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Postmortem Inspection 

Objectives 

1. Define the purpose of postmortem inspection. 

2. Identify the statutes that provide FSIS the authority for conducting postmortem 

inspection. 

3. Identify the regulations that cover postmortem inspection. 

4. List the directives that provide instructions on conducting postmortem inspection 

procedures. 

5. Identify the establishment responsibilities with regard to postmortem inspection. 

6. Describe the process of conducting postmortem inspection procedures. 

7. Define how the establishment must dispose of condemned product. 

Introduction 

Postmortem inspection covers the inspection of the carcasses and parts of meat used 

for human food. It takes place after ante mortem inspection, and after the animal has 

been slaughtered, thus the term ―postmortem, meaning after death in Latin. 

Postmortem inspection covers the steps in the slaughter process that begin at stunning 

and end at the step where the carcass is placed in the cooler. 

The purpose of postmortem inspection is to protect the public health by ensuring that the 

carcasses and parts that enter commerce are wholesome, not adulterated, and properly 

marked, labeled, and packaged. This means that any carcasses or parts that are 

unwholesome or adulterated, and thereby unfit for human food, do not enter commerce. 

In performing inspection methods, making regulatory decisions, documenting findings, 

and taking enforcement actions when appropriate, in relation to postmortem inspection 

we are guided by the following statutes, regulations, directives, and notices. 

Statutes 

The statutory authority for postmortem inspection is as follows: 

Livestock: 

FMIA Sec. 604. “Postmortem examination of carcasses and marking or labeling; 

destruction of carcasses condemned; reinspection. For the purposes hereinbefore set 

forth the Secretary shall cause to be made by inspectors appointed for that purpose a 

postmortem examination and inspection of the carcasses and parts thereof of all cattle, 

sheep, swine, goats, horses, mules, and other equines to be prepared at any 

slaughtering, meat-canning, salting, packing, rendering, or similar establishment in any 

State, Territory, or the District of Columbia as articles of commerce which are capable of 

use as human food; and the carcasses and parts thereof of all such animals found to be 

not adulterated shall be marked, stamped, tagged, or labeled as “Inspected and 

passed;” and said inspectors shall label, mark, stamp, or tag as “Inspected and 

condemned” all carcasses and parts thereof of animals found to be adulterated; and all 

carcasses and parts thereof thus inspected and condemned shall be destroyed for food 

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purposes by the said establishment in the presence of an inspector, and the Secretary 

may remove inspectors from any such establishment which fails to so destroy any such 

condemned carcass or part thereof, and said inspectors, after said first inspection, shall, 

when they deem it necessary, reinspect said carcasses or parts thereof to determine 

whether since the first inspection the same have become adulterated, if any carcass or 

any part thereof shall, upon examination and inspection subsequent to the first 

examination and inspection, be found to be adulterated, it shall be destroyed for food 

purposes by the said establishment in the presence of an inspector, and the Secretary 

may remove inspectors from any establishment which fails to so destroy any such 

condemned carcass or part thereof.”

Regulations 

The regulations that cover postmortem inspection for livestock are as follows: 

9 CFR 310.2 – States that the establishment must have a system that is used to 

identify livestock carcasses and parts to be used in the preparation of meat food 

products or in medical products (e.g., head, tail, tongue, thymus, viscera, blood, and 

other parts) as being derived from the particular animal involved until the postmortem 

inspection of the carcass and parts is completed. 

9 CFR 310.3 – States that any carcasses, organs, or parts in which any lesion or 

other condition is found that might render the meat or any part unfit for human food, 

or otherwise adulterated must be retained for veterinary disposition. The identity of 

the carcass, organs, and parts must be maintained until final disposition has been 

completed. Retained carcasses shall not be washed or trimmed unless authorized 

by FSIS. 

9 CFR 310.4 – Identifies that U.S. Retained tags will be used to temporarily identify 

any carcasses, organs, or parts retained for veterinary disposition. These tags can 

only be removed by an FSIS employee. 

9 CFR 310.5 – States that any carcass or part found upon final inspection to be 

unsound, unhealthful, unwholesome, or otherwise adulterated shall be conspicuously 

marked as U.S. Condemned. These carcasses or parts must remain in the custody 

of FSIS and disposed of according to the regulations before the close of the day 

upon which they are condemned. 

9 CFR 310.6 – States that carcasses and parts that are passed for cooking only shall 

be marked U.S. Passed for Cooking, and must remain in the custody of FSIS until 

they are cooked according to 9 CFR 315. 

9 CFR 310.8 – Describes passing and marking carcasses and parts. Those that are 

found to be sound, healthful, wholesome and otherwise not adulterated are marked 

U.S. Inspected and Passed. Those that show localized lesions are passed for food 

or for cooking, and the U.S. Retained tag is attached until the affected tissue is 

removed and condemned. 

9 CFR 310.18(a) States that carcasses, organs, and other parts shall be handled in a 

sanitary manner to prevent contamination with fecal material, urine, bile, hair, dirt, or 

foreign matter; however if contamination occurs it shall be promptly removed in a 

manner satisfactory to the inspector. 

9 CFR 310.21 – Covers residues in postmortem inspection. We will address this in a 

separate section of the training. 

9 CFR 310.25 – Covers contamination of livestock carcasses and parts with 

microorganisms; process control verification criteria and testing; and pathogen 

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reduction standards. 

9 CFR 311 – Covers diseased and otherwise adulterated carcasses and parts. You 

will learn more details about the specific diseases and disposition principles in the 

module called Multi Species Dispositions. 

9 CFR 314 – Covers how establishments must handle condemned and inedible 

carcasses and parts. 

9 CFR 315 – Covers rendering or other disposal of carcasses and parts, and product 

that has been passed for cooking during postmortem inspection. 

Directives 

The Directives that cover the procedures for postmortem inspection are found in the 

6000 series. Following are some examples of these FSIS 

Directive 6100.2, Rev.1 Post-Mortem Livestock Inspection 

FSIS Directive 6100.4, Rev.1 Verification Instructions Related to Specified Risk 

Materials FSIS Directive 6240.1, Rev.2 Inspection, Sampling, and Disposition of 

Animals for Tuberculosis 

FSIS Directive 6420.2, Rev.1 Verification of Procedures for Controlling Fecal 

Material, Ingesta and Milk in Slaughter Operations 

6000.1, Rev.1, Responsibilities Related to Foreign Animal Diseases 

The regulations and directives provide the instructions for performing inspection 

procedures, making regulatory determinations, documenting noncompliance when 

appropriate, and taking regulatory actions. 

