All the internal organs and the dressed carcass should be examined
carefully for any abnormalities or conditions that might affect the
fitness of the meat for food. Usually, a meat inspector or graduate
veterinarian is the only person qualified to do this, but under farm
conditions it becomes necessary for you to look for the obvious signs
of disease or damage. If any part of the viscera or carcass is
questionable, you should obtain expert advice.
Bruises, minor injuries, parasites in the organs and enclosed
abscesses, and single tumors are frequently local conditions that can
be easily removed. However, the presence of congestion or inflammation
of the lungs, intestines, kidneys, inner surface of chest or abdominal
cavity, and numerous yellowish or pearl-like growths scattered
throughout the organs should be viewed seriously. Carcasses and
viscera having such abnormalities should be examined by a graduate
veterinarian and his opinion obtained as to the wholesomeness of the
meat. You should check with a cooperating veterinarian before
slaughtering the animal to be certain he will be available if you
should seek his advice.