Methodology for the study of carcasses and internal organs of pigs. Veterinary and sanitary examination of meat in the markets. Topic: Post-slaughter veterinary and sanitary examination of organs and carcasses of farm animals
1. Literature review
1.1 Goals and objectives of post-mortem veterinary sanitary examination
1.2 Organization of post-mortem veterinary sanitary examination
1.3 Methodology for conducting post-mortem inspection of carcasses and organs
2. Practical part
2.1 general characteristics slaughterhouse
2.2 Admission for examination and methodology for conducting it in the study of carcasses for trichinosis and cysticercosis
Offers
Bibliography
Introduction
Veterinary and sanitary examination is one of the branches of veterinary medicine that studies the methods of sanitary and hygienic examination of food products and technical raw materials of animal origin and determines the rules for their veterinary and sanitary assessment. A veterinarian must be able to carry out veterinary and sanitary measures and address issues of sanitary and hygienic well-being of food products and technical raw materials of animal origin during their production (collective farms, state farms, poultry farms, agro-industrial and livestock complexes, cooperative organizations, etc.), at all stages processing technologies (meat, milk, poultry plants and other enterprises), during transportation, storage, as well as in places of sale (markets). Taking into account these requirements, the veterinarian must have practical skills in receiving and handing over slaughter animals, transporting and preparing them for slaughter, know the basics of technology and standardization in the production of livestock products, own modern methods of their research and knowledge of scientifically based sanitary assessment.
An important place in the activities of veterinary specialists is occupied by the issues of veterinary and sanitary examination of meat of wild game animals and game. The duties of a veterinarian in the markets also include quality assessment and veterinary and sanitary examination of plant foods and honey.
Veterinary and sanitary expertise with the basics of technology and standardization of livestock products equips the veterinarian with knowledge that allows him to produce for food purposes only benign and sanitary-hygienic products.
Post-slaughter veterinary and sanitary examination of organs and carcasses is carried out in places of slaughter and processing of animals (meat processing plants, poultry processing plants, slaughterhouses, etc.), as well as in markets (veterinary and sanitary examination laboratories) in order to release meat and meat products for food purposes in good quality and harmless to humans.
Based on the veterinary and sanitary examination, the following tasks are solved:
1) maximum use of benign and harmless products of animal slaughter for nutritional purposes;
2) decontamination of meat that is not subject to free release, cost-effective methods;
3) prevention of the release for sale of meat from animals suffering from zoonoses;
4) eliminating the possibility of spreading infectious and invasive origin with rejected organs and carcasses and protecting the environment;
5) use of rejected slaughter products after appropriate sanitary and technological processing for fodder or technical purposes or sending them for complete destruction.
1 Literature review
1.1 Goals and objectives of post-mortem veterinary sanitary examination
The quality and veterinary condition of livestock products during their production on farms, at processing enterprises, in places of storage and sale are controlled by veterinary specialists.
The purpose of the veterinary and sanitary examination is to prevent human diseases from anthropozoonoses and other diseases when eating food, as well as to prevent diseases of livestock and poultry, the spread of which is possible through animal feed. Proper organization and mandatory veterinary and sanitary control not only ensure the production of environmentally friendly products of high sanitary and hygienic quality, but also guarantee the protection of the population from diseases common to humans and animals. Veterinary specialists of farms and laboratories of veterinary and sanitary expertise of the markets take an active part in this important area of activity, which is of great social importance.
Factors affecting meat quality
Meat refers to the meat carcass of an animal, including skeletal muscle, fat, bones, connective tissue, nerves, blood vessels, and so on. The head, internal organs, limbs, carpal and hock joints are called by-products.
Meat and meat products are among the staple foods. Due to them, a person satisfies most of the need for high-grade proteins necessary for plastic and regenerative purposes. In addition, meat and meat products are a significant source of fats, minerals, vitamins, extractives that have a stimulating effect on the secretion of the digestive glands. An important property of meat is its digestibility.
The main part of the meat is the skeletal muscles, the presence of which determines the concept of meat. Other tissues, such as fat, bones, separated from the muscles, are not called meat. According to the degree of separation of muscles from other tissues, the following categories of meat are distinguished: 1) meat carcasses; 2) deboned meat (separated from the bones); 3) trimmed meat - freed from connective tissue inclusions, fat, lymph nodes.
The main part of the meat is muscle tissue, which makes up 50-60% of the mass of the carcass. According to the chemical composition and calorie content, the meat of various animal species has unequal properties.
The best quality meat is obtained from meat breeds of animals that differ from other breeds in physiological, morphological features and exterior forms. The distinctive features of meat breeds of animals are as follows: precocity, hypertrophic development of those parts of carcasses that produce the most valuable varieties of meat (back, croup, dewlap); relatively not a large number of bones to carcass weight; fat is deposited mainly between the muscle bundles and muscle fibers and only in small quantities in the subcutaneous tissue and internal organs. The structure of muscle fibers is finely fibrous; increased glycogen content in the muscles, which is one of the factors of meat maturation. The above contributes to the fact that the meat of meat breeds of animals, especially young ones, is tender and juicy.
Meat breeds of cattle include: Kazakh, white-headed, limousine, Austrian Simmental, Dnieper, Chernihiv, Shortgor, Hetherford. The yield of meat in these animals is 60-65%.
The age of the animal also affects the quality of the meat. At the age of an animal up to two weeks, the meat is considered immature and cannot be sold to people. At this age, the meat is low-calorie, in addition, the muscle tissue contains an increased amount of magnesium salt, which has a laxative effect. Veal is considered to be the meat of cattle aged from two weeks to three months - young animals and over three years old - adult cattle. In sheep and goats, animals aged from 2 weeks to 7 months are considered young animals. In pigs, the classification is as follows: animals weighing from 4 to 19 kg of piglets, from 20 to 59 kg of gilts and over 60 kg are adult pigs.
Meat of the best quality is obtained from bulls - castrates and heifers; from young sheep and goats; from pigs aged 6-7 months. Young animals contain more muscle tissue than old animals, and relatively less fat.
Due to the low fat content, the meat of young animals has a lower calorie content than adults. However, due to the fine fibrous muscle fibers and the relatively low content of glycogen and essential amino acids (especially tryptophan, lysine and cystine) in the muscles, it is better absorbed by the human body than the meat of adult animals. Animal gender. The best quality meat is obtained from female animals, although the carcass yield after slaughter is less than that of males. In females, the structure of muscle fibers is finely fibrous, while in adult males muscle fibers significantly thicker. In females, fat is deposited mainly between the muscle bundles and in greater quantities than in males, this leads to a higher and more nutritious quality of the meat of females than males.
The meat of bulls older than 3 years, boars, boars older than 3 months is characterized by rigidity and low fat content. In addition, the meat of adult males has an unpleasant odor and taste. Therefore, it is used mainly in sausage and canning production. The meat of castrated males is usually of good quality, this is due to a more even distribution of fat between the muscle bundles.
The fatness of the animal is characterized by the development of muscle tissue and the size of body fat in the carcass. It affects the chemical composition of meat: the higher the fatness of the animal, the less moisture is contained in the meat, the more fat and the higher its calorie content.
Fatness of animals affects the slaughter weight and slaughter yield of meat.
Slaughter weight is the mass of the carcass without the head, skin, internal organs, limbs up to the carpal and hock joints.
Meat is called muscle tissue along with connective tissue formations, fat, bones, blood and lymphatic vessels, lymph nodes and nerve fibers.
Meat morphology
The composition of meat includes the main tissues: muscle (muscular), connective (tendons, ligaments, aponeuroses), fat and bone.
Muscle tissue makes up an average of 50-60% of meat.
Its color is mainly red, but in different types of slaughter animals the shades vary from deep red in horses, brick red in small cattle, crimson red in cattle, to light or gray red in pigs. The color depends not only on the type of animal, but also on a number of other reasons. The red color is due to the presence of the myoglobin protein in the muscle tissue.
Smell - is specific to each species of animal. Only frozen meat has no smell.
Consistency - depends on the storage conditions, fresh meat has a dense consistency, chilled meat has elastic, thawed meat has a flabby texture.
Taste - this criterion depends on many factors (type, gender, feeding, treatment). Normally, boiled meat has a fragrant, pleasant smell.
Morphological structure of muscle tissue. Its structural unit is the nuclear fiber, which has a spindle shape, up to 12 mm long and is covered on the outside with a sarcolemma - an elastic transparent membrane.
Next comes the connective tissue. Morphologically, these are tendons, ligaments, fascia. All what we call veins. The yield of veins from the weight of the carcass of cattle is from 9.7 to 12.4%. This tissue consists of a small number of cells and a highly developed intercellular substance, in which fibrous structural elements are located: collagen, elastic and reticular fibers and tissue fluid. Their quantitative ratio determines the structure of the tissue.
Proteins are, first of all, collagen and elastin belong to incomplete proteins, as they do not contain the necessary amino acids: tyrosine, cystine, tryptophan. Despite the big specific gravity collagen in the product (up to 25%) tissue protein synthesis does not occur in the body of its consumer. In addition, the consumption of food containing a large amount of collagen in the form of gelatin adversely affects the function of the kidneys. Elastin is a protein that is the main component of the sarcolemma. It makes up about 1% of the total amount of meat proteins.
Its digestibility is very low, it cannot be boiled, even with prolonged cooking. Parts of meat rich in elastin (neck, flank) remain tough.
Adipose tissue is a derivative of loose connective tissue, the cells of which are filled with droplets of fat, forming fat cells. A group of fat cells forms fat lobules or lobes surrounded by loose connective tissue. There are internal and external (subcutaneous) and intermuscular fat. In cattle, the deposition of subcutaneous fat occurs primarily on the croup, near the maklaks, etc. With the deposition of fat between the muscle bundles (mainly in young animals), the meat on the cross section has a marble pattern. "Marbling" indicates its high commercial, culinary and food qualities.
The amount of adipose tissue in cattle can be from 2 to 25%, in pigs up to 40%. Its biological usefulness depends on the content of vitamins in it, unsaturated fatty acids and some lipids. If anatomically considered, then the most complete in terms of biological properties is the fat of the brain and nervous tissue and bone marrow.
Fats different types animals differ in color, smell, texture, taste, melting point and solidification, and other indicators. The usefulness of fat depends on the melting point of fat. The lower the melting point of fat, the better it is absorbed. Pork fat and horse meat fat contain highly valuable unsaturated acids (about 10%) and have a low melting point, therefore, they are better absorbed. Lamb and beef fat are refractory - less digestible.
Bone. Its content in the body ranges from 7 to 32%. All bones are divided into tubular and spongy. When digested from tubular, up to 10% fat and 30% gelatin are obtained. From spongy, respectively, 22 - 55%. That is, in terms of digestive value, spongy bones are better.
The dry matter of bone tissue contains from 26 to 52% of organic substances and from 48 to 74% of mineral substances. Organic substances are mainly represented by collagen, and mineral substances are calcium phosphate and carbonate, magnesium phosphate, calcium fluoride, and other salts.
The chemical composition of meat.
The chemical composition depends on the type of animal, age, sex, fatness, method of fattening and other factors. The main and most nutritionally valuable part of meat is muscle tissue.
The chemical composition of the muscle tissue of slaughter animals is characterized by the following data: water - 70 - 77%; up to 20% proteins and 3-10% other substances (lipids, extractives, minerals, vitamins).
Water in muscle tissue is in the hydrate-bound and free states. Hydrated water makes up 6-15% of the mass of muscle tissue, is firmly held by the chemical components of the tissue and is not separated from the cell by ordinary drying. Water in the free state is retained in the tissue due to osmotic pressure and adsorption by cellular elements. Free water is separated from the meat by drying.
Proteins make up to 87% of all body proteins. There are two main groups of proteins: albumins, globulins - this is approximately 90% of all proteins. These groups are characterized by:
- A) the content of all the basic amino acids necessary for a person to synthesize the proteins of his tissue.
- B) have a high degree of digestibility, i.e. are complete proteins.
Lipids. The amount of lipids in muscle tissue depends on the fatness of the animal. Intramuscular lipid molecules are mainly composed of high molecular weight fatty acids.
Extractives give the main aroma of meat. Extractive substances are divided into nitrogenous and nitrogen-free.
Nitrogenous in-va make up 0.7% of muscle tissue. These include: carnosine, anserine, kartinin, etc., ATP (adenosine triphosphate), ADP, purine bases, individual amino acids, urea.
Nitrogen-free extractive substances are: glycogen, more than half; glucose, hexose phosphates, lactic acid, pyruvic acid, etc.
Extractive substances do not contain calories, but their presence in food affects the metabolic processes in the body. The meat of an adult animal is richer in extractive substances and has a more pronounced taste than the meat of young ones. Therefore, strong broths can only be obtained from the meat of adult animals. The extractive substances of meat are energetic stimulators of the secretion of the gastric glands. Accordingly, strong broths and fried meat stimulate the secretion of digestive juices to the greatest extent. Boiled meat does not have these properties and therefore it is used in the diet for gastritis, ulcers, etc.
Minerals. In raw muscle tissue, the content of minerals ranges from 0.8 - 1.8%, in dehydrated from 3.2 to 7.5%. They consist mainly of potassium phosphate, calcium, magnesium and sodium chloride. In total, the body contains 34 micro and macro elements. Meat is a source of digestible phosphorus (up to 200 mg per 100 g of meat), iron from 3.7 mg% to 6.9 mg%, depending on the type of animal.
Muscle tissue contains various enzymes, hormones and vitamins in the amount necessary for normal fermentation. The vitamin composition contains: B1, B2, B6, PP, B12, pantothenic acid, biotin, A. During the heat treatment of meat, up to 50% of the original amount is destroyed.
Poultry meat.
Poultry meat in many respects differs from the meat of other slaughter animals. It has a more delicate connective tissue, which is evenly distributed throughout the muscle tissue. Tissue fat is also evenly distributed.
The meat of a young bird contains less extractive substances than an old one. Therefore, broths obtained from old poultry are not saturated, less concentrated.
However, game meat contains more extractives than poultry. The broth obtained from game meat has sharp taste properties. Therefore, it is believed that game is best eaten fried or stewed.
Adipose tissue. Since poultry fat has a low melting point (33-400), it is easily digestible. It also enhances both the palatability and nutritional value of the bird. Some birds (geese, ducks) are specially fattened to obtain fat (up to 40-50% of the carcass weight kg).
But we are more often interested in protein, its content in poultry meat is about 20%.
Meat color. Muscles in poultry carcasses are unevenly distributed: mass pectoral muscles exceeds the mass of the rest of the muscles of the body.
The color of poultry meat (chickens, turkeys and other land birds, as well as rabbit meat) is white in the region of the pectoral muscles, and red in the rest of the carcass; waterfowl (geese, ducks) have brownish meat. White muscles serve for very sharp contractions, red for slow ones. There are differences in the chemical composition, in particular in protein. White meat has more of it than red meat. White meat proteins are better digested (from 15.5 - goose) to 23 turkey. This is achieved due to the smaller amount of connective tissue compared to other animals. (Poultry also has more calories, from 104 for chicken to 307 for goose.)
The result of dietary meat: Poultry fat has a lower melting point, as it contains more unsaturated fatty acids in its composition;
- - Poultry meat contains less connective tissue, it has a more delicate texture. In this regard, it is better absorbed by the human body;
- -extractive substances, the minimum amount if it is a young bird and not wild;
- Poultry meat contains a large amount of complete proteins. The high nutritional value and biological usefulness of poultry meat is determined by the amino acid composition of proteins.
Meat with deviations from the norm, which has sanitary significance.
After the slaughter of an animal, deviations from the norm can be found in its meat, which occur even during the life of the animal, and not as a result of storage of meat, as we considered earlier. Let's dwell on this in more detail.
Emaciation and emaciation are characterized by a decrease or even absence of fat, both intermuscular and in the natural depot (in the subcutaneous tissue, inside the carcass, etc.). With emaciation, of course, there can be large fluctuations in the amount of fat. Exhaustion is the highest manifestation of emaciation, formed on the basis of illness, and its signs are sharply evident. In this case, in addition to the absence of fat in the carcass, flabbiness and muscle atrophy are often noticed, as well as a decrease in the liver and spleen. With a strong degree of exhaustion, even serous impregnation of cellulose is observed, in which fat is usually located (in the subcutaneous, intermuscular, retroperitoneal, perirenal). If the meat of emaciated animals should in all cases be excluded from sale, then the expert should not treat the meat of emaciated animals strictly.