Establishment Responsibilities 

The primary responsibility of the establishment is to ensure that its production processes 

result in the safe and wholesome product. In addition, FSIS regulations outline some 

responsibilities of the establishment that are specifically related to postmortem 

inspection. These responsibilities include 

Sanitary practices in preparing the carcass for postmortem inspection, 

Presenting carcasses and parts for inspection in a specified manner (called 

presentation), and 

Facility requirements at the inspection stations. 

In general, the establishment’s procedures to prepare livestock for inspection must take 

place in sanitary conditions and must use sanitary procedures to prevent contamination 

of the carcasses and parts (9 CFR 310.18, and 416). For example, during livestock 

slaughter, the establishment must use sanitary dressing procedures to remove and skin 

the head, dehide or dehair and eviscerate the carcass, wash the head and carcass, and 

split and trim the carcass. 

The establishment must also ensure that the carcasses are presented for inspection in a 

specified manner (9 CFR Part 307). For example, they must be hung on the line in a 

specified manner and spaced appropriately. The organs of livestock must be displayed 

in a specified order so that the inspector does not have to spend time locating them 

before he or she performs inspection procedures. Proper presentation helps to ensure 

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consistent and accurate inspection. There are variations in the ways in which an 

establishment will present carcasses and parts for inspection. You will learn about these 

in the establishment from your supervisor and experienced inspectors. 

The establishment is also responsible for providing appropriate inspection stations that 

meet regulatory requirements (9 CFR 307.2). The requirements vary depending on the 

type of equipment used at the establishment. For example, in large livestock slaughter 

establishments, there may be separate inspection stations for heads, viscera, and 

carcasses. However, if you are assigned to a very small establishment, inspection for all 

of the regulatory requirements may take place in one location. Regardless of the 

number or placement of the inspection stations, the following conditions must be 

provided by the establishment. 

Adequate space for conducting inspection (e.g., the size and height of the on line 

inspection station) (9 CFR 307.2(m)(1)) 

Adequate lighting for conducting inspection (9 CFR 307.2(b), 9 CFR 307.2(m)(2)) 

Hand rinsing facilities to ensure that sanitary conditions are maintained (9 CFR 

307.2(m)(3)) 

Condemned containers for disposal of condemned carcasses or parts (9 CFR 

307.2(e)) 

These requirements are necessary to ensure that there are adequate provisions to allow 

for inspection duties to be conducted appropriately. 

Inspection Responsibilities 

During this section of the training, we will cover postmortem inspection responsibilities 

and procedures. 

There are three possible disposition outcomes at postmortem inspection. 

(1) passed, and thus eligible to receive the marks of inspection (9 CFR 310.8); 

(2) retained, which must be retained for veterinary disposition (9 CFR 310.3); and 

(3) condemned, which is not eligible to receive the marks of inspection and cannot enter 

commerce (9 CFR 310.5). 

You will be responsible for identifying carcasses and parts that are retained for veterinary 

disposition. The final determination is made by the veterinarian whether to pass or 

condemn a carcass and its associated parts. The primary guiding principle is whether 

the carcass, organ, or part is adulterated, or whether it is wholesome and fit for human 

food. 

Sanitation 

You and all other inspection personnel must always maintain proper hygiene when 

conducting inspection procedures. This is required by the regulations in 9 CFR 416.5. In 

most cases, the establishment will have a set of written requirements, such as standard 

operating procedures, that are required for establishment employees. For example, they 

may include requirements for employee hygiene such as hand washing, hair and beard 

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nets, and using foot baths when moving between edible and inedible areas of the 

establishment. You must meet or exceed those standards. As an FSIS employee, you 

are expected to meet or exceed the standards set by the establishment for proper 

hygiene while conducting inspection procedures. In addition, off line inspectors are 

responsible for verifying that the establishment is preparing the carcass and parts in a 

sanitary manner that meets the applicable regulatory requirements. This includes 

ensuring that the equipment, utensils, or any other such item used in preparing the 

carcass and parts are sanitary, and that the conditions in the establishment are sanitary. 

The establishment is required to have and to follow a set of procedures to maintain 

sanitary operations. The regulatory requirements for sanitation are found in the 

Sanitation Performance Standards (SPS) and the Sanitation Standard Operating 

Procedures (Sanitation SOPs) that are in 9 CFR 416. 

Work Safety Considerations 

There are a number of safety considerations that you must observe. T h e f ollowing is 

a brief overview of safety considerations. This list is not complete, but will raise your 

level of awareness about the number of safety issues you must consider while working in 

a slaughter establishment. Your supervisor will provide you with more specific 

instructions which you must follow. 

Head gear 

Protective helmets are important for your personal safety. A helmet can protect you 

from minor head lacerations and contusions, and may provide protection from a 

potentially fatal head injury. Do not enter a work area without your protective helmet. 

Foot gear and gait 

Many of the walking surfaces in a livestock establishment are very slippery. Wearing 

appropriate foot gear with a positive traction safety sole is important. Learn to walk in a 

way that you have maximum traction with each step. When walking on any elevated 

structure or stairs, be sure your footing is secure, and use handrails for additional 

support. 

Clothing 

Select durable, well-fitting clothing that allows you to move comfortably on the job. 

Loose fitting clothing may tangle in moving equipment or machinery. Personal comfort 

helps contribute to mental alertness. 

Use of knifes 

Learn the principles of keeping your knife sharp. Knives may be used by inspectors to 

expose deeper tissues that have been removed from the evisceration line and placed 

onto a stationary retain rack. A dull knife may result in slipping, which can cause injury 

to you or to another person working nearby. You can tell when your knife is dull 

because the incisions will have ragged and uneven edges, and you will feel you have to 

―saw rather than slice cleanly. Never attempt to catch a falling knife. Step back to 

avoid injury. 

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Mechanized platforms 

If your work requires you to use a mechanized platform, always take time to stabilize 

your footing and to grasp a safe hand hold firmly before activating the power lift to raise 

or lower the platform. 

Hot pipes 

Steam and water pipes are necessary equipment at many locations in the establishment. 

