Singeing to improve visual aspect and microbiological quality of pig carcasses

• Autor(a) principal: VIVAN,Gabriela Farinon
• Data de Publicação: 2022
• Outros Autores: BADARO,Andrea Catia Leal, HASHIMOTO,Elisabete Hiromi
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Revista Brasileira de Saúde e Produção Animal
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1519-99402022000100400
• topic: Slaughter; Escherichia coli; Enterobacteriaceae; Singeing; Gas

ABSTRACT The proper operating conditions of the singeing machine on pig slaughterhouses to achieve good carcass quality are little reported. Thus, this study aimed to evaluate the effect of an automatic singeing machine on the quality of pig carcasses for better control in pork production. A two-factor (pressure and time) completely randomized design was used. The carcasses were subjected to four treatments using gas pressures of 0.6 and 0.8 kgf.cm-2 for 3.7 and 4.2 seconds of exposure to the flame. The carcasses were analyzed as for visual appearance, counts of Enterobacteriaceae and Escherichia coli, and temperature. Gas consumption was also assessed during the process. Carcasses subjected to 0.6 kgf.cm-2 for 4.2 s had a better visual appearance. Both pressure and time reduced the counts of Enterobacteriaceae and E. coli. Regarding gas consumption, exposure to the flame for 4.2 s consumed three times more gas than exposure for 3.7 s. Among the treatments tested, singeing using a pressure of 0.6 kgf.cm-2 for 4.2 s was sufficient to reduce microbial counts and improve visual appearance. This singeing standardization serves as a reference for slaughterhouses to produce pork with a visual appearance of better acceptability by consumers.