664 VETEEINAEY HYGIENE 



Each animal is inspected to insure it is in health, and 

 presents no obvious signs of disease. In questions ot 

 doubt the temperature should be taken. The expert's eye 

 knows at once the least departure from health, a knowledge 

 only obtained by long association with animals, and cannot 

 be conveyed, as the layman generally considers, either by 

 lectures or books. 



At the ante-mortem inspection any doubtful point may 

 be noted for careful post-mortem examination, such, for 

 instance, as an enlarged jaw. 



Method of Meat Inspection.* 



We have previously drawn attention to the value of the 

 central ' hall ' system of abattoir over the Chamber system. 

 Nowhere indeed is the advantage more felt than in the 

 post-mortem inspection, where it is not only a time saving 

 arrangement, but the carcase never being out of sight 

 nothing can be removed by the butcher which he thinks 

 would not stand inspection. 



The following convenient system of inspection is sug- 

 gested by McFadyean,f who lays stress upon the fact that 

 the examination should be systematic, and conducted in 

 some definite order so as to avoid overlooking anything of 

 importance. 



The skin should be examined for marks of bruising likely 

 to damage the superficial muscles. In the case of a cow or 

 heifer this is also the time to examine the udder, both its 

 size and resistance. An incision should be made into each 

 quarter, exposing the milk sinus and gland substance. A 

 thorough examination of the gland for tuberculosis or any 

 other form of mastitis should be made. 



* In the preparation of this section I have drawn freely on the late 

 Professor Walley's ' Guide to Meat Inspection,' and have further had 

 the advantage of having these pages revised by the Editor of the 

 4th Edition of that manual, Mr. S. Stockman, M.R.C.V.S., Chief 

 Veterinary Officer to the Board of Agriculture. 



t 'The Inspection of Animals intended for Food ': Prof. McFadyean, 

 B.Sc, M.E.C.V.S., Proceedings National Veterinary Association, 1893. 



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