Slaughter Technology and Meat Inspection.ppt

Its very important ppt

1. Slaughter Technology & Meat
Inspection
Prof Mir Hatem Niazi
1

2. FOOD ANIMAL WELFARE
Prof Mir Hatem Niazi
2
LPT-601 (Slaughter Technology & Meat Inspection)

3. “The avoidance of abuse and exploitation of animals
by humans by maintaining appropriate standards of
accommodation, feeding and general care, the
prevention and treatment of disease and the
assurance of freedom from harassment, and
unnecessary discomfort and pain”………………………
ANIMAL WELFARE
3

4. Some of the major aspects which affect the welfare
during transport and slaughter up to the point of
stunning are important in relation to meat quality..
4

5. Any food animal housing system should have
following facilities to achieve the goal of animal
welfare
 Readily available fresh water and nutritionally adequate food
 Appropriate ventilation to control humidity, irritant gas and
suitable environmental temperature
 Sufficient light for inspection purpose (pig should not be kept
in permanent darkness)
 Dry lying area
 Flooring should not cause undue strain injury or distress
 Correct stocking density (over crowding and under stocking can
cause problems)
 Smooth surface, fittings should: not harm the animals
 Easily cleanable surface and fittings

5

6. Suitability/fitness of animal during Transport
Healthy, clean livestock should be kept free of contamination
during transportation to slaughter house
Should be kept free from injury, stress, loss of weight and disease
during journey
Animal should slaughter as close as possible to the point of
production
Young stocks, pregnant animals and casualty animals should not
be transported
Animal should be in good health condition, strong feet and legs.
weak, sick or emaciated animals should be euthanized on the farm
Grow dairy heifers and gilts more slowly to provide time for the
skeleton to develop
Use calm, quiet handling practices specially during loading and
unloading process of animals(ramp angle-20°)
Do not overload trucks/proper stocking density.
Avoid sudden braking and acceleration.
Market old breeding animals when they are still fit to travel.
6

7. Transport facilities for exclusion of stress
 Should provide facilities of unloading, watering, feeding and
resting at particular interval, (not exceeding 8hrs.) during long
journey of 24hrs or more
 In rail and road transit the vehicle must be of durable
construction
 Specific distance between each floors so that animal can stand
naturally
 Non slip surface must be provided (if necessary bedding
material can be used for calf or pig etc.)
 Internal ramp or mechanical lifting must be used for movement
of animal form one floor to another
 Partition is used to protect the animal from thrown about
during motion of the vehicle and protection from each other
(height -1.27 m for cattle, horse; 76 cm for calves, sheep, pigs,
and goat),
 Space requirement for sheep, goat, pig-0.35-0.50m²/100kg body
wt, 1.28m²/horse, buffalo, cattle-1.18-1.58m²/animal
 Proper cleaning and disinfection just after unloading and
before loading
7

8. 8
Animal transport vehicle

9. Consequences of stress during transport
 Loss of weight: All animals suffer from loss of weight during
journey due to loss of water by sweating and respiration,
depends upon, bodily condition, state of repletion, season,
journey time etc.
Pig- 2.2-5.4 kg of live wt during 24 hrs transport, Sheep-0.9-1.8
kg, Calf-4kg, Bullok-30-40kg
 Mortality: The important factor is temperature, specially in
pig(16°C), due to cardiac dialation and pulmonary hyperaemia
 Transit fever: cattle are affected due to long journey without
food and water, in cooler month (bronchopneumonia with high
fever), Pasturella haemolytica is associated
 Transit tetany: cows, ewes in advanced pregnancy, in the
similar condition affected during warmer months
 Salmenellosis: young animals are affected due to
transportation stress, lack of food and water, chilled weather.
9

