All the internal organs and the dressed carcass (fig. 58) 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, and one
should be present to inspect the carcass; however, under farm
conditions, you may need to look for the obvious signs of disease or
damage yourself. If any part of the viscera or carcass is
questionable, you should obtain expert advice.
Bruises, minor injuries, parasites in the organs, enclosed abscesses,
and single tumors are frequently local conditions that can be easily
removed. However, 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 you slaughter the animal to be certain
he will be available if you should seek his advice_.
[Illustration: Hanging split carcass]
Figure 58.—Completed carcass.