Text-book of meat hygiene, with special consideration to ante-mortem and post-mortem inspection of food-producing animals

Front matter

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Preface to the Second Edition

Following the favorable consideration which this text-book on meat hygiene received from the reviewers and the good results obtained from its use in teaching meat inspection to students of veterinary medicine, as well as the assistance it afforded to inspectors of meat in the execution of this work, there seemed to be no reason for undertaking any changes in the outlines of the book or in its division. Therefore this second edition scarcely differs in its general scope from the first.

On the other hand, all the sections of the book were carefully looked over, and were revised in accordance with the results of investigations of the last four years. In various chapters it appeared necessary to revise completely the material, especially regarding the method of distinguishing the meat of the various food animals, the apparatuses for sterilizing conditionally passed meats, the harmless disposition of condemned meat, and, furthermore, the sections on piroplasmosis, sheep-pox, braxy, putrefaction of meat, and meat poisonings. Additions were made with reference to the authorized regulations on the transportation of live stock, specifications regarding the marking of live animals, tables concerning the utilization of various meat-food substances according to Konig, a comparison of the methods of examination in the inspection of various food animals, the non-contagious foot-and-mouth disease, the pyobacillosis of young hogs, etc. The statistical statements regarding the occurrence of diseases especially important for the inspectors of meats were obtained from the first published Imperial meat-inspection statistics for the year 1904. It may be mentioned in passing that the numerous changes and supplements which the legislation on meat inspection experienced since the publication of the text-book have been carefully considered in the second edition.

Appreciating the importance of good illustrations for the understanding of a text-book, several figures of the first edition have been replaced by better reproductions, and beside twenty-nine new illustrations were inserted. Of the latter several were newly prepared, some were kindly furnished by the interested industrial companies, but the majority were borrowed, with the kind consent of the authors, Hutyra and Marek, from^ the "Special Pathology and Therapeutics of Domesticated Animals,'" which also appeared as a publication of Fischer. It is mv pleasant duty to express my thanks to all concerned, but especially to the above men-

v vi Preface to the Second Edition

tioned authors. I also gladly express my obligations to the publishing house, which in a very kindly way satisfied all my wishes relative to issuing the book in a satisfactory form.

In consideration of the numerous additions and improvements Avhich were undertaken in the new adaptation of the book, it was impossible to avoid increasing the size of the book with 53 pages in spite of endeavoring to be as brief as possible and of the extensive use of the small type in the print. May the improved second edition of the text-book on meat hygiene, receive the same favorable welcome as the first edition, which was dedicated to the privy medical counsellor, Prof. Dr. med. h. c. et phil. Ellenberger, in Dresden, and fulfil its purpose to the benefit of the world.

Edelmank.

Dresden, August, 1907.

