Abattoir Practices and Animal Products Technology

DETAINED MEAT ROOM

• Carcasses suspect for unwholesomeness are brought directly by a special rail to the detained meat room, which should be located adjacent to the main slaughter hall inspection points in order to achieve close liaison over disease findings.
• All parts of the carcass must be identifiable pending the final decisions.
• They are detained here for a further detailed inspection by the meat inspector.
• This room may be maintained a temperature of 15⁰C to 20⁰C.
• There should be ample space for the examination of carcasses, which being hot at this stage and prior to final inspection, should not be allowed to touch each other.
• If they are to be held for any period, e.g. pending laboratory examination, chilling accommodation is necessary.
• Good lighting of an intensity of not less than 50 foot-candles (540 lux) is required, which does not distort colours.
• The normal facilities of good drainage, easily cleaned surfaces and adequate sterilisation and recording equipment are also necessary.
• A hydraulic lift stand is an advantage for detailed examination.
• If this department is situated adjacent to the meat plant laboratory, this is an added advantage, since microbiological, pathological, parasitological and biochemical examinations, as well as photography, can be more conveniently carried out.
• This room should be enclosed and entry restricted to authorized personnel. It must be kept locked.