Carcass Examination

EXAMINATION OF CARCASS

Every carcass should be examined for

  • Its state of nutrition
    • Healthy animals - muscle water, protein (75.5%; 22%) less than 4:1
    • In emaciated animals - muscle water; protein (80%; 19%) over 4:1
  • Any evidence of bruising, hemorrhage or discoloration
    • Evidence of traumatism is usually discernible on the surface of the carcass.
    • If severe - cut it into joints before serum infiltrates in between muscles.
  • Any local or general oedema
    • Oedema - localized - hydrothorax, ascites, oedema of brisket, traumatic pericarditis.
    • Oedema - generalized (Anasarca) - serious.
    • In healthy cattle: bone marrow contains 25% of water.
    • In Anasarca: Bone marrow contains 50% of water.
  • Efficiency of bleeding
    • Degree of bleeding of a carcass
    • In beef carcass: Intercostal veins are always discernible in poorly bled carcasses.
    • In sheep carcass - examine prescapular lymph node: which in badly bled carcasses is often deeply congested.
    • Differentiate between imperfect bleeding, due to insufficiency of glycogen and "black beef" and due to point of exhaustion proper to slaughter.
  • Any swelling, deformities or other abnormality of bone joints, musculature or umblicus
    • May not be obvious always.
  • Age and sex of the animal
    • Age and sex is determined from the records
  • Any abnormal odours
    • May make completely unsaleable.
    • Consumption of strong smelling substance: fish meal, cod liver oil, for pigs administration of drugs prior to slaughter.
    • Sexual odour of male animals - boar odour, goat odour.
    • Products of abnormal metabolism - acetone.
    • Abnormal odour readily detected in large connective tissue sheaths, in the kidney fat, and in muscular tissue.
  • Condition of the pleura and peritoneum.
  • Any other evidence of abnormality.
Last modified: Wednesday, 12 October 2011, 9:54 AM