10. A condition that is ignored and leads to the harm
of animals in slaughter house such as
 Making cuts on or skinning of conscious animals,
 Excessive beating or prodding of ambulatory or nonambulatory
disabled animals,
 Dragging conscious animals,
 Running equipment over animals,
 Stunning of animals and then allowing them to regain
consciousness,
 Multiple attempts, especially in the absence of immediate
corrective measures, to stun an animal verses a single blow or
shot,
 Dismembering live animals, such as removing feet from live
animals,
 Leaving disabled livestock exposed to adverse climate
conditions while awaiting disposition, or
 Otherwise causing intentional unnecessary pain and suffering
to animals, including situations on trucks.
10

11. The welfare of animals at slaughter and killing,
the basic principles that must be observed are
• Pre-slaughter handling facilities which minimize stress
• Use of competent well trained, caring personnel
• Appropriate equipment which is fit for the purpose
• An effective process which induces immediate
unconsciousness and insensibility or an induction to a period
of unconsciousness without distress
• Guarantee of non-recovery from that process until death
ensues.
11

12. 12
Some important points to be lime lighted before
slaughtering
 Resting: resting period is necessary to ensure normal
physiology, it may varies from 6 to 18 hrs depending upon
the
condition of the animals (2-3 hrs for pig)
 Watering: during lairage ample watering is necessary (lowers
microbial load in intestine, facilitate removal of skin,
efficacious stunning)
 Fasting: animal should not presented for slaughter in full
stomach to prevent carcass contamination due to accidental
injury of intestine (one particular period to decided for which
the animal can be put off feed simultaneously there must not
any loss of body weight)
 Pre slaughter feeding of sugar: to ensure adequate level of
muscle glycogen in muscle, it depicts the picture of lactic acid
production and ultimate pH.

13. 13
Stress and meat quality
 The quality of meat heavily affected due to stress before
slaughter
 Pre slaughter stress affects rate of onset of rigor mortis
 Rate of fall in muscle pH
 The results are reflected as alteration in appearance and
eating quality of meat
 Production of pale, soft, exudative (PSE) meat specially in pig
and dry , firm, dark meat (DFD) specially in beef

14. 14
Some other important factors
A. Appropriate and effective stunning before slaughter by different
suitable methods (viz., Captive bolt pistol, Electrical stunning, Co2
gas stunning etc.)
Design of a perfect stunning box

15. 15
B. Instant bleeding

16. 16
It is the call of sympathy not the demand
 Animal welfare practice should be necessary for the sake of
humanity
 Welfare dose not only relieve the pin of the slaughtering
animal but improves the eating quality of the products
obtained from them
 Good management combined with well-designed equipment
must be used together to insure adequate animal welfare
during transport and slaughter

17. Prof Mir Hatem Niazi

18. Slaughtering of food animals
Slaughter is the term used to describe the killing and
butchering of animals (bleed to death) usually for food.
Commonly it refers to killing and butchering of domestic
livestock (tamed animals)
 At present the animals most commonly slaughtered for food
are cattle (for beef and veal), water buffalo (cara beef), sheep (for
lamb and mutton), goats (chevon), pigs (for pork), horses, and
fowl, largely chickens, turkeys, and ducks and increasingly fish
from the aquaculture industry (fish farming)
 For the sake of animal welfare
we should attempt some process
of animal slaughtering
so that the animal receives
least pain and agony during
its death.

21. Muslim slaughter method (Halal)
Halal slaughter is the method of slaughtering animals for meat
prescribed by Muslim holy law (Dabihah). It involves cutting the
throat of the animal so as to bring about rapid, complete
bleeding and the quickest death possible. Stunning prior to
slaughter is generally not the practice.
The most important requirements of Halal slaughter are:

 The animal should be healthy and without injuries
 The animal should be treated with respect and sympathy
 No animal should see another animal to die
 The slaughter should be done by a practicing Muslim
 A blessing should be given before the cut
 Animals and slaughter men are faced towards Mecca
 A sharp instrument, usually a knife, should be used to
slaughter the animal in a single, unbroken move
 The oesophagus, trachea and jugular vein should be cut
without damaging the spinal marrow
 The blood should be totally drained