Meat of old animals. Experience shows that the best meat is obtained from oxen (castrated at 1 year of age) at the age of 4-5-8 years; from pigs under the age of 1-2 years; and from sheep and rams up to 2-3 years. Meat obtained from animals much older than this age limit contains little fat, is tough due to the abundance of coarse connective tissue, is difficult to chew, and therefore the market value of such meat is rather low. As mentioned above, the age of the animal is determined by the teeth. If there is no head with the carcass, then by examining the meat alone it is impossible, of course, to form a definite idea about the age of the animal. Nevertheless, there are some signs that allow, to a certain extent, to determine the meat of an old animal: such meat is dry, dark-colored, poor in fat, this fat is yellow and there is little of it even in natural depots. The meat of a very old animal, due to its indigestibility, low nutritional value, bad taste, should be considered undesirable for consumption, of little value, but not harmful, and therefore there is no reason to exclude it from free sale. Such meat, through special cooking, can even be made tasty. Usually it mainly goes to minced sausages, therefore, it is consumed in a highly crushed form, with the addition of various other impurities (seasonings) to it.
The meat of animals that fell or were killed by lightning, drowned, suffocated, driven, died from sunstroke, etc. Animals die either from diseases (mainly of an infectious nature), or from various accidental circumstances, for example, from a fracture of the spine, concussion, drowning, lightning strikes and other mechanical causes that suddenly end life. According to the basic Russian legislation that existed earlier, all such animals were treated like carrion, the sale of which in the markets was, of course, prohibited. In view of such a categorical requirement of our legislation, of course, it is not necessary to talk much about meat from dead animals. As we can see, such meat must be excluded from consumption. In cases, for example, of death from mechanical causes, when the corpse lay with the entrails not taken out (less than 6 hours) and then was butchered by a butcher, such meat is considered cadaveric and cannot be sold even in the form of cheap (low-value) meat.
Animals that died by accident (no matter for what reasons) have, first of all, one fundamental difference from animals specially killed for meat. The former have all or almost all the blood, while the latter are bled in the most thorough way. Usually, cutting up an animal that has died from random causes is not started immediately. Often a significant period of time passes from the moment of death to the start of such cutting, when part of the blood has already coagulated, when hypostasis has already formed and when, therefore, there can be no talk of complete bleeding of the carcass. This circumstance forms the basis for the signs by which we recognize meat obtained from dead animals.
Such meat is characterized by the following features:
plethora of all internal organs, especially the liver and spleen;
hypostases of serous membranes, for example, costal pleura, parietal peritoneum;
overflowing with blood of the saphenous veins;
humidity of meat, its dark red color, obvious blood filling of its vessels (moistens fingers with blood when touched); impregnation of spongy bones with blood;
the absence of a wound on the neck of the "cut" with the edges of the wound and its surrounding parts infiltrated with blood; -
the speed of the upcoming decomposition (the processes of meat decay are significantly accelerated).
These signs will be the more pronounced, the more blood stagnates in the body, and, conversely, they may be expressed indistinctly when animals are slaughtered in agony or butchered immediately after death (especially after exposure to mechanical causes), when a significant amount of blood can still be released. and thereby smooth out the signs of natural death. It is also clear that the described signs in small pieces of meat are much more difficult to notice than in carcasses, and even when examining organs at the same time, that is, in cases where all the signs can be seen in their entire characteristic aggregate.
The meat of animals forced to be killed. There are cases when a completely healthy animal is suddenly attacked by some kind of mechanical force, due to which the animal is crippled, for example, dislocations of joints, fractures of limbs or other serious injuries to the body. The prediction in all these accidents is usually so unfavorable that the owner does not hesitate to slaughter the animal for meat, so as not to lose all its value. The same decision takes place in cases where a perfectly healthy animal suddenly falls ill with colic, volvulus, flatulence, etc., or when it cannot be delivered due to an incorrect position of the fetus in the uterus, etc. In all such cases, after all hope of a cure has disappeared, the owner usually slaughters the animal for meat as well.
Since such animals are often delivered to the slaughter on carts, this is where the technical term"carriage animal", and the slaughter itself is called "forced".
If it was previously said about the meat of dead animals that it should not be allowed for sale, then the meat of prematurely slaughtered animals is used after bacteriological examination. In the presence of salmonellosis, the meat is sent to canning production, and in its absence - to sausage production. In fact, such animals are almost no different from those that are killed and butchered in industrial slaughter.
Meat of poisoned animals. Animals poisoned or used before slaughter with any poisonous substances (for example, strychnine, arsenic, nitrates, antibiotics, etc.) produce meat that is dangerous for consumers. This opinion was confirmed by the results of a qualitative analysis of the meat of poisoned animals, according to which the presence of a known poison in the muscles was detected with certainty. Therefore, it is believed that the meat of poisoned animals can serve as a source of serious illness or even fatal intoxication of humans and animals. From this, the conclusion logically follows: the meat of poisoned animals must necessarily be excluded from free sale.
For example, the use of high doses of nitrogen fertilizers leads to the accumulation of nitrates and nitrites in the muscle tissue of animals. Such nitrate meat is very easily identified by the boil test. When boiled, as we have previously found out, the meat becomes white or gray. However, in the presence of nitrates or nitrites, the myoglobin of muscle tissue interacts and forms nitrosomyoglobin, a substance that gives the meat a pinkish-red to brick-red color depending on the nitrite content (just like in sausages), so nitrate meat is on sale should not do.
Chickens raised in large poultry farms are given daily antibiotics, high doses of which are deposited in the bone marrow. And since many antibiotics contain a nitroso group, when heated in a grill or cooking, hemoglobin interacts with the antibiotic nitroso group and red-colored bone marrow compounds are formed. And if in healthy chickens the bones are gray, then in chickens poisoned with antibiotics, the bones are stained cherry red, and sometimes the adjacent meat tissue is also stained. Eating such chicken meat poisoned with antibiotics is strictly prohibited.
It is known, for example, that arsenic belongs to the group of persistent poisons, which, getting into the tissues, are very difficult to break down here. It is also known that in some areas in the last century there was a custom to give arsenic to animals (in order to better fatten them) in gradually increasing quantities, reaching huge single doses. A striking example is the meat of birds that received colossal doses of those alkaloids to the action of which they are physiologically insensitive. For example, by feeding chickens strychnine (up to 0.2) for 14 days, the researchers obtained meat from them, which served as a source of fatal poisoning of the dog.
Meat with inclusions of foreign bodies. In the muscle tissue of slaughtered animals, most often in sheep, foreign bodies are found - feather grass seeds. In sheep, when staying on pastures during the period of flowering and fruiting of feather grass, grains and awns of these plants get into the wool. Spiral-shaped awns wetted by rain twist, grains with a sharp tip and sawtooth teeth pierce the skin and enter the subcutaneous tissue, muscles and internal organs, and when the muscles contract, they penetrate into the deeper layers. In case of severe damage to the feather grass disease, the death of the animal is possible.
Ante-mortem examination of affected sheep reveals the following signs: the wool is ruffled and confused with the protruding awns of the feather grass, most often areas of the skin of the chest and pelvic limbs, the abdominal wall and the intermaxillary space are affected. In these places, the skin is thickened, thickened and painful. Lymph nodes (submandibular, superficial cervical, knee folds) are enlarged.
In the skin and subcutaneous tissue, a large number of grains and awns of feather grass are found, surrounded by a dense capsule and abscesses up to the size of a pigeon's egg. The affected muscles are reddened, edematous, the lymph nodes are enlarged, the heart muscle is flabby, serous infiltrates are possible, the liver is enlarged, flabby with a cherry tint. In bacterioscopic examination of the affected organs and carcasses, a Salmonella culture is often isolated.
Sanitary assessment. If carcasses and organs are slightly affected, there are no abscesses, there are no inflammatory changes in the muscles, then after stripping they go without restrictions. In case of severe damage with the presence of abscesses or other inflammatory changes, the carcasses are sent for technical disposal.
Meat with deviations from the norm in smell and taste.
Meat with an abnormal smell and taste. It happens that the meat, irreproachable in its appearance, bought in our markets, emits, when preparing a dish from it, an unpleasant smell or has a nasty aftertaste. Abnormal smell and taste of meat can be caused by four reasons:
- a) the influence of sex (sexual smell);
- b) influence of feeding (feed smell);
- c) the effect of treating the animal with odorous substances (medicinal odor);
- d) the influence of some pathological processes.
A. Influence of sex. The unpleasant smell of meat is observed only in males that are able to live sexually. Male castrati and females never give such meat. There is no doubt, however, that its intensity and specificity are closely related to the genus of the animal and its individual characteristics. The smell of goats, for example, is special, specific, sharp, nasty (sometimes they say - "it smells like a goat"), the smell of wild boars resembles decaying - urine, bulls - garlic .. It is also interesting that the so-called "nutres", i.e. males, whose testicles have not descended into the scrotum, but have remained in the abdominal cavity, rarely produce stinking meat. The intensity of sexual odor is also related to personality. The meat of some males smells weakly, its smell can be detected only when cooked, and, conversely, the meat of other males emits a pungent odor, which is already noticed in a piece of raw meat that is in a hot-steam state. In the latter case, along with the cooling of the meat, the smell gradually disappears, appearing later when heated. The sharpest abnormal smell is found in dishes, which is why when testing meat for smell, the so-called cooking test is recommended.
In slaughtered animals (especially in pigs), the smell is most pronounced in the submandibular and parotid salivary glands. Therefore, if suspected, the smell can be determined by incising and examining these organs.
The sexual smell and taste in meat disappears 2-3 weeks after castration, in fat - 2.5 months, and even later in the salivary glands.
They take a flat piece of meat the size of a palm and boil it in clean boiling water for 10-15 minutes. The released steam, as well as the piece of meat itself and the broth obtained from it, emit a specific, unpleasant sexual odor, sometimes noticed even at a distance.
B. Influence of feeding. When meat animals are fed, shortly before slaughter, various substances that have an unpleasant odor, for example, slops, oil cakes after pressing out oil, fish or fish meal, decaying root crops (turnips, rutabaga, beets) or strongly smelling plants (wormwood, bedbug), meat that has an unpleasant taste and smell is obtained. Experience shows that such a smell is detected either exclusively during cooking, or even when sniffing already raw meat.
A typical case in this respect is told by M. M. Romanovich. Starting from 1894, bed bugs (Lepidium ruderale), due to droughts that killed the best varieties of herbs, filled all the pastures of the city of Nikolaev. Animals usually do not eat bedbugs because of its smell and sharp, bitter taste, but here, willy-nilly, they had to feed on it. As a result, not only the milk of cows, but also the meat of slaughtered animals began to emit an unpleasant odor. “Already at the entrance to the slaughter chamber,” says M. M. Romanovich, “an unpleasant smell was felt if there was at least one carcass of an animal that ate bedbugs. Kitchen methods for preparing such meat did not destroy, but only increased the smell of fodder. critical, as consumers returned the purchased meat back.The carcass, divided into small pieces and stored for 2-3 days, as well as meat in small pieces, almost lost the described unpleasant quality (the smell was barely noticeable).This state of affairs in the city of Nikolaev continued until 1900, when the number of bed bugs in the pasture decreased over time In general, it should be said that feed odor can vary in its intensity depending on the amount and quality of feed eaten by animals.
B. Effect of treating an animal with odorous drugs.
If the animal is ingested, through the stomach, as remedy any pharmacological preparation that has a sharp specific and often unpleasant odor, then the meat obtained from such an animal acquires an appropriate flavor, clearly detectable during cooking. Meat is supplied with such a taste, for example, carbolic acid, kerosene, creolin, turpentine, cumin, chlorine preparations, camphor, valerian root, sulfuric ether and other means.
In practical terms, it is also important to know that some of the above drugs are capable of imparting an unpleasant aftertaste to meat even in cases where the animal does not ingest them before slaughter, but only has the opportunity to inhale them. In this regard, the influence of those agents (for example, chlorine, carbolic acid, creolin, tar) with which the wagons used to transport slaughter animals are so often disinfected should be emphasized here.
It should also be added that perfectly normal meat stored in rooms that are poorly ventilated or have the smell of disinfectants can become impregnated with these compounds and acquire a nasty smell and taste.
G. Influence of pathological processes. The cause of the appearance of an unpleasant odor and taste of meat and fat can be various pathological processes.
So with EMCAR and malignant edema, meat and fat gives off a putrid smell or the smell of rancid oil.
With phlegmon, metritis and tympania, the smell of feces is noted, with traumatic purulent pericarditis and peritonitis - the smell of manure or ammonia smell, with kidney diseases - the smell of urine. If an unusual smell is detected in the meat, then the carcass is kept in an actively ventilated room, and then the smell and taste are determined by a cooking test. If the smell persists, the carcass is sent for technical disposal. In addition to boiling, a sample of meat can be fried over low heat. To determine the foreign smell in the fat, it is carefully rubbed between the fingers and sniffed or slowly heated over low heat.
Meat with deviations from the norm in color.
Meat color. Determination of color is important in those rare cases when meat obtained from a fallen or slaughtered animal during the agony is exported to the market. Such meat after processing by the butcher is usually frozen. Since in such cases the blood cannot be sufficiently released from the animal, its meat turns out to be dark red in color, and signs of hypostatic hyperemia are noticed on the parietal pleura and peritoneum on the right or left side. However, it should be noted that sometimes the described signs are not pronounced. Sometimes there is an abnormal yellow color of fat (lipochromatosis). The reasons may be different: firstly, it is possible in old animals; secondly, a dark yellow (saffron) color occurs with abundant feeding with fresh grass, carrots, corn, rapeseed or linseed cakes. This is due to the accumulation of coloring substances from the lutein group in fat, as well as the deposition of fat-soluble pigments - carotenoids).
Coloring of fodder origin fades after 24 hours of carcass storage. When cooking such meat, the broth is transparent and emits an aroma. The color caused by the indicated reasons does not affect the sanitary assessment of the meat.
Pathological jaundice is observed in a number of diseases accompanied by bile pigments in the blood - bilirubin and biliverdin, and not only fat is stained, but also intermuscular connective tissue, bones, cartilage, serous and mucous membranes (which is a differentiating feature with differences in the origin of color - food or pathological). If there are still doubts about what caused the coloring, then laboratory tests are carried out for the presence of bilirubin (a test with sulfuric acid, alkali NaOH).
More often, in practice, changes in the normal color of the meat depend on those hemorrhages and blood soaking that appear as a result of a violation of the integrity of the vessels of the muscle tissue. This is observed, for example, with external injuries (blows, bruises, etc.), as a result of which part of the subcutaneous tissue and the surface layers of the muscles are saturated with blood.
With the above-described changes in the normal color of fat and meat, it becomes necessary to partially cull the meat, for example, with hemorrhagic infiltrations, depending on traumatic causes (from blows, bruises). With severe degrees of jaundice, when all parts of the carcass, 48 hours after slaughter, are still colored yellow or yellow-green, or in the presence of exhaustion, according to existing culling rules, all
the carcass is excluded from sale and sent for disposal.
Sometimes in the internal organs, in the carcasses, a black or brown-brown color is found, caused by the deposition of the corresponding pigments in the tissues. Black staining is associated with excessive accumulation of melanin pigment in the tissues. Melanin is most often found in cattle and small cattle in the liver, lungs, subcutaneous tissue, in the membranes of the brain and spinal cord. A generalized form is also possible - when pigmentation is noted on the pleura, peritoneum, fascia, bones, etc.
There is staining of individual organs and muscles with a yellow-grained pigment, giving the meat a striated-brown coloration. This pathological process is called xanthosis.
Sanitary assessment. When coloring fodder origin, the meat is edible. Meat with an icteric color that gives a positive reaction to bilirubin is not used for food. In case of melanosis, if the pigmentation covers only the organs, they are disposed of, and the carcass is used without restrictions, if the entire carcass is pigmented, then it is disposed of.
The meat of driven, stressful animals.
Pale, watery meat. Sometimes, when clinically healthy animals (most often pigs) are slaughtered, a carcass with pale colored, muscle tissue is obtained. The cause of this pale, watery meat is the high arousal of the animals before slaughter as a result of stress factors. In the blood of animals, the content of adrenaline increases, under the influence of which ATP is rapidly broken down, which leads to accelerated hydrolysis. Within an hour, the pH in the meat drops to 5.8.
Sometimes meat at slaughter is dark-colored, dry, hard. It becomes so due to prolonged exposure to stress factors on the animal. In addition to all the features described above, it is also distinguished by stickiness, quick spoilage and the ability (in crushed form) to absorb a significant amount of water. The stickiness of the meat of driven animals is striking. If you take, for example, even a rather heavy piece of meat and throw it against the wall with force, then this piece sticks firmly. Such meat is difficult to cut with a knife. The broth made from such meat will be very cloudy, foamy.
