Meat Inspection Flashcards
1
Q
What are the 4 body cavities?
A
Cranium
Thorax
Abdomen
Pelvis
2
Q
What does the cranium contain?
A
The brain
3
Q
What does the thorax contain?
A
Oesophagus, trachea, heart, lungs, thymus, great blood vessels
4
Q
What does the abdomen contain?
A
Stomach, intestines, liver, spleen, pancreas, kidneys, bladder and uterus in pregnant females
5
Q
What does the pelvis contain?
A
Rectum, bladder, uterus and ovaries in non pregnant female
6
Q
What is the pericardium?
A
Loose fitting sac containing the heart
7
Q
What is pericarditis?
A
Inflammation of the pericardium
8
Q
What do leucocytes do in the body?
A
Destroy bacteria, can damage tissue
9
Q
What do lymph nodes look like?
A
Varies in size from pinhead to 20mm
Embedded in fat
Round or oval
Firm
White, grey or greyish-blue
10
Q
What do haemal lymph nodes look like?
A
Small, dark red nodes
11
Q
Why are lymph nodes important in meat inspection?
A
Swelling or destruction can be a sign of infection
12
Q
What are infarcts in kidneys?
A
Cone shaped area of necrotic tissue caused by blockages of blood capillaries
13
Q
What are retention cysts in kidneys?
A
Urine sacs caused by blockages of papillae
14
Q
What is hydronephrosis in kidneys?
A
Where the entire kidney has become a urine sac due to the blockage of the ureter
15
Q
What are renal calculi?
A
Kidney stones due to salt deposits from uric
16
Q
What is petechia in kidneys?
A
Minute hemorrhages on kidneys and membranes appearing as pinhead dots
17
Q
What does petechiae on kidneys indicate?
A
Septicaemia or acute infective disease
18
Q
What is pyaemic nephritis of kidneys?
A
Abscess caused by infection from blood
19
Q
What is pyrlo-nephritis in kidneys?
A
Infection after giving birth, uterers greatly thickened causing ammonia smelling mucous
20
Q
After how many months do carcasses need to be tested for BSE?
A
30 months
21
Q
What is the space between the 2 pleura sacs called?
A
Mediastinal space
22
Q
What are 8 different responses an animal can have to pathogens?
A
Infection
Death or necrosis
Degeneration
Calcification
Pigmentation
Disturbance of growth
Disturbance of circulation
Inflammation
23
Q
What types of infection are there?
A
Systemic infections
Toxaemia
Bacteraemia
Septicaemia
Pyaemia
24
Q
Where might first/primary lesions appear
A
Respiratory or digestive tracts
25
What is toxaemia?
Organisms produce toxins which diffuse into lymph and blood circulation
26
What are the signs of toxaemia?
Cloudy swelling
Fatty infiltration
Enlarged lymph nodes
Either general or systemic
27
What is bacteraemia?
Entry of small amounts of bacteria into the bloodstream. Body defences will arrest it eventually.
28
What are systemic infections?
When the body is invaded by living organisms and pathological changes take place.
Usually from contacts, air or food and drink route
29
What is septicaemia?
When the body cannot cope with bacterial infection and it spreads via the blood.
30
What are signs of septicaemia?
Insufficient bleeding
Absence of rigor Mortis
Jaundice
Petechial haemorrhages of myocardium, liver, kidney and serous membranes
Enlarged or haemorrhaged lymph nodes
Cloudy swelling or fatty change
Enlarged spleen
Blood stain on thoracic and abdominal cavities
High pH in muscles
31
Are septicaemic carcasses unfit?
Yes
32
What is an abscess?
Entry of pyogenic organisms into the blood stream. Body's defences usually arrest them over time.
33
Is meat fit if abscess present?
Yes if not systemic. Liver abscess regarded as local condition.
34
What could cause a liver abscess?
Intensive methods of feeding
35
What is necrosis?
Death of part of an organism
36
What are signs of necrosis?
Pale and firm tissue, possibly surrounded with excess blood.
Smell due to gas production
Swelled carcase due to gas accumulation
Carcase Rigor mortis stiffness for 24 hours
37
What causes necrosis?
Pathogens
Physical obstruction of blood supply
Trauma
38
Is carcase with necrosis fit for consumption?
In most cases on removal of necrotic tissues yes
39
Necrosis can also cause what to set in?
Gangrene
40
What does gangrene look like?
Soft, swollen, foul smell, dark green
41
Can you accept meat with gangrene?
No, reject gangrenous areas
42
What is degeneration?
The state in which cells are less able than normal to carry out their function.
Accumulation of abnormal substances
Tends to end in necrosis
43
What is physiological fatty degeneration?
Excessive fat in the liver, heart or kidneys due to a carb and fat rich diet.
Common in advanced pregnancy
44
What are post mortem signs of fatty degeneration?
Larger and heavier liver
Yellowish brown
Soft consistency
Cut tissue has fatty lustre
45
Is fatty degenerated meat unfit?
No but may be unmarketable
46
What is pathological fatty infiltration?
Result of acute toxaemia, intestinal diseases or chemical poisoning
47
What are the post mortem signs of pathological fatty infiltration?
Affects liver, heart or kidneys
Clay-like colour
Friable and greasy to touch
Liver tends to shrink
Uneven distribution of fatty change showing as light patches
48
Is pathological fatty infiltration meat fit?
No
49
What are the signs of cloudy swelling?
Enlarged, soft, pale organs
50
What is cloudy swelling indicative of?
Severe systemic disturbance
51
What is the judgement in cloudy swelling?
Reject affected organs, more detailed examination of carcase required
52
What is calcification?