22. Slaughter gently but firmly by holding
animal’s head back, and in a quick,
single cut move across animal’s throat
just below the jawbone, cutting the
windpipe, esophagus, arteries and veins
forward of the neck bone
Halal method

24. Jewish method of slaughter (Shechita)
The Fundamental Rules
The neck incision shall be completed with out pause, pressure, stabbing,
slanting or tearing
The carcass fit for consumption must be porged by removing large blood
vessels in fore quarter prior to sale
 Certain parts of permitted animals may not be eaten (hind quarter).
 Meat (the flesh of birds and mammals) cannot be eaten with dairy.
 To overcome the cruelty associated with shackling and hoisting, Jewish
restraint pen is being developed
 Utensils that have come into contact with meat may not be used with
dairy, and vice versa. Utensils that have come into contact with non-
kosher food may not be used with kosher food. This applies only where
the contact occurred while the food was hot.

26. Sikh & Hindu slaughter method (jhatka)
 Jhatka or Chatka meat (Hindi) is meat from an animal which has
been killed by a single strike of a sword or axe to sever the head
 The head of the animal is held securely, or fastened to a rigid pole
or other object. The hind legs are held away by hand. The head
is severed with a heavy, sharp cutlass in a single stroke.
 This kills the animal immediately because the spinal cord is
severed, and the blood flow to the brain is stopped almost instantly,
causing brain death within seconds. Therefore this method is less
painful to the animal than other methods
 Jhatka is the Sikh method of killing an animal. As stated in the
official Khalsa Code of Conduct, Sikhs are recommended to eat the
jhatka form of meat, as they do not believe that any ritual gives meat
a spiritual virtue

27. 27

28. Modern bans
Legal aspects of ritual slaughter:
 Bans on ritual slaughter have been proposed or enacted in a
number of European countries, from the late 1890s onward. The
issue is complicated by allegations of anti-Semitism (against
jewishism) and islamophobia
 The initial ban on kosher slaughter in modern Europe originated
in the late 19th century in 1897 in Switzerland. Later bans were
enacted in Bavaria in 1930, in Norway, Germany and Sweden in
the mid-1930s.
 Debate on the issue has shifted over time such that modern
debate focuses primarily on balancing concerns for animal welfare
with concerns over limiting freedom of religion.

29. Prof Mir Hatem Niazi

31. Some of the norms
 According to the law, animals should be stunned into
unconsciousness prior to their slaughter to ensure a quick,
relatively painless death. Stunning has two purpose, 1. To
induce an immediate state of insensibility, 2. To produce
sufficient immobility to facilitate the sticking process to initiate
bleeding
 The most common methods are electrocution and C0 2
stunning for swine and captive bolt stunning for cattle, sheep,
and goats.
 Frequent on-site monitoring is necessary, as is the
employment of skilled and well-trained personnel.
 An animal is considered properly stunned when there is no
"righting reflex"; that is, the animal must not try to stand up
and right itself, then can it be considered fully unconscious.
 It can then proceed down the line,
where slaughterhouse workers commence
in cutting up its body.

32. The pre-slaughter handling
 Animals are transferred from lairage pens directly through race
into an area of stunning and slaughtering
 In race for sheep, it follows its comrade up a single file race,
most animal have to walk up rather than down a slope
 The movement of pig is optimum sized groups of 15 individuals
are satisfactory, for sheep & pig “V” shape restrainer is useful
 In case of cattle , they moved to stunning box via solid walled
race
 For mechanical and electrical stunning animal heads is
presented in such a position that the equipment can be applied
easily (shelf type head restraint is most successful)
 In case of small animal, hydraulically-operated tail pusher in the
back of the box is useful for restraint
 Positioning of light above the animal’s head to attract its
attention to facilitate proper stunning
 In some cases manual restraining is also practiced
 Application of goad or other electrical or any other aids to
channelize animals to stunning box should be avoided

