LPT 312: Abattoir Practices and Animal Products Technology (1+1)

MEAT INSPECTION AND MEAT HYGIENE FOR WHOLESOME MEAT PRODUCTION 

• Meat Inspection and Meat Hygiene shall make sure that meat and meat products are safe and wholesome for human consumption. The concept of meat inspection has gradually changed over the last three decades.
• The classical ante-mortem and post-mortem procedures were designed to detect disease in an animal before slaughter and the lesions produced by the disease after slaughter respectively. This was done by the use of senses (organoleptic tests) such as the use of touch (palpation), sight (inspection and observation), smell (gangrenous smell) and taste (only in cooked products).
• Zoonotic diseases, particularly tuberculosis received high priority. Laboratory tests were done to confirm the disease when necessary or as appropriate.