'jd THE UNITED STATES DEPARTMENT OF AGRICULTURE 



mortem inspection is that the identity of the carcass and each 

 of its parts be carefully maintained until the inspection is 

 completed, so that if there is disease in any one organ or 

 part all of the other parts of the carcass may be brought to- 

 ,gethcr for final examination. This is accomplished through 

 a system of numbered tags marked " U. S. Retained." 



The carcasses retained on the regular inspection are sent 

 to a room equipped with special facilities where they are sub- 

 jected to a searching examination by men of special skill 

 and thorough training and experience. The findings of 

 these experts are final, except that appeal may be made to 

 the Chief of the Bureau of Animal Industry or to the Sec- 

 retary of Agriculture. A detailed record of each final ex- 

 amination and the disposition made is prepared and retained. 

 When the several examinations have been completed, each 

 carcass or part thereof is plainly marked to indicate the dis- 

 position that is to be made of it. 



The meat inspection regulations governing the disposal of 

 condemned articles emphasizes three important require- 

 ments. First, that every article condemned shall be plainly 

 marked to show that it is condemned ; second, that all con- 

 demned articles shall remain in the custody of the inspector 

 until they are properly disposed of ; and, third, that the re- 

 quired destruction or denaturing of condemned articles shall 

 be done by the establishment in the presence of the inspector, 

 who must render a report of the proceedings. 



On account of the fact that meat which was entirely sound 

 and wholesome at the time of slaughter may become un- 

 sound and contaminated through improper care or handling, 

 and because healthful products may be rendered unwhole- 

 some through adulteration or the addition of deleterious sub- 

 stances, and for the purpose of protecting the consumer 

 against false or misleading labels, inspection of the various 

 processes of preparing and labeling meat products becomes 

 necessary. This is an important part of the general system 

 of federal inspection. Persons are selected for this work 

 because of their practical knowledge and experience in the 