33. UPRIGHT CATTLE RESTRAINT/STUNNING BOX

34. Pre slaughter stunning
 Slaughter of farm animals is normally a two stage process of
stunning and bleeding (should be effected within 30-45 sec after
stunning)
 Animal must be stunned before slaughter by an appropriate ,
recognized stunning method that must produce immediate
unconsciousness that lasts until death
 Animal must be properly restrained, after restraining prompt
stunning and slaughtering is necessary without delay
 Assessment of stunning must be taken place before slaughtering
 Killing equipments must always be available for immediate use
Permitted method of stunning
1.Captive bolt pistol
2.Concussion
3.Electronarcosis
4.Exposure to carbon dioxide
Permitted method of killing:
1. Free bullet pistol
2. Electrocution
3. Exposure to carbon dioxide
Unconsciousness be instantaneously produced to ensure total freedom
form suffering, this is ensured by immediate exsanguination
Time taken:
Sheep=2-7 Sec, Pig=avg 18 sec, Cattle=avg 55 sec.

35. Signs of effective stunning
By electric process:
 Immediate collapse with flexion, followed by rigid extension of the limbs
 Extreme arching back of the neck and spine (opisthotonus)
 Down ward rolling of eyeballs
 Tonic muscular spasm changes into clonic (all this symptoms are called
electroplectic fit)
By percussive method:
 Immediate collapse followed by tonic spasm(last fro 10-15 sec)
 Slow hind limb movement and eventually vigorous movement
 Eye ball face out ward
By carbon dioxide method:
 A period of increased respiratory rate followed by slow respiratory
movement
 Final dyspnoea
 Loss Corneal and palpebral reflex
 Extreme muscle flaccidity
 Jaws limbs are consequently relaxed
The most reliable sign of loss of sensibility is absence of respiratory
ability

36. Methods of stunning
A.Mechanical or Percussive stunning : In this case captive bolt
gun(CBGs) used, two types,
1.penetrating (for cattle, sheep, goat, pig, deer, horse & rabbit) viz., CBG
with blank cartridge
2.non-penetrating (for cattle) viz., mushroom headed knocker (designed
to apply a controlled blow to the head of the animal)
The impact of the bolt on the skull causes disruption of the brain
activity resulting in unconsciousness, in case of penetrating type the
physical damage of the brain is occurred when bolt enters the brain
For assurance of immediate exsanguination (or killing of animal) it is
necessary
For effective induction of concussion the important things are,
1. Position of blow and
2. Amount of energy transfer to brain of animal

37. Position of thrust to apply
on the head of the animal
for effective stunning

39. Electrical stunning
 This method consists of passing an alternating current
through the brain, with some techniques through heart also
and results into immediate unconsciousness
 The instruments assembled with a pair of tongs(electrodes)
 Proper placing of electrodes on the head of the animals is
important (other than that missed shock is produced)
 The strength of shock should ensure that the animal either
killed by cardiac shock or remains insensible until death by
exsanguination
 On an average 7sec for high voltage (≥300V) and 3 sec for low
voltage (≤150V) are applied
 The electrodes must be positioned in such that current will pass
through thalamus cortex
 Immediately after stunning the animal should be bleed,
otherwise it may regain consciousness

40. Electrical stunning
Head only electrical stunning
Head-to-body or head-to-brisket stunning

41. Some points related to electrical stunning
 For head only electrical stunning 1.3A for sheep, 0.6A for lamb,
1A for pig, 1.5A for cattle for 3 sec is applied
 To create a better contacts, the electrodes are immersed in saline
solution before use
 Before application of electric current, animals are restrained
properly (in case of pig V-shape restariner-conveyer) as to prevent
fracture due to adverse reflex muscular movement
Head to back/leg stunning:
 High voltage electric current is applied simultaneously to the head
and back/leg with special tongs
 The brain is anesthetized and the heart put into arrest results into
cutting of blood supply to brain cause death
 Recommendation: 1.3A, 250 V for pig
1.0A, 375 V for lamb

