Anti mortem and Post mortem examination of Animals

Property of meat

1. Meat Science (JRF) Part 2 By Dr. Gargi Mahapatra Assistant Professor cum Junior Scientist Bihar Veterinary College B.A.S.U., Patna.

2. Notifiable Diseases in India Anthrax Black Quarters Foot and mouth Disease Haemorrhagic Septicemia Rinderpest Rabies Johne’s Disease Tuberculosis Glanders and Farcey Epizootic Lymphangitis Surra Pourine

3. Post-Mortem-Examination L ight intensity of 540 lux. After general inspection meat lymph nodes are checked Meat Lymph Nodes Inspected Cattle & Buffalo Sheep & Goat Pig Pre-scapular Pre-scapular Popliteal Axillary Popliteal Pre-femoral Pre-femoral Pre-femoral Popliteal Ischiatic Judgment- Passed/ Totally Condemned/ Partially Condemned/ Conditionally Condemned Carcass stamped: 1-2% Fuchsine in acetic acid or Methyl violet in cane sugar, ethyl alcohol and water

4. Order for conducting PME Head Viscera Lungs Heart Liver Kidney Uterus/ Urinary Bladder Stomach & Intestine Spleen Ovaries/ Testicals Udder Carcass (Muscles)

5. Contd …. Head Tongue: FMD, Stomatitis, Actinobacillosis, Trichinellosis (Pig) Masseter muscles: Cysticercus bovis ( Measly Beef) Lymph Nodes: Retropharyngeal, Sub-maxillary & Parotid (Tuberculosis & Actinobacillosis ) Lungs Pleurisy, Pnuemonia , Tuberculosis, Fasciolosis, Hydatid Cyst Lymph Nodes: Bronchial & Mediastinal ( Tuberculosis ) Heart Tuberculosis, Pericarditis, Petechial Haemmorhages , Cyst

6. Contd …. Liver Fatty Changes, Actinobacillosis , Abscess, Parasitic Infection, Cysticercus bovis , Fasciolosis, Hydatid Cyst,Oesophagostomum . Spleen Anthrax and Tuberculosis Stomach and Intestine Tuberculosis and Actinobacillosis Uterus & Ovaries Septic Condition

7. Contd …. Udder Mastitis, Abscess & Tuberculosis Carcass Bruising & generalized Oedema (Dropsy ) *Each Quarter of the carcass is incised near the shoulder and pelvic joint in order to detect cysts. * If more than 10 cysts are obtained, carcass condemned * Generalized Tuberculosis : 2 or more organs and lymph nodes affected or muscles joints and bones are affected.

8. Contd …. Sheep & Goat: Liver inspected for fasciolosis and lungs for nematodes. Pigs: Skin examined foe lesions and conditions like Erysipelas, Urticaria , Swine Fever; External masseter muscle for Cysticercus cellulosae and base of tongue for Trichinella sp . * Note: Never open a carcass, not even flying without the consent of a veterinarian.

9. Evaluation of Sheep & Goat Carcass Bureau of Indian Standards Raw Meat Grading and Marking Rules (1977) Grading done on basis of Length of the carcass Thickness of back Fullness of legs and flank Amount of fat in intercostal muscles. Types Prime Grade Choice Grade Utility Grade Cull Grade For export quality control of chilled and frozen meats Types Choice Grade (Dressed wt. not less than 8 kg.) Standard Grade (Similar to choice grade but slightly poorer in body conformation and trimmable fat) X Grade (As agreed between the purchaser and exporter against firm order)

10. Evaluation of Buffalo Carcass Bureau of Indian Standards Raw Meat Grading and Marking Rules (1977) Grading done on basis of Conformation, finish and quality of the carcass Types Prime Grade Choice Grade Good Grade Commercial Grade Utility Grade Cutter and Canner Grade (Carcass of very aged animal, meat is tough but wholesome, such meats are generally cured, canned and processed to sausages) For export quality control of chilled and frozen meats Types Choice Grade Good Grade Commercial Grade X Grade (As agreed between the purchaser and exporter against firm order)

