Introduction
Meat is animal flesh that is eaten as food. The advent
of civilization allowed the domestication of animal such as chickens, sheep,
pigs and cattle and eventually they are used in meat production on an
industrial scale. Meat is mainly composed of water, protein and fat. It is
edible, raw but is normally eaten after it has been cooked and seasoned or
processed in a variety of ways. Unprocessed meat will spoil or rot within hours
or days as a result of infection with and decomposition by bacteria and fungi.
of civilization allowed the domestication of animal such as chickens, sheep,
pigs and cattle and eventually they are used in meat production on an
industrial scale. Meat is mainly composed of water, protein and fat. It is
edible, raw but is normally eaten after it has been cooked and seasoned or
processed in a variety of ways. Unprocessed meat will spoil or rot within hours
or days as a result of infection with and decomposition by bacteria and fungi.
Meat inspection is to inspect or check the meat to
make sure it is fit for human consumption and to avoid the spread of disease.
make sure it is fit for human consumption and to avoid the spread of disease.
Body
The spread of disease through meat has been a problem,
so it is the reason why meat inspection is important. Meat inspection is done
so as to avoid the spread of disease such as tuberculosis and make the meat fit
for consumption and it also make the meat to be free from contamination. The
main purpose of meat inspection is to detect and prevent public health hazards
such as food borne pathogen chemical contamination in meat.
so it is the reason why meat inspection is important. Meat inspection is done
so as to avoid the spread of disease such as tuberculosis and make the meat fit
for consumption and it also make the meat to be free from contamination. The
main purpose of meat inspection is to detect and prevent public health hazards
such as food borne pathogen chemical contamination in meat.
Meat inspection plays an integral part in the overall
monitoring system of certain animals diseases and the verification of
compliance with animal welfare standard. The objective of meat inspection
programme are two folds
monitoring system of certain animals diseases and the verification of
compliance with animal welfare standard. The objective of meat inspection
programme are two folds
1. To ensure that only
apparently health physiologically normal animals are slaughtered for human
consumption and that abnormal animals are inspected and dealt with accordingly.
apparently health physiologically normal animals are slaughtered for human
consumption and that abnormal animals are inspected and dealt with accordingly.
2. To ensure meat is free from
disease, wholesome and of no risk to human health, and it is been achieved by
routine inspection
disease, wholesome and of no risk to human health, and it is been achieved by
routine inspection
Routine inspection are inspection that are done in the
abattoir on a daily basis and it is divided into two groups, namely
abattoir on a daily basis and it is divided into two groups, namely
i.
Ante mortem inspection and
ii.
Post mortem inspection
Ante mortem inspection is done in the larriage, it is
the first inspection that is done to the animal after 24 hours of arrival by
screening all animals destined to be slaughtered, ensuring that the animals is
properly rested and the proper clinical information which will assist in the
disease diagnosis and judgement is obtained, to reduce contamination on the
killing ford by separating the dirty animal. It is required by regulation to
ensure that injured animals or those with pains and suffering received
emergency slaughter and that animals and those treated with antibiotic,
chemotherapeutic agent, etc.
the first inspection that is done to the animal after 24 hours of arrival by
screening all animals destined to be slaughtered, ensuring that the animals is
properly rested and the proper clinical information which will assist in the
disease diagnosis and judgement is obtained, to reduce contamination on the
killing ford by separating the dirty animal. It is required by regulation to
ensure that injured animals or those with pains and suffering received
emergency slaughter and that animals and those treated with antibiotic,
chemotherapeutic agent, etc.
Post mortem inspection is done when the animal has
been slaughtered. In carrying out meat inspection, there are some basic things
that are done:
been slaughtered. In carrying out meat inspection, there are some basic things
that are done:
1. Observation: Looking at the
meat to know if it is contaminated because it
will look pale, it will not be bright but some whitish dots will be on
it.
meat to know if it is contaminated because it
will look pale, it will not be bright but some whitish dots will be on
it.
2. Palpation: the use of hands,
with you hand glove to see or check if there are nodules and seed in the lungs,
etc.
with you hand glove to see or check if there are nodules and seed in the lungs,
etc.
3. Incision: By using your
knife to slice/cut through and if the part that is contaminated is localised,
you cut that part off but if it is generalised, you condemn the full meat. How
to know that the meat is condemned is (i)swollen (ii)odour (smelling)
(iii)colour (iv)soften (it will be soft than usual). While a good meat has good
smell, is reddish, normal in size, freshness, bone marrow will be strong, firm,
texture will be okay.
knife to slice/cut through and if the part that is contaminated is localised,
you cut that part off but if it is generalised, you condemn the full meat. How
to know that the meat is condemned is (i)swollen (ii)odour (smelling)
(iii)colour (iv)soften (it will be soft than usual). While a good meat has good
smell, is reddish, normal in size, freshness, bone marrow will be strong, firm,
texture will be okay.
Conclusion
Ante mortem inspection should be carried out in
adequate lighting where the animal can be observed both collectively and
individually at rest and in motion. The general behaviour of animal should be
observed as well as the nutritional status, cleanliness, signs of diseases and
abnormalities. Meat inspection helps in the prevention or spread of disease and
to make meat fit for human consumption.
adequate lighting where the animal can be observed both collectively and
individually at rest and in motion. The general behaviour of animal should be
observed as well as the nutritional status, cleanliness, signs of diseases and
abnormalities. Meat inspection helps in the prevention or spread of disease and
to make meat fit for human consumption.