This is due to the fact that there is practically no glycogen in such meat and therefore the processes of meat maturation do not occur in it and the pH of the muscle tissue environment practically does not change. And since after the slaughter of animals, the processes of synthesis in the body no longer occur, then, in the absence of carbohydrates, the processes of protein decomposition begin. Such meat (PSE, DFD) is very often sent to the production of sausages.
Sanitary assessment. Due to the loss of presentation, the meat is sent to prom. processing.
Meat inflated with air. The inflation of meat, mainly calves, piglets, and more recently chickens, is widely practiced by meat dealers. This falsification occurs for purely commercial reasons, since inflation, for example, of veal carcasses gives them a more well-fed, beautiful, appetizing appearance, making such carcasses easier to sell at a higher price. A 2-week-old poorly fed calf takes on, after inflation, the appearance of a 5-week-old, well-fed, with the reddish color of its meat turning white. Thus, thanks to inflation, veal of the 2nd grade can be freely sold for the 1st grade. The inflation operation itself is carried out as follows: after making an incision in the skin of a killed animal near the hock (calcaneal) joint, a blunt-ended iron rod, which breaks the subcutaneous tissue in various directions. After that, the forger begins to blow air into the fiber with the help of bicycle, automobile and other types of pumps until the carcass makes a clear drum sound when tapped. Experience shows that during this operation, air penetrates not only into the subcutaneous, but also into the intermuscular tissue, up to the meat bundles.
Undoubtedly, puffed meat cannot bring much harm to the consumer if the meat is sold by weight, however, this falsification is intended to fake the appearance of the meat. In addition, inflation is almost always practiced through a tube with the mouth, when, therefore, it is possible to introduce into the meat a wide variety of representatives of the bacterial flora of saliva, not excluding tuberculosis bacilli. In addition, puffed up meat is fragile: it very soon begins to deteriorate in its entire thickness at the same time, which is understandable if we take into account the mass of saprophytes that is driven in along with atmospheric air into meat.
Recently, meat inflation has become widespread in the sale of chickens. In many markets, chickens are sold not by weight, but by size, appearance. Therefore, meat dealers insert a needle under the skin of chickens or into the muscle tissue of the brisket and inflate with a pump. As a result, a dead chicken looks like a well-fed chicken. To distinguish such a fake is quite simple. When palpating the carcass of a chicken or chicken, the meat does not have a dense texture, but a fluid, easily moving mass.
Coloring and bleaching of meat. To give old meat a more attractive appearance, it can be tinted with bright red dyes, such as magenta. Poultry carcasses are rubbed with carrots or carrot juice. Sometimes they can rub bird carcasses with other yellow dyes, for example, saffron, food coloring. Probably, many buyers have noticed that there are no "blue" hens and chickens in our markets. It's just the vendors treating the chickens with bleach. To do this, the bird carcass is placed for 1-2 seconds in a boiling solution of baking soda. Soda, getting into the subcutaneous layer, increases its volume and the skin becomes opaque and muscle tissue is not visible. Thus, the skin color becomes whiter, and a small layer of subcutaneous fat gives the carcass a noble yellowness.
Adulteration of meat with water or blood. Widespread quality falsification of meat. There are several ways.
The meat is placed in water for several hours and its mass can increase up to 25%.
In frozen meat, water or blood is injected with a syringe into the voids formed during freezing. Water is partially stained with blood, and blood in general is an ideal component for such a falsification, it freezes and a single frozen whole is obtained. For 10 frozen carcasses, usually one flask of blood is enough. When selling such frozen meat, it is practically impossible to distinguish artificially injected and frozen blood from ordinary blood. Then, when the customer starts to defrost such meat at home, the color of the water becomes redder.
They freeze water on the carcass. To do this, frozen carcasses of meat are poured on top with water. The water freezes and then the ice is sold along with the meat at the price of the meat.
To lengthen the period of sale of meat, especially small portions, various antibiotics are introduced into it. This allows you to significantly extend the shelf life of meat. Abroad, antibiotics are added to water that is frozen, for example, on animal carcasses, chicken legs, etc. Therefore, as many experts note, even flies do not land on such products.
Veterinary and sanitary examination of milk
Milk is one of the most valuable food products. It contains about 200 substances vital for humans and young animals. The main ones are proteins, fat, milk sugar and mineral salts. Milk proteins contain 20 amino acids, including treptophan, lysine, methionine, lecithin and others, which are indispensable. Milk contains 25 fatty acids, most of which are unsaturated, and therefore easily absorbed by the human body. Milk sugar (lactose) small degree is subject to fermentation in the intestines and is almost completely absorbed. Mineral salts are widely represented in milk: calcium, potassium, sodium, magnesium, phosphorus, sulfur and others necessary for the normal course of basic life processes in the body,
In total, milk contains 45 mineral salts and microelements. Milk contains both fat-soluble vitamins - A, D. E, and water-soluble vitamins - C, P, B1, B2, B6, B12 and other regulating metabolism. It is very important that the numerous components of milk are in a strictly interconnected relationship, which is important in the life of the body. Pure fresh milk from a healthy cow has bacteriostatic properties. If freshly milked pure milk is cooled to 3-4 °, then it retains these properties for up to 1.5 days, and at a temperature of 10 ° - 24 hours. Lactic acid products made from milk (curdled milk, kefir, cottage cheese, etc.) are antagonists of putrefactive intestinal microflora and are indispensable as dietary products.
Meanwhile, milk, in violation of the sanitary conditions of milking, primary processing, storage and transportation, as well as diseases of cows, can be contaminated with pathogenic and toxigenic microflora, which is dangerous for people and young animals.
The primary processing of milk is carried out in the dairy. The milk obtained during milking is filtered through a strainer with a cotton filter or a filter made of non-woven fabric. To filter milk, white flannel, waffle or lavsan fabric is used.
A cotton or non-woven fabric filter is used to strain one flask of milk, after which it is replaced with a new one.
Fabric filters, as they become contaminated with mechanical impurities, are rinsed in running water.
In the absence of the above filter materials on the farm, gauze is used.
Milk is filtered through gauze in 4-6 layers, fabric (including lavsan) filters in two layers.
After straining the milk of the entire milk yield, cotton fabric filters are washed in a 0.5% warm solution of desmol or washing powder, rinsed in running water, ironed or boiled for 12-15 minutes and dried. Lavsan fabric filters after washing in a detergent powder solution are immersed for 20 minutes in a freshly prepared 1% sodium hypochlorite solution or a clarified bleach solution containing 0.25-0.5% active chlorine, rinsed with water and dried.
The consumption rates of filter materials based on the amount of milk produced are given in the appendix.
With the centralized export of milk, it is provided for its cooling and temporary storage on the farm for 12-24 hours, followed by export by specialized transport according to the established schedule. The farm should have enough containers for separate storage of morning and evening milk.
Milk is cooled to 4-6°C. The temperature of milk upon acceptance at the dairy plant should not exceed 10 °C.
When machine milking into a milk line, the milk must be cooled immediately in the flow. When milking in portable buckets, the time interval between milking and the beginning of its cooling should not exceed 16-20 minutes.
The duration of storage of milk depends on its temperature (see table).
Shelf life of milk at different cooling temperatures
After each milking, the milk is cooled before leaving the farm, following the basic requirements set out in paragraph 5.2. In addition to milk coolers, you can use ice pools in which flasks of milk are immersed. The milk level in the flasks must be below the water level in the cooling container. At the same time, the lids of the flasks should be open, and the entire pool with flasks should be covered with clean gauze. To ensure uniform cooling of milk, it is periodically (after 20-30 minutes) mixed with a clean whorl.
By agreement with the enterprises of the dairy industry and other producers, the state veterinary and sanitary supervision bodies, it is allowed to deliver milk without cooling within 1 hour after milking. At the same time, the farm must guarantee the high sanitary quality of the delivered milk.
To supply children's institutions, only chilled milk of at least grade I according to GOST 13264-70 is allowed, delivered no later than 12 hours after receiving it on the farm.
Milk should be transported to milk collection points or dairies in tank trucks or by dedicated transport in flasks.
The bodies of vehicles transporting milk in flasks must be clean and free of foreign odors.
It is not allowed to transport milk together with strong-smelling, dusty and poisonous substances (gasoline, kerosene, tar, pesticides, cement, chalk, etc.), as well as the use of milk tanks for transporting other substances.
Containers used to transport milk. should be hermetically sealed with lids equipped with sealing gaskets made of rubber or polymeric materials approved by the Ministry of Health of the Russian Federation for contact with food products. The use of other materials as seals is prohibited.
Tanks and flasks with milk are sealed before shipment. In summer, flasks are filled with milk to the lid (to avoid shaking and churning fat during transportation), and in winter, only to the neck.
To protect milk from heating in the summer, and from freezing in winter, the flasks are covered with a clean tarpaulin or other protective materials.
Sampling and preparing them for analysis. When sampling for research, it is very important that a proportional amount of milk is taken from each milking (average sample). The selection is made with a metal tube with a diameter of 8-10 mm after thorough mixing of milk in each flask. Before sampling, milk in tanks is mixed with a whorl for 3-4 minutes, and samples are taken from each section of the tank. The layer of cream adhering to the walls of the flask is cleaned and mixed with milk. Before sampling, the tube is rinsed with the same milk from the test flask. The collected samples are poured into a flask.
For a complete production analysis, 250 ml of milk is required. If necessary, milk samples for some studies can be preserved by adding 1 ml of a 10% solution of potassium bichromate for every 100 ml of milk. Canned milk samples can be stored at a temperature of 4-b "up to 10 days. Samples are stored in clean vials, closed with stoppers.
The quality of milk is determined in a complex organoleptic. physicochemical, and if milk is suspected to be contaminated with pathogenic microflora and bacteriological studies. Freshly milked milk is characterized by the following organoleptic and physical properties.
ORGANOLEPTIC STUDY OF MILK
Appearance - homogeneous liquid white color with a slightly yellowish tint. The color of milk is determined in a glass cylinder by viewing it in reflected light. Colostrum is yellow or yellow-brown. A change in the color of milk is noted in some diseases of cows. For example, with leptospirosis and some forms of mastitis, milk has a yellow color. The yellow color of milk is observed when cows are fed a large amount of carrots and corn. Milk becomes reddish when cows are sick with piroplasmosis, pasteurellosis. anthrax and hemorrhagic mastitis, as well as in case of violation of the rules of machine milking, when, after the end of milk transfer, milking cups are overexposed on the nipples. Feeding cows large amounts of certain plants in the buttercup, euphorbia, and horsetail families will also give the milk a reddish color. Red or pink milk occurs when pigment bacteria, miraculous rods, etc. develop in it. Therefore, in each case of a change in the color of milk, it is necessary to establish its causes.
The smell of milk is specific When determining the smell, cold milk is heated in a flask or test tube to a temperature of 25-30 °. In cold milk, the smell is recognized worse. In benign milk, the smell is pleasant, specific. Milk acquires extraneous odors when stored with odorous substances (kerosene, fish, sauerkraut, creolin, etc.). Milk acquires a manure (shed) smell when it is filtered not to the dairy, but in a dirty barn, as well as when particles of manure get into the milk. A musty smell appears when freshly milked milk is stored in a tightly closed container. In such cases, putrefactive microorganisms multiply abundantly, hydrolyzing milk proteins. Milk has a silage smell when cows are fed low-quality silage, as well as when silage is stored in a barnyard.
The taste of milk is pleasant, slightly sweet. To determine the taste, the milk is slightly heated. Then take a sip of milk in your mouth and rinse your mouth with it to the root of the tongue. Bad influence some feeds can have a taste of milk. For example, radish, turnip, rutabaga, colza, field mustard, fed in large quantities, gives a rare taste to milk. It has a salty taste of milk at the end of lactation, when mixed with colostrum, with udder tuberculosis and mastitis.
A bitter taste is caused by cows eating a large number of bitter plants: wormwood, lupine, buttercups, burdock, beet tops, turnip, it has molded spring straw, rancid oilcake. During long-term storage of milk or dairy products at low temperatures, cold-resistant microorganisms develop in them, giving milk, cream, sour cream and butter a rancid taste. In this case, the decomposition of milk fat occurs with the formation of butyric acid, aldehydes, ketones and other substances that cause this taste. Milk acquires a soapy (alkaline) taste when it is contaminated with putrefactive bacteria.
The consistency of milk is homogeneous. It is determined by slowly pouring milk from one container (cylinder, beaker, etc.) into another. The admixture of flakes or clots in milk indicates a disease of the mammary gland. Mucous (viscous) milk is caused by some races of lactic acid streptococci, lactobacilli, etc.
Density. The density of milk is the ratio of its mass at a temperature of 20 ° to the mass of water of the same volume at 4 °. The density of milk characterizes to a certain extent its naturalness. Density wholeness of milk ranges from 1.027 to 1.033, the average is 1.030. The density of skimmed milk is in the range of 1.038, on average - 1.035. When skimmed milk is added to whole milk, the density of the latter increases, and when water is poured, it decreases. Every 10% of water added to milk reduces its density by three divisions of the hydrometer scale, or by 3°. With the addition of skim milk or the removal of fat, the density of milk increases accordingly. However, if you remove cream from milk and then add the same amount of water, its density will not change. Such falsification is called double. For identification, it is necessary to determine not only the density of milk, but also the content of fat in it.
Milk density is determined not earlier than 2 hours after milking and at a temperature not lower than 10° and not higher than 25°. The density of milk is determined by a special milk hydrometer (lactodensimeter) at a temperature of 20 °.
Method for determining the density: 200 ml of the test milk is poured into a glass cylinder and a milk-pyG1 hydrometer (lactodensimeter) is lowered. The reading is made on the scale of a thermometer and a hydrometer. If the milk temperature is 20 °, then the readings of the hydrometer scale correspond to the actual density. Otherwise, correct for temperature. Each degree of deviation from the normal temperature (20°) corresponds to a correction equal to +-0.2 degrees hydrometer. At a milk temperature above 20 °, the density will be lower and the correction is made with a plus sign. At a milk temperature below 20 ° - with a minus sign.
Research methodology: pour 1 ml of the test milk into a test tube, add 2 drops of a 10% solution of potassium chromate and 1 ml of a 0.5% solution of silver nitrate. Shake the vial with the contents. Conditioned milk turns lemon yellow, and milk diluted with water turns brick red.
Determination of ketone bodies in milk. 2.5 g of ammonium sulphate is added to 5 ml of the test milk in a test tube. 2 drops of a 5% aqueous solution of sodium nitropruside and one ml of a 25% aqueous solution of ammonia. Shake the tube and read the reaction after 5 minutes. In the presence of ketone bodies, the mixture becomes pink. Such milk is discarded.
DETERMINATION OF THE PERCENTAGE OF FAT IN MILK
Determination of fat in milk is carried out by the sulfuric acid method. It is based on the dissolution of milk proteins with sulfuric acid, as a result of which fat is released in its pure form. As a solvent, sulfuric acid with a density of 1.81-1.82 and isoamyl alcohol with a density of 0.811-0.812 are used.
Research methodology: 10 ml of sulfuric acid is poured into the milk butyrometer using an automatic pipette, then 10.77 ml of milk and 1 ml of isoamyl alcohol are poured carefully (along the wall). The butyrometer is closed with a rubber stopper, wrapped in a towel and gently stirred until the contents are completely dissolved. Then the butyrometers are placed with the stopper down and a water bath at a temperature of 65-70 ° for 5 minutes. The butyrometer removed from the bath is subjected to centrifugation for 5 minutes. After centrifugation, the sheaf is placed in a water bath for 5 minutes, after which the amount of fat is counted on the butyrometer scale. Each large division corresponds to 1% body fat, and each small division corresponds to 0.1%. In accordance with the standard (GOST 13264-67), whole milk must contain at least 3.2% fat.
Determination in skimmed milk. It is produced in the same way as in whole milk, by the sulfuric acid method, but in special butyrometers with a scale divided into tenths and hundredths of a percent. All components included in the analysis of whole milk are poured into such butyrometers in double quantity: 20 ml of sulfuric acid, 21.54 ml of skimmed milk and 2 ml of isoamyl alcohol. The exposure in a water bath before and after centrifugation is the same, but three times centrifugation is used.
DETERMINATION OF ACIDITY OF MILK
Freshly milked milk has an amphoteric reaction. The increase in the acidity of milk is due to the breakdown of milk sugar to lactic acid, due to the development of lactic acid and other bacteria. The longer milk is stored unrefrigerated, the more lactic acid accumulates in it.