Table of Contents

Page

Introduction ". xiii

Chapter I. Origin and Source of Meat Food

I . Food animals 2

A. Traffic in food .animals 3

B. Transportation of food animals 7

* C. Importation of food animals from foreign countries lo

D. Insurance methods of food animals 12

E. Condition of obliga'.ions (Guarantee) t5

F. Age of food animals 16

G. Slaughtering of animals.

1. Killing methods with stunning 21 4. Further dressing of carcasses 26

2. Slaughtering method without stun- o. Emergency slaughter 27

ning 24 6. Official regulation concerning slaugh-

3. Bleeding 25 ter 29

H. Utilization of food animals 30

1. Meat in a narrow sense 30 4. Viscera 34

2. Fat 33 5. Offal 34

3. Blood 34

Chapter 11, Morphology and Chemistry of the Principal Tissues and Organs

of Food Animals

1. Aleat proper and its constituents 36

A. :\Iuscles 36

B. Connective and elastic tissues 39

C. Fat tissue 39

D. Bones and bone marrow A-

E. Cartilage 4^

F. Blood and blood vessels 42

G. Lymph glands and lymph vessels 43

1. Visceral lymph glands 43 2. Body lymph glands 51

H. Comparative anatomy of the most important viscera 54

2. Peculiarities of the meat from various animals 57

A. Beef. 57

B. Veal 58

C. JNIutton 59

D. Goat meat 59

E. Pork 59

F. Horse meat 59

G. Dog meat 60

H. Rabbit meat 60

J. Poultry meat 60

K. Meat of game 60

L. Fish meat 61

M. Meat of crustaceans and mollusks 01

N. Meat of reptiles and amphibians 61

vii viii Contents

Page

A. Sheep and goat , 63

B. Sheep, goat and deer ■ 63

C. Hog and dog 64

D. Rabbit and cat 64

E. Hare and rabbit 65

F. Cattle and horses 66

G. Cattle and deer 70

H. Cattle and bufTalo ' 70

Chapter III, The Production, Preparation and Conservation of Meat

1 . Chopped Meat 71

2. Sausage 71

A. Meat sausages 72

B. Blood sausages 74

C. White sausages 74

D. Jelly sausages 74

E. Sausages with larger quantities of vegetable matter 75

3. Culinary preparation of the meat 75

A. Boiling ; . . . 76

B. Steaming 76

C. Roasting y6

D. Penetration of meat by high temperature 77

E. Losses in meat in its preparation in the kitchen 77

A. Physical conserving methods 79

1. Conserving by the extraction of :'.. Enclosing in air-tight containers.... 70

water 79 4. Trcserving with cold S:!

2. Conserving by closing out the air.. 79

B. Chemical preserving methods 87

1. Preservation with salt 87 4. Other chemical conserving substan-

2. Preservation with boracic acid .... 80 ces 90

3. Preservation with stilphurous acid . . SO ."). Conservation by smoking 90

5. Various food preparations derived from food animals. 91

A. Meat extract 91

B. Peptones 92

C. Fat and tallow 92

D. Caviar and smoked salmon 94

Chapter IV. Regulations Governing Meat Inspection of the United States Department of Agriculture

Regulation i. Scope of inspection 96

Regulation 2. Organization of force 96

Regulation 3. Interpretation and definition of words and terms 97

Regulation 4. Inspection or exemption 98

Regulation 5. Official number 99

Regulation 6. Assignment of inspectors, e:c 99

Regulation 7. All carcasses and products inspected 99

Regulation 8. Notice of daily operations, etc 99

Regulation 9. Bribery 100

Regulation 10. Sanitation 100

Regulation 11. Ante-mortem examination and inspection 102

Contents ix

Page

Regulation 12. Post-mortem inspection at time of slaughter T03

Regulation 13. Disposal of diseased carcasses and organs 103

Regulation 14. "Retaining" rooms '°^

Regulation 15. "Condemned" rooms ^°^

Regulation 16. Tank rooms, tanks, and tanking ^^9

Regulation 17. Tags, brands, stamps ^^°

Regulation 18. Trade labels ^^^

Regulation 19. Reinspection ^ ^^

Regulation 20. Carcasses of animals not nspected ante-mortem ii4

Regulation 21. Tank cars ~ ^ ^5

Regulation 22. Dj'es, chemicals, and preservatives ^^^2

Regulation 23. Preparation of meat and meat- food products 1^5

Regulation 24. Stamps for export packages ^^"