Take note of their location and avoid contact with them to reduce the risk of burns or 

other injuries. 

Jewelry 

As an FSIS employee, you are required to meet or exceed the standards for employee 

hygiene set for establishment employees. Most establishments have policies that 

prohibit the wearing of jewelry because of safety considerations. Jewelry provides a 

location for microorganisms to accumulate. Jewelry can also become caught in 

machinery, resulting in the loss of fingers or of a limb. 

Personal health and safety 

It is important to pay close attention to personal hygienic practices while handling 

diseased carcasses and parts during postmortem inspection. Avoid any unnecessary 

handling of this material. Rinse your hands often while you are handling it. Thoroughly 

wash your hands with soap and water as you depart your postmortem inspection station. 

Dry your hands with a disposable towel. Open cuts must be covered with a waterproof 

bandage. They may become infected if not kept clean and dry, and they have the 

potential of contaminating product once this occurs. A glove can be worn as protection 

for a hand wound. 

Doorways and corridors 

The safest procedure to follow while walking through doorways and corridors is to follow 

the driving rule and keep to your right. Be aware that mechanized doors may be 

activated by someone on the other side of the door. 

Observing operations 

Always make sure that others are aware of your presence whenever you are observing 

operations. Try not to startle others, as this could cause an accident. Many people 

become distracted when their work is observed closely. This distraction may cause an 

accident. Do not allow other employees to throw materials or play games around you, 

as this is an unsafe and unprofessional practice. 

Power driven trucks and forklifts 

Be aware of your surroundings when moving through the establishment. Make way for 

any power driven vehicles, such as forklifts, to reduce the risk of injury. 

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Ammonia fumes 

Ammonia is frequently used in slaughter establishments. There are guidelines for using 

ammonia. Ammonia fumes in high concentration can be deadly. If the fumes become 

strong enough to cause your eyes to water, you should leave the area immediately and 

warn others of the danger. 

Electricity 

Be aware that there may be a number of electrical hazards that exist within the 

establishment. Be alert to these potential hazards. 

Cleaning chemicals and compounds 

Some cleaning chemicals and compounds are highly acid or alkaline, and prepared 

under pressure. Some of these materials are capable of burning skin and eyes. If you 

are accidentally splashed with this type of material, immediately flush the affected area 

with cold water. Avoid inhaling the fumes of these cleaners, as they may damage lungs. 

Hearing protection 

Hearing protection is required when noise levels exceed 85 decibels since noise at or 

above this level can cause irreversible hearing loss. A current FSIS Form 4791-20, 

Record of Noise Levels, must be posted on the government bulletin board at each 

official establishment. The following types of hearing protection devices may be issued: 

ear plugs, ear muffs, or sound-ban protectors. Hearing protection will need to be 

replaced periodically. 

In case of accidents 

If an accident occurs, notify your immediate supervisor as quickly as possible. Your 

supervisor will help to ensure you receive proper care and will assist you in preparing a 

report describing the accident. 

Definitions 

Following are definitions of some common terms used in postmortem inspection. 

Meat – The muscle that is on the skeleton or that is found in the tongue, diaphragm, 

heart, and esophagus. 

Meat byproduct – Any part other than meat capable of use as human food derived 

from cattle, sheep, swine, or goats. 

Edible – Product intended for use as human food. 

Inedible – Adulterated, uninspected, or not intended for use as human food. Some 

examples of inedible and condemned materials from cattle include manure, dead 

animals, blood, hair, pizzles, hooves, stomachs and intestines with contents, and 

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lungs. It also includes any product that has been condemned as a result of 

inspection. Any of these products that have the appearance of edible product must 

be designated as inedible so that it will not be confused with edible product while it is 

in the establishment, and must be made obviously unfit for human food before it 

leaves the official premises of the establishment. 

Offal – Parts that are removed from the skeletal meat. Edible offal includes meat 

and tissues boned from the head as well as the heart, liver, spleen, and other 

viscera. Inedible offal is all other parts of the animal that are not saved for 

distribution to consumers. Edible and inedible offal varies from establishment to 

establishment. Some examples of edible offal parts of cattle include beef head meat, 

cheek meat, lips, tongue, liver, heart, spleen, weasand, bladder, and sweetbreads. 

Some examples of edible offal parts of swine include pork brains, ears, cheeks, 

tongues, lips, snouts, giblet meat, hearts, spleens, stomachs, intestines, kidneys, 

tails, feet, and jowls. 

Byproducts – Edible byproducts may include items derived from the viscera, head, 

tail, etc. (e.g., pigs knuckles). The type of byproducts included varies from 

establishment to establishment. (See Appendix for examples of byproducts.) 

General Methods of Postmortem Inspection 

The general methods you will use to detect diseases, abnormalities, and contamination 

is called organoleptic inspection and will involve your senses. These include: 

Sight – observing a disease lesion (abscess, tumor). 

Feel – palpating (feeling an abnormal lump in tissues, feeling abnormal firmness in 

an organ). 

Smell – Smelling the urine odor of uremia, smelling the contents of a broken 

abscess). 

Hearing – Listening to a carcass fall off the line on to the floor. 

The Importance of Lymph Nodes 

In order to detect diseases and contamination, you have to direct your attention to an 

area where they are likely to be observed. Diseases, abnormalities, and contamination 

can occur at any place on the carcass or its parts. However, diseases and abnormalities 

are mostly likely to produce visible or palpable lesions in specific locations. Of primary 

importance in organoleptic detection of disease is the lymphatic system. The lymphatics 

consist of vessels present throughout the tissues which drain into lymph nodes. Lymph 

nodes range in size from just visible to 3 to 4 inches across. Their appearance has been 

variously described as egg-shaped to cigar-shaped‖ to spherical. All these shapes can 

be normal. The consistency (firmness) is between that of warm fat and muscle. 

The color ranges from grey-brown to fat-colored. Some have light and dark markings. 

The normal range of appearances is wide, depending on the age of the animal, breed, 

species, and location in the body. The best way to learn what is normal is to look at all 

the lymph nodes you can under the direction of your supervisor and experienced 

inspectors who will explain what you see. 

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of Affere 

Lymph Vess 

Vein 

Figure 1 

Diagram of a Typical Lymph Node 

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Lymph nodes function as filters for disease microorganisms and abnormal or toxic 

chemicals in the tissue fluids of the body. An example you may have seen is blood 

poisoning in a hand or finger of a person. Red streaks that are not blood vessels 

become visible up the arm and a lump, with swelling and pain, develops in the armpit. 