42. Water jet stunning
 A novel form of percussive stunning
 A fine jet of water is used to penetrate the skull and
mechanically destroy the brain by the process of
laceration , crushing or shockwave and produce
immediate unconsciousness
 0.5 mm jet, applied at pressure of 3500-4000 bar
 The position is same as in case of captive bolt pistol
 The jet drills through the skin and skull in 0.2-0.4
sec
 The destruction of brain cause severe convulsion,
could be controlled using an immobilizing current of
400mA (40 V)
 It has been observed that better quality meat can
procured in comparison to electrical or CO2 stunning

43. Carbon dioxide and other gas mixture stunning
The options are,
1.2% oxygen in argon (anoxia)- respiratory distress is not seen by
pigs but the induction is too slow for commercial use
2.30% carbon dioxide (CD) in argon with 20% residual oxygen,
intermediate in regards to respiratory distress and induction
3.90% CD in air, induction is rapid, respiratory distress is severe
but for short interval
Now a days a concentration of 80-90% CD in air is most suitable
for anesthesia or stunning and the exposure time is 45 sec
Important aspects
If conc. is too low, the pig will not be properly stunt, if conc. is
too high the pig become stiff, show reflex muscular activity, poor
bleeding
If exposure is to long, superficial congestion of skin, after
scalding skin become bluish in color
Immediate bleeding (with in 30 sec)

44. The types of apparatus used for CO2 stunning
1.Oval tunnel : Rate is 600pigs/hr, one gas tunnel is fitted,
conveyer carries the pigs in to chamber, then the pigs are
shackled & hoisted, bleed immediately
2.Dip lift: For any size of pig even calf can be used, 213x68x53
com cage lift the animal into gas chamber, hold there for specific
time
3.Compact CO 2 immobilizer: horizontally revolving apparatus
divided into 4-8 compartments , the chambers are in a fashion,
when one is in loading position the opposite is inside the gas
chamber
Advantages of CO2 stunning:
1.Full relaxed carcass (easy deharing and dressing)
2.Less noise and labour requirements
3.Yield of blood is 0.75% better (CO2 stimulate respiration thus
favors blood circulation and consequent bleeding)
4.No muscular hemorrhage
5.Incidence of fracture is nil
6.Amount of PSE is reduced

45. Pithing
 In some cases, after stunning cattle are being pithed before
bleeding
 Insertion of a long thin rod or closely coiled wire in to the
hole made by the penetrating bolt of the pistol
 It destroys motor centre of the brain, results reflex muscular action
do not occur at sticking
 Avoid injuries to operatives and speeding dressing process
 The rod must be of 0.6 m length (other than it will destroy spinal
cord root and abdominal cavity and therefore vasoconstriction
hampered, results in congestion of liver, kidney, spleen and produce
slaughter spleen)

46. Bleeding
Two methods of bleeding
1.Bilateral severance of the carotid arteries and jugular veins-
by insertion knife across the throat, caudal to the larynx (in ritual
method)
2.Insertion in the jugular furrow at the base of neck and sever
the brachiocephalic trunk and anterior vena cava
3.Incase of pig knife is inserted in the middle of the neck at the
depression in front of sternum and serve the anterior vena
cava
Precaution must be taken:
The knife should not be passed too far, it may puncture the
pleura, blood comes out and adhere to the thoracic cavity produce
back bleeding or over sticking, in case of pig over sticking may
produce pocket beneath scapula(during scalding blood and water
accumulate) and results cooked appearance
Bleeding time: Cattle-6 min (yield is 13.6 kg), Sheep-5 min(1-2.5
kg), Pig-6 min (2.2 kg)

47. Effect of stunning on meat quality
The problems related to captive bolt stunning are due to,
1.Long interval between stunning and sticking
2.Inadequate penetration of bolt,
Results into, blood splashing in muscle (diaphragm, abdominal
wall, intercostal muscle, heart) (head to back/leg stunning
produces very less blood splashing)
High voltage head only stunning in pig may produce
1.Petichial hemorrhage throughout the ham
2.Fracture of bone (tonic convulsion of muscle), associated with
hemorrhage in surrounding tissue
3.Bone fracture are seen (specially in pig) in scapula, pelvic, the
neck of the femur, around 5
th
and 6
th
thoracic vertebra

