Practical

MEAT INSPECTION FOR WHOLESOMENESS

THE MEAT
Edible parts (muscle and offal) of food animals or the flesh of any animal which is used
for food. Meat is well balanced, concentrated and easily digestible source of high quality protein,
vitamins and minerals.
The meat can be divided into two groups based on its texture and consistency
Muscle meat:
 Striated or voluntary or skeletal muscles
 Non-striated or involuntary or visceral muscles
 Smooth muscles which constitute undesirable components or by-products of meat such as
veins, arteries and gastrointestinal tract.
Organ meat:
The organ meat is comprised of soft tissue found in heart, liver, lungs and kidneys etc.
Red meat:
The meat of large ruminants is called beef like cattle, buffalo and camel
The meat obtained from small ruminants is termed mutton
White meat:
The meat of poultry, rabbit and fish

Food animals
The food animals are those whose meat is utilized for human consumption.
Cattle and buffaloes
Sheep and goats:
Camels
Meat of younger animals resembles the meat of cattle in its structure and taste. The taste
is rather slightly saltish. Mature camel meat is deep red in colour, firm in consistency and fibers
are coarser and thick.

MEAT INSPECTION FOR WHOLESOMENESS

The meat which is free from diseases, palatable in taste and fit for human consumption is
called wholesome meat.
MEAT QUALITY
There are certain characteristics which determine the quality of meat.
Color
The attractive and appealing color is very important. Meat which is not appealing to eye
seldom pleasure the palate (taste). Meat from older animals is normally darker than the meat of
young animals. Color varies according to species, age, bleeding, washing, work and feeding of
animal.
Good meat color -------------------------------- pink with red shades
Spoiled ------------------------------------------- grey or green
Fatigued ----------------------------------------- dark
Young animal ----------------------------------- light color as low myoglobin
Emaciated --------------------------------------- dark brown
Consistency
It denotes the texture of meat and deals with the feel of the meat whether firm or not. The
grain of meat; whether it is coarse or fine. Meat which is firm in consistency with good and
glassy outer surface is desirable.
Odor
The absence of abnormal odour determines the quality of meat. Hence the meat must be
free from objectionable odour. Odour and aroma in meat comprise of flavor. Flavor is a complex
characteristic and includes taste, texture, temperature and pH of the meat as well. Fresh meat has
a slight odor and is salty in taste. On cooking, the flavor develops due to volatile aromatic
compounds which are liberated on heating.
 Flavor differences in meat vary from species to species but basic meaty odor is common
to all types of meat and is desirable. Fat present in meat is also responsible for flavor.
Taste
Taste of wholesome meat should be palatable and desirable.
Juiciness
Juiciness is good for palatability of meat and can be described as wetness produced by
rapid release of meat fluids which is inversely proportional to cooking losses.
Tenderness
Tenderness of meat is most important intrinsic quality for its palatability. The tenderness,
juiciness and flavor of meat depend on the age of animal. Age and tenderness are inversely
related to each other. The older the animal, the less tender the meat due to more collagen and
elastin fibers. Connective tissue renders meat tough.
Marbling
Deposition of fat in between muscle fibers. It is a desirable trait which is necessary for
firm and healthy looking. Fat should be free from hemorrhagic spots. It is more demarked in
young and well nourished animals. It is less conspicuous in older animals and absent in horses.
Fat Color
Generally pork lamb and buffalo fat is white in color. Cattle fat is white to yellow in
color. Poultry fat contains more unsaturated fatty acids and vitamin E and is soft on consistency.
Water
Good meat does not run to water and remains wet on standing for a day. Young animal
meat has more water composition.
Bone and Bone Marrow
Bone percentage should not be more than 20 percent in a good meat. Bone marrow is a
good indicator for putrefactive changes. Normally bone marrow is rosy red and solid. Soft,
brownish, whitish-black color is noted in sick animals or putrefaction.
Various pathological conditions
Various pathological conditions are recognized on postmortem inspection of carcass and
edible organs to construct the openion about the wholesomeness of the carcass. Meat inspection
includes general examination of sanitary and hygienic condigions of the slaughterhouse. Animals
should be inspected immediately after slaughter and evisceration for possible changes and
lesions that indicate unsuitability of the meat for food. Postmortem examination requires
observation of all parts of the carcass, dressing procedures, equipment, and facilities to prevent
contamination of edible parts. Meat inspector should ascertain that the deskinning of the carcass
is done immediately after the slaughter and if dressing has been allowed, the parts should be
retained and marked for identification. No part or organ should be removed by the butcher before
inspection. Care should be taken that the diseased organs should not contaminate the healthy
