Research on Carcass Examination in the Slaughterhouse of Different Cattle Breeds

Abstract

The slaughter of cattle involves a sequence of operations such as stunning, bleeding, skinning, evisceration and cutting. The carcass and the organs accompanying the animal must be subjected to a post-mortem inspection immediately after slaughter. Depending on the result of the examination of the organs, the carcass can be examined superficially or in detail, so that it can be assessed whether the changes that occurred in the organs had repercussions on the carcass or not. The organs are examined taking into account the following aspects: the covering serosa, the parenchyma itself and the adjacent lymphocenters. The actual examination of the carcass is usually carried out by inspection - overall and in detail and palpation. The primary examination of organs and carcasses in cutting units is carried out by macroscopic methods - such as inspection, palpation and sectioning. If deemed necessary, additional examinations are carried out, such as palpation and incision of certain parts of the carcass and edible organs, as well as laboratory testing to diagnose or confirm a certain pathology, bacterial infection, or the presence of certain residues above the permitted limits. All these operations are carried out taking into account the legislation in force, regarding both the actual slaughter and ensuring the well-being of the cattle, from transport to the resting period before slaughter.