Freshly milked milk from a healthy cow has 16-18° acidity. Increased acidity can be observed in the milk of cows grazing in summer time in places with sour cereals or in wet meadows. The acidity of colostrum reaches 50° Turner, and at the end of lactation it drops to 12-14°. With mastitis, the acidity of milk decreases to 7-15 ° Turner. Cow's milk, procured for state and cooperative purchases on collective farms, state farms, and other farms, must not have an acidity above 20°. The acidity of milk of the first grade is usually 16-18 °, the second grade - 19-20 ° and off-grade - 21 °.
Determination of the titratable acidity of milk. Titratable acidity is indicated in degrees of titration - T ° - Turner. The degree of acidity is the amount of ml of a decinormal alkali solution used to neutralize 100 ml of milk.
Research methodology: 10 ml of the investigated milk, 20 ml of distilled water and 3 drops of 1% phenolphthalein are poured into a conical flask and titrated with 0.1 alkali solution until a slightly pink color appears, which does not disappear within one minute. The number of milliliters of alkali used for titration, multiplied by 10, shows the degree of acidity of the milk under study. With mass acceptances of milk in the markets, the determination of the maximum acidity is carried out.
Extreme acidity. The maximum acidity is the degree of acidity of milk, above which milk is not allowed to be sold. When selling milk on the markets, the maximum acidity should not be higher than 20 "and lower than 16 °.
Research methodology; 10 ml of a 0.01 N alkali solution is poured into a row of test tubes placed in a rack, which is prepared as follows: 100 ml of a 0.1 N alkali solution and 10 ml of a 1% solution of phenolphthalein are measured into a liter flask, distilled water is added up to 1 litre. Pour 5 ml of milk into a test tube with 10 ml of the indicator. If the acidity of milk is below 20 °, then an excess of alkali remains in the test tube and a pink color remains; if the acidity is above the limit, then there is not enough alkali to centralize it and the liquid in the test tube becomes discolored. An increase in the acidity of milk can occur when cows are fed spoiled silage or pulp containing oxalic acid, as well as when cows are fed excessive amounts of concentrated feed. An increase in acidity, as well as in the density of milk, is noted in the initial stage of mastitis in cows.
DETERMINATION OF PURITY OF MILK
One of the main indicators characterizing the quality of milk is the degree of its purity. Filtering dirty milk. no matter how carefully it is carried out, it does not improve its quality, but on the contrary, it deteriorates faster, because the dirt inactivates the bactericidal and bacteriostatic substances contained in it (lysozyme, lactenins, bacterilysins, etc.).
Determination of the degree of purity of milk. The purity of milk is determined using the Record device. 250 ml of milk is passed through the device, the filter is dried and compared with special standards, on the basis of which I establish the milk purity group.
According to the degree of contamination, milk is divided into 3 groups. The first group includes milk, during the filtration of which the precipitate is almost not noticeable. The second group includes milk that has traces of contamination on the filter (in the form of small dots). In the milk of the third group, contamination is clearly expressed. Mechanical suspension is visible on the filter in the form of larger dots, the color of the filter is gray.
According to GOST 13264-67, milk of the first grade must have a purity of group I, milk of the second grade - group II and non-grade milk - not lower than group III.
Determining the presence of soda in milk. Sometimes, in order to protect milk from curdling in case of high acidity, soda is added to it. However, soda does not increase its resistance, but on the contrary, favorable conditions are created for the development of putrefactive microflora. To determine soda in milk, indicators are used: rosolic acid, bromthymol blue. phenolrot.
Research methodology: 1 ml of the milk under study is sticked into a test tube and the same amount of a 0.2% solution of roseolic acid is added. Milk that does not have an admixture of soda with roseolic acid acquires an orange color, and those containing soda become raspberry red.
QUALITY CHECK OF MILK PASTEURIZATION
On farms disadvantaged infectious diseases cattle, milk is pasteurized. In this regard, there is a need to control the quality of pasteurization. To check the quality of pasteurization on farms, a peroxidase test is used, and in the dairy industry, a phosphatase test.
Reaction to peroxidase: if a few drops of potassium iodine starch solution and one drop of hydrogen peroxide solution are added to raw milk, the following reaction will occur: peroxidase + H2O2 + 2KOH + starch \u003d 2KOH + J2 + starch, i.e. a blue color appears. In milk heated to 80-85 °, a color change will not occur, since peroxidase is destroyed when heated.
Research methodology: Add 5 drops of potassium iodide starch (3 g of potassium iodide and 3 g of starch per 100 ml of water) and 5 drops of a 1% hydrogen peroxide solution to 3-5 ml of the milk under test in a test tube. The appearance of an intense blue color indicates the presence of peroxidase in the milk. Therefore, such milk has not been pasteurized. The appearance of a pale blue color indicates a partial destruction of the enzyme under the influence of a temperature of 65-70 ° on the milk, i.e. the milk is not pasteurized enough.
Phosphatase reaction. The phosphatase enzyme is less heat resistant than peroxidase. Therefore, this reaction can establish the correct observance of the regime of low pasteurization, which is used in dairies.
Research methodology; 2 ml of the test milk and 1 ml of sodium phonolphthalein phosphate solution are poured into a test tube, closed with a cork and after thorough mixing, the test tube is placed in a water bath at 1 40-45 °. The reaction is read after 10 minutes. In a test tube with properly pasteurized milk, no changes are observed. If the pasteurization mode is violated, when the phosphatase remains in the active state, the contents of the tube take on a bright pink color.
DEFINITION OF MILK CLASS
Classification of milk is a chemical method for determining the degree of contamination of milk with microflora. It is established by a reductase test.
Determining the classiness of milk, we tentatively establish that the microflora, multiplying in milk, releases its metabolic products - reductase, which has the property of discoloring some paints, in particular methylene blue or changing the color of resazurin. Consequently, the more microflora is contained in milk, the more reductase is released and the faster methylene blue discolors or the color of resazurin changes.
Reductase test with methylene blue is carried out as follows; 1 ml of methylene blue solution (5 ml of a saturated solution and 195 ml of distilled water) is poured into a test tube and 20 ml of the test milk is added. If there are no large test tubes, ordinary ones can be used, but the amount of milk and reagent is halved. After stirring, put in a water bath at t 38-40 ° and every 15-20 minutes observe the discoloration of the contents of the tube.
By the time of onset of discoloration, the good quality of milk is determined, as can be seen from the data in the table:
Milk quality and classiness
The disadvantage of the reductase test with methylene blue is that it poorly captures the contamination of milk in winter. If during milking (in unsanitary conditions) bacteria get into the milk and it is immediately cooled to 4 ° and below, then the biochemical activity of microorganisms is delayed. In addition, milk with streptococcal mastitis according to the reductase test with megilenope blue can be of the first class.
Reductase test with resazurin. In view of the fact that the test with methylene blue has drawbacks, a resazurin test is used.
Method: 10 ml of the test milk is poured into a test tube and 1 ml of a 0.05% solution of resazurin is added. The test tubes are closed with sterile stoppers, placed in a water bath at 42-43 ° and the time is noted. Observation is carried out after 10 minutes and 1 hour. Resazurin under the influence of reductase is restored to refurin (pink).
This test makes it possible, relatively faster than with methylene blue, to obtain the results of assessing milk according to the degree of bacterial contamination. It is very important that this sample is the milk of cows with mastitis.
To increase the effectiveness of the resazurium test, I.S. Zagaevsky suggested adding 0.5% formaldehyde to a 0.05% solution of resazurin, as a result, the light sensitivity of the indicator in milk decreases and the accuracy of the analyzes increases.
The results of this test are taken into account according to the following indicators
first class - blue-blue color in vitro,
second class - blue-violet,
third grade - pink.
It should be noted that the reductase test with resazurin. compared to methylene blue, speeds up the analysis by more than five times. Continuous monitoring of the reaction is not required. It reveals the reductase of all microorganisms that seed milk is more demonstrative when reading the reaction to the classiness of milk.
MICROBIOLOGICAL ANALYSIS OF MILK
Microbiological examination of milk is also carried out in the following cases: 1) when there is a suspicion that it may pose a danger to human health, 2) in order to control the sanitary and hygienic regime of milking and primary processing of storage and transportation, 3) in case of suspicion of contamination by microorganisms, in the presence of which milk cannot be processed into dairy products, 4) to establish the microflora that caused inflammation of the mammary gland and its antibiotic resistance.
In most cases, the microbiological examination of milk is limited to determining the total number of bacteria and the fermentation titer. If contamination of milk with pathogenic microorganisms is suspected, special studies are carried out depending on the type of alleged pathogen. Milk must be examined immediately after sampling, otherwise it should be cooled to 4-6 ° (not higher). Labels are attached to the dishes with milk samples for research indicating the sample number, the number and size of the batch of the product, the day and hour of sampling. The label must be signed by the person who took the sample, indicating his position. If milk samples are sent to a laboratory located outside the enterprise (collective farm, state farm), they are sealed and sealed.
cup method. To determine the total number of microbes in milk, the test material is introduced into a Petri dish and filled with a nutrient medium in an amount of 12-15 ml. During the study, it is necessary to make a preliminary dilution of milk in sterile water. Dilutions are made in such a way that the last of them contains a dozen cells in 1 ml. For inoculation on Petri dishes, the last three dilutions are usually used. Seeded cups are placed in a thermostat at a temperature of 37 °. Count grown colonies produced after 24 and 48 hours. The number of colonies in each dish is multiplied by the degree of dilution of the milk. From each milk sample, colonies should be counted on three plates and averaged. The sum of colonies in all cups is divided by the number of cups and thus the index of microbial contamination of 1 ml of milk is established.
for students, students of the faculty of improvement
qualifications, veterinary experts
Vitebsk, 1999
The educational-methodical manual was composed by:
V.M. Lemesh, P.I. Pakhomov, L.G. Titova, M.M. Aleksin,
A.S. Shashenko
Reviewers: Associate Professor of the Department of Production Technology
production and mechanization of animal husbandry
K.M. Kovalevsky;
Associate Professor of the Department of Anatomy
N.N. Laptenok
UDC 619:614.31:637
Veterinary and sanitary examination of carcasses and organs of slaughter animals: a teaching aid for students, students of the FPC and veterinary experts / Vitebsk State Academy of Veterinary Medicine; Comp. V.M. Lemesh, P.I. Pakhomov, L.G. Titova, M.M. Aleksin, A.S. Shashenko. - Vitebsk, 1999. - p.
The methodological manual was reviewed and approved by the Methodological Commission of the Faculty of Veterinary Medicine
“ 24 ”February 1999 Protocol No. 2
1. Organization of post-slaughter veterinary and sanitary
inspection of carcasses and organs of animals ....................................... 3
2. Methods of veterinary and sanitary examination of carcasses and
animal organs .................................................................. .............5
Head inspection .................................................. .....................5
Examination of the spleen ............................................... ...... ......12
Examination of the gastrointestinal tract...............................................13
Liver Inspection .................................................. ..................fifteen
Inspection of the udder .................................................. ................twenty
Examination of the kidneys and bladder ..........................................22
Inspection of the carcass .............................................. ....................22
3. Post-mortem examination of organs and carcasses of birds ........... 29
4. Veterinary and sanitary examination of meat during
forced slaughter ................................................................ ...........31
5. Veterinary and sanitary assessment of slaughter products
animals ................................................. ................................35
6. Veterinary branding of meat............................................... 37
1. ORGANIZATION OF POST-MASTURE VETERINARY-
SANITARY INSPECTION OF CARCASSES AND ORGANS
ANIMALS
Meat and other products of slaughter of animals of all categories are subject to mandatory post-slaughter veterinary and sanitary examination. It is carried out in places of animal processing (meat processing plants, slaughterhouses and sites, etc.), as well as in the markets in the laboratory of veterinary and sanitary examination.
The correct methodological approach in the veterinary and sanitary inspection of organs and tissues of slaughtered animals allows avoiding errors in the diagnosis of various diseases, in the sanitary assessment of slaughter products, and preventing meat loss and the release of food products dangerous to humans.
Veterinary and sanitary examination of animal slaughter products is usually carried out using pathoanatomical methods of macroscopic studies. If necessary, apply an integrated approach using laboratory techniques (microbiological, physico-chemical, histological, radiobiological, etc.)
It should be borne in mind that the macroscopic diagnosis of pathological processes in the veterinary examination of meat is more difficult than the understanding of these processes on the corpses of dead animals. If a complex of well-marked pathoanatomical changes can be found in the latter, then during the post-mortem examination of the organs and carcasses of apparently healthy animals that have passed the pre-mortem examination, only individual pathoanatomical signs are often found, on the basis of which one can only suspect the disease. In addition, intensive breeding, the concentration of animals in their keeping, the widespread use of biologically active drugs, leading to a weakening of the body's resistance, have changed the ratio of pathological changes in organs and tissues of infectious, invasive and non-infectious etiology. In slaughter products, lesions characteristic of the chronic course of the disease are more often found, which requires a detailed examination of all organs and tissues of animals. A veterinary and sanitary expert in a relatively short time, calculated in minutes, or even seconds, must give a scientifically sound conclusion about the state of carcasses and organs, the order of their use.
For animal health experts, a detailed knowledge of the animal lymphatic system is of paramount importance, as it represents one of the most important tests for post-mortem diagnosis and sanitary assessment of carcasses and organs. Lymph nodes are included in the main line of lymphatic vessels and, being mechanical and biological filters for lymph, very quickly fix each local damage to tissues and organs. They respond to each infectious-toxic process with an appropriate reaction and help the veterinarian to identify diseases at various stages of their development, often without visible changes in other tissues and organs. If changes are found in a lymph node or a group of nodes, it is possible to determine the place of initial penetration of the pathogen, the ways of its spread throughout the body, and make a diagnosis based on the morphological pattern in them. Therefore, in the post-mortem examination of carcasses and organs, great diagnostic importance is attached to the examination of the lymph nodes, since their reaction is an indicator not only of the state of tissues and organs from which lymph enters a given lymph node, but also an indicator of the general condition of the body.
To conduct a veterinary and sanitary inspection of slaughter products in the conditions of processing enterprises, workplaces are equipped, and the examination of carcasses and organs is carried out sequentially.
On the line of processing of cattle and horses organize 4 workplaces for inspection: heads, internal organs, carcasses and the final point , and when processing pigs - 5 work places: examination of the submandibular lymph nodes for anthrax, heads, internal organs, carcasses and the final point . The head, skin, internal organs and carcass shall be numbered with the same number in order to be able to identify the said products of slaughter if necessary.
At slaughterhouses, sites and laboratories for veterinary and sanitary examination of markets, workplaces or veterinary inspection rooms are organized. All organs of one animal, if possible, should hang or lie in one place so that the examiner can get a complete picture of the health of the animal, when viewed at different points, mutual information should be provided.
Places for veterinary inspection of carcasses and organs should be convenient and well lit, have devices for recording detected cases of livestock diseases, sterilizers for disinfecting knives, hooks and other tools, washbasins with hot and cold water, soap, tanks with a disinfectant solution for cleaning hands, towels .
A veterinarian for work must have appropriate overalls, a knife, a fork, a sharpener for straightening a knife blade and a magnifying glass.
Until the end of the veterinary examination, it is not allowed to remove meat trimmings and other slaughter products from the workshop, except for the skins, legs and ears of cattle, heads and legs of small ruminants.
In the process of work, the veterinary sanitary expert registers all detected pathological changes. When infectious or parasitic diseases are detected, it registers the type of animals, carcass number, name of the disease, affected organs and the doctor's conclusion on the procedure for using slaughter products.
When diagnosing acute infectious diseases, as well as tuberculosis, leukemia, cysticercosis, trichinosis, they inform the veterinary authorities at the location of the supplier of slaughter animals, where these diseases were detected, and the veterinary department of the region.
If anthrax, glanders, tuberculosis, rabies, ornithosis, tularemia, listeriosis, leptospirosis, foot-and-mouth disease, brucellosis, salmonellosis, cysticercosis, trichinosis are found, then they are additionally reported to local health authorities.
The results of the veterinary sanitary examination are recorded in a journal, which is kept for several years.
All pets (except birds) and people get sick. Anthrax occurs in animals in septic and local (local) form. In pigs, it is most often found in the anginal form, and in ruminants - in the carbuncle form. In the septic form of anthrax, the lymph nodes of the carcass are enlarged, hyperemic, with hemorrhages. The spleen is enlarged, its pulp is softened. Hemorrhages are found on the kidneys.
