Antimortem Examination..Meat Inspection

Inspection which is performed 24 hours before slaughtering is called as anti-mortem examination. 24 hours after this inspection, animal must be slaughtered.

Three types of personal safeties are needed while performing it;

• Owner safety
• Inspector safety
• Safety of the handler of the carcass

Objectives:

• To screen all the animals which are going to be slaughtered?
• To identify animals suffering from disease this could render carcass invalid for human consumption.
• To identify the suspected animals
• To identify animals which are being treated by antibiotics? Otherwise, drug residues will be present in the meat and cause the spread of the disease. This can be done by taking history of treatment with antibiotics.
• To identify animals suffering from reportable or exotic disease
• Reportable disease is that one which can be reported to authorities and it must be reported.
• Exotic disease is that one which is declared eradicated in a particular area and its case is seen in that area.
• To identify animals which are heavily contaminated
• To identify animals which require special care during slaughtering
• To identify the animals which could pose a threat to the person handling the carcass
• To identify animals which are suffering from a disease having no postmortem signs. E.g. rabies.

How to perform:

• Examination must be performed on larrage in the slaughterhouse.
• It should be performed in a well lighted area.
• First collectively inspect all the animals and then individually inspect one by one after separating the suspected ones.
• It should be performed both in rest and moving conditions.
• It should be performed from both sides and perform at an angle of 45 degree.
• Perform inspection from a safe distance to the animals.

Points to be noted:

There are 5 major points which are to be noted during the anti-mortem examination;

• Animal should be clean
• General behavior of animal
• Sign of any disease
• Any abnormality
• Nutritional status of the animal

Observations:

During the observations, certain abnormalities are observed which describe the animal fit for slaughtering or not;

Respiratory abnormalities

These include coughing, gasping, dypsnea (difficult breathing).

Behavioral abnormalities

These include trimmers, convulsions, circling, charging at various objects, stargazing, anxiety, aggressiveness and pushing its head against the wall.

Abnormalities in Gait

These include limping and stiff walking.

Abnormalities in posture

Unable to rise (downer), animal standing tucked in, animal standing with stretched legs, head and neck extended or head turning toward one side.

Downer is the animal which lay down due to transport stress or any disease. If animal is down due to stress, it will become normal after some time and if it is due to any disease, rest will do nothing?

Abnormal discharge/ protrusion

Discharge can be nasal, ocular, auditory, oral, vaginal and rectal. Material can be mucous, purulent or serous and hemorrhagic.

There can be vaginal, rectal, and uterine prolapse.

Dystochia is an abnormality in which fetus does not come out of the body. Pregnant animals are not slaughtered.

After birth (placenta) hanging out from vulva after two hours.

Abnormal colors

Eyes or skin may be black due to black quarter disease, blue color due to gangrene, red due to inflammation and yellow due to jaundice.

Abnormal appearance

Swelling of skin, enlarged joints, swelling of subcutaneous lymph nodes, swelling of udder, enlarged jaw, abdomen bloated. There will be abnormal odour due to ketosis and ammonia.

Introduction to Meat Inspection..Lab-1

Introduction to Meat Inspection:

Word meat is derived from the old English word, “mete” which means for food. Edible parts of food animals which consume grasses and other crops is called meat. E.g. sheep, goat, buffalo, pig and rabbit.

It is well balanced highly concentrated diet which is rich in high quality proteins, vitamin B complex and minerals especially iron.

Classification on the base of color:

The meat which is rich in myoglobin level is called as red meat. E.g. mutton and beef.

The meat which is less in myoglobin is called as white meat. E.g. poultry, fish.

Classification on the base of type of tissue:

Muscle Meat…which is composed of muscles of the animals. Muscle meat may be striated which is composed of skeletal muscles or non-striated which is composed of non-striated muscles. E.g. pharynx, esophagus, intestine and vagina.

Organ Meat….which is composed of different organs. E.g. heart, liver, kidney, spleen, intestine and testis.

Characteristics of Wholesome Meat:

Meat which is disease free and is palatable for human consumption is called as wholesome meat. There are 10 characteristics of wholesome meat;

Color…Normal color of the meat of all the species must be in the range of pink to red shade based on specie, age, bleeding during slaughtering and working condition of the animal before slaughtering.