The red streaks are inflamed lymph vessels. These are normally invisible to the eye. 

The lump is formed by the inflamed proper axillary lymph nodes. Under the skin you can 

see the redness and enlargement of the nodes. When diseased organisms or toxins 

begin to spread around the body, the lymph nodes are among the first tissues to become 

visibly affected. This is your signal that something is wrong. 

The major lymph nodes are located in specific places and the fluids draining through 

them come from specific areas of the body. The lymph nodes and tissue responses 

found during the PHV’s examination of retained carcasses will indicate the location and 

severity of the condition, and whether or not the disease has begun to spread around the 

animal’s body. By evaluating these along with the ante mortem findings, plus laboratory 

results, if necessary, the PHV determines the acceptability of the carcass and parts for 

human food. 

Some lymph nodes and tissues need to be incised so that the internal portions can be 

observed. The incision technique is critical. First, the cut edges must be smooth, not 

ragged or torn. Otherwise, the lesions of certain important diseases are difficult to 

detect. Lymph nodes should be sliced in thin parallel slices to expose the body of the 

node. Tuberculosis lesions, some abscesses, and other conditions are exposed by 

incision of lymph nodes. The wrist rolling motion that you will learn from your supervisor 

and experienced inspectors permits you to observe both sides of the slice. Here is a 

diagram showing the structure of a typical lymph node. 

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Livestock Anatomy 

In order to perform inspection procedures appropriately, you must be familiar with the 

anatomy of a livestock carcass and its parts. For example, for swine postmortem, you 

will need to learn how to locate and identify the mandibular lymph nodes in the head; the 

mesenteric, hepatic, and tracheobrochial lymph nodes in the viscera; the lungs, heart, 

and the liver; and the kidneys of a carcass. (See Appendix for diagrams showing 

livestock anatomy.) 

Postmortem Inspection Process 

The postmortem inspection process for livestock involves the following steps: 

Head inspection, 

Viscera inspection, and 

Carcass inspection. 

In large establishments, inspectors are assigned to cover one of these areas and rotate 

to different sites according to a rotation pattern. At small or very small establishments, 

the inspector may perform all of the postmortem inspection procedures on each animal. 

The inspection routines differ for each inspection site in each species. The differences 

reflect variations in anatomy, diseases, and method of dressing that the establishment 

uses. 

In general, when abnormalities are observed while performing inspection, the following 

actions must take place: 

1. If the disease or condition of the head, organ, or carcass is localized, have the 

establishment trim the affected tissues. 

2. If the disease or condition is generalized and affects the majority of the head, organ, 

or carcass retain it for veterinary disposition. 

The specific details for the inspection procedures for each of the livestock species 

covered by the regulations – cattle, sheep, swine, equine – differ. However, there are 

similarities. We will walk through the general steps involved in swine postmortem 

inspection and cattle as examples of postmortem inspection procedures. The 

postmortem inspection procedures for other species are shown in the Appendix of this 

module. 

Presentation 

The sequence of inspection will depend on the method of presentation for inspection that 

the establishment uses. But, regardless of the method of presentation, no part to be 

inspected may be missed, and the presentation must be consistent from animal to 

animal. This permits you to perform the same inspection sequence each time, and 

reduces the chances that a required inspection will be overlooked. One example of 

improper presentation is having the head missing. The head can't be inspected if it is 

missing. Remember, you must be able to determine at all times which parts belong to a 

carcass (e.g., 9 CFR 310.23). Therefore, the establishment must have a method of 

identifying the carcass and all its parts (e.g., tag). 

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Based on the severity and the frequency of the improper presentation, certain actions 

should be taken by inspection. 

1. First, direct the designated establishment personnel to immediately remove the 

condition of improper presentation and delay inspection procedures until the 

condition is removed. 

2. If action in #1 does not result in proper presentation, direct the designated 

establishment employee to stop the line and remove the condition if it cannot be 

removed prior to the carcass leaving the inspection area. 

3. If conditions exist to the extent that the line has to be stopped repeatedly, delay 

inspection and ask establishment management to correct the problem. 

4. The IIC may require the establishment to reduce the line speed until the conditions 

are favorable. 

Online Inspection Duties for the Control of Feces, Ingesta, and Milk 

As part of your online postmortem inspection duties you will verify removal of 

contamination (feces, ingesta, or milk) during the examination of carcasses and parts. 

FSIS enforces a zero tolerance standard for visible fecal, ingesta, or milk material on 

carcasses, head, cheek, and weasand meat at livestock slaughter establishments. The 

methods by which inspection personnel will verify zero tolerance standards is addressed 

in FSIS Directive 6420.2. 

If you are performing on-line head inspection and find contamination, the establishment 

must remove the contamination before the head can be passed. If you repeatedly find 

contamination, you should notify off-line inspection program personnel. The off-line 

inspection program personnel will perform verification activities to determine whether the 

establishment’s process and sanitary dressing procedures are controlling contamination 

during the head meat production process. 

If you are performing on-line carcass inspection and find feces, ingesta, or milk, you 

would stop the slaughter line for carcass reexamination and rework unless the 

establishment has provided a rail-out loop to rail the contaminated carcass off-line for 

reexamination, trimming, and positioning back on the line for final inspection. You 

should notify off-line inspection personnel any time you believe that an establishment’s 

rail-out procedure is inadequate to prevent carcass accumulation or cross-contamination 

of other carcasses, or an establishment’s slaughter or dressing processes are not under 

control (for example, when repeated presentation of contaminated carcasses for 

postmortem inspection at the rail inspection station indicates failure of the 

establishment’s sanitary dressing procedures to control contamination during the

slaughter process). 

If you are performing on-line inspection and find contamination on weasand meat during 

the harvesting step, the establishment must remove the contamination before the 

weasand meat can be passed. If you repeatedly find contamination, you should notify 

the off-line inspection program personnel. The off-line inspection program personnel will 

perform verification activities to determine whether the establishment’s process and 

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sanitary dressing procedures are controlling contamination during the weasand meat 

production process. 

Swine Inspection 

Head Inspection Procedures 

The head inspection procedures for swine are as follows: 

1. Observe head and cut surfaces – the eyes, fat, cheek muscles, and other tissues for 

abnormalities. 

