138 
[Aug.  1,  1896. 
Supplement  to  the  “ Tropical  Agriculturists 
THE  INSrECTlON  OF  MEAT. 
By  G.  W.  StuegI'SS,  m.u.c.v.s.,  &c.,  Government 
Veterinary  Surgeon. 
1. 
From  the  close  relationship  existing  between  the 
diseases  of  human  beings  ami  animals — and  from 
the  fact  that  certain  diseases  can  undoubtedly  be 
communicated  to  man  from  animals — the  question 
of  the  proper  supervision  of  the  animals  intended 
for  slaughter,  and  the  thorough  inspedion  of  the 
flesh  after  death  becomes  of  paramount  importance. 
This  can  only  be  effectually  carried  out  by  killing 
the  animals  in  public  abattoirs  or  slaughter-houses. 
Here  the  animalscan  be  inspected  before  slaughter, 
and  the  meat  afterwards,  before  being  passed  over 
to  the  butchers  and  sold  to  the  public. 
With  the  private  slaughter-house  system  it  is 
practically  impossible  to  carry  this  out  however 
vigilant  the  inspector  may  be,  as  the  animals  are 
often  slaughtered,  cut  up,  and  removed  under  cover 
of  darkness. 
PRIVATE  SLAUGHTER-HOUSES. 
Before  granting  a license  to  private  persons  to 
slaugliter,  the  following  rules  should  influence  the 
decision  of  the  sanitaiy  authorities  upon  each  ap- 
plication for  a license,  as  regards  the  site  and 
structure  of  the  premises  to  be  erected: — 
1.  — The  site  selected  should  not  be  within  100 
feet  of  any  dwelling-house,  and  should  admit  ol 
free  ventilation  by  direct  communication  with  the 
e.xternal  air. 
2.  — The  places  reserved  for  the  confinement  of 
the  cattle  should  not  be  within  100  feet  of  a dwell- 
ing house. 
3.  — The  slaughter-house  should  not  be  below 
the  surface  of  any  adjoining  ground. 
4.  — No  room  or  loft  should  be  constructed  over 
a slaughter-house. 
5.  — A good  water  supply  must  be  provided. 
6.  — The  slaughter-house  should  be  well  paved 
with  asphalt  or  concrete,  and  laid  with  a proper 
slope  or  cliannel  towards  the  drain,  which  should 
be  properly  trapped  and  covered  v/ith  a grating, 
the  bars  of  which  should  not  be  more  than  fths  of 
an  inch  apart. 
7. — Provision  for  the  effectual  drainage  of  the 
slaughter-house  should  be  made. 
8.  — No  water-closet,  privy,  or  cesspool 
should  be  constructed  with  the  slaughter-house, 
neither  should  there  be  any  direct  communication 
between  the  slaughter-house  and  any  stable,  water- 
clo.set,  privy  or  ce.^spool. 
9.  — Every  lair  for  cattle  in  communication  with 
.ne  slaughter-house  should  be  properly  paved, 
drained  and  ventilated. 
Dixtinyuishhiy  Characteristics  of  Flesh. 
THE  FLESH  OP  THE  OX. 
When  freshly  killed  it  should  always  be  of  a 
slightly  florid  hue  on  section,  and  of  a firm  and 
somewhat  elastic  consistency.  It  is  moist  when 
first  cut,  but  rapidly  dries  on  exposure,  the  colour 
at  the  same  time  brightens  a little,  consequently  a 
fresh  section  should  always  be  made  each  time  it 
is  examined. 
To  the  hand  the  cut  section  should  afford  no 
evidence  of  soapyness  or  adhesiveness,  neither 
should  it  be  very  cold  or  clammy.  In  beef  there 
is  no  odour  of  any  importance  when  healthy,  the 
causes  of  odours  we  shall  notice  by  and  by.  In 
certain  p.nrts  of  the  body  the  flesh  presents  what  is 
known  as  a “marbled”  njipearance,  that  is  due  to 
the  presence  of  fat,  intermingled  with  the  muscu- 
lar tissue. 
The  carcase  should  set  firmly,  and  become  fairly 
dry  in  a few  hours  after  death.  Tids  applies  n^ore 
to  temperate  countries  where  the  meat  is  kept 
several  days  ; in  the  tropics  for  obvious  reasons  it 
is  necessary  to  consume  the  flesh  very  soon  after 
death. 
In  animals  a few  months  old  the  flesh  is  pale 
and  tender ; as  age  advances  it  becomes  darker, 
firmer,  and  has  a greater  tendency  to  dry. 
Healthy  fat  should  be  of  a pale  yellow  colour  and 
moderately  firm.  It  is  sometimes  quite  white  or 
may  be  of  a deep  yellow  tinge  depending  largely 
upon  the  food.  It  is  usually  very  pale  in  cattle 
that  have  been  fed  upon  corn  and  hay  and  gene- 
rally very  firm,  also  it  is  sometimes  white  in  young 
bulls  and  American  cattle. 
YELLOWNESS. 
The  fat  of  some  breeds  of  cattle  is  naturally 
yellow,  particularly  Jersey  cattle.  If  the  colour  i.s 
exaggerated  it  is  due  to  rich  feeding  on  oilcakes 
or  to  jaundice.  If  due  to  jaundice  tlie  flesh  will 
also  be  dark  and  soapy. 
Distint/uishing  Characteristics  of  the  Flesh  of 
Various  Animals. 
Only  a brief  glance  can  be  given  to  this  part  of 
the  subject,  as  various  technicalities  are  unavoid- 
able aiul  only  capable  of  being  applied  when  e.x- 
aminiug  whole  carcases,  and  which  would  be  un- 
intelligible to  non-professional  readers. 
THE  BULL. 
The  neck  is  thick  and  well  developed  and  com- 
l);iratively  short.  The  fat  on  the  breast-bone  is 
coarse,  liard,  and  in  large  quantities.  The  arms 
are  well  developed,  and  the  tissues  generally  are 
coarse.  There  is  a slight  odour  sometimes  in  very 
old  bulls. 
THE  cow. 
The  udder  if  present  marks  the  carcase  of  the 
cow  ; it  is  generally  removed,  but  the  line  of  sec- 
tion is  nearly  always  distinct ; the  surrounding  fat 
is  thin  and  in  small  quantities.  The  bones  of  the 
pelvis  are  finer,  but  the  diameter  of  the  pelvic 
cavity  is  greater  than  either  the  bull  or  bullock. 
THE  SHEEP. 
Mutton  is  much  paler  than  beef  and  not  so  firm 
in  consistence.  The  fat  is  in  all  cases  firmer  and 
w’hiter  in  colour,  and  it  is  distribute<l  widely  over 
tlie  body.  The  bones  are  the  same  shape  as  of  the 
larger  ruminant  but  smaller  in  size.  Mutton  has  a 
slight  peculiar  odour. 
The  flesh  of  the  lamb  is  very  pale  and  tender,  that 
of  the  ram  is  red  in  colour,  almost  as  red  as  beef, 
and  it  has  often  a pronounced  disagreeable  odour. 
THE  PIG. 
The  flesh  is  paler  and  less  firm  than  that  of  the 
ox,  especially  in  young  pigs  ; it  sometimes  becomes 
dark  in  old  pigs,  especially  boars.  The  fat  is  more 
lardy  and  softer  than  that  of  any  other  atiimal. 
The  skin  is  a distinguishing  feature,  and  there  is 
always  a peculiar  odour,  especially  marked  in  the 
boar  whicu  is  considerably  modified  by  castration  a 
few  mouths  before  slaughter. 
