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Cattle Inspection (1990) / Chapter Skim
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Appendix F: Bacteriological Study of Beef Carcasses in Quebec
Pages 90-98

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From page 90...
... 54 Ice paks (3 plants x 3 days x 6 paks) 4 insulated foam boxes for samples 2 calibrated thermometer-hygrometers 2 calibrated meat thermometers 60 data collection sheets 1,620 samples (laboratory costs)
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From page 91...
... After skinning, the selected carcass will be identified with a label containing a reference number. This number will be written on a data sheet (see Annex 1)
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From page 92...
... from the surface of the boning table as the quarters of the carcasses being sampled are boned. After boning, and after the samples have been taken, take a temperature reading at the neck and the rump at 0.5 cm below the surface, near the sample area.
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From page 93...
... Bacterial count after evisceration compared to transit time on the slaughter floor. Bacterial count before cutting and total storage time.
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From page 94...
... Average washing time (half carcass) : seconds 7.
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From page 95...
... °C % Note time Before Trimming Mark carcasses with stamp Holding Rail Sterilize instruments in flame and take No. ~ samples Weighing Note warm weight of carcass Placed In Cooler Note time Temperature + relative humidity of carcass (front quarter)
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From page 96...
... Number of Samples Taken per Week Per Establishment Abattoir Cutting Cutting Cutting Total (carcass) (piece)
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From page 97...
... Annex 2 Needle Point Stamp for Marking Samples to be Taken 1~ // 1 // /11 111. 111 // /~ Stamp ~ ~1~ 1111111111111 _ ~ Imprint 2 cm ................
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From page 98...
... Annex 3 Areas from Which Samples are to be Taken and Location of Points at which to {eke Temperature and Relative Humidity Readings Stamp Fit-' _ / ~ ~,4_ / 4 ~0 / 3 Thermometer / ~ ~< hygrometer ~\ 5 \ 98 30 cm 30 cm :~~ ,/7 1 2, · · ·e * e ~e ;~5 Thermometer hygrometer \ / /'I 1
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Key Terms

  • bacterial count
  • beef carcasses
  • bacterial counts
  • sterilize instruments
  • bacteria count

  • front quarter
  • below surface
  • average washing
  • total bacterial
  • dressing stage

  • pilot project
  • slaughter floor
  • washing time
  • warm weight
  • half carcass

  • average time
  • site compared
  • holding rail
  • cooler note
  • transit time

  • hind quarter
  • cutting temperature
  • plants x
  • note time
  • carcasses selected

  • doing total
  • scalpel handles
  • sites x
  • calibrated meat
  • wiripack bags


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