2. Incise and observe the right and left mandibular lymph nodes. 

3. When abnormal conditions are observed, retain the head for veterinary disposition. 

Your supervisor and experienced inspectors will show you how to perform these 

procedures in detail. 

Here are some common abnormal conditions observed during head inspection. 

Tuberculosis may be detected during head inspection in varying degrees. The 

inspector must condemn the head if any amount of tuberculosis is found in the head 

during head inspection. The head is usually stamped at the viscera inspection 

station and the nodes in the jowls removed and condemned as required. Ensure that 

the carcass is also identified with a retain tag (9 CFR 311.2). 

Abscesses are another common finding during the inspection of the head. When 

slight, small, well-encapsulated abscesses are found on head inspection, the carcass 

should be tagged. When well-marked or extensive abscesses are seen, the carcass 

should also be tagged by the head inspector. Ultimately, the disposition of the 

extensive or well-marked abscessed head will be condemnation (probably at the 

viscera inspection station) and the disposition of a head with a slight, small, well 

encapsulated abscess will be passed after the affected areas in the jowl, the 

mandibular lymph node, and adjacent lymph nodes are removed and condemned (9 

CFR 311.14). 

At the head inspection station you may see atrophic rhinitis. Swine with atrophic 

rhinitis may have a characteristic nose disfiguration, absence of nasal turbinate 

bones, and small amounts of pus or exudate in the nasal sinuses. The turbinate soft 

tissues may be present, but they are folded against the nasal cavity wall since the 

supporting bony structure has disappeared. Since this condition is usually localized, 

head tissues can be removed without contamination and saved for food. 

Some other conditions you may observe include icterus, arthritis, erysipelas, and 

septicemic skin lesions. We will discuss these conditions in the carcass inspection 

section of this module. 

If the head contains abnormal or diseased conditions, then the carcass and its parts as 

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well as the head are tagged with retain tags by the inspector indicating that they are to 

be railed out to the carcass disposition area for examination by the veterinarian. 

In addition to observing abnormal conditions in heads, postmortem inspectors also 

identify improper presentation by the establishment. Here are some examples of 

improper presentation of swine for inspection: 

Head missing--the head can't be inspected if it is missing. Remember, you must be 

able to determine at all times which parts belong to a carcass (310.23). Therefore, 

the establishment must have a method of identifying the carcass and all its parts 

(e.g., tag). 

Mandibular lymph nodes left in the neck instead of on the head. 

Hair or surface contaminants such as dirt on the head. 

Swine Viscera Inspection 

Viscera include the contents (organs) of the animal’s abdominal and thoracic cavities. 

You must be able to determine at all times which parts belong to a carcass. Therefore, 

the establishment must have a method of identifying the carcass and all its parts (e.g., 

tag). 

Viscera inspection includes the following steps: 

1. Observe the eviscerated carcass, viscera, and parietal (top) surface of spleen. 

2. Observe and palpate mesenteric lymph nodes. 

3. Palpate portal lymph nodes. 

4. Observe dorsal (curved) surface of lungs. 

5. Palpate bronchial lymph nodes – right and left. 

6. Observe mediastinal lymph nodes. 

7. Turn lungs over and observe ventral (flat) surfaces. 

8. Observe heart. 

9. Observe dorsal (curved) surface of liver. 

10. Turn the liver over and observe ventral (flat) surface. 

You will also observe non-gravid uteri and ovaries when they are saved for edible 

purposes. 

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Your supervisor and experienced inspectors will show you how to perform these 

procedures in detail. 

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CAUL FAT(OMEN

T

UM)

SPLEE

N (MELT)

STOMAC

H

DIAPHRAGM

7. S

WINE 

VIS

CERA 

REC

T

UM OR 

BUNG 

Livestock Postmortem Inspection 

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When abnormal conditions are observed that could affect carcass disposition, retain the 

viscera and carcass for veterinary review. 

SMALL 

G

ALL 

HEART IN

S

TES

TINE 

BLADDER LIVER 

LARGE IN

TES

TINE 

CECUM 

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Here are common abnormal conditions that are observed during viscera inspection. 

Arthritis--joints with localized arthritis and corresponding lymph nodes shall be 

removed and condemned during dressing operations and before inspection is 

completed. (9 CFR 311.7) 

Malignant Lymphoma—neoplasia of the lymph tissue. Tumors can be found 

anywhere in the viscera or carcass. Retain for veterinary disposition. (9 CFR 

311.11(b)) 

Pleuritis/peritonitis--localized, chronic inflammatory processes with adhesions may 

be "peeled out" with the remainder of the carcass passed for food. If acute, 

extensive, or other associated pathology is present, the carcass and its parts should 

be retained for veterinary examination. (9 CFR 311.16(a)(1)) 

Pneumonia—lungs will have varying degrees of inflamed tissue which will usually 

have a red or purple coloration and will feel heavy or fluid-filled. If acute, 

extensive, or other associated pathology is present, the carcass and its parts 

should be retained for veterinary examination. (9 CFR 311.16(a)(1)) 

Enteritis—intestinal tract is hemorrhagic in appearance. If extensive, or acute, retain 

the carcass and parts for veterinary examination. (9 CFR 311.16(a)(3)) 

Nephritis--one or both kidneys may be affected. Localized conditions require the 

affected kidney(s) to be removed and condemned. If there is doubt as to whether 

the condition is localized to the kidney or if other pathology exists, the carcass should 

be retained. (9 CFR 311.16(a)(7)) 

Embryonal nephroma--these are tumors of the kidney. Generally, they are benign 

and occur more commonly in young animals. These should be retained for 

veterinary disposition. (9 CFR 311.11(a)) 

Hydronephrosis--one of both kidneys literally become a "bag of water". Normal 

kidney tissue is replaced by fluid. There is generally no effect upon the carcass. 

