Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Video

Updated: Jul 12, 2026

Controlled Cervical Laceration Injury in Mice
07:28

Controlled Cervical Laceration Injury in Mice

Published on: May 9, 2013

Control Points To Reduce Movement of Central Nervous System Tissue during Beef Slaughter.

J L Aalhus1, R D Thacker1, I L Larsen1

  • 1Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C & E Trail, Lacombe, Alberta, Canada T4L 1W1.

Journal of Food Protection
|February 22, 2017
PubMed
Summary

Related Concept Videos

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Development of a hands-free vision system for objective pork loin colour evaluation under commercial processing conditions.

Meat science·2026
Same author

Genetic parameters for quality attributes in individual pork primal cuts.

Meat science·2025
Same author

Exploring the relationship of colour categorization with pork colour standards under different subjective and objective conditions.

Meat science·2024
Same author

Using machine-learning approaches to investigate the volatile-compound fingerprint of fishy off-flavour from beef with enhanced healthful fatty acids.

Meat science·2024
Same author

Effect of a novel steak fabrication method by trimming subcutaneous and intermuscular fats on palatability and calorie content of beef ribeye steaks.

Meat science·2024
Same author

Albendazole metabolites excretion in human saliva as a biomarker to assess treatment compliance in mass drug administration (MDA) anthelmintic programs.

Scientific reports·2024

Preventing bovine spongiform encephalopathy (BSE) transmission requires controlling central nervous system tissue (CNST) contamination in beef. A study found hot water pasteurization effectively reduced CNST on carcasses, while splitting increased contamination.

Area of Science:

  • Food safety
  • Veterinary public health
  • Meat processing hygiene

Background:

  • Consumption of central nervous system tissue (CNST) from cattle with bovine spongiform encephalopathy (BSE) is linked to variant Creutzfeldt-Jacob disease in humans.
  • Identifying and mitigating cross-contamination points in abattoirs is crucial for preventing BSE transmission through beef products.

Purpose of the Study:

  • To assess the effectiveness of a skull plug in reducing CNST spread after stunning.
  • To evaluate CNST contamination on carcasses before and after splitting.
  • To compare hot water pasteurization and cold water washing for CNST removal.
  • To investigate other potential sources of CNST cross-contamination in a multispecies abattoir.

Main Methods:

  • Slaughtering and processing of 55 young beef cattle in a federally inspected abattoir.
Keywords:
Bovine spongiform encephalopathyCentral nervous system tissueEnzyme-linked immunosorbent assayGlial fibrillary acidic proteinSlaughter contamination

More Related Videos

A Novel Vertebral Stabilization Method for Producing Contusive Spinal Cord Injury
09:24

A Novel Vertebral Stabilization Method for Producing Contusive Spinal Cord Injury

Published on: January 5, 2015

Establishment of Central Cord Syndrome Model in C57BL/6J Mouse
06:36

Establishment of Central Cord Syndrome Model in C57BL/6J Mouse

Published on: September 8, 2023

Related Experiment Videos

Last Updated: Jul 12, 2026

Controlled Cervical Laceration Injury in Mice
07:28

Controlled Cervical Laceration Injury in Mice

Published on: May 9, 2013

A Novel Vertebral Stabilization Method for Producing Contusive Spinal Cord Injury
09:24

A Novel Vertebral Stabilization Method for Producing Contusive Spinal Cord Injury

Published on: January 5, 2015

Establishment of Central Cord Syndrome Model in C57BL/6J Mouse
06:36

Establishment of Central Cord Syndrome Model in C57BL/6J Mouse

Published on: September 8, 2023

  • Sampling and analysis of carcasses for CNST contamination at various stages.
  • Application of hot water pasteurization (84°C for 10 s) and cold water wash (10°C for 30 s).
  • Evaluation of CNST spread related to skull penetration site and carcass splitting.

    • Main Results:

    • Use of a plastic plug in the skull penetration site significantly reduced localized CNST contamination.
    • Carcass splitting was identified as a significant factor increasing CNST contamination across various carcass areas.
    • Hot water pasteurization demonstrated effectiveness in removing CNST contamination from most sampled carcass areas.
    • Cold water washing was less effective than hot water pasteurization in reducing CNST.

    Conclusions:

    • Implementing skull plugs can minimize initial CNST contamination at the stunning site.
    • Carcass splitting procedures require careful management to prevent widespread CNST contamination.
    • Hot water pasteurization is a viable intervention for reducing CNST contamination on beef carcasses, enhancing food safety.
    • Further research into abattoir hygiene practices is warranted to comprehensively address cross-contamination risks.