Hygienic aspects of pig's head meat. 2. Mechanical separation of pigs' heads
Bijker, P.G.; Koolmees, P.A.; Visser, I.J.
Tijdschrift Voor Diergeneeskunde 113(9): 484-490
1988
ISSN/ISBN: 0040-7453 PMID: 3376081 Document Number: 305796
Deboning pigs' heads is a labour-intensive process. According to information supplied by the industry, mechanical separation of pigs' heads offers good prospects. Data on the hygienic implications of this process were not known. These were studied more closely in an experimental design. The bacteriological and sensory qualities as well as the chemical and histological composition of the product were compared with those of manually obtained pig's head meat. In addition, the yield of the process of separation was determined. Three groups of heads were mechanically separated, viz. untreated heads and heads which had previously been dipped in water having an initial temperature of 100.degree. C for one minute and five minutes respectively. These studies served to verify the fact that mechanical separation of pigs' heads is technically possible. Previous dipping of the heads in water at a temperature of 100.degree. C produced a considerable improvement of the yield in meat, which was due to setting of the rind. The chemical composition of the product was roughly identical with that of manually obtained head meat. However, tissue composition and structure of the tissues differed markedly. An important drawback is the higher count of Enterobacteriaceae in the product. These bacteria are probably released on compression from sites which are difficult of access such as the nose, the pharyngeal cavity and the alveoli. In addition, they may be possibly protected by a covering layer of mucous. Therefore, mechanical separation is not regarded as acceptable from the point of view of hygiene.