Terry A. Houser

Comparison of a natural rosemary extract and BHA/BHT for relative antioxidant effectiveness in pork sausage

A commercial rosemary extract was evaluated for antioxidant effectiveness at concentrations of 1500 and 2500 ppm in frozen and precooked-frozen pork sausage, and from 500 to 3000 ppm in refrigerated, fresh pork sausage. Thiobarbituric acid-reactive substances (TBARS), objective color values and sensory panel scores, were assessed. For refrigerated sausage, the rosemary extract at 2500 ppm was equally effective as butylated hydroxy anisole (BHA)/butylated hydroxy toluene (BHT). Similarly, the rosemary extract was equally effective as BHA/BHT in maintaining low TBARS values of precooked-frozen sausage. However, the rosemary extract was more effective than BHA/BHT for preventing increased TBARS values or loss of red color in raw frozen sausage.

Effectiveness of transdermal, needle-free injections for reducing pork carcass defects

A needle-free, transdermal injection device was evaluated for effectiveness of vaccine delivery and for injection site lesions in swine. A total of 130 pigs were vaccinated for pseudorabies virus (PRV) and Mycoplasma hyopneumoniae (M. hyopneumoniae). Pigs were divided into three groups; one group served as unvaccinated controls, the second group was vaccinated with conventional hypodermic needles and the third group was vaccinated with a needle-free, airpowered transdermal injection device. Blood samples collected for up to 36 days post-injection showed that both injection methods produced similar serological responses that were significantly greater than for unvaccinated controls. Injection sites, collected at slaughter from each carcass, showed minimal development of lesions and no carcass defects. The results show the needle-free, transdermal injection system to be effective and safe. Elimination of needles will prevent residual needle fragments in carcasses and associated carcass defects that develop from needle-induced injection-site lesions.