Overview of Meat Inspection
- Meat Inspection
- Overview of Meat Inspection
- Premortem Inspection
- Postmortem Inspection
- General Condemnations
- Detection of Unwholesome Meat
- Abattoir Sanitation
Inspection of meat by qualified individuals to eliminate unwholesome, adulterated, or mislabeled meat or meat products from the food supply protects consumers from the physical, infectious, and toxic hazards that may originate in food animals, the environment, or people. The standard procedures do not cover every possibility concerning the acceptability of carcasses, organs, or other animal parts; personal judgment is also required to ensure that only wholesome, unadulterated product is approved for food. (Also see Chemical Residues in Food and Fiber.)
Inspection activities are divided into premortem, postmortem, and processing inspection.
- Meat Inspection
- Overview of Meat Inspection
- Premortem Inspection
- Postmortem Inspection
- General Condemnations
- Detection of Unwholesome Meat
- Abattoir Sanitation
Also of Interest
Test your knowledge
A left lateral radiograph of a 3-year-old domestic shorthair cat’s thorax is obtained for evaluation of persistent coughing. The resulting x-ray is underexposed (too light). Adjusting which of the following x-ray machine settings is most likely to improve the quality of subsequent images?