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A practical investigation into the hygienic production of skin on sheep carcasses and cattle and sheep feet

Project Code: M01027;
Publication:

Fisher A., Wilkin C.A, Purnell G. (2007) The production and microbiological status of skin-on sheep carcasses. Meat Science; 77:467-473

http://www.food.gov.uk/science/research/foodborneillness/meathygieneresearch/m01prog/m01list/m01027/

07/04/2011

University of Bristol
Fisher, A ;
Food Refrigeration & Process Engineering Research Centre, University of Bristol
Purnell, G;
University of Bristol
Wilkie, C

This project demonstrated that by using a specific series of processing steps it is possible to produce singed, skin-on sheep carcasses that have lower microbial counts than conventionally dressed sheep carcasses produced in the same abattoir. Key factors in the process are a starting wool length of not more than 5mm, the use of gas burners to singe and remove the wool, a pressure wash to remove charred fleece, and a final ‘toasting’ pass of the burners after all carcass dressing and handling operations have been completed. Carcasses and meat produced according to this procedure are visually and olfactorily acceptable in older sheep in a commercial abattoir. A survey of lesions occurring in older sheep in a commercial abattoir indicate that abscesses predominate and the implications of this for inspection of skin-on carcasses needs to be considered by the Meat Hygiene Service, should legitimate production of these carcasses be undertaken.

Final Report

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