48. Casualty slaughter
 When animals are suffering from such disease or injuries
which doesn't render the meat unsuitable for human
consumption, are being slaughtered. Reasons in most of the
cases are, Dystocia, Tympany, Respiratory disease, Joint
disease, Reticular foreign bodies, Circulatory disease, enteritis,
Fracture, Recumbency, Claw disease, Abortion etc.
 On firm decision has to take ( by veterinarian), whether the
animal is suitable for transport to nearby slaughter house, if yes
then only transported to the meat plant for slaughter
 These animal must go through ante mortem inspection
 Slaughtered immediately on arrival
 Should be isolated from normal animal
 Should be slaughtered separately from normal stock or at the
end of the day’s kill

49. Emergency slaughter
When the animal is healthy, but requires on-farm emergency
slaughter, owing perhaps to limb fracture, uncontrolled
hemorrhage, injury causing severe pain, or distress or functional or
physiological disorder, that animal may be humanely slaughtered
on the farm to save it from pain and the carcass transferred to
abattoir.
Rules:
 Unless animal has been bleed
 Undergone ante mortem inspection
 The body of the animal has not been dressed
 Animal accompanied to the slaughterhouse by a veterinary
certificate
 Body of the animal should be transported to slaughter house in
hygienic condition, within one hour of the slaughter
 In slaughterhouse post mortem inspection is done to confirm the
oath in certificate

50.  Some examples of abnormal discharges or protrusions from the
body are:
 Discharges from the nose, excessive saliva from the mouth,
afterbirth
 Protrusion from the vulva, intestine
 Protrusion from the rectum (prolapsed rectum) or uterus
 Protrusion from the vagina (prolapsed uterus)
 Growths on the eye and bloody diarrhea
 Abnormal color such as black areas on horses and swine, red
areas on light colored skin (inflammation), dark blue areas on the
skin or udder (gangrene).
 An abnormal odour is difficult to detect on routine A/M
examination. The odour of an abscess, a medicinal odour,
stinkweed odour or an acetone odour of ketosis may be observed.
Since many abattoirs in developing countries have not
accommodation station or yards for animals, Inspector's
antemortem judgment must be performed at the admission of
slaughter animals.

51. Prof Mir Hatem Niazi

52.  The term Post-mortem means “after death.”
Post-mortem inspection is the inspection of
carcass and offal after slaughtering of animals
 The principal purpose of post mortem
inspection is to supplement ante-mortem
inspection in identifying diseases of public or
animal health significance and monitoring animal
welfare to remove meat that is unfit for human
consumption

53.  Identification of diseases of public health
significance;
 Identification of diseases of animal health
significance;
 Identification of residues or contaminants in excess
of the levels allowed by legislation;
 Non-compliance with microbiological criteria;
 Other factors which might require the meat to be
declared unfit for human consumption as in case of
ritual slaughter
 To ensure humane slaughter

54. Facilities:
 Inspection points should have sufficient and well
distributed light of 540 lux
 Adequate hand washing units with supply of hot and
cold running water , liquid soap and towels
 Meat inspection knifes
 Sterilizers for complete immersion of knives, saws,
cleavers etc.
 Stamping ink (solution of 1-2% of fuchsine in acetic
acid)

55. • Take into account the ante-mortem inspection results
• Carcases and accompanying offal are to be subjected
without delay after slaughter
• All external surfaces are to be viewed
• Minimal handling of the carcase
and offal should take place
• Precautions must be taken to ensure that
contamination of the meat by actions such as
palpation, cutting or incision is kept to a minimum
level
• Inspection staff should pay particular attention to the
detection of zoonotic and notifiable diseases.
• Examination of lymph nodes is very important.

