Transfer of spinal cord material to subsequent bovine carcasses at splitting

Journal of Food Protection

Volumn 67, Issue 9, 2004, Pages 1921-1926

  Helps, C R ^a   Fisher, A V ^a   Harbour, D A ^a   O'Neill, D H ^b   Knight, A C ^b  

^a UNIVERSITY OF BRISTOL   (United Kingdom)

^b SILSOE RESEARCH INSTITUTE   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

ANIMALIA; BOS TAURUS; BOVINAE;

EID: 4444301973     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-67.9.1921     Document Type: Article

References (7)

1. Anil, M. H., S. Love, C. R. Helps, and D. A. Harbour. 2002. Potential for carcass contamination with brain tissue following stunning and slaughter in cattle and sheep. Food Control 13:431-436.
2. Anil, M. H., S. Love, S. Williams, A. Shand, J. L. McKinstry, C. R. Helps, A. Waterman-Pearson, J. Seghatchian, and D. A. Harbour. 1999. Potential contamination of beef carcases with brain tissue at slaughter. Vet Rec. 145:460-462.
3. Garland, T., N. Bauer, and M. Bailey, Jr. 1996. Brain emboli in the lungs of cattle after stunning [letter] [see comments]. Lancet 348:610.
4. Helps, C. R., P. Hindell, T. J. Hillman, A. V. Fisher, H. Anil, A. C. Knight, R. T. Whyte, D. H. O'Neill, T. G. Knowles, and D. A. Harbour. 2002. Contamination of beef carcasses by spinal cord tissue during splitting. Food Control. 13:417-423.
5. Schmidt, G. R., K. L. Hossner, R. S. Yemm, and D. H. Gould. 1999. Potential for disruption of central nervous system tissue in beef cattle by different types of captive bolt stunners. J. Food Prot. 62:390-393.
6. Schmidt, G. R., K. L. Hossner, R. S. Yemm, D. H. Gould, and J. P. O'Callaghan. 1999. An enzyme-linked immunosorbent assay for glial fibrillary acidic protein as an indicator of the presence of brain or spinal cord in meat. J. Food Prot. 62:394-397.
7. Schmidt, G. R., R. S. Yemm, K. D. Childs, J. P. O'Callaghan, and K. L. Hossner. 2001. The detection of central nervous system tissue on beef carcasses and in comminuted beef. J. Food Prot. 64:2047-2052.