In pigs with an anginal form of anthrax, bloody gelatinous infiltrates are found in the pharynx and larynx. Of the lymph nodes of the head, mainly the submandibular (one or both) are affected. The affected node is enlarged, infiltrated, brick-red in section. Spleen without visible changes. In pigs, the intestinal form of anthrax is sometimes found. The duodenum and jejunum are hyperemic. The serous membrane in the lesions is covered with fibrin overlays and riddled with hemorrhages. The mesentery in the affected areas is gelatinous-edematous.
In the carbunculous form of anthrax in cattle and sheep, bloody gelatinous infiltrates (carbuncles) are found in the subcutaneous connective tissue, which are usually localized in the abdomen, on the shoulder blade, chest, udder or scrotum. Characteristic signs of the carbuncle form are changes in the regional lymph nodes (in the nodes serving the affected area); they are enlarged, edematous, hyperemic, with point or banded hemorrhages. The spleen in most cases is not changed.
Anthrax in animals can be atypical. In this case, pathological signs are not expressed in the organs and lymph nodes.
Events. If anthrax is suspected, the slaughter of animals is suspended. The suspicious carcass is isolated and samples are taken from it for bacterioscopic and bacteriological examination.
If an anthrax pathogen is found, the carcass, regardless of the type of animal, with all organs and skin, is burned. All impersonal slaughter products (legs, ears, udders, blood, etc.) mixed with anthrax slaughter products are burned or sent for technical disposal.
The skins of healthy animals that have come into contact with the skin of an animal with anthrax are burned, the rest are disinfected. At the same time, inventory, tools and the room are disinfected.
Slaughter products and carcasses suspected of being contaminated with anthrax microbes are immediately (not later than 6 hours from the moment of slaughter) neutralized by boiling. If it is impossible to do this within the specified period, then the carcasses must be placed in an isolated chamber of the refrigerator with a temperature not exceeding 10 ° C, provided that they are neutralized no later than 48 hours from the moment of slaughter. If this is not feasible, the carcasses and offal are burned under veterinary supervision.
Carcasses that during the technological process could not be contaminated with anthrax bacteria are released without restrictions.
Employees of the enterprise who have come into contact with anthrax animals or slaughter products are subjected to sanitary treatment as directed and under the supervision of medical and sanitary supervision. Special and sanitary clothes are disinfected in autoclaves.
The resumption of slaughter of animals at the slaughterhouse is allowed only after all measures have been taken to guarantee the destruction of the pathogen, which must be documented. The veterinary specialist must notify the farm of the area where the anthrax came from.
Sap, emphysematous carbuncle, botulism, malignant edema, epizootic lymphangitis
If any of these diseases is detected during post-mortem examination, the carcass with all organs and skin is destroyed. In the slaughter shop, the same measures are carried out as in the case of anthrax.
Tuberculosis
Tuberculosis in slaughterhouse conditions is difficult to diagnose, since the clinical signs of the disease are not always typical. There are four types of tuberculosis bacteria: human, bovine, avian, and cold-blooded; for warm-blooded animals, representatives of the first three types are pathogenic.
Tuberculous lesions appear in two main forms: productive and exudative. In the productive form, dense and often calcified tuberculous nodules are found. The exudative form of tuberculosis occurs in the form of serous or sero-fibrinous inflammation. With this form, there are no calcifications. In the productive form, tuberculous bacteria are not found in meat; in the exudative form, they are found.
According to the degree of spread of the tuberculous process in the body, tuberculosis is divided into local (local) and generalized. With local tuberculosis, lesions are found in individual organs, for example, in the lungs, the udder. Generalized tuberculosis is characterized by lesions, in addition to organs, and most of the lymph nodes of the carcass.
In cattle, pathological changes are found more often in the lungs and bronchial lymph nodes. When examining the lungs affected by tuberculosis, a bumpy surface is found in some areas. Sometimes tuberculous foci look like purulent foci surrounded by a connective capsule.
In pigs, lesions are observed mainly in the lymph nodes of the head and intestines.
With tuberculosis of birds, multiple conglomerated nodules ranging in size from millet grain to hazelnut are detected in the liver, spleen, intestines and bone marrow.
Tuberculous nodules are located in the intestines singly or in the form of clusters - conglomerates in the submucosal, mucosal and serous membranes. The same nodules can also be found on the mesentery. In tuberculosis of the bones, mainly tubular bones are affected. In this case, multiple tubercles ranging in size from barely visible to peas are found in the bone marrow. Unlike chickens, geese and ducks are often affected by tuberculosis lungs and pleura.
Sanitary assessment of slaughter products for tuberculosis is as follows. Exhausted carcasses, when any form of organ tuberculosis damage was detected, yielded lymph nodes, as well as carcasses, regardless of the state of fatness, and all internal organs (including the intestines) with a generalized tuberculosis process are sent for technical disposal.
Carcasses of normal fatness in the presence of a tuberculous lesion in the lymph node, in one of the internal organs or in other tissues, are boiled or processed into canned food. The internal fat is melted.
Organs and tissues affected by tuberculosis, regardless of the form of damage, are sent for technical disposal.
In the case of slaughter of animals that respond positively to tuberculin, if tuberculous lesions in the lymph nodes, tissues and organs are not detected, the carcasses are released without restrictions. Skins are released without disinfection.
The carcasses of birds that have responded positively to tuberculin, but do not have visible lesions, are also boiled, since their bone marrow is often affected.
When slaughtering tuberculous animals, it is necessary to observe personal prevention measures.
Pseudotuberculosis
The carcass and internal organs in the presence of exhaustion and multiple lesions of the lymph nodes are sent for technical disposal. In the absence of exhaustion and the presence of lesions only in the internal organs or in the lymph nodes, the internal organs are sent for technical disposal, and the carcass and other slaughter products are released without restrictions.
Paratuberculous enteritis
In the presence of pathological changes in the intestines, mesenteric lymph nodes of the larynx, intermaxillary region (edema), the head, altered organs and intestines with the mesentery are sent for technical disposal, and the carcass and other slaughter products are sold without restrictions. Brucellosis. All types of farm animals and humans are affected. In post-mortem examination, the most characteristic pathological changes are detected in the uterus. Find abscesses in the liver, sometimes in the uterus, stoves, spleen, lymph nodes and peritoneum. The portal lymph nodes of the liver in this case are enlarged and hyperemic. However, the above signs are not typical for brucellosis, as they can be found in other diseases. Diagnosis of brucellosis in meat processing plants is facilitated by the documentation provided with the animals in case they are sent from disadvantaged farms.
When slaughtering and processing carcasses, personal precautions must be observed.
Sanitary assessment. Carcasses obtained during the slaughter of cattle, pigs, sheep and goats with clinical and pathological signs of brucellosis are rendered harmless by boiling. The udder and intestines of these animals are subjected to technical disposal. The liver, kidneys and other offal, if there are no pathological changes in them, are neutralized by boiling, and if there are changes, they are sent for technical disposal.
Meat obtained from the slaughter of cattle and pigs that react positively to brucellosis according to the agglutination reaction, but in the absence of clinical signs of the disease or pathological changes in muscles and organs, is released without restrictions. In the event that sheep-type brucellosis is established in cattle and pigs, meat obtained from animals of these species must be processed into boiled sausages or canned food.
The meat obtained from the slaughter of sheep and goats that react positively to brucellosis is used for boiled sausages, canned food or boiled under sanitary conditions.
The udder from cows, sheep and goats that positively reacted to brucellosis, but did not have clinical signs of brucellosis and pathological changes in the carcass, is boiled. intestines, esophagus and bladders kept in a 15% saline solution containing 0.5% hydrochloric acid for 48 hours at a temperature of 15-20 C and a liquid ratio of 1:2. Intestines, esophagus and bladders obtained from animals clinically ill with brucellosis must be disposed of.
The collection of endocrine glands for the manufacture of medical preparations from animals that have clinical signs of brucellosis and respond positively to brucellosis is prohibited. It is allowed to collect pancreas for the manufacture of crystalline insulin from animals that respond to brucellosis, but do not have clinical and pathological signs of the disease.
Blood from animals that are sick and positively reacting to brucellosis is allowed to be used for the manufacture of feed flour or technical products.
The skins are released after disinfection.
foot and mouth disease
Acute, highly contagious disease. Artiodactyl animals are predominantly affected. Receptive and human. By the nature of pathological changes, a benign (aphthous) and a malignant form of foot and mouth disease are distinguished.
The benign form of foot and mouth disease is characterized by the presence of aphthae or erosions in the oral cavity, interhoof gaps and on the udder.
In malignant foot and mouth disease, aphthous lesions are found on the mucous membrane of the esophagus, larynx, and trachea. In the toxic form, hemorrhages are found on the serous membranes, and serous infiltration is found in the subcutaneous tissue. Flabbiness of the heart muscle is characteristic of the myocardiopathic form. FMD can be complicated by purulent gangrenous processes. With all malignant and complicated forms of foot and mouth disease, meat is subject to bacteriological examination.
Sanitary assessment. Carcasses and other products of slaughter of animals sick or suspected of having foot-and-mouth disease, as well as being in the same batch, are prohibited from being released in a non-decontaminated form, they are used for boiled or cooked-smoked sausages, canned food or are neutralized by boiling.
In the absence of sausage or canning production at this meat processing enterprise, these carcasses and offal are allowed to be transported to the nearest sausage or canning enterprises within the region, territory, republic, but each time with the permission of the veterinary authorities (region, territory, republic) and in compliance with the established veterinary -sanitary regulations. The bones of the skeleton and head are released after boiling for 2.5 hours. The intestines, esophagus and bladders are washed inside and out with a 0.5% formalin solution or soaked in a saturated sodium chloride solution, acidified with acetic acid to 0.08% concentration. Blood is used to obtain dry albumin if the enterprise has a drying plant that ensures the output of finished products with a temperature of at least 65 ° C. In the absence of such an installation, blood, like all slaughterhouse waste intended for animal feed, is boiled for 2 hours, bringing the temperature to thicker than the mass up to at least 80 C.
The spinal cord and bile obtained from animals killed at normal body temperature are allowed to be used for the manufacture of therapeutic endocrine preparations, but only at this enterprise.
The skins are disinfected. Horns, hooves, hair, bristles and tails are treated with a 1% formaldehyde solution.
Carcasses and by-products obtained from the slaughter of animals sent for slaughter 3 months after their illness and removal of quarantine from the farm, as well as those vaccinated against foot-and-mouth disease and sent for slaughter 21 days after vaccination, are released without restriction, but without the right to be exported outside the region , regions, republics. Within the Union Republic, these products can be exported to other areas with the permission of the veterinary department of the Ministry Agriculture of this republic.
With a complicated course of foot and mouth disease, accompanied by gangrenous or purulent inflammation of the udder, limbs and other organs, the question of using meat is decided depending on the results of bacteriological examination, in particular for Salmonella and pathogenic staphylococci. If these bacteria are found, it is forbidden to use meat for sausages. In accordance with the current rules, such meat is boiled or sent to canning production.
Leptospirosis
Leptospirosis is a disease of many species of farm animals and humans. The characteristic signs of leptospirosis, detected during an ante-mortem veterinary examination, are icteric staining of visible mucous membranes, bloody urine, often purulent conjunctivitis, frothy salivation, and necrotic lesions on the skin.
Postmortem examination is characterized by jaundice of the subcutaneous tissue, enlargement of the lymph nodes, liver and kidneys. The spleen is usually normal. There are hemorrhages on the mucous membrane of the bladder.
In the chronic course of leptospirosis, the main changes are found in the lymph nodes and kidneys, which are enlarged and bumpy. Muscles are pale.
In pigs, the lymph nodes are slightly enlarged. The spleen is slightly enlarged. The liver is lemon yellow or reddish brown. The kidneys are enlarged or regular sizes. Small yellowish necrotic foci are visible in the tonsils.
Sanitary assessment. Considering that animals with leptospirosis and products of their slaughter pose a danger to humans, it is necessary to observe the same measures of personal prevention during their processing as in case of tuberculosis and brucellosis. If leptospirosis is detected during the ante-mortem veterinary examination, patients are isolated and treated. If leptospirosis is detected after the slaughter of the animal, but there are no degenerative changes in the muscles, and the yellowness of the muscles disappears within two days, then the carcasses and internal organs that do not have pathological changes are neutralized by boiling. Exhausted carcasses, with degenerative changes in the muscles and icteric staining that does not disappear within two days, are subjected to technical disposal along with all internal organs. The skins are disinfected.
Q fever
Sanitary assessment of slaughter products is carried out in the same way as for leptospirosis.
Listeriosis
Listeriosis is an infectious disease found in many species of domestic and wild animals; the person is also sick. Suspicion of listeriosis during ante-mortem veterinary examination occurs when animals have a lesion of the central nervous system. In cattle there is a rampage alternating with oppression. Sheep and goats make circular movements.
In the post-mortem examination, pathological changes are detected in the form of inflammation of the meninges and brain tissue, often of a purulent nature.
In connection with the danger of this disease for humans, meat and other processed products of listeriosis animals are treated as follows:
a) the head and affected internal organs, intestines and blood are sent for technical disposal; b) the carcass and unaffected internal organs are boiled or processed into boiled and boiled-smoked sausages according to the special regime established by the instructions. Skins taken from sick animals are disinfected.
swine fever
Swine fever is an acute infectious disease of pigs of all ages. In post-mortem examination for internal surfaces limbs dark red spots with a purple tint are found; on the pleura - pinpoint hemorrhages and deposition of fibrin films; hemorrhages on the heart muscle, especially sharply they act on the heart ears. The heart muscle is flabby, gray-red in color. The liver is dark brown or mottled clay in color. The kidneys are dark red or clay-colored, petechial hemorrhages are visible under the capsule. The mucous membranes of the stomach and intestines are hyperemic and often dotted with hemorrhages, covered with a bran-like or fibrinous coating.
Sanitary assessment. In the presence of hemorrhages in the muscles, infiltration of muscle and intermuscular connective tissue, discoloration of the muscles, the carcass and internal organs are sent for technical disposal or destroyed. In the absence of degenerative changes in the muscles, the carcasses are neutralized by boiling, and in the absence of salmonella, bacteriological examination of the meat is used for boiled or boiled-smoked sausages.
Pigs immunized with a virus vaccine (ASV) are allowed to be transferred to meat processing enterprises, regardless of the timing of vaccination; meat and organs, if there are no pathological changes in them, are used for industrial processing.
Aujeszky's disease
Aujeszky's disease is a viral disease of domestic and wild animals. Most affected are pigs and cattle. At post-mortem examination, ulcerations and croupous-fibrinous deposits are found on the mucous membrane of the larynx. The tonsils are hyperemic, with necrotic foci. Spleen and liver without visible changes. The mucous membrane of the stomach is hyperemic, swollen, with hemorrhages. Skeletal muscles at the beginning of the disease without visible changes, in protracted cases, muscle and connective tissues are infiltrated with yellow exudate. Lymph nodes in most cases are unchanged.
Sanitary assessment. The carcass and internal organs are boiled without visible pathological changes, and in the absence of salmonella, they are processed into boiled or boiled-smoked sausages. Pathologically altered carcasses and internal organs, as well as blood and intestines, are destroyed. The removed skins are disinfected.
Pig erysipelas
Infectious disease of pigs is more common between the ages of 3 and 12 months. In humans, erysipelas occurs in the form of inflammation of the skin. In the acute or subacute course of the disease, continuous spots of equal size and shape are observed on the skin or under the skin, in the chronic course of the disease - skin necrosis. There are small hemorrhages on the serous membranes, the muscle of the heart and the liver. The spleen is enlarged, the pulp is red. In the chronic course of erysipelas, warty growths (verucous endocarditis) are found on the heart valves.
Sanitary assessment. In the presence of degenerative changes in the muscles, the carcass and all by-products are sent for technical disposal or destroyed. In the absence of degenerative changes, the meat is subjected to bacteriological examination for Salmonella. If these bacteria are found in meat or internal organs, the carcasses are rendered harmless by boiling, and the internal organs are destroyed. In the absence of salmonella, the carcass, bacon and internal organs (if they are not changed) are processed into boiled sausages (no more than 5 cm in diameter). In the absence of such an opportunity, the carcasses are boiled.
Organs with pathological changes are destroyed.
Tularemia
Tularemia is an infectious disease of fur-bearing animals, farm animals and humans. The reservoir of the causative agent of infection are rodents. Clinically, the disease is most pronounced in lambs; in adult sheep and other animal species, it usually proceeds in a latent form. In sick animals, weakness of the hind limbs, diarrhea and anemia of the mucous membranes are noted. If the disease with tularemia is detected during the pre-slaughter veterinary examination, then such animals are not allowed to be slaughtered. In post-mortem examination, there is an increase and hyperemia of the lymph nodes of the carcass. There are granulomatous nodules in the liver and spleen.
