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Meat Safety Act, 2000 (Act No. 40 of 2000)

Red Meat Regulations, 2004

Part VI : Meat Inspections [Section 11(1)(j)]

B. Primary meat inspections

(3) Pigs

96. Inspection of pig carcasses

 

 

1) The Registered Inspector must inspect a carcass by means of observation, palpation, smell and, where necessary, incision, and must take into consideration-
a) its state of nutrition;
b) its colour;
c) its odour;
d) its symmetry;
e) the efficiency of its bleeding;
f) any contamination;
g) its pathological conditions;
h) any parasitic infestation;
i) any injection marks;
j) any bruising and injuries;
k) any abnormalities of muscles, bones, tendons, joints or other tissues; and
l) the age and sex of the animal from which it was derived.

 

2) When inspecting the hindquarter, the registered inspector must inspect bilaterally -
a) the parietal peritoneum, by observation;
b) the Lnn iliaci mediales et laterales, by multiple incisions;
c) the Lnn inguinalis superficialis, by multiple incisions;
d) the muscular part of the diaphragm, by making two incisions approximately 25 mm apart and removing the peritoneal layer to expose the muscle; and
e) kidneys, by exposure or incisions if necessary and the Lnn. renalis by incisions if necessary.
f) The tail and if any signs of necrosis due to tail biting is observed, the carcass must be split and the spine examined.

 

3) When inspecting the forequarter, the registered inspector must inspect bilaterally -
a) the parietal pleura, by observation; and
b) the M triceps brachii, by making one deep transverse incision through the distal part of the muscle. In the case of pigs weighing between 54 kg and 92 kg these incisions may be omitted provided that the heart is inspected and no cysticerci are found elsewhere in the carcass.

 

4) Where the carcass has been split, the sternum, ribs, vertebrae and spinal cord must be inspected.