---
_id: '13506'
abstract:
- lang: eng
  text: 'The aim of this study was to evaluate the efficiency of a steam-vacuum treatment
    of the surface of industrially slaughtered pig carcasses after evisceration but
    before chilling. Both the reduction of the microbial load after contamination
    with stomach contents, bile, or tubular rail fat and color changes of the carcass
    surface were investigated. Up to 25 samples per type of contamination were examined
    within an experimental setting under regular slaughterhouse conditions. The steam-vacuum
    treatment was applied on the approximately 30 cm long carcass rind between 2 and
    8 s. This led to a statistically significant reduction (p < 0.0001) in total bacterial
    counts of up to 2 log10 levels to values near or below the lower detection limit
    for all types of contamination considered (stomach contents (−1.2 log CFU/cm2)
    (p < 0.0001), bile (−1.6 log CFU/cm2) (p < 0.0001) and tubular fat (−2.2 log CFU/cm2)
    (p < 0.0001). Noncontaminated, nontreated carcasses underwent a color change of
    ΔE = 2.5 ± 1.2 (ΔE represents the overall color difference, where higher values
    indicate more noticeable color changes.) during storage of the carcass surface
    at 2 °C after 24 and 48 h. After steam-vacuum treatment, no statistically significant
    color differences (24 h storage: 2 s p = 0.7403, 4 s p = 0.8769, 6 s p = 0.1755,
    8 s p = 0.0971; 48 h storage: 2 s p = 0.9710, 4 s p = 0.9967, 6 s p = 0.5648,
    8 s p = 0.5360) were observed compared to untreated carcasses after storage (ΔE
    = 3.2 ± 1.3). Stomach content could be completely removed by the steam-vacuum
    treatment without affecting the color (48 h storage: 2 s p = 0.9704, 4 s p = 1.000,
    6 s p = 1.000, 8 s p = 0.9996) compared with the control group. The color changes
    caused by bile (ΔE = 12.9 ± 4.12; p < 0.0001) and tubular rail fat (ΔE = 8 ± 3;
    p < 0.0001) could not be reversed completely by vacuum steam treatment. After
    contamination and decontamination, significant color differences remained in the
    b* (yellowness) range for bile (p < 0.0001) and in all three color ranges for
    tubular rail fat (p < 0.0001). Overall, steam-vacuum treatment appears to be a
    suitable microbiological decontamination method, as the microbial levels after
    treatment were below the detection limit.'
article_number: '100687'
author:
- first_name: Janna
  full_name: Tholen, Janna
  id: '68430'
  last_name: Tholen
- first_name: Alina
  full_name: Kirse, Alina
  last_name: Kirse
- first_name: Henrike
  full_name: von Haacke, Henrike
  last_name: von Haacke
- first_name: Lothar
  full_name: Kreienbrock, Lothar
  last_name: Kreienbrock
- first_name: Lea
  full_name: Strotkötter, Lea
  last_name: Strotkötter
- first_name: Gereon Schulze
  full_name: Althoff, Gereon Schulze
  last_name: Althoff
- first_name: Matthias
  full_name: Upmann, Matthias
  id: '12666'
  last_name: Upmann
citation:
  ama: Tholen J, Kirse A, von Haacke H, et al. Steam-Vacuum Treatment of Pig Carcass
    Surfaces. <i>Journal of Food Protection</i>. 2025;89(2). doi:<a href="https://doi.org/10.1016/j.jfp.2025.100687">10.1016/j.jfp.2025.100687</a>
  apa: Tholen, J., Kirse, A., von Haacke, H., Kreienbrock, L., Strotkötter, L., Althoff,
    G. S., &#38; Upmann, M. (2025). Steam-Vacuum Treatment of Pig Carcass Surfaces.
    <i>Journal of Food Protection</i>, <i>89</i>(2), Article 100687. <a href="https://doi.org/10.1016/j.jfp.2025.100687">https://doi.org/10.1016/j.jfp.2025.100687</a>
  bjps: <b>Tholen J <i>et al.</i></b> (2025) Steam-Vacuum Treatment of Pig Carcass
    Surfaces. <i>Journal of Food Protection</i> <b>89</b>.
  chicago: Tholen, Janna, Alina Kirse, Henrike von Haacke, Lothar Kreienbrock, Lea
    Strotkötter, Gereon Schulze Althoff, and Matthias Upmann. “Steam-Vacuum Treatment
    of Pig Carcass Surfaces.” <i>Journal of Food Protection</i> 89, no. 2 (2025).