11. Evaluation of Swine Carcass Based on Carcass length- Edge of first rib to front of aitch bone. Dressing %- (Ratio of carcass wt. to live wt.) X 100. Yield- Average of four lean cuts (Ham, Loin, Boston Butt & Picnic Shoulder) Loin Eye Area- Proportional to muscle ( Longissimus dorsi ) development in carcass. Back Fat Thickness- Average of back fat on first rib, last rib and last lumbar vertebra. Meat color- Pinkish red > Greyish Red > Pale Firmness- Very Firm > Reasonably Firm > Soft and Watery Marbling- Small/Moderate > Slight > No Visible Marbling

12. Contd …. According to USDA Grade Expected Yeild (%) Degree of muscling Back Fat (Inches) US No . 1 > 53.0 Thick 1.3-1.6 US No. 2 50-52.9 Moderately Thick 1.6-1.9 US No. 3 47-49.9 Slightly Thick 1.9-2.2 US No. 4 <47.0 Thin > 2.2

13. Chilling of Dressed Carcass Post slaughter carcass temperature- 30- 39°C. Freezing temperature of meat- -1.4°C Internal temperature of carcass should be bought to 5°C . Time required to attain internal temp. of 5°C large animals- 48 hrs. s mall animals- 24-36 hrs. Chilling rooms Temperature- -1 to 3°C Air Speed- 0.5-0.75 m/sec. Relative Humidity-88-92% Causes inevitable shrinkage of 1.5-2.0%.

14. Contd …. Chilling practiced in two phases : Phase 1 (Hot Carcass): 7°C X 0.75 m/sec. Phase 2 (Cold Carcass): -1 to 2°C X 0.75 m/sec. Poultry Body temp. post slaughter: 37°C Target chilling temp. 7°C Preferred medium of chilling, use of Slush Ice (50% water+ 50% ice) Chlorine added @ 25ppm to slush ice, avoid cross-contamination

15. Ageing of Dressed Carcass Holding of carcass above freezing point- to 3 °C . Also known as Ripening or Conditioning . Oxidative changes slowed. Bacterial action greatly retarded. Proteolytic enzymes (proteases, cathepsins etc.) active Millard reaction of varying degree observed Types Dry Ageing (open wholesale cuts , 0-1 °C x 3-4 wks. x 86% R.H. x 0.5 m/sec.) Wet Ageing (vacuum packed wholesale cuts , 0-1°C x 7-10 days) Commercial Practice, Wet ageing.

16. Carcass Disposal Techniques Burial method Burning or Incineration method Chemical Method Important points Carcass never disposed near flowing water. After carcass disposal premises should be cleaned and sanitized. Secretions (blood/urine) washed with 30% suspension of chloride of lime. Metal tools and instruments should be didinfected by immersing in boiling water or treatment with 3% sodium carbonate(washing soda).

17. Burial of Carcass Carcass buried in 2m deep pit H ighest part of carcass 1.5 m below ground. Left over feed, bedding, excreta etc. all dumped in pit. Top 5 cm of soil where animal lived/died also buried in pit. Skin slashed and drenched with crude phenol . Carcass covered on all sides with lime . Pit filled with mud and covered with concrete object. Anthrax affected cases, all orifices plugged with cotton and body covered with bag, all soaked in 5% cresol.

18. Incineration of Carcass Incinerators operated at 600-800 °C. Suitable for all micro-organisms including Bacillus anthracis . If incinerator absent, 0.5m deep pit is dug and filled with wood. Animal burnt in such a manner that it remains hung on the iron bars.

19. Chemical Disposal of Carcass Practiced when animal dies from a disease which do no t pose potential health hazard . Carcass disposed by usual means followed by the abattoir. Post disposal the premises are treated with lime water (1:20) or with a suspension of bleaching powder (1:20). Metal parts are cleaned with aqueous solution of phenol or cresol .

