TY  - BOOK
AU  - Thankachan OT 
AU  - George T Oommen(Guide)
TI  - Hygienic Processing Technique For Quality Pig Casing Manufacture
U1  - 636.088 
PY  - 1997///
CY  - Mannuthy
PB  - Department of Livestock Products Technology, College of Veterinary and Animal Sciences 
N2  - 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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