    <a href="https://doi.org/10.1016/j.jfp.2025.100687">https://doi.org/10.1016/j.jfp.2025.100687</a>.
  chicago-de: Tholen, Janna, Alina Kirse, Henrike von Haacke, Lothar Kreienbrock,
    Lea Strotkötter, Gereon Schulze Althoff und Matthias Upmann. 2025. Steam-Vacuum
    Treatment of Pig Carcass Surfaces. <i>Journal of Food Protection</i> 89, Nr. 2.
    doi:<a href="https://doi.org/10.1016/j.jfp.2025.100687">10.1016/j.jfp.2025.100687</a>,
    .
  din1505-2-1: '<span style="font-variant:small-caps;">Tholen, Janna</span> ; <span
    style="font-variant:small-caps;">Kirse, Alina</span> ; <span style="font-variant:small-caps;">von
    Haacke, Henrike</span> ; <span style="font-variant:small-caps;">Kreienbrock, Lothar</span>
    ; <span style="font-variant:small-caps;">Strotkötter, Lea</span> ; <span style="font-variant:small-caps;">Althoff,
    Gereon Schulze</span> ; <span style="font-variant:small-caps;">Upmann, Matthias</span>:
    Steam-Vacuum Treatment of Pig Carcass Surfaces. In: <i>Journal of Food Protection</i>
    Bd. 89. Des Moines, Iowa , IAFP (2025), Nr. 2'
  havard: J. Tholen, A. Kirse, H. von Haacke, L. Kreienbrock, L. Strotkötter, G.S.
    Althoff, M. Upmann, Steam-Vacuum Treatment of Pig Carcass Surfaces, Journal of
    Food Protection. 89 (2025).
  ieee: 'J. Tholen <i>et al.</i>, “Steam-Vacuum Treatment of Pig Carcass Surfaces,”
    <i>Journal of Food Protection</i>, vol. 89, no. 2, Art. no. 100687, 2025, doi:
    <a href="https://doi.org/10.1016/j.jfp.2025.100687">10.1016/j.jfp.2025.100687</a>.'
  mla: Tholen, Janna, et al. “Steam-Vacuum Treatment of Pig Carcass Surfaces.” <i>Journal
    of Food Protection</i>, vol. 89, no. 2, 100687, 2025, <a href="https://doi.org/10.1016/j.jfp.2025.100687">https://doi.org/10.1016/j.jfp.2025.100687</a>.
  short: J. Tholen, A. Kirse, H. von Haacke, L. Kreienbrock, L. Strotkötter, G.S.
    Althoff, M. Upmann, Journal of Food Protection 89 (2025).
  ufg: '<b>Tholen, Janna u. a.</b>: Steam-Vacuum Treatment of Pig Carcass Surfaces,
    in: <i>Journal of Food Protection</i> 89 (2025), H. 2.'
  van: Tholen J, Kirse A, von Haacke H, Kreienbrock L, Strotkötter L, Althoff GS,
    et al. Steam-Vacuum Treatment of Pig Carcass Surfaces. Journal of Food Protection.
    2025;89(2).
date_created: 2026-03-15T21:28:40Z
date_updated: 2026-04-15T14:12:52Z
department:
- _id: DEP4028
- _id: DEP4029
doi: 10.1016/j.jfp.2025.100687
intvolume: '        89'
issue: '2'
keyword:
- Bile contamination
- Fecal contamination
- Pig carcass color
- Pig carcass decontamination
- Slaughter hygiene
- Tubular rail fat contamination
language:
- iso: eng
place: 'Des Moines, Iowa '
publication: Journal of Food Protection
publication_identifier:
  eissn:
  - 1944-9097
  issn:
  - 0362-028X
publication_status: published
publisher: IAFP
quality_controlled: '1'
status: public
title: Steam-Vacuum Treatment of Pig Carcass Surfaces
type: scientific_journal_article
user_id: '83781'
volume: 89
year: '2025'
...
---
_id: '13012'
abstract:
- lang: eng
  text: The aim of the study is to provide an up-to date overall evaluation of visual
    contamination occurring on the slaughter line in order to provide a basis for
    implementing contamination control measures and to the hygienic quality of the
    processes. For this purpose, 627 contaminated pig carcasses in an industrial slaughterhouse
    in north western Germany were examined in 2021 for its distribution of type, areal
    extent and localization of slaughter contamination. Prior to official meat inspection,
    two persons visually scanned dorsal and ventral surfaces of the eviscerated but
    not yet split pig carcasses from cranial to caudal and recorded types, areal extent
    and localization of the contamination. The main contamination type were intestinal
    contents, bile, stomach contents, tubular rail fat and “others”, which mostly
    consisted of a reddish foam from the respiratory tract. 103 out of 627 contaminated
    animals showed more than one contamination, which leads to a total number of 754
    contaminations detected. Intestinal contents accounted for almost half of all
    contaminations and “others” for 30%. Forelimb, back and ham together counted for
    70% of the contaminated regions. The affected area was smaller than that of a
    one euro coin (diameter about 23 mm) in 86% of the cases.
article_number: '109365'
author:
- first_name: Janna
  full_name: Tholen, Janna
  id: '80924'
  last_name: Tholen
- first_name: J.
  full_name: Grosse-Kleimann, J.
  last_name: Grosse-Kleimann
- first_name: G.
  full_name: Schulze Althoff, G.
  last_name: Schulze Althoff
- first_name: L.
  full_name: Kreienbrock, L.
  last_name: Kreienbrock
- first_name: Matthias
  full_name: Upmann, Matthias
  id: '12666'
  last_name: Upmann
citation:
  ama: Tholen J, Grosse-Kleimann J, Schulze Althoff G, Kreienbrock L, Upmann M. Type,
    areal extent and localization of carcass contaminations during industrial pig
    slaughter. <i>Meat Science</i>. 2023;208(2). doi:<a href="https://doi.org/10.1016/j.meatsci.2023.109365">10.1016/j.meatsci.2023.109365</a>
  apa: Tholen, J., Grosse-Kleimann, J., Schulze Althoff, G., Kreienbrock, L., &#38;
    Upmann, M. (2023). Type, areal extent and localization of carcass contaminations
    during industrial pig slaughter. <i>Meat Science</i>, <i>208</i>(2), Article 109365.
