Effect of ante- and postmortem hide clipping on the microbiological quality and safety and ultimate pH value of beef carcasses in an EC-approved abattoir

Abstract

AIMS: Effect of ante- and postmortem hide clipping on the microbiological quality of beef carcasses. METHODS AND RESULTS: Bovine carcasses (362) were tested for indicator micro-organisms and the presence of pathogens. Prior to slaughter, hide cleanliness of each animal was categorized on a scale of 1-5 (clean to dirty). Lowest mean aerobic colony counts (ACC) (log(10) 3.0 CFU cm(-2)) came from carcasses where clipping had been performed in lairage, antemortem. ACC from animals clipped online (log(10) 3.2 CFU cm(-2)) were significantly higher (P < 0.05) than those clipped in lairage, but comparable to those carcasses from Category 1 and 2 animals. There were no significant differences in the detection of pathogens from any of the carcass groups. Ultimate pH values for carcasses from Category 3 and 4 animals showed clipping animals in lairage, as opposed to online, resulted in a small, but significant increase (P < 0.05) in pH value (mean pH 5.66 and 5.59, respectively). CONCLUSIONS: Hide clipping does not adversely affect microbiological quality of carcasses, although higher ultimate pH values indicate increases in antemortem stress. SIGNIFICANCE AND IMPACT OF THE STUDY: Hide clipping carcasses both ante- and postmortem appears to be an effective intervention to minimize transfer of hide microflora to carcasses during slaughtering operations. Online clipping offers advantages for animal welfare and improves safety for operatives.