Lecture 22 Part 2 10/15/24 Flashcards
What are the characteristics of a post-mortem inspection?
-process of inspecting parts of animal after slaughter
-takes into account all steps from stunning to chilling
-prevents unwholesome, adulterated, and misbranded items from entering commerce
What does adulterated mean in terms of meat?
-contains poisonous substances, pesticides, or chemicals
-prepared under unsanitary conditions
What does misbranded mean in terms of meat?
applies to any carcass or carcass part, meat, or meat product whose labeling is false or misleading in any way
What does the visual portion of the postmortem exam look for?
-lesions
-swelling
-discoloration
-hemorrhage
What does the olfactory portion of the postmortem exam look for?
-necrotic tissue
-uremia
-ketosis
-other inedible compounds
What can palpation help to locate on postmortem exam?
-abnormal tissue beneath the surface
-normal-appearing tissues with pathologic changes
Why are incisions made on postmortem exam?
to expose underlying pathologic changes not visible on the surface
What are the considerations taken into account when determining wholesomeness of an animal?
-normal vs. abnormal tissue
-localized vs. generalized disease
-conditions affecting physiologic functions
-conditions injurious to consumer health
What are the considerations taken into account when determining consumer acceptability?
-nutritional value
-aesthetic appearance
How are abnormal tissues handled?
-minor lesions may be trimmed out
-diseased tissue must be discarded
-remaining tissues may be passed
How can localized lesions cause systemic effects?
-parasitism or excessively worn teeth can cause emaciation
-obstructive urolithiasis can cause uremia
-hepatic cirrhosis can cause icterus
Which conditions in animals could be injurious to consumer health?
-infectious/toxic harmful agents
-biological hazards
-chemical hazards
What are the factors that determine the building materials for food-handling facilities?
-imperviousness to chemicals and microorganisms
-resistance to wear and tear and corrosion
-ease of cleaning
What are the overall dispositions of postmortem exams?
-passed: eligible to receive mark of inspection
-retained: retained for veterinary disposition
-condemned: no mark of inspection, does not enter commerce
What are the methods for destroying inedible/condemned products?
-hashing/cutting into small pieces
-rendering
-incineration
-denaturing
-de-characterization with dyes
What is offal in different meat industries?
red meat: edible parts of animal besides muscle
poultry: inedible parts of the bird
What are the characteristics of liver?
-commonly processed offal product
-involves removal of gall bladder, hepatic and portal lymph nodes, and excess fat
What are the characteristics of beef and pork hearts?
-ventricle walls are incised and inspected visually on kill floor
-examined by palpation during offal inspection
What are the characteristics of beef and pork tongues?
-tonsillar tissue inspected and removed before offal inspection
-visual observation of ulcers and lacerations
-palpation to detect abnormalities
-tongue worms and abscesses are important to consider
What are the characteristics of head muscle?
-muscle from cheek and poll areas is salvaged
-offal inspection allows for examination of lesions such as cysticercosis and eosinophilic myositis
What is important to note about kidneys?
they are saved for food but condemned if any lesions are noted
What is important to note about lungs?
-consumed in some areas as sausage stuffing
-trachea, aorta, and pulmonary vessels are removed
What is the use of spleen, pancreas, and thymus?
used in sausage manufacturing after surface fat is trimmed
What is the use of testes?
suitable for sauté or frying after epididymis is trimmed
What is the use of udders?
used in manufactured meat products in some countries after sliced and washed of milk
What is the use of uteri?
collected and poached, boiled, dried, or smoked
What is the use of blood?
-production of blood sausage
-excellent medium for bacterial growth
What are the characteristics of tripe?
-includes rumen and reticulum
-some areas will include omasum and abomasum
What are the characteristics of chitterlings?
-swine large intestine
-preparation includes removal of fecal contents, splitting, washing, cleaning, and chilling
Which generalized infectious conditions are immediately condemned?
-septicemia
-pyemia
-toxemia
What are the characteristics of tuberculosis reactors?
-can be passed for cooking only if they are free of lesions
-localized lesions lead to condemnation of organ only; rest of body is passed for cooking only
-extensive lesions or lymph node involvement leads to condemnation of carcass
What are the characteristics of arthritis?
-affected joints are trimmed off
-rest of carcass passes unrestricted
-condemned when systemic changes are present
What are the characteristics of actinobacillosis and actinomycosis?
-condemned if systemic involvement
-affected part or organ condemned if local
What are the characteristics of cysticercosis/beef measles?
-heart and masseter muscles are inspected throughly
-carcass can be passed for freezing
-carcass is condemned if there are more than 4 cysts
-cysts are destroyed by freezing
What are the characteristics of swine taeniasis?
-carcass can be passed for cooking only if less than four cysts are present
-carcass is condemned if there are more than four cysts
What are the characteristics of liver abscess?
-common condition in feedlot cattle
-liver is condemned for human food
-liver can be trimmed and used for animal food
What are the characteristics of liver flukes?
condemned for aesthetic reasons
What are the characteristics of “white spotty” liver?
-due to migration of Ascaris suum
-liver and lung damaged from migration
-liver and lung condemned for aesthetics
-possible bile duct occlusion; check carcass for icterus
What are the characteristics of bovine spongiform encephalopathy?
-chronic progressive degenerative disease affecting CNS of cattle
-no treatment; affected cattle die
-produces spongiform changes in the brain
-prohibited to slaughter and consume specified risk material
What is the disposition of emaciation and asphyxia?
carcass is condemned for both conditions
What is the disposition of icterus?
carcass is condemned
What is the disposition of melanosis?
-can be trimmed and rest of carcass passed for food if minimal
-condemned if excessive
What is the disposition of bruises?
may be trimmed out and rest of normal tissue is passed for food
What are the characteristics of porcine stress syndrome?
-depletion of glycogen reserves in muscle
-can get pale, soft, exudative pork (PSE)
-can get dark, firm, dry pork (DFD)
How does PSE differ from DFD in porcine stress syndrome?
-PSE is due to high temp. and decreased pH
-DFD is due to reduced lactic acid production and increased pH
What is the disposition for strong sexual odor?
pass restricted due to incorporation of smell into products
What are the characteristics of chemical residues?
-not obvious on examination
-suspected carcasses are retained for lab analysis
What is the disposition for muscular hemorrhage?
-safe for human use with affected areas trimmed
-discard carcass if extensive
What are the characteristics of eosinophilic myositis?
-discolored muscle
-green color that may fade to gray/white once exposed to air
-unfit for human food due to appearance
