INTRODUCTION

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is a field of veterinary science concerned with optimization of meat technological processes, shelf-life of meat, manufacture of meat products and promotion of safety standards.

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Meat Technology

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The study of disease.

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Pathology

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study of the pathology in meat of all edible vertebrate animals.

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meat pathology

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the opposite of ease, or “not at ease” when something is wrong with a bodily function

culmination of those various defects, deficiencies or excesses at the cell or tissue level which may ultimately express in a clinically apparent dysfunction.

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disease

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abnormal microscopic and gross changes (and to include biochemical) in a cell, tissue, organ and system as a result of a disease. It also involves biochemical alterations.

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lesion

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this refers to any outside or inside influences in the animal or individual that would cause changes either in physiology and morphology of the cell.

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injury

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is an abnormal elevated body temperature. It may be classified as septic and aseptic according to the presence or non presence of an infection.

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fever

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the infection is caused by viruses, bacteria, bacterial toxins, protozoa and fungi.

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septic fever

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may be caused by a) tissue necrosis as seen in muscle degradation due to intermuscular injection of necrotizing substances, in rapidly growing tumours undergoing necrosis or lysis of burned tissue; b) by chemicals or surgery.

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aseptic fever

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is a morbid condition caused by the presence of pathogenic bacteria and their associated toxins in the blood.

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septicemia

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any stimulus or succession of stimuli of such magnitude that tend to disrupt the homeostasis of the organism.

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stress

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the maintenance of the steady state in an organism by coordinated physiological processes or feedback mechanisms

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homeostasis

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• the sequential development of disease.
• the step by step progression of disease from its onset to formation of lesion and clinical manifestations.
• the origin and course of development of disease.

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pathogenesis

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refers to the capacity to produce a disease.

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pathogenecity

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refers to the degree of pathogenicity or disease producing power of the organism.

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virulence

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post-mortem examination of animals.

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necropsy

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the procedure done to ensure the healthiness of the meat, meat products and by-products for public consumption.

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meat inspection

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CAUSES OF CELLULAR INJURY:

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1. Hypoxia
2. Physical agents
3. Chemical agents and drugs
4. Infectious agents
5. Immunologic reactions
6. Genetic derangements
7. Nutritional imbalances

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l is the most common and most important response to cellular injuries of all types, including mechanical, anoxic, toxic, lipid peroxidation, viral, bacterial and immune
mechanisms.

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Swelling of the cell

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(literally may imply a “sick cell”)
- a reversible form of injury
- an adaptive change that may progress to cell death

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degeneration