Regulation 25. Transportation ^ ^7

Regulation 26. Counterfeiting, etc ■ ^-^

Regulation 27. Reports ^^^

Regulation 28. Appeals ^-^

^Regulation 29. Cooperation with municipal authorities 120

Law under which the foregoing regulations are made '^-7

Chapter V, Organization and Methods of Procedure of the Inspection Force

1. Personnel of the inspection force •_ ^3^

2. The performance of ante-mortem and post-mortem inspection. . . 133

A. Action in general ^33

1. Aute-moi-tem inspection of food 6. Bookkeeping and eei-tiflcations of

animals 133 findings • • l^l

2. Inspection of slaughtered animals 7. Statistics of ante-nioitem and post-

(meat inspection) 134 mortem inspection 151

3'. Inspection of imported meat 145 S. Dues for ante-mortem and post-

4. Inspection for trichina 147 mortem inspection • yoJ.

5. Legal means of redress and com- 0. Supervision of the ante-mortem and

plaints in the execution of meat post-mortem inspection 15^ inspection

B. Performance of the ante-mortem and post-mortem inspection in the

stock yards and abattoirs _• ^55

C. The ambulatory ante-mortem and post-mostem inspection 156

D. Extraordinary meat inspection ^50

Chapter VL Decisions of the Veterinary Inspectors and Disposition of the Condemned Meat

1 . Ante-mortem inspection i5"