Sanitary assessment. The carcass with all organs and skin is burned. The premises, equipment, inventory are disinfected, and workers are subjected to sanitization at the direction and under the supervision of medical workers.
smallpox
An acute infectious disease of all farm animals and humans. There are five varieties of smallpox virus: human, sheep, goat, avian, and bovine. The bovine pox virus causes a mild illness in humans, due to which immunity to smallpox is acquired; for other animals, bovine pox is non-pathogenic. Sheep, goat and bird viruses are non-pathogenic for humans.
Smallpox can occur in the forms of pustular, confluent, gangrenous and hemorrhagic.
Sanitary assessment. In cattle, the udder and scrotum are predominantly affected. Therefore, these organs are destroyed or sent for technical disposal, and the carcass is released without restriction. In confluent, hemorrhagic and gangrenous forms of smallpox, carcasses of sheep, goats and pigs, together with internal organs, are sent for technical disposal. In the pustular form of smallpox, the affected tissues are cleaned and the carcass is boiled. The skins are disinfected.
In the generalized process of smallpox birds, carcasses with all internal organs are disposed of; in case of smallpox, only the heads are sent for disposal, and the carcass and organs are released after boiling.
Malignant catarrhal fever
Cattle, goats, rarely sheep are sick. Pathological changes are observed in all organs. Lymph nodes and muscle tissue are affected.
Sanitary assessment. The head and affected internal organs are sent for technical disposal or destroyed. Carcasses of animals sick or suspicious of malignant catarrhal fever are rendered harmless by boiling. The skins are disinfected.
Leukemia
The etiology of leukemia has not yet been reliably established. The opinion about the viral etiology of this disease prevails. Post-mortem examination reveals sharply enlarged lymph nodes. The surface of their incision is swollen, greasy, gray-white or gray-reddish in color, with focal hemorrhages (and sometimes with hematomas), and often with caseous foci of yellow or brownish necrosis. The same necrotic areas are found in the spleen, cardiac muscle and other organs. In pigs, the lymph nodes are also greatly enlarged, a characteristic yellowish-greenish color is noticeable on the cut surface. The spleen in leukemia is significantly enlarged, of a dense consistency, the cut surface is bumpy, with sharply prominent overgrown gray-white follicles.
The bone marrow in leukemia is hyperplastic and paler than normal, which is especially common in pigs. In the parenchyma of the liver, greasy gray-white nodules ranging in size from a pea to a nut are found. When skeletal muscles are affected, they are hydremic, flabby in texture, light reddish with a yellowish or whitish tinge. On deep longitudinal sections of the muscles, sebaceous leukemic growths are usually found, as well as degenerative changes.
Sanitary assessment for leukemia depends on the degree of damage. If individual lymph nodes or organs are affected and there are no changes in the skeletal muscles, the carcass and organs are subjected to bacteriological examination for Salmonella. If the latter are found, the carcass and organs are sent for technical disposal. If they are not there, then the carcass and unaffected organs are boiled. In case of damage to skeletal muscles, parenchymal organs and lymph nodes, the carcass is sent for technical disposal.
ornithosis
Ornithosis is an infectious disease of pigeons, ducks, geese, turkeys. The person is also infected. Clinically, ornithosis manifests itself mainly in young animals (rhinitis, conjunctivitis, paralysis of the wings, legs, and in some cases diarrhea). Characteristic pathoanatomical changes are: enlargement of the liver and spleen, inflammation of the air sacs, pericardium and intestines; gray buds, swollen and soft. In the chronic course of the disease, focal inflammation of the lungs is observed. Changes in other organs are uncharacteristic.
Sanitary assessment. The carcasses of a sick bird are boiled, the internal organs are disposed of.
Infectious laryngotracheitis
Infectious laryngotracheitis is a disease of chickens and pheasants that occurs with the following clinical symptoms: a disorder in the act of breathing, general depression, sometimes rhinitis and conjunctivitis. Breathing is difficult. When inhaling, the bird opens its beak, stretches its neck and makes a whistling, wheezing or croaking sound.
There are hemorrhagic, catarrhal and diphtheroid forms of laryngotracheitis. In the hemorrhagic form, a large amount of mucus and blood clots are found in the lumen of the larynx and trachea. The mucous membrane of the larynx and trachea is hyperemic and edematous, with hemorrhages. In the catarrhal form, the same changes are noted, but they are less pronounced. The diphtheroid form is characterized by the presence of caseous-fibrinous, easily removable films on the mucous membrane of the larynx and trachea. In places where the films are applied, the mucous membrane is hyperemic and often dotted with small petechial hemorrhages.
Sanitary assessment. With infectious laryngotracheitis, the affected organs and parts of the carcass, head, neck and trachea are discarded, and the carcass is boiled.
Spirochetosis
Spirochetosis is a septic disease of chickens and geese; ducks and turkeys are less likely to get sick. Of the clinical symptoms, diarrhea and drowsiness of the bird are most characteristic. The comb and wattles, as well as the mucous membrane of the eyes and mouth, are yellowish-brown. Post-mortem examination reveals an increase in the spleen by 2-4 times; its color is dark purple or brown-red, the pulp is flabby. The liver is greatly enlarged, brick-red color with a clay tinge. The parenchyma of the organ is flabby, small, ranging in size from a pinhead to a millet grain, necrotic white-yellowish foci are observed in it. The small intestines are strongly hyperemic.
Sanitary assessment. Carcasses emaciated or with changes in muscles are destroyed along with internal organs. If the muscles are not changed, then only the internal organs are destroyed, and the carcasses are released without restriction.
Mycoplasmosis
If the air sacs are damaged, the carcasses are disposed of if they are not changed, the heads and internal organs are disposed of, and the carcasses are used as food after boiling.
typhus
Typhus is an acute infectious disease of turkeys, chickens and guinea fowls. A sick bird is depressed, she develops diarrhea. The comb and wattles are pale yellowish.
Post-mortem examination reveals an increase in the spleen by 4-5 times. The liver is fatty degenerate and enlarged 1.5-2 times. Small necrotic foci are often found under the liver capsule. The intestines are catarrhal. The heart sac contains serous exudate, rarely gelatinous masses. In the chronic course of typhus, grayish-white nodes of various sizes and shapes can be found on the heart muscle. Often there is inflammation of the ovary, local or community peritonitis. To clarify the diagnosis, a bacteriological examination is carried out.
Sanitary assessment. In the presence of degenerative changes in the muscles, the carcass is disposed of along with the organs. If there are no lesions in the muscles, then the carcasses are boiled, and the internal organs are disposed of.
Pasteurellosis (cholera)
Pasteurellosis (cholera) is an infectious disease that affects farm birds. The disease proceeds at lightning speed, acutely, subacutely and chronically. With a fulminant course, there are no changes in the organs. In cases of acute course, hemorrhages are found on the serous membranes and in the heart muscle. The liver is enlarged, there are often necrotic nodules under the capsule. The intestinal mucosa is inflamed, with pinpoint or striped hemorrhages. In subacute course, the epicardium is dotted with hemorrhages. Accumulation of serous exudate is often observed in the heart sac. The liver is enlarged, flabby in consistency, diffuse changes in the nature of fatty and granular degeneration are found in it, as well as foci of coagulation necrosis and granulomas, scattered in the form of small grayish-white foci. In a chronic course, purulent-fibrinous inflammation of the respiratory tract is observed, often focal inflammation of the lungs, pleurisy and pericarditis; the liver is clay-colored, flabby, necrotic foci are found in it.
Sanitary evaluation. With pasteurellosis, the internal organs are disposed of, and the carcasses, in the absence of degenerative changes in the muscles, are boiled, fried or processed into canned food according to the established regime.
Bird plague (Newcastle disease)
Acute contagious disease of chickens, sometimes turkeys and guinea fowls. The causative agent is a filterable virus. In acute course, a picture of hemorrhagic diathesis is observed. Especially characteristic is the presence of hemorrhages in the glandular stomach, which are more often found in the form of a belt on the border with the muscular stomach. The intestinal mucosa is hyperemic and edematous, with pinpoint or diffuse hemorrhages. Spleen without visible changes.
Sanitary assessment. When a plague breaks out, in order to quickly eliminate it, all birds (from among chickens) are killed. The carcasses of sick birds, along with organs and plumage, are burned. Carcasses and giblets obtained from the slaughter of a bird suspected of being infected, but in the absence of pathological changes, are boiled, and the feather and down are disinfected.
3.1. infectious diseases.
3.1.1. Anthrax. If anthrax is suspected, further slaughter of animals is suspended. Pieces of the spleen, altered parts of tissue and affected lymph nodes are taken from a suspicious carcass and sent to a laboratory for bacterioscopic and bacteriological studies. Until the results of the research are obtained, the carcass and all organs are isolated in a separate place.
3.1.1.1. When a bacterioscopic examination of anthrax is established, the carcass with organs and skin, without waiting for the results of a bacteriological examination, is sent for destruction (burning) in compliance with the established veterinary and sanitary rules.
All impersonal products (legs, ears, udders, blood, etc.) obtained from the slaughter of other animals, mixed with slaughter products from an anthrax animal, are burned.
Skins from healthy animals that have come into contact with the skin from an animal with anthrax are subject to disinfection in the manner prescribed by the current Instructions for the disinfection of raw materials of animal origin and enterprises for its preparation, storage and processing.
Note. In all cases where the Rules indicate the need for disinfection of skins, they are subject to disinfection in accordance with the said Instructions.
After removing the anthrax carcass and other slaughter products, the slaughterhouse is immediately disinfected in accordance with the Instructions on measures against anthrax. Workers undergo emergency prophylaxis of anthrax in accordance with the Instructions and guidelines on laboratory and clinical diagnostics, prevention and treatment of anthrax in humans, approved by the USSR Ministry of Health.
Other carcasses and slaughter products suspected of being contaminated with anthrax bacilli during the technological process are immediately subjected to disinfection by boiling, but no later than 6 hours from the moment of slaughter, in open boilers within 3 hours from the start of boiling, and in closed boilers at a steam pressure of 0 .5 MPa for 2.5 hours. If it is impossible to carry out disinfection within the specified period, these carcasses must be isolated in a room at a temperature not exceeding 10 degrees. C, and then sent for decontamination, as indicated above, but no later than 48 hours from the moment of slaughter. If this is not feasible, then carcasses and slaughter products to be decontaminated should be sent for disposal or incineration.
Carcasses and slaughter products, the contamination of which with anthrax bacilli is excluded during the technological process, are released without restriction.
3.1.1.2. If the result of bacterioscopic examination is negative, the carcass suspected of being infected with anthrax is left in isolation until a conclusion is received on the results of bacteriological examination; the need for other activities in the workshop (disinfection, etc.) is determined by the veterinarian.
When confirming the diagnosis of anthrax by bacteriological examination, carcasses and other slaughter products suspected of being contaminated with anthrax bacilli are treated in the same way as indicated in subparagraph 3.1.1.1 of this paragraph.
3.1.2. Emphysematous carbuncle, malignant edema, bradzot, infectious enterotoxemia of sheep. The carcass with organs and skin is burned.
All impersonal products (legs, udders, ears, blood, etc.) obtained from the slaughter of other animals, mixed with slaughter products from animals that have these diseases or if they were in contact with it (including carcasses), are burned .
3.1.3. Sap, botulism, epizootic lymphangitis, myt. When glanders, botulism, epizootic lymphangitis are established, carcasses with internal organs and skin are destroyed. All carcasses suspected of being contaminated with the causative agent of glanders and epizootic lymphangitis during the technological process are released after boiling, and the internal organs are sent for disposal, the same is done with carcasses if they cannot be boiled.
Carcasses contaminated during the technological process with the causative agent of botulism are sent for disposal.
When a wash is established, the head and internal organs are sent for disposal, and the carcass is released without restriction if Salmonella or the pathogen of the wash is not isolated during bacteriological examination. When salmonella or mytaceous streptococcus is isolated from the carcass, it is sent for boiling.
Note. In all cases when the Rules indicate the direction of carcasses (carcasses of birds), slaughter products for boiling, processing into canned food, and fat for remelting, paragraphs 11.3.1, 11.3.2, 11.5.4 must be followed.
3.1.4. Tuberculosis.
3.1.4.1. Skinny carcasses, if any form of tuberculosis damage to organs or lymph nodes is found in them, as well as carcasses, regardless of the state of fatness, internal organs (including the intestines) with a generalized tuberculosis process, i.e. when chest and abdominal organs are simultaneously affected with regional lymph nodes, sent for disposal.
3.1.4.2. Carcasses of normal fatness (except carcasses of pigs) in the presence of tuberculous lesions in the lymph node, in one of the internal organs or other tissues, as well as unaffected organs, are sent for boiling or for processing into canned food. The internal fat is melted. Organs and tissues affected by tuberculosis, regardless of the form of damage, are sent for disposal. Note. The intestines not affected by tuberculosis are sent for use at this enterprise as a casing in the production of boiled sausages, and in the absence of such an opportunity, they are sent to the production of dry feed.
3.1.4.3. If a tuberculous lesion is found in pig carcasses in the form of calcified foci only in the submandibular lymph nodes, the latter are removed, the head together with the tongue is sent for boiling, the carcass, internal organs and intestines are released without restriction. In case of tuberculous lesions, only the mesenteric lymph nodes are sent for disposal to the intestines, and the carcass and other internal organs are released without restriction. If lesions are found in one of the indicated lymph nodes in the form of caseous, non-calcified foci or tuberculous lesions (regardless of their type), both in the submandibular and mesenteric nodes, the latter are removed, the intestines are sent for disposal, and the carcass and other organs for boiling or processing into canned goods as specified in subsection 3.1.4.3. If tuberculosis-like lesions caused by corynobacteria are found in the lymph nodes of pig carcasses, the carcass and organs are released without restriction after removal of the affected lymph nodes. If tuberculosis-like lesions caused by atypical avian-type mycobacteria are found in the lymph nodes of pig carcasses or in the intestines, the carcasses and organs are treated as indicated in this subparagraph.
3.1.4.4. If a tuberculous lesion is found in the bones, all the bones of the skeleton are sent for disposal, and the meat (in the absence of tuberculous lesions) for boiling or for processing into canned food.
3.1.4.5. When slaughtering animals that react to tuberculin, a sanitary assessment of meat and other products is carried out depending on the detection of tuberculous lesions. If tuberculous lesions in the lymph nodes, tissues and organs are not detected, carcasses and other slaughter products are released without restriction.
3.1.5. Pseudotuberculosis. Carcasses and internal organs in the presence of exhaustion and multiple lesions of the lymph nodes or the detection of a pseudotuberculous process in the muscles are sent for disposal.
In the absence of exhaustion and the presence of lesions only in the internal organs or lymph nodes, the internal organs are sent for disposal, and the carcass and other slaughter products are released without restrictions.
3.1.6. Paratuberculous enteritis. In the presence of pathological changes in the intestines, mesenteric lymph nodes, larynx, intermaxillary region (edema), the head, altered organs and intestines with the mesentery are sent for disposal, and the carcass and other slaughter products are released without restriction.
Lean carcasses, as well as organs in the presence of these lesions, are sent for disposal.
3.1.7. FMD.
3.1.7.1. Meat and other products obtained from the slaughter of animals sick and suspected of having foot-and-mouth disease, which are in the same batch, as specified in paragraph 1.18 of these Rules, are sent for processing to boiled or cooked-smoked varieties of sausages, boiled culinary products or canned food. If it is impossible to process meat into these products, it is disinfected by boiling. The release of meat and other products of slaughter in raw form is prohibited.
In the presence of small multiple or extensive necrotic foci in many muscles (pelvic and thoracic limbs, shoulder girdle, etc.), as well as in complicated forms of foot and mouth disease, accompanied by gangrenous or purulent inflammation of the limbs, udder and other organs, they are sent for disposal.
If there are single necrotic foci in the muscles, the affected parts of the muscles are sent for disposal, and the question of the procedure for using the organs and the rest of the meat should be decided depending on the results of bacteriological examination, as indicated in paragraph 10.5.
If there is no sausage or canning production at this enterprise, then these carcasses and offal are allowed to be transported to the nearest sausage or meat canning plants within the region, territory, republic, but only with the permission of the veterinary authorities (region, territory, republic) and subject to established veterinary and sanitary rules.
Bones are released from the enterprise only after they have been boiled for 2.5 hours or processed into dry animal feed at the same enterprise.