    <a href="https://doi.org/10.1016/j.meatsci.2023.109365">https://doi.org/10.1016/j.meatsci.2023.109365</a>
  bjps: <b>Tholen J <i>et al.</i></b> (2023) Type, Areal Extent and Localization of
    Carcass Contaminations during Industrial Pig Slaughter. <i>Meat Science</i> <b>208</b>.
  chicago: Tholen, Janna, J. Grosse-Kleimann, G. Schulze Althoff, L. Kreienbrock,
    and Matthias Upmann. “Type, Areal Extent and Localization of Carcass Contaminations
    during Industrial Pig Slaughter.” <i>Meat Science</i> 208, no. 2 (2023). <a href="https://doi.org/10.1016/j.meatsci.2023.109365">https://doi.org/10.1016/j.meatsci.2023.109365</a>.
  chicago-de: Tholen, Janna, J. Grosse-Kleimann, G. Schulze Althoff, L. Kreienbrock
    und Matthias Upmann. 2023. Type, areal extent and localization of carcass contaminations
    during industrial pig slaughter. <i>Meat Science</i> 208, Nr. 2. doi:<a href="https://doi.org/10.1016/j.meatsci.2023.109365">10.1016/j.meatsci.2023.109365</a>,
    .
  din1505-2-1: '<span style="font-variant:small-caps;">Tholen, Janna</span> ; <span
    style="font-variant:small-caps;">Grosse-Kleimann, J.</span> ; <span style="font-variant:small-caps;">Schulze
    Althoff, G.</span> ; <span style="font-variant:small-caps;">Kreienbrock, L.</span>
    ; <span style="font-variant:small-caps;">Upmann, Matthias</span>: Type, areal
    extent and localization of carcass contaminations during industrial pig slaughter.
    In: <i>Meat Science</i> Bd. 208. London [u.a.], Elsevier BV (2023), Nr. 2'
  havard: J. Tholen, J. Grosse-Kleimann, G. Schulze Althoff, L. Kreienbrock, M. Upmann,
    Type, areal extent and localization of carcass contaminations during industrial
    pig slaughter, Meat Science. 208 (2023).
  ieee: 'J. Tholen, J. Grosse-Kleimann, G. Schulze Althoff, L. Kreienbrock, and M.
    Upmann, “Type, areal extent and localization of carcass contaminations during
    industrial pig slaughter,” <i>Meat Science</i>, vol. 208, no. 2, Art. no. 109365,
    2023, doi: <a href="https://doi.org/10.1016/j.meatsci.2023.109365">10.1016/j.meatsci.2023.109365</a>.'
  mla: Tholen, Janna, et al. “Type, Areal Extent and Localization of Carcass Contaminations
    during Industrial Pig Slaughter.” <i>Meat Science</i>, vol. 208, no. 2, 109365,
    2023, <a href="https://doi.org/10.1016/j.meatsci.2023.109365">https://doi.org/10.1016/j.meatsci.2023.109365</a>.
  short: J. Tholen, J. Grosse-Kleimann, G. Schulze Althoff, L. Kreienbrock, M. Upmann,
    Meat Science 208 (2023).
  ufg: '<b>Tholen, Janna u. a.</b>: Type, areal extent and localization of carcass
    contaminations during industrial pig slaughter, in: <i>Meat Science</i> 208 (2023),
    H. 2.'
  van: Tholen J, Grosse-Kleimann J, Schulze Althoff G, Kreienbrock L, Upmann M. Type,
    areal extent and localization of carcass contaminations during industrial pig
    slaughter. Meat Science. 2023;208(2).
date_created: 2025-06-24T12:08:29Z
date_updated: 2025-06-25T12:40:42Z
department:
- _id: DEP4029
doi: 10.1016/j.meatsci.2023.109365
external_id:
  isi:
  - '001111539700001'
  pmid:
  - '37939509'
intvolume: '       208'
isi: '1'
issue: '2'
keyword:
- Abattoir
- Slaughter hygiene
- Evisceration
- Pork production
- Pig carcass contamination
- Fecal contamination
- Bile contamination
- Meat inspection
language:
- iso: eng
place: London [u.a.]
pmid: '1'
publication: Meat Science
publication_identifier:
  eissn:
  - 1873-4138
  issn:
  - 0309-1740
publication_status: published
publisher: Elsevier BV
quality_controlled: '1'
status: public
title: Type, areal extent and localization of carcass contaminations during industrial
  pig slaughter
type: scientific_journal_article
user_id: '83781'
volume: 208
year: '2023'
...