2. Inspection of slaughtered animals • • • iS^

A. Marking of meat ^59

B. Disposition of condemned meat ^°^

1. Meat passed with restrictions 162 3. Absolutely condemned meat 170

2. Meat of inferior quality 170

3. Inspection of meat imported from foreign countries 180

Chapter VII, Abnormal Conditions and Diseases of Food^-producing animals

1. Noteworthy peculiarities within physiological limits 182

A. Fetuses and dead-born animals 182

B. Immature animals 18-

C. Emaciated animals ■ 183

D. Abnormal odor and taste of meat io4

1. Sexual peculiarities 184 3. Absorption of odors.

2. Influences of feeding 185

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Page

E. Animals in advanced pregnancy i86

F. Abnormal color of the fat ' 187

G. Incompletely bled animals 188

H. Exhausted animals 18S

I. Dead animals i8g

2. General pathological changes as related to meat inspection 190

A. Disturbances of the circulation 190

1. Hyperemia 190 4. Transudations 192

2. Anemia 190 5. Thrombosis and embolism 192

3. Hemorrhages 190

B. Inflammations 193

C. Retrogressive nutritive disturbances and infiltration of the tissues 194

1. Atrophy 194 6. Necrosis, caseation, gangrene 196

2. Cloudy swelling 194 7. Suppuration 197

3. Fatty infiltration 195 S. Calcification 198

4. Fatty degeneration 195 9. Pathological pigment formation 198

5. Various degenerations 196

D. Hypertrophy, hyperplasia, metaplasia 200

E. Tumors 200

F. Malformations 201

3. The principal affections of tissues and organs 20T

A. Skeleton muscles 201

B. Connective tissue 203

C. Fat tissue 205

D. Bone tissue 205

E. Cartilaginous tissue 206

F. The other meat components 206

G. Digestive apparatus 206

H. Peritoneum. 209

J. Genito-urinary apparatus 210

K. Udder.; 213

L. Respiratory apparatus 213

M. Pleura 215

N. Circulatory apparatus 215

P. Central nervous system 217

4. Diseases of the blood and constitutional diseases . . . 217

A. Anemia 217 -

B. Hydremia 218

C. Leukemia 219

D. Rhachitis 220

E. Osteomalacia 221

F. Sarcomatosis and carcinomatosis. 221

G. Cholemia, uremia, and hemoglobinemia. . 222

5. Diseases of invasion. . . . . , 222

A. Parasitic diseases of organs 222

1. Parasites of the skin 222 3. Parasites of the digestive apparatus 227

2. Parasites of the respiratory appa- 4. Parasites of the pleura and peritoneum 232

ratus .- 225 5. Parasites of the brain 233

B. Parasitic general diseases 234

1. Pentastomum denticulatum 234 4. Trichinosis 246

2. Echinococci 235 5. General diseases produced by pro-

3. Measles 239 tozoa 252

Contents xi

Page

6. Infectious diseases 252

A. Infectious diseases, of food animals transmissible to man 257

1. Tuberculosis 257 8. Foot and mouth disease 285

2. Psuedo-tuberculosis 272 9. Variola 288

3. Actinomycosis 273 10. Tetanus 290

4. Botryomycosis 277 11. Malignant edema 291

5. Antlirax 277 12. Septicemia 293

6. Rabies 281 13'. Pyemia 297

7. Glanders 282 14. Putrid intoxications 300

B. Infectious diseases characteristic of food animals but not transmissible

to man 301

1 . Swine erysipelas 301 S. Vesicular exanthema 315

2. Swine plague 304 9. Hemorrhagic septicemia 316

3. Hog cholera 30G 10. Malignant catarrhal fever 317

4. Contagious pleuropneumonia 309 11. Necrotic stomatitis 318

5. Blacljleg 311 12. Diarrhea of calves 319

6. Bradsot 313 13. Distemper and influenza of liorses . . 319

7. Rinderpest 314

7. Intoxications and autointoxications in slaughtered animals 320

A. Poisoning 320

B. Autointoxications 322

1. Cholemia '. . 322 3. Hemoglobinemia 324

2. Uremia 323 4. Parturient paresis 324

Chapter VIIL Post'-mortem Changes of Meat

1. Fermentation processes in meat 327

2. Putrefaction of meat 328

3. Mixed processes in the decomposition of meat 331

4. Other microphytic changes of meat 331

A. Moulds 331

B. Phosphorescence 2^2)-

C. Red and blue colorations of meat 332

D. Diverse changes of meat 2)Z^

5. Insect larvae on meat 333

6. Other changes 334

7. Souring and rancidity of fats 335

Chapter IX, Examination and Judgment of Prepared and Preserved Meats, as Well as Chickens, Game, Fish, Amphibiae and Cruslaceans

1. Preserved and prepared meat 337

A. Ground meat, sausages, and meats prepared by culinary methods.... ZZI

B. Meat prepared by physical methods 340

C. Meat prepared with chemical substances 341

1. Pickled meat 341 2. Smolved products 343

D. Various conserve preparations 344

2. Examination and judging of fowls, game, fish, amphibise, crusta-

ceans and mollusks 347

A. Fowl 347

1. Age 347 3. Internal diseases 349

2. External diseases 348 4. Post-mortem changes of fowl meat.. 350 xii Contents

Page

B. Game 35i

1. Age 351 :V. Diseases 353

2. Sex .- 352 4. Post-mortem changes 353

C. Fish 353

D. Crustaceans, mollusks and amphibians 356

Chapter X. Meat Poisonings

1. jMeat poisoning as a result of bacillus enteritidis 358

2. Meat poisoning with bacterium coli, etc 362

3. Botulismus 364

Chapter XL History of Meat Hygiene

In Europe 308

In the United States 370

In Canada Z1^

Chapter XII. Abattoirs and Stock Yards

1 . Abattoirs '. . . 377

A. Location of the abattoir 378

B. Entire establishment 378

1. (ierman ari-angement of buildings. 370 3. Combination system of arrangement. 3S2

2. French arrangement of buildings.. 381

C. Buildings and rooms 382

1. Killing houses 382 7. Boiler and engine houses 385

2. Tripe room 384 S. Slaughter hon.sos for diseased ani-

3 . Cooling room 384 mals 385

4. Stables 384 9. Special quarters tor officials 385

5. Manure houses 384 10. Scale houses 385

6. Tallow factories for rendering fat 11. Sewer connections 385

and tallow obtained in abattoir. 384

D. ^Management of the abattoirs 385

2. Stock yards 386

A. Location of stock yards 386

B. Buildings and plants 387

1. Special market halls |.. 387 7. Wash pens and vats 388

2. Stables 387 8. Water supply 388

3. Exchange building 387 9. Disinfection of ears 388

4. Office building 388 10. Pens for stock held over .388

5. Railroad platforms 388 11 . Quarantine yards 38S

6. Manure yard 388 12. Plague yards 388

C. Management of stock yards 389