Larage…Area in slaughter house where animal is kept for rest. Color of exhausted animal is darker. Washing and feeding are also the factors.

Lighter Color…It indicates two possibilities; either particular meat is of a very young animal because of low myoglobin level or it is an indication of water infusion.

Darker Color…Either the animal was pyrexic or bleeding does not occurred properly due to fatigue.

Grey Green color…It means meat is spoilage putrified. Putrified meat in different animals show different colors; beef(cherry red), lamb(light pink), mutton(lighter red), chevon(meat of goat)(darker) and venison..deer meat(darker).

Consistency…it is degree of firmness or degree of density. Outer surface should be good and glassy.

Odour…Aroma is meaty. Taste is a part of flavor. Flavor is beyond taste. Flavor is composed of creamy, softness/hardness, temperature, PH, amount of fat and odour.

Taste of Meat… Taste of meat is palatable and desirable. Juciness is wetness produced by the release of the meat fluids. Juciness is inversely proportional to cooking losses.

Tenderness… Degree of softness (during chewing). Young animals have more tenderness. In old, tenderness is less b/c of increase in elastin and collagen.

Marbelling… deposition of fat in b/w of muscle bundle is called marbelling. Subcut fat is not marbelled. Subcut fat acts as insulator and decrease water flow out of the carcass. Less out flow of water prohibits microorganisms to grow. So, chances of putrification are reduced. Intermuscular fat not called marbelling. Marbelling shoud be firm and free from hemorrhagic spots. Intramuscular is regarded as marbelling.

Color of Fat… Fat should be normal from whitish to yellowish. It depends upon 4 factors which include species, age, breed and degree of fat tening. Poultry fat contains vitamin E in abundance and unsaturated fatty acids as well.

Water Contents… Amount of water in the muscles or meat. A wholesome meat should not run into water. In young animals, there are high water contents.

Bone and Bone Marrow... Bone to meat ratio in animals is 20(bone) and 80(meat). Bone marrow should be of rosy red color. If bone marrow consistency is soft or color is whitish black or grey or brownish it is an indication of infection or putrefaction. 

Introduction to Path-509..Meat Inspection

Course Contents:

• Introduction of Meat Industry
• Characteristics of good quality meat
• Differentiation of meat of different animals
• Objectives of meat inspection
• Ante mortem and post mortem examination of animals
• Non-specific and specific lesions in different organs of body
• Conditions rendering meat unwholesome for human consumption
• Judgment of meat
• Disposal of condemned meat
• Laws governing meat inspection in Pakistan

Books Recommended:

1. Gracey, J.F. 1999. Meat Hygiene. 10^th edition. Balliere Tindal, London.
2. Herenda, D.C. and D.A. Franco. 1991. Food Animal Pathology and Meat Hygiene. Mosby, London.
3. FAO, 2000. Manual of meat inspection for developing countries. 2^nd ed. Vol. 119.
4. Grist A., 2004. Poultry Inspection: Anatomy, Physiology, and disease control. Nottingham University Press.
5. Wilson, W.G. 2005. Wilson’s Practical Meat Inspection. 7^th ed. Blackwell Publishing,

SOMO  WRESTLER of ANIMAL WORLD????

 

Introduction to Meat Indurstry

Meat Science is the culmination of the whole production system. Goal of the animal agriculture is the production of the food and fiber.

History of Meat Industry:

• Food gathering became food cultivation about 10,000 to 16,000 years ago.
• With the advent of fire and preservation methods, meat processing was established (1000 BC)
• Cattle, hogs and sheep are not native to the Americas
• Animals were brought to North America by explorers such as Columbus and Cortez
• Early preservation of meat was done by "packing" it in barrels with salt ---> "meat packing industry" 1635.
• 1641, William Pynchon in Springfield,
• Massachusetts was first meat packer exporting salt pork
• Uncle Sam – meat packer that supplied meat to army soldiers during the war of 1812
• The oldest meat packing company still in business is believed to be the William Underwood Company of Westwood, MA.

Where was the meat industry originally located? 

