacteriaceae counts, respectively. According to data obtained in the present study, chilling of carcasses was the most important step in improving the hygienic quality of carcasses. Processing stages changed significantly both aerobic mesophilic and coliform counts of neck, therefore, among different sites of carcass, neck should be the only critical site for microbiological sampling for sheep carcasses.en_US
dc.identifier.doi10.1111/j.1745-4565.2004.tb00377.xen_US
dc.identifier.endpage93en_US
dc.identifier.issn0149-6085en_US
dc.identifier.issue2en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage87en_US
dc.identifier.urihttps://dx.doi.org/10.1111/j.1745-4565.2004.tb00377.x
dc.identifier.urihttps://hdl.handle.net/20.500.12395/19124
dc.identifier.volume24en_US
dc.identifier.wosWOS:000223219500001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherFOOD NUTRITION PRESS INCen_US
dc.relation.ispartofJOURNAL OF FOOD SAFETYen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.titleMicrobiological conditions of sheep carcasses during the slaughtering processen_US
dc.typeArticleen_US

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