Deposits of lime salts, usually in necrotic tissue. It's the body's attempt to enclose and immobilise foreign agents
53
What causes endogenous pigments?
High pH of muscle brought about by stress at slaughter
54
Can you accept endogenous pigments in meat?
Depends on severity
55
What do endogenous pigments look like?
Dark red colouration of muscle
56
What does melanoma and melanosis look like?
Black lumps / black areas of organs
57
Can melanoma or melanosis be accepted?
No for aesthetic reasons
58
What causes jaundice?
Bile pigment in blood due to parasites, tumours, cirrhosis of liver, destruction of blood cells due to infection
59
What does jaundice look like?
Yellow discolouration in kidneys, connective tissues arteries, lungs, eyes, liver, tendons, serous membranes and cartilage
60
Can jaundiced carcases be used?
If after 24 hours the yellow colour is fading. If not then reject
61
What is the difference between atrophy and hypertrophy?
Atrophy is shrinkage of organ
Hypertrophy is an increase in size of organ
62
What can cause atrophy?
Starvation and malnutrition
Lack of nerve supply
Pressure
Age
Lack of blood supply
Arthritis
Overwork
Infection and inflammation
63
Can a carcass with atrophy be accepted?
Yes but condemn affected parts
64
What causes hypertrophy?
Additional muscle to accommodate weakness in other areas of the body
65
Is a carcass with hypertrophy fit?
Yes
66
What is a malignant tumour?
Parts of a tumour that travels through the body and can cause a secondary tumour elsewhere (metastasis)
67
Can you accept carcass with malignant tumour?
Reject affected parts, examine remainder of body
68
What are types of disturbances in circulation?
Clots
Embolism
Infarcts
Haemorrhage
Anaemia
Hyperaemia
Oedema
Imperfect bleeding
69
What causes clots?
Injury to wall of artery or being, e.g. from parasitic worm
Alteration in blood composition, emg. High fat or cholesterol
70
What can cause a haemorrhage?
Anthrax
Septicaemia
Liver damage
Vitamin k issues
71
What is anaemia?
Reduction in red blood cells, caused by parasites, toxins, deficiencies or jaundice
72
What is hyperaemia?
Increase of blood in part of the body
73
What could increase of blood in part of a body indicate?
Inflammation possibly caused by infection
74
What is oedema?
Too much water in tissues
75
What does oedema look like?
Swollen tissue
Clear fluid oozes out if cut
76
What is oedema often associated with?
Emaciation
77
What are signs of imperfect bleeding?
Flesh is dark
Congested organs
Left ventricle of the heart contains blood
Lymph nodes suffused with blood
Intercostal veins easily discernible
Incision of masseter muscles show blood exuding from cut surface
78
Can imperfect bleeding be accepted?
No unless consumed immediately
79
What are signs of inflammation?
Heat
Swelling
Redness
Pain
80
What could cause an abnormal odour?
Diet
Drugs administered
Sexual odours (boar taint)
Specified diseases
Abscesses
Gangrene
Putrefaction
81
Can blood splashing be accepted?
Reject affected parts
82
What is emaciation?
A pathological condition associated with diaease
83
What are signs of emaciation?
Moist watery carcase
Absent rigor Mortis
Fat is scanty and gelatinous
Muscle pale and flabby
Enlarged lymph nodes
Atrophy of organs
Bone marrow red and watery
84
Can emaciated carcasses be accepted?
Depends on degree of wasting and nature of disease
85
What is hepatitis of the liver?
Swelling and congestion usually caused by liver flukes
86
What are signs of pericarditis?
Surface of heart covered in fibrinous adhesion
Acute pluersy
Oedema
Cheesy pus
87
Can pericarditis be accepted?
Reject heart only unless acute, septic condition
88
What is pluersy?
Inflammation of the pluera, often associated with pneumonia
89
Can you accept pluersy?
Yes if localised, no if septic
90
What is pneumonia?
Inflammation of the lungs
91
What 3 types of pneumonia classification are there?
Lobar pneumonia
Broncho pneumonia
Interstitial pneumonia
92
What are signs of broncho and lobar pneumonia?
Abscesses and potentially septic pneumonia
93
What are signs of interstitial pneumonia?
Growth of fibrous tissues around air spaces and blood vessels
Grey-pink colour
Pithy and dry
Dotted with black pigmentation
Enlarged nymph nodes
Bronchiolitis present
94
Does pnuemonia make meat unfit?
Reject organ unless acute septic and systemic
95
What is poorness?
Inadequate intake of nutrients
96
What are signs of poorness?
Dark muscle, coarse meat and stringy due to lack of fat.
Sparse fat
Not wet as with emaciation
97
What is the difference between emaciation and poorness?
Emaciation caused by disease and carcass is wet.
Poorness due to lack of nutrients and carcass not wet.
98
Is poor meat marketable?
For manufactured products yes
99
What causes fever?
Bacteria, viruses and protozoa
100
What are signs of fever?
Congested, pinkish hue
Subcutaneous blood vessels apparent
Cloudy swelling in liver, kidneys and heart
Wasting of muscle and fat
Scattered haemorrhages on flesh
101
Can you accept a fevered carcase?
No
102
What are methods of inspecting meat?
Observation
Palpation
Inspection
Smell
103
What types of hazards are there in food?
Microbiological
Chemical
Physical
Allergenic
104
What does P.I.G.S stand for in terms of hazards?
Present in food
Introduction of contamination
Growth of pathogens
Survival of pathogens
105
What are sources of physical contamination (4 P's)
Packaging
Pests
Personnel
Premises and equipment
