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Inspection of meat burnt animals

The complexity and diversity of the total changes occurring in the body burnt animal, make the actual study of biological safety of meat from such animals.
To explore this issue together with the Karelian Isthmus Zelensky put experiments on determination of biological safety of the meat of animals subjected to extensive burn injuries and killed at different times. The meat of such animals were fed to healthy dogs and dogs with isolated ventricles, 50 g per 1 kg of live weight. The bulk of the dogs were fed for 10 days, and some dogs for 30 days or more.
In the pilot phase of the dog in the diet supplementary feed is not received, the water gave them plenty. As to experience, and during the experience in dogs determined the General condition, temperature, pulse, respiration, body weight, state of conditioned reflexes, the organs of digestion (appetite, vomiting, state language, character salivation, peristalsis, defecation), the percentage of hemoglobin, the number of leukocytes and erythrocytes, leukocyte formula and activity of lipase serum of blood. In dogs with isolated ventricular also investigated the nature of gastric secretion and determine the latent period of salootdelenie, the amount of juice in one-hour increments for 4 hours, the amount of free hydrochloric acid and total acidity, the activity of pepsin and lipase gastric juice.
As a result of experiments revealed that dogs willingly ate the meat, and they had no external manifestations of toxicity fed meat.
Simultaneously with it have not installed any deviations in General physiological condition compared to the preparatory period and dogs in the control group.
A slight increase in the number of leukocytes (individual dogs on 14-17%) compared with the original data can be explained by feeding them with high amounts of meat, moreover, that same minor fluctuations were observed in dogs control group.
The nature of gastric secretion all dogs with isolated ventricular was at the level of the preparatory period, without any signs of change. The activity of enzymes also not changed.
These data suggest that meat from animals who suffered extensive burns trauma, does not cause in dogs noticeable deviations from the physiological norm set in the preparatory period.
After the slaughter of dogs pathological changes that characterize the toxicity of meat, also not been established.
In addition, we determined the toxicity of the blood serum and extracts of muscles burned by animals and intraperitoneal injection of them white mice at a dose of 0.5-1.0 ml of toxic action on white mice as serum and extracts of meat is not installed.
Thus, based on the above, while the "Rules of veterinary inspection of slaughter animals and post-slaughter of the veterinary-sanitary examination of meat and meat products" 1959, it is also not available, you can make practical recommendations. Animals subjected to thermal burns, if upon the conclusion of veterinary specialist, they will be incurable, it should be possible faster kill for meat. After the slaughter of such animals in the first 1-2 days their meat after proper cleaning the affected places can be used without restrictions, it is better for industrial processing. After 4 days or more after burn from carcasses and agencies need to take the samples and sanitary assessment of meat to be based on the results of bacteriological tests. If in organs, lymph nodes, or in the muscles of the dead animal will be detected bacteria protivoskol group, with the purpose of prevention of foodborne disease in humans and separation of infection these organs sent in technical disposal or destroyed, and the carcass after cleaning the affected burn places sterilized in accordance with the official Rules vetsanekspertizy mode. The use of such meat for sausages or canning products is not allowed because the thermal regime technology even cooked sausages does not warrant the death partypany bacteria.
If bacteriological examination of samples of meat burnt animals in the deep layers of muscles or lymph nodes are found bacteria Escherichia coli group, organoleptic good meat and other pathogens are absent, it can be processed into boiled or cooked-smoked sausage products in strict compliance with the thermal regime specified in the Rules. If it is impossible to create such a regime of meat neutralize provarkoy.
When detected in the deeper layers of muscles or in the lymph nodes of the carcass coccal flora, and also bacteria of group of Proteus, meat neutralize provarkoy according thermal mode.
If bacteriological examination of samples of meat pathogenic or conditionally pathogenic microbes are not allocated, then the carcass burnt animals after proper cleaning can be implemented, and better - used for industrial processing.
It should be borne in mind that meat burnt animals spoils quicker meat healthy animals, so it should be used first.