56.  Routine postmortem examination of carcass should be carried
out as soon as possible after the completion of dressing
 All organs and carcass portions should be kept together and
correlated for inspection before they are removed from the
slaughter floor
 Professional and technical knowledge must be fully utilized by:
• Viewing, incision, palpation and olfaction techniques
• Classifying the lesions into one of two major categories - acute or
chronic.
• Establishing whether the condition is localized or generalized,
and the extent of systemic changes in other organs or tissues
• Determining the significance of primary and systemic pathological
lesions and their relevance to major organs and systems,
particularly the liver, kidneys, heart, spleen and lymphatic system
• Coordinating all the components of ante-mortem and post-mortem
findings to make a final diagnosis
• Submitting the samples to the laboratory for diagnostic support, if
abattoir has holding and refrigeration facilities for carcasses under
detention

57.  Some lymph nodes, which drain lymph from important
muscles, are of special interest in meat inspection and the these
are referred as “Meat lymph nodes” in cattle and buffalo, these
are prescapular, axillary, prefemoral, ischiatic and poplitial,
whereas in pig these are prefemoral and poplitial
 Thumb rul: viscera and head should remain identifiable with
the carcass until the inspection is completed
Judgment of PM inspection
Generally four option may come
• Passed
• Total condemnation
• Partial condemnation
• Conditionally passed

58. Localized versus generalized conditions
It is important to differentiate between a localized or a generalized
condition in the judgment of an animal carcass.
 In a localized condition, a lesion is restricted by the animal defense
mechanisms to a certain area or organ. Systemic changes associated with
a localized condition may also occur. Example: jaundice caused by liver
infection or toxaemia following pyometra (abscess in the uterus).
 In a generalized condition, the animal's defense mechanisms are unable
to stop the spread of the disease process by way of the circulatory or
lymphatic systems. The lymph nodes of the carcass should be examined if
pathological lesions are generalized. Some of the signs of a generalized
disease are:
• Generalized inflammation of lymph nodes including the lymph nodes of
the head, viscera and/or the lymph nodes of the carcass
• Inflammation of joints
• Lesions in different organs including liver, spleen, kidneys and heart
• The presence of multiple abscesses in different portions of the carcass
including the spine of ruminants
Generalized lesions usually require more severe judgment than localized
lesions.

59. Acute versus chronic conditions
Acute conditions
• An acute condition implies that a lesion has developed over a period of
some days, whereas a subacute condition refers to a time period between
an acute and chronic condition.
• The acute stage is manifested by inflammation of different organs or
tissues,
• Enlarged hemorrhagic lymph nodes
• Petechial haemorrhage of the mucosal and serous membranes and
different organs such as heart, kidney and liver.
• An acute stage parallels with the generalized disease complex, when an
acute infection tends to overcome the animal's immune system and
becomes generalized.
• Each case showing systemic lesions, should be assessed individually
taking into account the significance that these lesions towards major
organ systems, especially the liver, kidneys, heart, spleen and lymphatic
system as well as the general condition of the carcass.

60. Chronic conditions
• A chronic condition implies the development of lesions over
a period of some weeks, months or years.
• In a chronic condition, inflammation associated with
congestion is replaced by adhesions, necrotic and fibrotic
tissue or abscesses.
• The judgment in the chronic stage is less severe and
frequently the removal of affected portions is required
without the condemnation of the whole carcass.
• Judgment on the animal or carcass judgment tends to be
more complicated in sub-chronic and sometimes in per-acute
stages.
• If generalized necrotic tissue is associated with previous
infection, carcass must be condemned.

61. Diseases judgements
1. Anthrax total condemnation
2. Black Quarter total condemnation
3. Jhone’s dis. total condemnation
4. Brucellosis Partial condemnation
5. Actinomycosis & Generalised - total condemnation
Localised- Affected part condemned
6. Actinobacillosis
7. Rabies total condemnation
8. FMD total condemnation
9. H.S. total condemnation
10. Listeriosis total condemnation
11. Salmonellosis total condemnation
12. B.S.E. total condemnation
13. Tetanus total condemnation
14. Botulism total condemnation
15. Measly beef Generalised - total condemnation
(Cysticercus bovis) Localised- Affected part condemned

62. 62