The intestines, esophagus, bladders are subject to technological processing separately from other raw materials, followed by washing inside and out with a 0.5% formaldehyde solution or soaking in a saturated sodium chloride solution acidified with 0.08% concentration of acetic acid: intestines - in within 4 hours, esophagus and bladder - within 24 hours. Intestinal products that are not disinfected in this way are sent for disposal.
The mucous membranes of the stomachs of pigs and abomasums of cattle are allowed to be used to obtain pepsin at the same enterprise.
Blood is used for the production of dry albumin, if the meat processing plants are equipped with drying plants that ensure the processing of the finished product when it leaves the dryer at a temperature not lower than 65 degrees. In the absence of such settings, the blood must be boiled as indicated below.
Collection of endocrine raw materials (pituitary gland, adrenal glands, pancreas, thyroid and parathyroid glands), spinal cord and bile from animals sick and recovered from foot and mouth disease, as well as vaccinated with the vaccine before the expiration of the periods specified in clause 1.4 of these Rules, is prohibited. It is allowed to use at the same enterprise endocrine raw materials from animals suspected of being infected with foot-and-mouth disease for the manufacture of therapeutic endocrine preparations (insulin, campolone, cholesterol, adrenaline, adrenocorticotropic hormone).
All slaughterhouse waste intended for use in animal feed (including blood, fibrin, etc.) is released only after boiling, bringing the temperature in the thickness of the mass to at least 80 degrees. C for 2 hours or processed at the same enterprise for dry animal feed.
Skins from sick animals, suspected of being sick and suspected of being infected, are subject to disinfection. Skins removed from carcasses prior to detection of foot-and-mouth disease, as well as skins from healthy animals that have not come into contact with infected skins, are allowed to be shipped from the meat processing plant without disinfection by separate wagons or vehicles, directly to tanneries, bypassing transshipment bases.
Horns, hooves, hair, bristles are disinfected with a 1% formaldehyde solution, after which they are released without restrictions.
3.1.7.2. Carcasses and all other products obtained from the slaughter of animals recovered from FMD and sent for slaughter before the expiration of 3 months after recovery and removal of quarantine from the farm, as well as live animals vaccinated with inactivated FMD vaccine for 21 days in areas affected by FMD, as specified in paragraph 1.18 of these Rules, they are released without restriction, but they are not allowed to be exported outside the region, territory, republic. Within the boundaries of a union republic, these products may be exported to other regions, but only with the permission of the chief veterinary department of the ministry of agriculture of the union republic. Collection of endocrine raw materials from such animals, as indicated in paragraph 3.1.7.1. prohibited.
If more than 3 months have passed since the removal of quarantine from the farm, animals that have been ill with foot and mouth disease are allowed to be sent to a meat processing plant, and meat and other slaughter products in this case are sold without restriction within the country.
3.1.7.3. In case of forced slaughter of animals suffering from jashur, on the farm, meat and other slaughter products from them are used only after boiling and only inside the farm. It is prohibited to export them raw outside the farm. Skins, horns, hooves, hair and bristles must be disinfected.
3.1.8. Brucellosis.
3.1.8.1. Meat obtained from the slaughter of animals of all kinds that had clinical or pathological signs of brucellosis is released after boiling.
Meat obtained from the slaughter of cattle and pigs reacting to brucellosis, but in the absence of clinical signs of brucellosis or pathoanatomical changes in meat and organs, is released without restrictions.
The meat of cattle and pigs reacting to brucellosis and received from farms (farms) unfavorable for brucellosis of the goat-sheep species (melitensis) is subject to processing into sausage or canned food under the conditions specified in paragraphs. 11.5.1, 11.5.2, 11.6. There should be a corresponding mark in the veterinary certificate about this.
Meat obtained from the slaughter of sheep, goats, reacting to brucellosis, is subject to processing into sausage or canned food, subject to the conditions as indicated above.
3.1.8.2. Bone obtained by deboning meat of all types of animals with clinical or pathological signs of brucellosis, as well as from carcasses of sheep and goats that react to brucellosis, is sent for distillation dietary fat or for the production of dry animal feed.
3.1.8.3. The head, liver, heart, lungs, kidneys, stomachs and other internal organs obtained from the slaughter of animals of all species that react to brucellosis or have clinical signs of brucellosis are not allowed to be sold raw; they are released after boiling or sent for processing into sausages or other boiled products.
3.1.8.4. Beef and pig ears and legs, beef lips and pig tails must be scalded or scorched before boiling, mutton and pig heads - singed, stomachs - scalded.
3.1.8.5. The udder from cows, sheep and goats that react to brucellosis, but do not have clinical signs of brucellosis and pathoanatomical changes in the carcass and organs, is released after boiling, if there are clinical signs of brucellosis or pathoanatomical changes, they are sent for disposal.
3.1.8.6. Intestines, esophagus and bladders obtained from animals reacting to brucellosis are incubated in a 1% saline solution containing 0.5% hydrochloric acid for 48 hours at a temperature of 15-20°C and a liquid coefficient 1:2. Intestines, esophagus and bladders obtained from animals clinically ill with brucellosis must be disposed of.
3.1.8.7. Blood from animals clinically ill and reacting to brucellosis during the study is allowed to be used for the manufacture of dry animal feed or technical products.
3.1.8.8. Skins, horns, hooves obtained from the slaughter of all types of animals clinically ill with brucellosis and reacting to brucellosis of the goat-sheep species (melitensis) are released after disinfection.
3.1.9. Leptospirosis, Q fever, chlamydia (enzootic) abortion of animals. If leptospirosis is established and there are degenerative changes in the muscles or icteric staining that does not disappear within 2 days, the carcass and internal organs are sent for disposal. In the absence of degenerative changes in the muscles, but in the presence of their icteric staining, which disappears within 2 days, the carcass, as well as internal organs that do not have pathological anatomical changes, are released after boiling. The intestines and pathologically altered organs are sent for disposal.
When establishing Q fever, chlamydia (enzootic) abortion in animals, the carcass and intact organs are released after boiling, the altered organs, as well as blood, are sent for disposal.
In animals with chlamydia, the intestines, esophagus, bladder, if there are no pathological changes in them, are used after treatment with a 0.5% formaldehyde solution for 30 minutes. The bones are boiled for 2.5 hours.
Carcasses and other products obtained from the slaughter of animals that only respond positively in the study for leptospirosis, chlamydial (enzootic) abortion, Q fever, i.e. in the absence of clinical signs or pathological changes in muscle tissue and organs, they are released without restrictions.
Skins, hair, horns and hooves obtained from the slaughter of animals clinically ill with leptospirosis, chlamydial (enzootic) abortion or Q fever are released after disinfection.
3.1.10. Actinomycosis. If only the lymph nodes of the head are affected by actinomycosis, they are removed, and the head is sent for boiling. In case of damage to the bones and muscles of the head, it is sent in its entirety for disposal.
With limited damage by actinomycosis of the internal organs and tongue, they are released after removal of the affected areas, with extensive lesions of the internal organs and tongue, they are sent for disposal.
With a widespread actinomycosis process with damage to bones, internal organs, and muscles, the carcass, together with all organs, is sent for disposal.
3.1.11. Swine fever, erysipelas, Aujeszky's disease, pasteurellosis (hemorrhagic septicemia), listeriosis, salmonellosis. Carcasses and slaughter products from animals sick and suspected of having the indicated diseases are prohibited from being released in their raw form. Pigs vaccinated against plague and having an elevated temperature before slaughter or in which pathological and anatomical changes in internal organs were found after slaughter are considered in the same way as those sick with plague in a sanitary assessment.
In the presence of degenerative or other pathological changes in the muscles (abscesses, etc.), the carcass with internal organs is sent for disposal.
In the absence of pathological changes in the carcass and in the internal organs, the decision to use is made after a bacteriological examination (with the exception of listeriosis) for salmonella. At the same time, if Salmonella is found in meat or internal organs, the internal organs are sent for disposal or destroyed, and the carcasses are released after boiling or sent for the manufacture of canned food. In the absence of Salmonella, the carcass, bacon and internal organs may be processed into boiled, boiled-smoked sausages and canned food or sent for boiling. With erysipelas, pasteurellosis and listeriosis, meat, in addition, is allowed to be used for the manufacture of boiled sausages, boiled-smoked brisket and loins.
Pathologically altered internal organs, intestines and blood, as well as heads from animals with listeriosis, in all cases, are sent for disposal with treatment at a temperature of at least 100°C or for boiling at the same temperature for 1 hour.
The skins are disinfected.
3.1.12. Infectious atrophic rhinitis. If a disease is suspected, the head is cut lengthwise into two halves for examination. The airways are examined: if inflammatory and necrotic processes are detected on the mucous membrane of the nasal cavity, atrophy of the shells, the head with the tongue, trachea and lungs are sent for disposal. The carcass and other internal organs (liver, kidneys, spleen, etc.) in the absence of degenerative changes in them are released without restrictions.
3.1.13. Infectious rhinotracheitis, parainfluenza-3, viral diarrhea, adenovirus infection. Carcasses, all by-products obtained from the slaughter of cattle, sick or suspicious for these diseases, are prohibited to be released in their raw form.
Meat and by-products, recognized by the results of the veterinary sanitary examination as suitable for food, are sent for processing to boiled and boiled-smoked sausages, meat loaves and canned food according to the accepted technology, subject to the processing conditions provided for in paragraphs. 11.5.1, 11.5.2, 11.6.
In the presence of pathological changes in the carcass and internal organs, bacteriological studies are carried out. If salmonella is detected, the internal organs are sent for disposal, and the carcasses are released after boiling or sent for the manufacture of canned food and meat loaves. The head, trachea, esophagus, bladder, bone obtained by deboning, blood, pathologically altered organs and tissues, horns, hooves are sent for disposal.
The skins are disinfected in a saturated sodium chloride solution with the addition of a 1% hydrochloric acid solution (in terms of HCl) for 24 hours at a disinfectant solution temperature of 15-18 degrees. C and liquid ratio 1:4. Neutralization is carried out in a solution containing 6% sodium chloride, to which 0.5% soda ash is added in several doses to the mass of raw materials until the end of neutralization; the end of neutralization is set by indicators.
Hair is disinfected in steam disinfection chambers at a temperature of 109-111 degrees. C for 30 min.
3.1.14. Infectious pneumonia of the lungs of cattle, infectious agalactia of sheep, infectious pleuropneumonia of goats. Carcasses and unaffected internal organs are sent for boiling or for processing into boiled sausages or canned food. Pathologically altered organs are sent for disposal. Intestines after processing and preservation by salting are used on a general basis.
Skins taken from cattle suffering from general pneumonia, and goats suffering from infectious pleuropneumonia, are disinfected.
3.1.15. Tetanus. The head, carcass and other slaughter products are sent for disposal.
3.1.16. Malignant catarrhal fever of cattle, encephalomyelitis of horses. The carcasses are sent for boiling, and the heads and affected organs are sent for disposal. The skins are disinfected.
3.1.17. Equine infectious anemia. The carcass and slaughter products obtained from sick animals are sent for disposal. Animals in the absence of clinical signs, but having positive or dubious results during a serological examination twice with an interval of 7-20 days, are slaughtered at a sanitary slaughterhouse, and the carcasses are used after decontamination by boiling or sent for the manufacture of meat loaves and canned food. The head, bones and internal organs are disposed of. The skins are disinfected.
3.1.18. Viral (transmissible) gastroenteritis of pigs. Meat and offal of sick pigs, suspicious of the disease and suspected of infecting pigs, is sent for the manufacture of boiled, boiled-smoked sausages and canned food. If it is impossible to process into sausages, meat and offal are disinfected by boiling.
Meat and offal from recovered animals in the absence of pathological changes is released without restriction. The head, legs and tail from these animals are used to produce brawn and jelly or subjected to boiling, as indicated in paragraph 11.3.1.
The intestines, bladders and esophagus from sick pigs are disposed of. Intestines, bladders and esophagus from suspicious, suspected of being infected and recovered animals are used as casings in the manufacture of boiled sausages after preliminary treatment with a 0.5% formaldehyde solution for 1 hour, followed by washing water.
Bones after melting fat, blood, hooves are processed into feed of animal origin.
Skins from sick and suspicious pigs are disinfected. Skins from recovered animals are released without restriction.
3.1.19. Enzootic encephalomyelitis (Teschen's disease) of pigs. Carcasses and slaughter products obtained from the slaughter of pigs, sick, suspicious for the disease and suspected of being infected, are prohibited to be released in their raw form.
Meat and slaughter products are processed into boiled, boiled-smoked sausages or canned food or sent for cooking.
It is allowed to use heads, legs and tails to produce brawn and jelly. Bones, blood, brain and spinal cord, intestines, stomachs, bladders, esophagus, hooves are processed into dry animal feed.
In the presence of degenerative changes in the muscles, the carcass with all internal organs is sent for disposal or burned.
Animals are not skinned, but singeed or scalded. At meat processing plants, skins are allowed to be removed, which are disinfected.
3.1.20. Vesicular disease of pigs. The release of meat and other products obtained from the slaughter of sick, suspicious for the disease and suspected of infecting pigs, as well as those killed after 6 months after the removal of quarantine from a dysfunctional farm, in raw form is prohibited. They are used for the preparation of boiled, boiled-smoked and smoked-baked sausages and canned food according to the modes established by the technological instructions.
By-products are used for the production of brawn, jelly, boiled sausages and canned food in compliance with the accepted technological regimes.
Bones after rendering fat, mucous membranes of the stomachs, hooves are processed into dry animal feed at the same enterprise where the pigs were killed.
The intestines, bladders and esophagus are treated with a 0.5% formaldehyde solution for 1 hour, followed by washing with water, after which they are used inside the enterprise. Intestinal and other raw materials that are not disinfected in this way are sent for disposal.
Skins from sick, suspicious for the disease and suspected of infecting pigs are disinfected.
3.1.21. 0spa. Carcasses and internal organs of cattle, sheep, goats and pigs with a benign form of smallpox and healing of pustules are released without restriction after removal (stripping) of pathologically altered, edematous tissues.
Carcasses, as well as products of slaughter of sheep, goats and pigs with confluent hemorrhagic and gangrenous forms of smallpox, are sent for disposal. The skins are disinfected.
3.1.22. Necrobacteriosis. In case of a local pathological process (damage to the pharynx, nose, internal organs or limbs), the carcass is released without restrictions, and the affected parts are sent for disposal. If several organs of a carcass of satisfactory fatness are affected, the decision on the possibility of using meat and internal organs is made after bacteriological examination (for the presence of pathogenic coccal microflora, salmonella, etc.).
3.1.23. Infectious diseases of young animals (diplococcal septicemia, colibacillosis, streptococcosis, salmonellosis, dysentery of lambs and pigs, enzootic bronchopneumonia). In the presence of degenerative changes in the muscles of the carcass and slaughter products are disposed of.
In the absence of pathological changes in the muscle tissue, the internal organs are sent for disposal, and the carcasses are released after boiling. 3.1.24. Mastitis, endometritis, parametritis. Meat obtained from the slaughter of cows and sheep with mastitis, endometritis, parametritis, is subject to examination for salmonella and pathogenic staphylococci. In the absence of salmonella and pathogenic staphylococci, as well as degenerative changes in the muscles, the carcass and internal organs are released without restrictions. In the presence of salmonella, the meat is sent for boiling or processing into sausages and canned food. When staphylococci are detected, the meat is sent for boiling. The affected udder in both cases is sent for disposal.
3.1.25. Stachybotryotoxicosis. In the absence of pathoanatomical changes and a negative result of the study for Salmonella, the carcass, head and legs are released without restriction. In the presence of salmonella, the carcass is sent for boiling or canning. The internal organs from a sick animal and the carcass, if necrotic areas are found in it, are sent for disposal.
3.1.26. Leukemia.
3.1.26.1. If the muscles, lymph nodes of the carcass, several parenchymal organs are affected, or if leukemic growths (plaques) are detected on the serous integument of the carcass, regardless of fatness, the slaughter products are disposed of.
3.1.26.2. If individual lymph nodes or organs are affected, but there are no changes in the skeletal muscles, such lymph nodes or organs are sent for disposal, and the carcass and unaffected organs are used depending on the result of bacteriological examination. When salmonella is detected, the carcass and unaffected organs are sent for boiling or canning. In the absence of Salmonella, the carcass and unaffected organs are sent for the manufacture of sausages in accordance with paragraphs. 11.5.1. and 11.5.2.
3.1.26.3. With a positive result of a hematological examination of an animal for leukemia, but in the absence of pathological changes characteristic of leukemia, the carcass and organs are released without restriction.
