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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

98. Inspection of pig red offal

 

 

When inspecting the red offal, the registered inspector must inspect -

a) the surface of the visceral pleura, by observation;
b) the liver, by palpation and incisions into the gastric surface and the base of the caudate lobe to open the bile ducts;
c) the hepatic lymph nodes, by multiple incisions into the Ln. hepaticus;
d) the trachea, by a lengthwise incision and the oesophagus by observation;
e) the lungs, by palpation and an incision in their posterior thirds perpendicular to their main axes to open the main branches of the bronchi;
f) the lungs, for contamination with water from the scalding tank and if contaminated such lungs may not be passed;
g) the Lnn mediastinales, by multiple incisions;
h) the Lnn bronchiales bilaterally, by multiple incisions;
i) the pericardium and the heart, by an incision made lengthwise to cut through the interventricular septum and open the ventricles and two additional vertical cuts into the split septum;
j) the spleen, by visual inspection and if necessary incision;
k) both sides of the diaphragm, by observation; and
l) the testes, by observation.