Hygienic Processing Technique For Quality Pig Casing Manufacture
By: Thankachan OT.
Contributor(s): George T Oommen(Guide).
Material type:
BookPublisher: Mannuthy Department of Livestock Products Technology, College of Veterinary and Animal Sciences 1997DDC classification: 636.088 Online resources: Click here to access online | Click here to access online Dissertation note: PG Diploma in Meat Processing Technology Abstract: The fresh small intestines of Large White Yorkshire pigs slaughtered in
the Meat Technology Unit were harvested in order to evolve a suitable
technique for the hygienic production and storage of pig rounds and to study
the economic feasibility of its production. All the pigs were 8-9 months old and
of the body weight 70-90 kg and maintained on the same nutritional status.
The efficiency of sliming of the pig small intestine by the fermentation
technique and by different concentrations of alkaline chemicals such as calcium
hydroxide, sodium carbonate, sodium bicarbonate and sodium hydroxide was
studied. The various quality parameters of the pig rounds such as cleanliness,
appearance, yield, calibre, strength, texture, aerobic mesophilic counts on
storage, shelf life and organoleptic qualities after stuffing with fresh pork
sausage mix were evaluated. The economic feasibility of production of the
rounds was also computed.
The pig rounds processed were clean, white, almost transparent and
without holes or cuts. The mean length of the round was 17.9 m and the yield
was 77.6%. The rounds obtained were of 'Narrow' grade having 29 mm
diameter. The casings were strong enough to withstand the pressure of
stuffing.
Although the overall acceptability of the rounds processed by
fermentation technique was' good' the shelf life of the casings on storage in
40% sodium chloride at ambient temperature was less than 15 days.
Addition of a little common salt in the water for soaking prevented over
fermentation and putrifaction of the intestines till 30 hr.
In order to improve the quality of the rounds by reducing the processing
time and deteriorative changes, chemical sliming could be resorted to. On
inspection and evaluation of the various qualities it was observed that the
rounds processed using sodium bicarbonate (2% and 3%) and sodium
hydroxide (0.5% and 1 %) were the most acceptable and ranked ‘good'. Their
shelf life was also not less than 30 days.
The commercial processing of pig small intestine into good quality pig
rounds using sodium bicarbonate and sodium hydroxide was economically
feasible.
| Item type | Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
Theses
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KAU Central Library, Thrissur Theses | 636.088 THA/HY (Browse shelf) | Available | 171308 |
PG Diploma in Meat Processing Technology
The fresh small intestines of Large White Yorkshire pigs slaughtered in
the Meat Technology Unit were harvested in order to evolve a suitable
technique for the hygienic production and storage of pig rounds and to study
the economic feasibility of its production. All the pigs were 8-9 months old and
of the body weight 70-90 kg and maintained on the same nutritional status.
The efficiency of sliming of the pig small intestine by the fermentation
technique and by different concentrations of alkaline chemicals such as calcium
hydroxide, sodium carbonate, sodium bicarbonate and sodium hydroxide was
studied. The various quality parameters of the pig rounds such as cleanliness,
appearance, yield, calibre, strength, texture, aerobic mesophilic counts on
storage, shelf life and organoleptic qualities after stuffing with fresh pork
sausage mix were evaluated. The economic feasibility of production of the
rounds was also computed.
The pig rounds processed were clean, white, almost transparent and
without holes or cuts. The mean length of the round was 17.9 m and the yield
was 77.6%. The rounds obtained were of 'Narrow' grade having 29 mm
diameter. The casings were strong enough to withstand the pressure of
stuffing.
Although the overall acceptability of the rounds processed by
fermentation technique was' good' the shelf life of the casings on storage in
40% sodium chloride at ambient temperature was less than 15 days.
Addition of a little common salt in the water for soaking prevented over
fermentation and putrifaction of the intestines till 30 hr.
In order to improve the quality of the rounds by reducing the processing
time and deteriorative changes, chemical sliming could be resorted to. On
inspection and evaluation of the various qualities it was observed that the
rounds processed using sodium bicarbonate (2% and 3%) and sodium
hydroxide (0.5% and 1 %) were the most acceptable and ranked ‘good'. Their
shelf life was also not less than 30 days.
The commercial processing of pig small intestine into good quality pig
rounds using sodium bicarbonate and sodium hydroxide was economically
feasible.
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