Affected kidneys are removed and condemned. (9 CFR 311.16(a)(7)) 

Sexual odor--each boar hog that is slaughtered should be screened for the pungent 

sexual odor that is characteristic in some boar hogs. If sexual odor is detected by the 

viscera inspector, the carcass and viscera should be retained for veterinary 

disposition. (9 CFR 311.20) 

Pericarditis--if acute, extensive, or other pathology is detected, retain for veterinary 

disposition. If pericarditis is localized and chronic (adhesions of the pericardial sac to 

the wall of the heart), the heart and pericardium is condemned, but the carcass may 

be passed for food. (9 CFR 311.16(a)) 

Cysticercosis (pork measles)--a parasitic condition caused by a tapeworm cyst 

(Taenia solium cysticercus). Similar to beef measles, it can affect any muscle tissue 

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in the carcass. In pork, the heart seems to be the most common site. The carcass 

and parts must be retained for the veterinarian to examine. (9 CFR 311.24) 

Icterus--the carcass has a lemon-yellow appearance. Icterus particularly affects 

connective tissues (tendons, ligaments, sclera of the eye, etc.). Carcasses affected 

with any degree of icterus are retained for veterinary disposition. (9 CFR 311.19) 

Hog cholera--identified by such findings as hemorrhagic lymph nodes and red spots 

on belly and legs, and possibly a "turkey egg" kidney. If abnormal hemorrhages are 

observed, the carcass should be retained for veterinary disposition. (9 CFR 311.3) 

Septicemia--a generalized inflammatory condition caused by pathogenic bacteria 

and associated toxins in the blood. Most, or all, of the body lymph nodes may be 

enlarged, hemorrhagic, and edematous. Kidneys may have petechiae (small 

pinpoint hemorrhages). Other pathology may be present. Retain the carcass for 

veterinary disposition. (9 CFR 311.16(a)(2)) 

Ascarids--the larva of these roundworms frequently migrate through the liver and 

cause scarring on the livers surface. "Slight" scarring may be trimmed (spotting the 

liver). More than slight evidence of ascarids requires the liver to be condemned. 

(9 CFR 311.25(a)) 

Abscesses--If the carcass has been tagged by the head inspector for a slight cervical 

abscess and the viscera inspector finds tuberculosis (TB) in the viscera, the carcass 

and viscera must be retained for veterinary disposition. If no lesions are found in the 

viscera, the viscera inspector will permit the head to be used for food after complete 

removal and condemnation of the mandibular and adjacent lymph nodes in the jowls. 

However, if the establishment does not choose to trim as described, the head and 

jowls will be condemned. (9 CFR 311.14) 

Tuberculosis (TB)--the primary seats of TB are defined as the mandibular, the 

mesenteric, and the mediastinal lymph nodes in swine. These sites are regarded as 

the primary seats for disposition purposes only and do not necessarily have any 

correlation with the frequency at which tuberculosis is found in any location. 

Probably the most common sites at which tuberculosis lesions would be found would 

be the mandibular and mesenteric nodes and the liver. The food inspector is 

authorized to make a limited disposition for tuberculosis on a swine carcass with TB 

lesions in only one primary seat. For example, if tuberculosis is found in the 

mesenteric lymph nodes only, it is not necessary to tag the carcass and retain it. 

However, if there is TB in more than one primary seat or in any site other than a 

primary seat, then that carcass and viscera must be retained for veterinary 

disposition. (9 CFR 311.2) 

Suffocated (Asphyxia) - a scarlet red appearance of the organs that are engorged 

with blood; must be retained for veterinary disposition. (9 CFR 311.30) 

Overscald – carcasses that have been overscalded will have a cooked appearance 

and will usually have varying degrees of mutilation and contamination of tissues with 

scald vat water. Retain for veterinary disposition. (9 CFR 310.18(a)) 

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As in head inspection, there are various forms of improper presentation that occur at the 

viscera inspection station. Contamination with feces or ingesta is one of the most 

common defects. Hair, toenails, pus, bile, and parts of viscera missing are other 

common examples of improper presentation. When improper presentation occurs, take 

the same actions as was discussed previously in this module. 

Swine Carcass Inspection 

There are four steps to carcass inspection. 

1. Observe the back of the carcass. This may involve observing it in a mirror, or turning 

the carcass manually. 

2. Observe the front parts and the inside of the carcass. 

a. Observe all cut surfaces. 

b. Observe all body cavities (pelvic, abdominal, and thoracic). 

c. Observe the lumbar region. 

d. Observe the neck region. 

3. Grasp, turn, and observe the kidneys (both sides). 

Your supervisor and experienced inspectors will show you how to perform these 

procedures in detail. 

If abnormal conditions seen on carcass inspection do not require veterinary disposition, 

the inspector can have the establishment employee properly trim the carcass. However, 

some abnormal conditions require retention for veterinary disposition. 

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6. SWINE CARCASS - INSIDE 

HOCK JOINT (HIND LEG) 

STIFLE JOINT 

AITCH BONE 

PELVIC CANAL 

ABDOMINAL CAVITY – LINED 

WITH PERITONEUM 

KIDNEY – POPPED OUT OF 

CAPSULE (MEMBRANE AND FAT) 

DIAPHRAGM (PILLARS BY 

KIDNEY) 

THORACIC CAVITY (LINED 

WITH PLEURA) 

KNEE (FRONT LEG) 

STERNUM (BREASTBONE) 

JOWL 

CUT SURFACE OF SPINAL 

COLUMN (BACKBONE) 

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SWINE VISCERA INSPECTION ROUTINE SEQUENCE 

KEY: 1. SPLEEN 6. MEDIASTINAL LYMPH NODES 

2. MESENTERIC LYMPH NODES 7. VENTRAL SURFACE OF LUNGS 

3. PORTAL LYMPH NODES 8. HEART 

4. DORSAL SURFACE OF LUNGS 9. LIVER 

5. TRACHEOBRONCHIAL 

(BRONCHIAL) LYMPH NODES 

Here are some examples of abnormal conditions that may be seen during carcass 

inspection. 

Arthritis--arthritis in a joint may be indicated by the appearance of the lymph nodes 

associated with that joint. For example, enlarged, darkened internal iliac lymph 

nodes are a common finding with arthritis in the hindquarters. (9 CFR 311.7) 

Abscesses--abscesses may be found anywhere in the carcass or its parts. (9 CFR 

311.14) 

Diamond skin disease--these carcasses should be retained for veterinary disposition. 