meat. Healthy carcasses should be examined before inspecting the diseased or suspected ones. If
any part or organ of the carcass is found missing, the inspector may either reject or conditionally
pass the meat at his/her discretion. The inspector must ensure that condemned carcasses and
parts are disposed of safely. The carcass on postmortem inspection may either be unconditionally
passed, conditionally passed, partially condemned or in some suspected cases subjected to
extended examination after retaining.
Routine postmortem inspection should include the following procedures.
Cattle
Head: Incise and visually examine the left and right atlantal, mandibular, parotid, and
suprapharyngeal lymph nodes. Examine two incised layers of both masseter muscles. Examine
and palpate tongue.Viscera: Examine abdominal viscera and mesenteric lymph nodes. Examine
and palpate ruminoreticular junction. Examine esophagus and spleen. Incise and examine
anterior, middle, and posterior mediastinal lymph nodes and right and left bronchial lymph
nodes. Examine and palpate costal and ventral surfaces of the lungs. Incise heart from base to
apex through interventricular septum, and examine and cut inner and outer surfaces. Incise and
examine hepatic lymph nodes. Incise bile duct in both directions and examine contents. Examine
and palpate dorsal and ventral surfaces and renal impression of liver. Carcass: Examine internal
and external surfaces. Palpate internal iliac and superficial inguinal or supramammary lymph
nodes. Examine and palpate diaphragm and kidneys.
Calves and Veal
Head: Incise and examine suprapharyngeal lymph nodes. Viscera: Examine and palpate
bronchial and mediastinal lymph nodes, heart, and lungs. Examine spleen. Examine and palpate
dorsal and ventral surfaces of the liver and palpate hepatic lymph nodes. Examine abdominal
viscera. Carcass: Examine exposed inner and outer surfaces. Palpate the kidneys and internal
iliac lymph nodes.
Sheep and Goats
Head and Carcass: Examine body cavities and outer surfaces. Palpate back and sides of carcass.
Examine head, neck, and, shoulders. Palpate prescapular lymph nodes. Examine and palpate
kidneys. Palpate femoral, popliteal, and superficial inguinal or supramammary lymph nodes.
Incise lymph nodes when necessary to exclude caseous lymphadenitis. Viscera: Examine
abdominal viscera, esophagus, mesenteric lymph nodes, omental fat, and spleen. Examine bile
duct and gallbladder and their contents. Examine and palpate liver and costal and ventral
surfaces of lungs. Palpate bronchial and mediastinal lymph nodes. Examine and palpate heart.
Poultry
Examine external surfaces for dressing defects, bruises, and disease lesions. Palpate tibias for
bone diseases. Examine internal surfaces, kidneys, and lungs in place. Examine viscera and
palpate heart, liver, and spleen.
Horses
Head: Examine surfaces. Palpate, incise, and examine mandibular, pharyngeal, and parotid
lymph nodes; guttural pouches; and tongue. Viscera: Examine and palpate lungs and bronchial
and mediastinal lymph nodes, and incise any suspected abnormalities. Examine and palpate
spleen, liver, and portal lymph nodes. Incise hepatic duct. Examine remaining viscera. Carcass:
Examine internal and external surfaces. Palpate superficial inguinal or supramammary and
internal iliac lymph nodes. Examine and palpate kidneys and diaphragm. Examine and incise the
internal abdominal walls for possible parasitic cysts. Examine spinous processes of thoracic
vertebrae, supraspinous bursa, and first two cervical vertebrae for fistulous conditions. Examine
axillary and subscapular tissues of white and gray horses for melanosis.
Extended examination
Measles (systicercus bovis)
If a few cysts are removed in a beef carcass, cheek muscles, are incised through a serried of thin
sections, diaphragm, tongue and heart are also closely examined through series of incisions. The
carcass should be spilt and all visible muscles are examined. If the infection is not too heavy and
accompanied by emaciation the carcass may be conditionally passed (proper cooking or freezing
for 10 days at -10C which destroy the cysts) or partially condemned or total condemnation if
more than 10 clear or degenerated cysts are found.
Tuberculosis
In the event of TB even if a single lesion is present, the carcass should be split along the midline
to examine the vertebral column, sternum and pubic symphysis and ribs, including the joints if
swollen, the brain and spinal cord should be incised for examination. Regional lymph nodes such
as supramammary, prescapular, precrural, lumber, iliac and renal lymph nodes and spleen should
be incised and examined. In generalized TB, the entire carcass is subjected to total
condemnation. In cases of generalized TB, which justifies presence of organism in the blood
circulation particularly with fever, total condemnation is recommended otherwise local
condemnation with conditional passing should be done.
Parasitic cysts and lesions in meat

Lesions are abnormal changes in animal tissue (meat, organs and other body parts).
Cysts are a stage in the life cycle of a parasite.
Lesions and cysts are caused by parasites that spend part of their life in the muscles (meat) of
animals. They are seen during the slaughter of food-producing animals or in affected meat which
is being sold.

