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Part 4 | Meat Inspection In Poultry Processing Plant

be provided at the inspection station. Adequate lighting of at least
600 lux of shadow free light shall be available at the inspection
surfaces of the bird to facilitate inspection. A distortion free mirror
properly mounted is also required for the inspector to view the back
of the carcasses.

2.2 Procedure For Post-Mortem Examination

Poultry meat inspection in each carcass is carried out in a continuous
manner as listed below:
a) Examine external surfaces for dressing defects, bruises or
disease lesions.
b) Palpate tibia to detect bone diseases.
c) Examine inner surfaces, lungs and kidneys in place.
d) Examine viscera and palpate liver, heart and spleen.
The efficiency of on-line inspection of carcasses is dependent on
the facilities at inspection station (as discussed), line arrangement,
the spacing of birds, the incidence of disease, and the ability of
the plant to present carcasses for inspection which are properly
dressed and drawn.
An important point to note is that carcass handling at inspection can
be an important point of contamination. Therefore, strict sanitation
must be observed to minimise contamination.

2.3 Judgement of Poultry Carcasses Or Parts Thereof
The carcasses or parts thereof of all poultry inspected at a
slaughterhouse and found at the time of post-mortem inspection,
or at any subsequent inspection, to be affected with any disease
or unwholesome, shall not be used in the preparation of poultry
meat for human consumption.
2.3.1 General Abnormal Conditions
2.3.1.1 Air sac infections
a) If the lesions are severe and the carcass is emaciated
or there is systemic disturbance the entire carcass
shall be condemned.
b) If the lesions are slight and restricted the affected part
of the carcass shall be removed and condemned,

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