While most are trimmed and passed for food, the veterinarian may find systemic 

involvement and condemn the carcass. (9 CFR 311.6) 

Nephritis one or both kidneys may be affected. Localized conditions require the 

affected kidney(s) to be removed and condemned. If there is doubt as to whether 

the condition is localized to the kidney or if other pathology exists, the carcass should 

be retained. (9 CFR 311.16(a)(7)) 

Pleuritis/peritonitis--localized, chronic inflammatory processes with adhesions may 

be "peeled out" with the remainder of the carcass passed for food. If acute, 

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extensive, or other associated pathology is present, the carcass and its parts should 

be retained for veterinary examination. (9 CFR 311.16(a)(1)) 

Cysticercosis--cysticercosis (measles), or cysts, can be found in any muscle tissue. 

Retain for veterinary disposition. (9 CFR 311.24) 

Melanoma--these are tumors that contain black pigment (melanin). Retain these for 

veterinary disposition. (9 CFR 311.11(a)) 

Neoplasia (malignant lymphoma)--these tumors are commonly found in and around 

lymph nodes, but may be detected anywhere. They are always considered 

malignant and must be retained for the veterinarian. Anytime you detect an 

abnormal mass (tumor), you should retain the carcass for veterinary disposition. 

(9 CFR 311.11) 

Cystic kidney--clear, fluid filled cysts of varying sizes. Condemn the kidneys (unless 

the condition is slight) and pass the carcass for food. (9 CFR 311.16(a)(7)) 

Embryonal nephroma--retain for veterinary disposition. (9 CFR 311.11(a)) 

Kidney worms--this condition, caused by parasites, can also be seen in the soft 

tissue of the carcass and abdominal viscera. Generally this is a localized condition. 

Condemn the kidney and affected tissues. (9 CFR 311.25) 

Adhesions--these fibrous bands form as a chronic response to inflammation and are 

an attempt by the body to heal. They cause parts/organs to be joined abnormally. 

Condemn affected parts and pass the carcass if no other pathology is noted. 

Abscess in the backbone--always check carefully along the backbone of the split 

carcass. It is possible to see abscesses, neoplasms (tumors), or evidence of trauma 

(fractures and bruising). (9 CFR 311.14) 

Bruises--bruised tissue should be trimmed and condemned. If evidence of infection 

exists, retain the carcass for veterinary disposition. (9 CFR 311.14) 

Carcasses tagged for cervical tuberculosis – if only found in the cervical area the 

carcass would be passed after condemnation of the head and removal of affected 

cervical tissues. (9 CFR 311.2(e)) 

Carcasses tagged for slight cervical abscess, or well-marked or extensive cervical 

abscess – pass the carcass after removal of affected tissues which may include 

condemnation of the head. (9 CFR 311.14) 

Once again, if improper presentation occurs, take the same actions as when it occurs at 

head or viscera inspection. 

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Swine Inspection Workshop 

1. Select from the following those items that would be considered examples of improper 

presentation inspection or examples of carcass abnormalities. Use code "IP" for 

selecting improper presentation examples and "A" for abnormalities. 

a. Head missing 

b. Toenails or hoofs present 

c. Arthritis 

d. Icterus 

e. Mandibular nodes in the neck 

2. Select the proper ultimate disposition of swine heads affected with tuberculosis or 

various degrees of abscessation. Use the following codes to mark your dispositions: 

C = Condemn head and adjacent nodes in jowls 

T = Have affected areas trimmed and allow the head to be passed for human 

food. 

a. Head with very slight tuberculosis lesions in one mandibular lymph 

node. 

b. Head with extensive tuberculosis of the mandibular lymph nodes. 

c. Head with slight abscess of the tissues. 

d. Head with extensive, draining-type abscess. 

3. If you were the assigned inspector on a hog kill slaughtering 75 hogs per hour and 

after about 1 hour of work a hog came down the line with two machine cuts not trimmed, 

what would be your best course of action for this improper presentation? This is the first 

instance of improper presentation today. (Mark you choice with an X.) 

a. Stop the slaughtering chain, leave your position, seek out the 

establishment manager to discuss the improper presentation. 

b. Direct the properly designated establishment personnel to immediately 

remove the condition of improper presentation and delay inspection 

procedures until the condition is removed. 

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4. Answer the following questions about lesions, general finding, or appearance of the 

following conditions: 

A. Icterus 

(1) appearance of carcass -

(2) Inspector action -

B. Arthritis 

(1) Inspector action –

C. Pericarditis 

(1) Site of infection -

(2) Inspection action -

D. Cysticercosis 

(1) Usual site of infection –

(2) Appearance –

E. Overscald 

(1) Appearance –

F. Cystic kidneys 

(1) Appearance –

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Cattle Inspection 

The basics of the cattle postmortem inspection process are similar and follow the same 

principles of livestock inspection. You must be familiar with cattle anatomy. You must 

also use lymph nodes as an indicator of diseases and conditions that are unwholesome. 

Cattle inspection involves the following steps: 

Head inspection, 

Viscera inspection, and 

Carcass inspection. 

No step in the inspection process may be omitted. 

In general, when abnormalities are observed while performing inspection, the following 

actions must take place: 

1. If the disease or condition of the head, organ, or carcass is localized, have the 

establishment trim the affected tissues. 

2. If the disease or condition is generalized and affects the majority of the head, organ, 

or carcass retain it for veterinary disposition. 

You must also ensure that the establishment presents cattle heads, viscera, and 

carcasses properly. Once again, the sequence of inspection will depend on the method 

of presentation for inspection that the establishment uses. But, regardless of the method 

of presentation, no part to be inspected may be missed, and the presentation must be 

consistent from animal to animal. This permits you to perform the same inspection 

sequence each time, and reduces the chances that a required inspection will be 

overlooked. One example of improper presentation is having the head missing. The 

head can't be inspected if it is missing. Remember, you must be able to determine at all 

times which parts belong to a carcass (e.g., 9 CFR 310.23). Therefore, the 

establishment must have a method of identifying the carcass and all its parts (e.g., tag). 

Again, based on the severity and the frequency of the improper presentation, certain 

actions should be taken by inspection. 

1. First, direct the designated establishment personnel to immediately remove the 

condition of improper presentation and delay inspection procedures until the 

condition is removed. 

2. If action in #1 does not result in proper presentation, direct the designated 

establishment employee to stop the line and remove the condition if it cannot be 

removed prior to the carcass leaving the inspection area. 

3. If conditions exist to the extent that the line has to be stopped repeatedly, delay 

inspection and ask establishment management to correct the problem. 

4. The IIC may require the establishment to reduce the line speed until the conditions 

are favorable. 