We are concerned about parasitic cysts and lesions in meat because:

Some can cause diseases when people eat the affected meat. Others do not cause human diseases,
but the affected meat is condemned because it has an unattractive appearance and is therefore not
in demand.
Measles (beef and pork)
Measles is a condition where cysts (the early stages) of tapeworms occur in the muscles of
animals. This disease is important, because people can get tapeworms by eating meat infected by
measles. As a result of meat condemnation, meat producers can experience severe financial
losses. There are two different tapeworms; one affecting cattle (beef measles), and the other
affecting pigs (pork measles).
How do animals become infected?
The parasite has a lifecycle moving between the definitive or final host (people) and the
intermediate host (cattle for measles in beef, pigs for measles in pork). The adult tapeworms live
in the intestines of humans. When the tapeworm segments containing eggs are passed in stools
(note that the segments for the beef tapeworm can move and leave the body on their own) they
contaminate the environment, particularly if people do not use proper toilets but chooses to use
the veld. Cattle are infected by eating the eggs when grazing. Pigs are infected by eating eggs
passed in human faeces. Within the cattle and pigs, the eggs hatch and develop into larvae (the
young stages) living in cysts in the muscles: this is measles. People are then infected by eating
undercooked meat containing measles.
Signs in meat
In both cattle and pigs the signs seen at slaughtering are white cysts in the muscles. The cysts are
easy to see in pigs (they are about 1 cm in diameter) but are often smaller and more difficult to
see in the case of cattle (may be only 2–3 mm in diameter). There are usually not many cysts in
the case of beef measles, but many for pork measles because pigs eat human faeces in which the
egg concentration in high.
Is this disease important in people?
Both the beef and pork tapeworms live in the intestines of people, and can cause weight loss,
stomach pain, dizziness, headaches and weakness. Tapeworms can be treated with medicine
from the clinic or pharmacy. If people accidentally eat the eggs of the pork tapeworm because of
poor personal hygiene, they can develop cysts in the brain, which can cause nervous signs such
as epilepsy and often results in death. Treatment is often unsuccessful in these cases. The
parasites are more likely to occur in people living in conditions where there is poor hygiene, but
can occur in all who prefer raw or undercooked meat.
Ovine cysticercosis
This is a tapeworm which causes cysts in the meat of sheep and goats.
How are animals infected?
The adult parasites live in the intestines of dogs and carnivores in the wild (wild animals that eat
meat). When the eggs are passed in the faeces, they contaminate the environment. Sheep and
goats are infected when they take in the eggs while grazing. Within these animals the eggs hatch
and develop into cysts in the muscles.
Signs in meat
Cysts in the muscle of up to 1 cm in diameter occur.
Is this disease important in people?
These cysts are not harmful to people, but can result in condemnation of carcasses after
slaughtering.
Sarcosporidiosis (sarcocystosis)
Sarcosporidiosis is caused by a very small parasite. It causes cysts in the muscles of many
species, including cattle, sheep, goats and pigs.
How are animals infected?
The adult parasite lives in the intestines of dogs and carnivores. Eggs are passed in the faeces,
and in this way the grazing becomes infected.
Signs in meat
Cysts in the muscles may be microscopically small (cannot be seen with the eye) to several
centimetres in diameter. Cysts often occur in the oesophagus of sheep.
Is this disease important in people?
The parasite can cause disease in people, and people may be infected through eating affected
meat, but they are more likely to be infected by food contaminated by the faeces of carnivores. It
can be difficult to tell the difference between these cysts and more serious conditions such as
measles (when cattle and pigs are affected) and trichinellosis ( a very serious disease in some
countries). When the cysts are large they result in condemnation of carcasses.
Parafilariosis (false bruising)
This condition occurs in cattle.
The lesions are caused by adult roundworms which live under the skin of cattle and these
parasites are spread between cattle by flies and mosquitoes. The parasites result in lesions in the
skin and the tissue under the skin, which look like bruising, and bleeding occurs from these sites.
These lesions are especially seen on the upper part of the body. These lesions are not harmful to
people. Condemnation of affected meat and hides may be the result of these lesions.
Onchocercosis
This condition occurs in cattle.
These lesions are caused by adult roundworms which live in the deeper tissue layer around the
head and neck, belly or brisket of cattle. The parasites are spread between cattle by biting midges
or blackflies. The parasites result in lumps in the affected areas (these can be 0,5–4cm in
diameter). These lesions are not harmful to people. Condemnation of carcasses may result
because of these lesions.
Trichinellosis
This condition occurs in wild animals around the Kruger Park, and causes cysts in the muscles.
People can be infected by eating undercooked affected meat. This is a very important zoonotic
disease, but is not a problem in South Africa, except from when people eat meat of wild animals
from this area.
How can these diseases be prevented?
The important question is what should be done with meat containing parasitic cysts and lesions,
and how can you prevent disease in people? It can be difficult to know which parasites are
harmful and which are not, because they can look similar and occur in the same species. If you
are slaughtering animals for your own use or to sell, trim the cysts and lesions and destroy this
meat. Do not eat or sell affected meat. Do not eat meat containing such cysts, and do not buy
meat from informal slaughterers. Rather, buy your meat from a hygienic butchery or shop. Do
not let dogs and wild carnivores eat affected meat, because they can continue spreading some of
these diseases. Do not go to the toilet in the veld, but use proper toilets. Always cook meat well
(particularly in the case of informal slaughter and meat is not inspected). Always wash your
hands after handling animals and before preparing food or eating.