Correction to: No evidence of Trichinella spp. in domestic pig carcasses at a selected abattoir in southern Botswana.

The article "No evidence of Trichinella spp. in domestic pig carcasses at a selected abattoir in southern Botswana", written by Basiamisi Ernest Segwagwe et al., was originally published electronically with open access. The authors decided to step back from Open Choice and trasnferred the copyright to the publisher.

No evidence of Trichinella spp. in domestic pig carcasses at a selected abattoir in southern Botswana.

Trichinellosis is a worldwide zoonosis with genotypes affecting different domestic and wild animals and is widely distributed throughout the world. Species and genotypes of this genus affecting different animals have been identified. Despite its occurrence in Sub-Saharan countries, the presence of trichinellosis in Botswana is yet to be confirmed. The objective of this study was to determine the prevalence of Trichinella infection in domestic pigs slaughtered at an abattoir in Gaborone, Botswana. Of the 111 pig carcasses selected, 5 g of crus of the diaphragm was collected from each carcass, trimmed of all fat and fascia and then cut into 1- to 2-g samples. The muscle samples were pooled into 100-g muscle sample and then processed by the OIE prescribed digestion method. A stereomicroscope was used to examine each grid of the Petri dish for the presence of Trichinella larvae. No Trichinella larvae were found in any digested muscle samples. Future studies should target a wider pig population and other host animals.

Color stability and tenderness variations within the gluteus medius from beef top sirloin butts.

Beef top sirloin butts (n=48) from USDA quality grade (QG; upper 2/3 US Choice vs. US Select) and yield grade categories (YG; 1 and 2 vs. 4 and 5) were aged 14 days, GM steaks were cut, with 2 steaks removed from the anterior (ANT), middle (MID) and posterior (POST) sections of the GM. One steak from each section was cut into lateral (LAT), central (CENT) and medial (MED) portions, packaged aerobically, and displayed for 7 days, whereas the second steaks were cooked to 71°C for WBSF. Top Choice-steaks were redder and more yellow (P<0.05) than Select steaks during display. Cooking losses were greatest (P<0.05) in the MED, and least (P<0.05) in the CENT, portions of GM steaks. Neither QG nor YG category affected WBSF, but differences within the GM were found for (P<0.05) WBSF. Results of this experiment indicate tenderness and color stability gradients exist within the GM.