title: Problems associated with commercial lamb washing in Ireland.
abstract: Three methods for cleaning lamb carcasses were compared in an Irish export factory: (1) hot water (85-90°C) sprayed at high pressure (7 kg/cm(2)) (MRI), (2) a pneumatic gun using water at 40-50°C and 7 kg/cm(2) pressure and (3) soiled areas of the carcass were scrubbed with a nylon or bristle brush. Bacteriologically, the MRI method was marginally better than brushing but this had no effect on the ultimate shelf-life of the carcasses, which, in the prevailing conditions, was 8 days. All methods produced visually clean carcasses with good bloom. Both spray washing methods were considered impractical under commercial conditions, mainly because they were too slow.
authors: Meat Research Department, Dunsinea Research Centre, The Agricultural Institute, Castleknock, Co Dublin, Ireland.
authors: J J
authors: JJ
authors: Sheridan