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Distribution Channel and Microbial Characteristics of Pig By-products in Korea
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 Title & Authors
Distribution Channel and Microbial Characteristics of Pig By-products in Korea
Kang, Geunho; Seong, Pil-Nam; Moon, Sungsil; Cho, Soohyun; Ham, Hyoung-Joo; Park, Kyoungmi; Kang, Sun-Moon; Park, Beom-Young;
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 Abstract
The distribution channel of meat by-products from the pig farm to the final consumer can include a meat processor, wholesale market, wholesaler, retailer, and butcher shop. Bacterial contamination at any of these steps remains to be a serious public health concern. The aim of this study was to evaluate the distribution channel and microbial characteristics of pig by-products in Korea. Upon evaluation of pig by-products in cold storage, we found that the small and large intestine were significantly (p<0.05) higher in pH value compared to the heart and liver. The total plate counts were not significantly different among offals until cold storage for 7 d. The coliform count after 1 d of cold storage was significantly (p<0.05) higher in small and large intestine than in the other organs. The coliform count of heart, liver, and stomach showed a higher coliform count than small and large intestine until 7 d of cold storage. As determined by 16S rRNA sequencing, contamination of major pig by-products with Escherichia coli, Shigella spp., and other bacterial species occurred. Therefore, our results suggest that a more careful washing process is needed to maintain quality and hygiene and to ensure the safety of pig by-products, especially for small and large intestine.
 Keywords
pig by-products;offal;distribution channel;microbial contamination;coliforms;
 Language
English
 Cited by
1.
Quality Characteristics of Replacing Pork Hind Leg with Pork Head Meat for Hamburger Patties, Korean journal of food and cookery science, 2016, 32, 1, 58  crossref(new windwow)
2.
Replacement of Pork Meat with Pork Head Meat for Frankfurters, Korean Journal for Food Science of Animal Resources, 2016, 36, 4, 445  crossref(new windwow)
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