20. Cleaning & Sanitation of Abattoirs Cleaning, soft water should be used, hard water causes spotting. Cleaning should always be practiced prior to sanitization . Hot water (80-90°C) or steam or a combination of both used Steam , suitable choice for sanitization of conveyor belts . Detergents, principle : Reduce water tension making the dust particle float and breaks down particulate and greasy dirt. Types of detergents: Soapy and Soap-less Detergents Anionic, Cationic, Non-ionic and Amphoteric Detergents Organic and Inorganic Detergents Alkaline and Acidic Detergents

21. Contd … Soapy detergents produced by heating animal/vegetable fat with caustic soda. Soap-less detergents produced by action of tri-oxides on mineral oils. Combination of anionic and non-ionic detergent in ratio 2:1, most suitable for meat industry. Anionic detergents when act with hard water form scum. To avoid scum formation chelating agents like EDTA are used, they lock up Ca & Mg ions. Alkaline detergents used when pH>7 Sodium carbonate (pH 7-10) Sodium metasilicte (pH 10-12) Sodium hydroxide (pH 8-13)

22. Contd … Acidic detergents used when pH<7 . They are effective against non-organic dusts hence not used in meat industry. Formulation for general purpose liquid detergent 35% Phosphoric acid+1% surfactant+64% water Formulation for general purpose powder detergent 5% sodium metasilicate + 30% sodium carbonate + 30% sodium tripolyphosphate + 5% alkyl aryl sulphate . * 5 parts of this powder added to 1000 parts of water.

23. Contd … Classification of Sanitizers/ disinfectants Halogens (of chlorine & iodine) Quaternary ammonium compounds Amphoteric Compounds Detergent Sanitizers Chlorine: 15-200ppm abattoir sanitization / 100ppm carcass sanitization / 250 ppm sanitization of equipments Quaternary ammonium compounds: Bacteriostatic, Act on Gram negative bacteria, not suitable for meat industry. Detergent Sanitizers: cleaning and sanitation in single operation. Ex. NaOH + Quaternary ammonium compounds; Phosphoric acid + Hypochlorite; HCl + Iodophores

24. Cleaning Procedure Removal of Physical Impurities Dry Sweep Pre-Rinse (50°C) Detergent Wash (High Pressure) Rinse with Hot Water (80°C) Application of appropriate Sanitizer Rewash with Hot Water (80°C ) Dry in Hot air oven

25. Automated Cleaning System Types Central Cleaning System (CCS) Cleaning In Place (CIP) Self Contained Cleaning (SCC) CCS: Suitable for abattoirs and meat processing plants Works under high pressure. CIP: Extensively used in liquid food industry. Cleaning done by serial circulation of water detergent and sanitizers by pipelines. SSC: Has pump and chemical spray unit. Highly flexible system, detergents applied in staem or foam state .

26. Effluent Treatment BOD: Oxygen required to decompose organic matter completely by aerobic action at 20°C for a certain period of time BOD: Normal sewage- 250-300 ppm Abattoir effluent: 1600-2000 ppm Three main activities of effluent treatment Screening solids Removal of fat Decomposition by bacteria (aerobically/anaerobically) Stages of treatment Stage1- Removes 65% solids & 90% fat; BOD reduced by 35%. Stage 2- Remaining organic matter subjected to biodegradation.

27. Steps of Effluent Treatment Primary Filtration (Effluent passed through strong steel mesh) Secondary Filtration (Re- filteration by vibrating screen with a fine mesh arranged at an angle) Fat Separation (Water agitated and air pumped, Fat rises upwards which is skimmed) Equalization (Activated sludge, a biological stimulant added in small quantity) Biological Oxidation & Sedimentation Tank

28. Biological Oxidation Aerobic Process Anaerobic Process Occurs in open areas. Pond of 1 m depth filled with waste water and is agitated in presence of ample air supply * For meat plants a combination of both used Occurs in closed areas. Deep tank having 4-5 m depth is filled with waste water and is agitated. Results in 60% reduction in BOD of treated water.

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