Salmonella on feces, hides and carcasses in beef slaughter facilities in Venezuela.

This study determined Salmonella prevalence at different stages during the slaughtering in three beef slaughter plants (A, B and C) located in the western region of Venezuela (Zulia and Lara states). Each facility was visited three times at monthly intervals, from the months October through December of 2006. Samples were collected from hides (n=80), fecal grabs (n=80) and carcasses (n=80) at the phases of pre-evisceration, after-evisceration and pre-cooler at three sampling sites on the animals (rump, flank and brisket). Salmonella prevalence was higher on hides (36.3%) than on feces (13.8%) (P<0.05). Differences among slaughter plants for overall Salmonella prevalence were observed (P=0.001; A: 3.5%, B: 11.1%, C: 4.4%). From the isolated strains, Salmonella enterica subspecies enterica ser. Saintpaul, Salmonella ser. Javiana and Salmonella ser. Weltevreden were identified. Cattle feces and hides might be considered as important sources of Salmonella for carcass contamination at different slaughter stages. The presence of potentially pathogenic Salmonella serotypes at the slaughtering stages is an evidence of the circulation of this pathogen in the food environment; its presence could increase consumers' risks of infection if proper food handling and preparation techniques are not followed. These data should serve as a baseline for future comparisons in Salmonella prevalence on beef carcasses to be used by the government and industry in order to establish preventive measures and to better address the risks of Salmonella contamination.

Efecto de la condición sexual y pesos al sacrificio sobre las características de la canal y la calidad de la carne de cerdo / Effect of sexual condition and slaughter weight on pig carcass characteristics and meat quality

En las explotaciones porcinas de Venezuela, no es común comercializar canales provenientes de machos enteros a pesar de las ventajas que ofrece su producción, esto es debido a la preocupación de que un porcentaje indeterminado de canales presenten el defecto sensorial denominado olor sexual. Por ello se planificó un estudio con el objetivo de determinar el efecto de la condición sexual (machos enteros y castrados) y distintos pesos al sacrificio (83,8 ± 6,3; 95 ±5 ,0 y 106±6,0) sobre las características de la canal y calidad de la carne de cerdo. Para ello, se utilizaron 84 cerdos (42 machos castrados y 42 machos enteros), provenientes del cruzamiento de hembras F1 (Yorkshire × Landrace) y machos Dalland Tempo (B80) de la línea comercial Topigs. Los resultados muestran que los cerdos machos enteros presentaron menor espesor de grasa subcutánea que los cerdos castrados (P < 0,01). El área del ojo del lomo de los machos enteros superó en un 12,86 por ciento a los castrados (P < 0,01). Los cerdos machos enteros presentaron menor pérdida por goteo a las 24h y mayores pérdidas por cocción y resistencia al corte (P<0,01). El análisis sensorial reveló que los consumidores no fueron capaces de detectar el olor sexual (olor a orina) principal desventaja en el uso de éstas carnes en los rangos de pesos evaluados en el presente estudio. El uso de machos enteros es una alternativa viable para los productores por presentar mejores características de la canal que los machos castrados, esto sin detrimento de la calidad en sus carnes.

In Venezuela, the pig production systems is not common to market carcasses coming from pigs in spite of its multiple advantages. This is due to the concerns arisen by the detection of sensory defect called boar taint in an undetermined percentage of carcasses. The objective of this study was to determine the effect of sexual condition (noncastrated or boars and castrated males) and different weights at slaughter (83.8 ± 6.3, 95 ± 5.0 and 106 ± 6) on carcass characteristics and meat quality. In order to persue this objective 84 crossbred pigs [DallandTempo (B80) X F1 Yorkshire × Landrace], including 42 boars and 42 castrated males were used. Non-castrated male pigs had lower backfat than castrated ones (P <0.01). The loin eye area of boars was 12.86 percent greater of that of castrated males (P <0.01). Boars had a lower drip loss at 24h and a higher cooking loss and shear force than castrated males (P<0.01). The sensorial analysis showed that consumers were not capable of detecting the boar taint defect, which is a main disadvantage of the use of boar meat in the weight range evaluated in the present study. The use of boars is a good alternative for pig producers due to better carcass characteristics compared to castrated males, without detriment of its meat quality.