---
res:
  bibo_abstract:
  - '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.@eng'
  bibo_authorlist:
  - foaf_Person:
      foaf_givenName: Janna
      foaf_name: Tholen, Janna
      foaf_surname: Tholen
      foaf_workInfoHomepage: http://www.librecat.org/personId=68430
  - foaf_Person:
      foaf_givenName: Alina
      foaf_name: Kirse, Alina
      foaf_surname: Kirse
  - foaf_Person:
      foaf_givenName: Henrike
      foaf_name: von Haacke, Henrike
      foaf_surname: von Haacke
  - foaf_Person:
      foaf_givenName: Lothar
      foaf_name: Kreienbrock, Lothar
      foaf_surname: Kreienbrock
  - foaf_Person:
      foaf_givenName: Lea
      foaf_name: Strotkötter, Lea
      foaf_surname: Strotkötter
  - foaf_Person:
      foaf_givenName: Gereon Schulze
      foaf_name: Althoff, Gereon Schulze
      foaf_surname: Althoff
  - foaf_Person:
      foaf_givenName: Matthias
      foaf_name: Upmann, Matthias
      foaf_surname: Upmann
      foaf_workInfoHomepage: http://www.librecat.org/personId=12666
  bibo_doi: 10.1016/j.jfp.2025.100687
  bibo_issue: '2'
  bibo_volume: 89
  dct_date: 2025^xs_gYear
  dct_isPartOf:
  - http://id.crossref.org/issn/0362-028X
  - http://id.crossref.org/issn/1944-9097
  dct_language: eng
  dct_publisher: IAFP@
  dct_subject:
  - Bile contamination
  - Fecal contamination
  - Pig carcass color
  - Pig carcass decontamination
  - Slaughter hygiene
  - Tubular rail fat contamination
  dct_title: Steam-Vacuum Treatment of Pig Carcass Surfaces@
...