3.2. Invasive diseases.
3.2.1. Piroplasmidoses. Carcasses and internal organs in the absence of icteric staining and degenerative changes are released without restriction, in other cases they act as indicated in paragraphs. 3.3.9 and 3.3.10.
3.2.2. Cysticercosis (finnosis) of cattle and pigs. When a Finn is found on incisions in the muscles of the head and heart, an additional two parallel incisions are made in the muscles of the neck in the nuchal region, scapular-ulnar, dorsal, pelvic limb and diaphragm. Sanitary assessment of the carcass and organs is differentiated, depending on the degree of damage.
When detected at 40 sq. see a cut of the muscles of the head or heart and at least one of the cuts of the muscles of the carcass of more than 3 living or dead Finns carcass, head and internal organs (except for the intestines) are sent for disposal. The internal and external fat (fat) is removed and sent for reheating for food purposes. The fat is also allowed to be disinfected by freezing or salting in the manner as indicated in paragraphs. 11.4.1 and 11.4.2.
When detected at 40 sq. see section of the muscles of the head or heart more than 3 Living or dead Finns and in the absence or presence of no more than 3 Finns on the rest of the cuts of the above muscles of the carcass, the head and heart are sent for disposal, and the carcass and other organs (except for the intestines) are subjected to disinfection by one of the methods indicated in pp. 11.3.1, 11.4.1 and 11.4.2.
Internal fat and lard are decontaminated in the same way as above. Decontaminated by freezing or salting, carcasses of cattle and pigs are sent for the manufacture of minced sausages or minced canned food. Decontaminated by-products are sent for industrial processing.
Intestines and skins, regardless of the degree of damage by cysticercosis, after the usual processing, are released without restriction.
When fine-necked Finns (cysticercosis fine-necked) are found on the serous integument and liver, they are removed, after which the carcasses and internal organs are released without restriction.
3.2.3 Cysticercosis (finnosis) of sheep and goats. In case of minor damage to carcasses and organs (no more than 5 Finns in a section of 40 sq. cm) and no changes in the muscles, the carcass and organs are sent for processing into boiled sausages or are disinfected by freezing, followed by processing into sausages (minced) or minced canned food. In case of significant damage to the carcass (more than 5 Finns on the cut) or in the presence of pathological changes in the muscles, the carcass is sent for disposal, and the fat is melted.
3.2.4. Trichinosis. Carcasses of pigs (except for piglets of 3 weeks of age), as well as wild boars, badgers, bears and other omnivorous and carnivorous animals, as well as nutria susceptible to trichinosis, used for food, are subject to mandatory testing for trichinosis. From each carcass, 2 samples are taken for research (about 60 g each) from the legs of the diaphragm (at the border of the transition of muscle tissue to the tendon), and in their absence, from the muscular costal part of the diaphragm, intercostal or cervical muscles. At least 12 sections are examined from each sample.
If at least one Trichinella (regardless of its viability) is found in 24 sections on the compressorium, the carcass and offal with muscle tissue, esophagus, rectum, as well as impersonal meat products are sent for disposal.
The outer fat (fat) is removed and melted. Internal fat is released without restriction.
The intestines (except for the rectum) after the usual processing are released without restriction.
The skins are released after the removal of muscle tissue from them. The latter is sent for recycling.
Note. For the detection of Trichinella, the method of group enzymatic transshipment in reactors (AVT apparatus) can be used in accordance with the current Manual.
3.2.5 Echinococcosis. In case of multiple damage to muscles or internal organs, the carcass or organs are sent for disposal. With a limited lesion, only the affected parts of the carcass and organs are sent for disposal. Unaffected parts of the carcass and organs are released without restriction.
3.2.6. Metastrongylosis, fascioliasis, dicroceliasis, dictyocaulosis, lingvatulosis. The affected parts of the organs are sent for disposal or destroyed; unaffected parts of the internal organs and the carcass are released without restrictions.
If more than 2/3 of the internal organ is affected by invasion, it is sent entirely for disposal.
3.2.7. Alfortiosis. Carcasses obtained from horses suffering from alfortiosis, after stripping the lesions, are released without restriction.
3.2.8. Onchocerciasis. Carcasses and organs after stripping the lesions are released without restriction. In the complicated course of onchocerciasis with signs of purulent-necrotic processes, the carcass and internal organs are subject to bacteriological examination for pathogenic staphylococci and salmonella.
3.2.9. Ascariasis, parascariasis. Carcasses and organs with pronounced signs of hydremia are subject to disposal. In the absence of signs of muscle hydremia, carcasses and organs are released without restriction.
3.2.10. Gadfly larvae. Inflamed and edematous places are carefully cleaned.
3.2.11. Coenurosis. The head is sent for disposal.
3.2.12. Sarcocystosis. When sarcocysts are found in the muscles, but in the absence of pathological changes in them, the carcass and organs release 63 restrictions.
If the carcass is affected by sarcocysts and there are changes in the muscles (exhaustion, hydremia, discoloration, calcification of muscle tissue, degenerative changes), the carcass and organs are sent for disposal. Pig fat and internal fat, guts and skins of animals of all kinds are used without limitation.
3.3. Local and general pathological changes.
3.3.1. In case of atrophy of individual organs, cirrhosis and degenerative changes in organs, the altered organs are sent for disposal, in case of fatty degeneration of the liver, the latter is sent for disposal, and the decision on the possibility of using the carcass is made depending on the results of the study for salmonella.
3.3.2. In case of pigmentation (melanosis, brown atrophy, hemochromatosis) of the lungs, liver, kidneys, muscles and bones, the carcass, together with the internal organs, is sent for disposal. When individual sections of the muscles become pigmented, they are removed and sent for disposal, and the carcass is sent for industrial processing. When pigmentation occurs only in individual internal organs, the affected organs are sent for disposal, and the carcass is released without restriction. It is also allowed to use the liver for food purposes if it contains pigmentation of fodder origin, provided that its taste qualities are not changed and there is no pigmentation in other organs and the carcass.
3.3.3. Organs and separate parts of muscles with deposits of lime in them are sent for disposal.
3.3.4. In case of hemorrhagic infarcts or other lesions in the liver, kidneys, spleen, lungs, but in the absence of purulent foci in them, the carcass and organs are released after removal of the altered tissue areas. If there are purulent foci in these organs, they are sent for disposal, and the decision to release the carcass is made depending on the results of bacteriological examination.
3.3.5. With fresh injuries, bone fractures and minor fresh hemorrhages, but provided that the animal had a normal body temperature immediately before slaughter and there are no inflammatory phenomena in the surrounding tissues and lymph nodes, all blood-soaked and edematous tissues are removed, and the carcass is released without restrictions .
With extensive burns, hemorrhages with inflammation in the lymph nodes and signs of a septic process, or with small hemorrhages in the subcutaneous tissue, in the internal organs, on the mucous membranes, as well as with swelling of the internal organs and parts of the carcass, a veterinary and sanitary assessment is carried out, as indicated in p. 3.6.1. If spilled phlegmon, ichorous smell, extensive necrosis, as well as multiple fractures and extensive injuries that cannot be cleaned are found, the carcass and organs are sent for disposal.
3.3.6. If multiple abscesses are found in parenchymal organs, the affected organs are sent for disposal, and the carcass is used depending on the results of bacteriological examination; if abscesses are found in the lymph nodes and muscles, the carcass is sent for disposal.
Lamb carcasses with feather grass damage, but without abscesses and other inflammatory changes, are allowed to be used without restriction after cleaning the areas of the carcass affected by feather grass; in case of damage by feather grass and the presence of purulent abscesses or other inflammatory phenomena, the carcass is disposed of.
3.3.7. Malignant and benign tumors. Organs and parts of the carcass affected by malignant neoplasms, as well as multiple benign tumors, are sent for disposal, and unaffected parts of the carcass - for processing into boiled and boiled-smoked sausages or released after boiling. If it is impossible to remove the affected parts due to extensive damage, the carcass or organs are sent for disposal.
In the presence of benign single tumors, the affected parts are removed, and the carcass and organs are released without restrictions.
3.3.8. White muscle disease, ketosis. In the presence of degenerative changes in the muscles (discoloration, swelling, increase in volume, flabbiness), the carcass with organs is sent for disposal.
With mild changes in the muscles (white-pink color, a slight increase in volume) or with pathoanatomical changes in the organs or part of the skeletal muscles, the carcass and internal organs are examined for salmonella. If salmonella is found in muscles or organs, the carcass is sent for disinfection by boiling, and the internal organs for disposal; in case of a negative result of a bacteriological examination for Salmonella, the carcass and unaffected organs are sent for industrial processing (for boiled and cooked-smoked sausages and canned food), and the affected organs are sent for disposal.
3.3.9. Exhaustion. With a weak degree of exhaustion (lack of visible pathological changes), meat and organs are released without restriction.
In case of moderate and severe malnutrition with the presence of gelatinous edema in the places of fat deposition, regardless of the reasons that caused the emaciation, or with the same swelling in muscle tissue, atrophy or degenerative changes in muscles and swelling of the lymph nodes, the carcass and internal organs are sent for disposal.
3.3.10. In case of icteric staining of all tissues of the carcass, which does not disappear within 2 days, the presence of a bitter taste and fecal odor during the cooking test, the carcass is sent for disposal.
With the disappearance of icteric coloration, fecal odor and bitter taste within 2 days, the carcass is released, depending on the results of bacteriological examination.
3.3.11. If the meat smells of fish, urine, drugs or other smell unusual for meat that does not disappear during the cooking test, as well as signs of putrefactive decomposition, the carcass is sent for disposal.
3.3.12. In the presence of blood stagnation (hypostasis) in one of the paired organs and parts of the carcass, the absence of a characteristic reaction at the site of the cut, poor bleeding, which are indicators that the animal died or was killed during the agony, the carcass and all other organs are sent for disposal.
3.4. Diseases and pathology of individual organs.
3.4.1. Lungs. With all types of pneumonia, pleurisy, abscesses, tumors, lethal aspiration of blood or the contents of the stomach (prestomachs), the lungs are sent for disposal.
In case of lethal aspiration of blood or the contents of the stomach (prestomachs), the lungs can be used after boiling for animal feed.
Note. In the sanitary assessment of meat, emaciation should not be confused with the term "lean meat", when the latter is obtained from apparently healthy, but emaciated animals (as a result of insufficient feeding, old animals), when emaciation is not associated with a disease or the presence of any pathological process .
3.4.2. Heart. With pericarditis and endocarditis, myocarditis with degeneration of the heart muscle, tumor lesions, the heart is sent for disposal.
3.4.3. Liver. With single encapsulated abscesses, the affected parts of the liver are removed; the unaffected part of the liver, as well as the liver with mild capillary ectasia, is released without restriction. With purulent inflammation, pronounced cirrhosis, all types of degeneration, jaundice, tumors, severe capillary ectasia and other pathological changes in the parenchyma, the liver is sent for disposal.
Liver with a slightly changed color and slight fatty infiltration, obtained from the slaughter of healthy animals, is sent for the manufacture of boiled sausages or canned food.
3.4.4. Spleen. With all pathological changes, the spleen is sent for disposal.
3.4.5. Kidneys. With all types of nephritis, nephrosis, multiple cysts, tumors, stones are sent for disposal.
3.4.6 Stomach (preventer). With all types of inflammation, ulcers, tumors and other pathological changes, they are sent for disposal.
3.4.7. Intestines. For all types of enteritis, colitis, ulcers, peritonitis, purulent and hemorrhagic inflammation, tumors, and other pathological changes, the intestines are sent for disposal.
3.4.8. Udder. For all types of inflammation, they are sent for disposal.
3.5. Veterinary and sanitary examination of blood and endocrine and enzyme raw materials.
3.5.1. In the event that infectious diseases listed in clause 1.3.1 are established during the slaughter of animals, the blood from these animals, as well as all the blood that was in the accumulators, mixed with the blood of sick animals, is subject to disinfection at the same enterprise at a temperature not lower than 100 degrees . C for 2 hours, after which it is destroyed.
Blood obtained from the slaughter of animals suffering from tuberculosis, brucellosis, listeriosis, swine fever and erysipelas, infectious atrophic rhinitis, Aujeszky's disease, pasteurellosis, leukemia, or suspected of having these diseases, as well as from animals killed in a sanitary slaughterhouse, is allowed to be processed in technical and fodder products, by boiling at a temperature in the thickness of the mass not lower than 80 degrees. C for 2 hours with frequent stirring, as well as dry animal feed.
3.5.2. Blood intended for the production of medicinal and pharmaceutical preparations or for processing for food purposes is collected only from healthy animals.
3.5.3. Endocrine-enzyme raw materials are allowed to be collected from animals free from infectious diseases, with the exception of foot and mouth disease, in which this raw material is collected in accordance with clause 3.1.7.1.
Pancreas from animals that test positive for brucellosis but show no clinical signs of the disease may be used for the manufacture of crystalline insulin.
The collection of endocrine-enzyme raw materials for medical purposes from animals with leukemia and malignant tumors, as well as its use if pathological changes are found in it, signs of putrefactive decomposition of an extraneous odor, is prohibited.
3.6. Veterinary and sanitary examination of meat from animals subjected to forced slaughter.
3.6.1. In case of forced slaughter of animals at a meat-packing plant, slaughterhouse, on the farm due to illness or other reasons (severe injuries and fractures, burns and other injuries) that threaten the life of the animal, with the exception of animals in a state of agony, as well as when infectious diseases, the slaughter of which, as specified in clause 1.3.1, is prohibited, the veterinary and sanitary examination of meat and other slaughter products is carried out in the same manner as specified in sections 1, 2 and 3 of these Rules. Besides, in without fail carry out bacteriological and, if necessary, physico-chemical studies, as indicated in Section 10 of these Rules, but with a mandatory cooking test to detect foreign odors unusual for meat.
Forced slaughter of animals is carried out only with the permission of a veterinarian (paramedic) .
Ante-mortem holding of animals delivered to a meat processing plant for forced slaughter is not carried out.
3.6.2. On the reasons for the forced slaughter of an animal on the farm, an act signed by a veterinarian must be drawn up. This act and the conclusion of the veterinary laboratory on the results of a bacteriological examination of the carcass of a forcedly slaughtered animal, together with a veterinary certificate, must accompany the indicated carcass when it is delivered to the meat processing plant.
In case of suspected poisoning of an animal with pesticides and other pesticides, it is necessary to have a conclusion from a veterinary laboratory on the results of meat testing for the presence of pesticides.
3.6.3. Transportation of meat of forcedly slaughtered animals from their farms to meat industry enterprises must be carried out in compliance with the current veterinary and sanitary rules for the transportation of meat products.
3.6.4. In order to ensure the correct examination of the meat of forcedly slaughtered sheep, goats, pigs and calves, it must be delivered to the meat processing plant in whole carcasses, and the meat of cattle and camels - in whole carcasses, half carcasses and quarters and go crazy in a separate refrigerator compartment. Half carcasses and quarters are tagged to establish that they belong to the same carcass. The carcasses of pigs forcedly killed on farms must be delivered to the meat processing plant with their heads not separated. When delivering to the meat-packing plant the meat of animals forcedly slaughtered on the farms, in salted form, each barrel must contain corned beef from one carcass.
Carcasses of animals forcedly slaughtered en route without a pre-slaughter veterinary examination, delivered to a meat processing plant without a veterinary certificate (certificate), a veterinary act on the reasons for forced slaughter and a conclusion of a veterinary laboratory on the results of bacteriological examination, are prohibited to be accepted to the meat processing plant.
3.6.5. If, according to the results of the examination, bacteriological and physical and chemical research, as indicated in Section 10, meat and other products of forced slaughter are recognized as suitable for use in food, then they are sent for boiling, as well as for the manufacture of meat loaves or canned goulash and meat pate.
The release of this meat and other slaughter products in raw form, including the public catering network (canteens, etc.), is prohibited without prior disinfection by boiling.
Notes:
1. Cases of forced slaughter do not include the slaughter of clinically healthy animals that cannot be fattened to the required mass standards, lagging behind in growth and development, unproductive, lethargic, but having a normal body temperature.
2. Cases of forced slaughter also do not include the slaughter of healthy animals that are threatened with death as a result of a natural disaster (snow drifts on winter pastures, etc.), provided that the slaughter of animals is carried out under the supervision of veterinary specialists in compliance with these Rules and that must be documented.
3. Forced slaughter at meat processing plants is carried out only at a sanitary slaughterhouse.
V1: Professional morality of employees of internal affairs bodies.
