[Aspects of meat inspection in the framework of a system of Integrated Quality Control for slaughtering pigs].
This article evaluates different aspects of meat inspection that are important in an integrated quality control system for slaughter pigs. The meat inspection service registers post-mortem abnormalities. However, to achieve a reliable registration, it is necessary to be able to identify individual animals on the slaughter-line. The information about post-mortem abnormalities can be used by the meat inspection service. Percentages of abnormalities in a shipment of pigs were included in meat inspection indices. It was not possible to predict the percentages of abnormalities in shipment of pigs from individual pig suppliers, but it was possible to classify fattening herds according to the meat inspection index. Information about the pigs delivered from a fattening herd was provided in two ways: by delivering relevant information on a quality control card, and by preselecting (done by the pig supplier) pigs according to the presence or absence of abnormalities. With both methods it was possible to divide pigs into a group with and a group without post-mortem abnormalities. It is necessary that the information supplied is accurate. Information can be checked by screening a number of animals for drug residues (and zoonoses) at the slaughterhouse, and by checking the information registered by the pig supplier in logbooks kept on the farm. From a comparison of results obtained with a meat inspection method based on visual inspection (no incisions, no palpitation) of the carcass with those obtained with the regular meat inspection method, it can be concluded that many abnormalities are detected equally well with both methods. Some recommendations for further research are given.
Harbers
A H
AH
Vakgroep Voedingsmiddelen van Dierlijke Oorsprong, Utrecht.
D000818:Animals; D005513:Food Inspection / Q000379:methods*; D008460:Meat / Q000592:standards*; D009426:Netherlands; D011786:Quality Control; D013552:Swine
Aspecten van de vleeskeuring in het kader van een systeem van Integrale Keten Beheersing voor vleesvarkens.