The proper performance of a post-mortem inspection requires a good knowledge of the anatomy of the slaughtered animal species. The aim of this chapter is to offer an inspective point of view of the anatomical structures perceived during a post-mortem inspection and to discuss the available inspective tools. In particular, the chapter focuses on the inspective anatomy of pigs, large and small ruminants and poultry. To describe the anatomy of pigs, ruminants and poultry, the inspective anatomy has been divided into the anatomy of the head, anatomy of viscera, anatomy of the carcass and anatomy of poultry. The anatomical characteristics of pig, bovine and small ruminants are similar and are discussed together in the first three sections of the chapter, while the anatomy of poultry is discussed separately.

Post-Mortem Inspection and Related Anatomy in Meat Inspection and Control in the Slaughterhouse

BERARDINELLI, Paolo;RUSSO, Valentina;
2014-01-01

Abstract

The proper performance of a post-mortem inspection requires a good knowledge of the anatomy of the slaughtered animal species. The aim of this chapter is to offer an inspective point of view of the anatomical structures perceived during a post-mortem inspection and to discuss the available inspective tools. In particular, the chapter focuses on the inspective anatomy of pigs, large and small ruminants and poultry. To describe the anatomy of pigs, ruminants and poultry, the inspective anatomy has been divided into the anatomy of the head, anatomy of viscera, anatomy of the carcass and anatomy of poultry. The anatomical characteristics of pig, bovine and small ruminants are similar and are discussed together in the first three sections of the chapter, while the anatomy of poultry is discussed separately.
2014
9781118525821
9781118525869
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11575/85441
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