1. Chicago and later Cincinnati
2. Chicago’s first livestock markets were taverns that provided stock pens for dealers who brought cattle to the city to trade.
3. Chicago’s first recorded slaughterhouse began operations in 1827.
4. First Federal Meat Inspection laws were enacted in the 1880’s.
5. The first meat inspection law was passed in 1891 authorizing voluntary inspection of livestock and meat intended for interstate and foreign commerce

Upton Sinclair’s “The Jungle” (Book about working conditions in the meat industry).

• Meat Inspection Act 1906
• Upton Sinclair’s book the Jungle brought into focus the practices of the day.
• This created the environment which resulted in the Meat Inspection act
• Meat Inspection act requires ante- and post-mortem inspection as well as product inspection
• The Nineties brought massive changes in the Inspection system. 1996, 1998 HACCP.   

US Meat Industry: 

1. The meat and poultry industry is the largest component of both the nation’s agricultural sector and food marketing industry. 
2. Employ nearly half a million people.  
3. Contributes over $90 billion in annual sales to the GNP.

Meat Breeds:

• Hereford
• Angus
• Brahman
• Simental
• Belgian blue

Meat Consumption:

1. Per capita consumption below 10 kg /year in developing countries
2. More than 2 billion people are deficient in key vitamins and minerals
3. 20 g animal protein/capita/day or 7.3 kg per capita/year
4. This can be achieved by an annual consumption of 33 kg lean meat or 45 kg fish or 60 kg eggs or 230 kg milk, respectively. 

 Meat Production in Pakistan – Present Status:

• Pakistan is blessed with large population of cattle, buffalo, sheep and goats, which are the main source of beef and mutton in the country.
• The annual availability of protein (both from vegetable and animal source is 71.4 g per capita per day, against the recommended daily allowance of 60 g /day.
• The share of animal protein is below the  required level and is shorter by 16%.
• The availability of meat among various socio-economic groups as well as urban versus rural communities is unequal.
• In spite of large supply of meat for human consumption, the quality of meat is very low
• There is no specific beef or mutton breed in the country and most of them are dual purpose
• Usually the old and spent animals, which have very low quality go for slaughter
• The hygienic condition of slaughter houses and that of meat is very poor and do not meet the international standards
• In the country about 6.1 million male calves are available annually
• These animals are usually weak and emaciated and go for slaughter at weight of 100-150 kg
• These have great potential for quality meat production and if probably fed, they can yield body weight of 200-250 kg increasing the meat production by 150%.

Livestock in National Economy:

(Economic Survey of Pakistan, 2008-09) 

 

Livestock Products:

 Growth in Key Sectors:

Wider Issues:

Major constraints hindering Meat Production:

• Shortage of economical feed is main big problem (fodder 40%; concentrate feed is deficient by 80%) – small ruminants (draught)
• Improper marketing system – through bargain and not by quality or by weight
• Lack of specific meat breeds in the country
• Lack of proper facilities in slaughter houses – water supply, drainage, flaying, cutting, processing, chilling, efficient use of by products, value addition, grading, packing.
• In an effort to enhance milk and meat production,  the GOP recently launched a comprehensive
• livestock development project with  Asian Development Bank assistance.
• In addition, the GOP has broadened extension and artificial breeding services, rationalized animal health services, improved slaughterhouses, and introduced high yielding fodder varieties.

Leather:

1. It is a major and rapidly expanding export sector
2. Exports grew at an annual compound rate of 21 percent over a recent five-year period, boosted by a range of government incentives.
3. The leather and leather products industry is labor-intensive (directly employing more than 200,000 workers) and there are over 400 tanneries in Pakistan.
4. The recent growth of the industry is due in large part to its successful progression from the export of raw hides and skins and semi-processed leather towards high value-added finished leathers and leather products (including leather jackets, gloves, footwear, and sporting goods).
5. The tanning sector is concentrated in the Punjab, where units process primarily buffalo and cow hides
6. Tanneries in the Sindh process primarily goat and sheep skins.
7. The local market for leather is limited, and about 80 percent of production is exported.
8. More sophisticated machinery and productivity increases can be expected to further boost exports.
9. Pollution is a serious problem for this industry.