Carcass Examination
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Every carcass should be examined for
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Its state of nutrition
- Healthy animals - muscle water, protein (75.5%; 22%) less than 4:1
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In emaciated animals - muscle water; protein (80%; 19%) over 4:1
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Any evidence of bruising, hemorrhage or discoloration
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Any local or general oedema
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Oedema - localized - hydrothorax, ascites, oedema of brisket, traumatic pericarditis.
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Oedema - generalized (Anasarca) - serious.
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In healthy cattle: bone marrow contains 25% of water.
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In Anasarca: Bone marrow contains 50% of water.
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Efficiency of bleeding
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Degree of bleeding of a carcass
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In beef carcass: Intercostal veins are always discernible in poorly bled carcasses.
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In sheep carcass - examine prescapular lymph node: which in badly bled carcasses is often deeply congested.
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Differentiate between imperfect bleeding, due to insufficiency of glycogen and "black beef" and due to point of exhaustion proper to slaughter.
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Any swelling, deformities or other abnormality of bone joints, musculature or umblicus
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Age and sex of the animal
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Any abnormal odours
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May make completely unsaleable.
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Consumption of strong smelling substance: fish meal, cod liver oil, for pigs administration of drugs prior to slaughter.
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Sexual odour of male animals - boar odour, goat odour.
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Products of abnormal metabolism - acetone.
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Abnormal odour readily detected in large connective tissue sheaths, in the kidney fat, and in muscular tissue.
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Condition of the pleura and peritoneum.
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Any other evidence of abnormality.
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Last modified: Wednesday, 12 October 2011, 9:54 AM