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Online Verification Duties for Control of Specified Risk Materials (SRMs) 

FSIS issued three regulations and a notice in the Federal Register on January 12, 

2004, in response to the diagnosis by USDA of a positive case of BSE in an adult 

cow in the State of Washington. These regulations and the notice were designed to 

minimize human exposure to materials that scientific studies have demonstrated as 

containing the BSE agent in cattle infected with the disease. The guidance from multiple 

FSIS Notices has been incorporated into FSIS Directive 6100.4, Verification 

Instructions Related to Specified Risk Materials (9/13/2007). The regulations prohibit 

the slaughter of non-ambulatory disabled cattle and identify a list of Specified Risk 

Materials 

(SRMs) that may present a risk for transmitting Bovine Spongiform Encephalopathy 

(BSE) and are now inedible: 

For all cattle: 

The tonsils are a SRM 

The distal ileum is a SRM 

For cattle 30 months of age and older: 

The skull, eyes, brain, and trigeminal ganglia are the SRMs 

The vertebral column (except the transverse processes of the thoracic and 

lumbar vertebrate and the wings of the sacrum), spinal cord and dorsal root 

ganglia (DRG) are the SRMs 

When you are performing your online inspection duties and observe visible (readily 

identifiable) specified risk materials (SRMs) on edible portions of the product, the 

establishment may recondition the entire carcass or head by knife trimming. You are to 

notify the PHV or, if unavailable, other off-line inspection program personnel when there 

is evidence that an establishment's SRM control program is ineffective (for example, 

when repeated presentation of contaminated heads or carcasses for post-mortem 

inspection at the rail and head inspection station indicates failure to control SRM 

contamination). The PHV or other off-line personnel will perform the appropriate HACCP 

or Sanitation SOP procedures to evaluate the process. 

Head Inspection 

The sequence of inspection of the head tissues, lymph nodes, cheek muscles, and 

tongue is determined by the direction of movement of the heads and whether the tongue 

is in front of the head or behind it. Usually, the leading tissues are examined first, and 

the trailing tissues are examined last. In the establishment, your supervisor and the 

other inspectors will show you the sequence of inspection. The presentation methods 

used by establishments can vary. For example, some establishments present the heads 

with the tongue in and others present the head with the tongue out. Regardless of the 

presentation method used by the establishment, certain tissues are always examined, 

although the sequence, or order, may vary. Also, remember that any and all parts 

separated from the carcass must be kept positively identified as belonging to a specific 

carcass until after all phases (head, carcass, viscera) of inspection have been 

completed. The positive identification of all separated parts is necessary in case the 

carcass and its parts need to be retained for examination by the veterinarian. Following 

are the general steps you will perform. 

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There are four steps in head inspection. 

Step one: observe the outer surface of the head and eyes. 

Step two: incise and observe the four pairs of lymph nodes – mandibular, parotid, 

lateral retropharyngeal, and medial retropharyngeal. 

Step three: incise and observe the masticatory or cheek muscles. 

Step four: observe and palpate the tongue. 

Conditions which you may see during head inspection include the following. 

Contamination may be observed the in form of pieces of hide, hair, ear tubes, ingesta, 

rust, and grease. When these or any other contaminants are present on the head when 

it is presented for inspection, you will delay inspection until the condition is removed by a 

company employee. (9 CFR 310.18(a)) 

Abscesses are a common finding in soft tissues of the head, particularly the lymph nodes. 

The abscesses are generally localized, but you should retain the head and carcass until 

completion of all inspection. Verify removal of all affected lymph nodes (mandibular and 

adjacent) when heads with slight abscesses are passed for food. (9 CFR 311.14) 

Actinomycosis (acti) (lumpy jaw) is generally located in the bony structures of the head 

and jaws. It may be abscessed and is usually characterized by swelling. The 

corresponding carcass will be retained, pending further inspection. (9 CFR 311.9) 

Actinobacillosis (acti) (wooden tongue) is generally located in the soft tissue of the head, 

such as the tongue and/or lymph nodes. The condition is frequently mistaken for an 

abscess and, if localized, part of the head may be salvaged after the removal of affected 

tissue. In some cases, this condition may be found in the viscera and lungs of the 

animal so the carcass is retained until after all inspection has been completed. (9 CFR 

311.9). 

Note: Heads (including tongue) that are affected with Actinomycosis or Actinobacillosis 

shall be condemned except when disease is slight, strictly localized, without suppuration, 

without fistulous tracts, and without lymph node involvement, tongue may be passed for 

human food if free from disease. 

Epithelioma (cancer eye) (bug eye) is the most common neoplasm of cattle. All breeds 

are susceptible, but Herefords are by far the most commonly affected. It is felt the tumor 

originates in either the cornea, third eyelid, or the eyelids, and usually progresses to the 

surrounding bone and adjacent region. The obvious lesions will have been detected on 

antemortem inspection, and the animals will be handled as suspects. The lesion may 

appear as a small growth on the cornea or eyelid or there may be no lesion at all. In 

some cases the eye may be missing after having been surgically removed prior to 

slaughter. You would retain all heads and their corresponding carcasses when they 

exhibit any of these signs. (9 CFR 311.12) 

Tuberculosis - One of the primary reasons you incise lymph nodes is to detect TB. The 

affected lymph node involvement will vary from slightly involved to totally involved. 

When incised, the node affected usually exhibits a yellowish semi-liquid to caseous 

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(cheese-like) mass of tissue interspersed with some normal tissue, greyish in color, and 

often showing signs of inflammation. When you detect what you suspect is TB, you must 

retain the head and corresponding carcass. (9 CFR 311.2) 

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Cysticercosis is a parasitic condition in which larval cysts of the beef tapeworm Taenia 

saginata are found in the muscle tissue. The cyst is found chiefly in the muscles of the 

jaw, heart, and diaphragm. However, it may be found in other muscle tissue as well. A 

live cyst has the appearance of a pearl or fluid-filled sac. The cysticerci may die shortly 

after development and the lesion may calcify. A calcified lesion (dead cyst) is usually 

yellowish in color and when incised by the knife will sometimes give you the feeling that 

you have cut through some granular (gritty) material. Since the bovine animal is only 

the intermediate host for this parasite, while the human is the definitive host, you must 

always retain the head and carcass when a cyst is found, dead or alive. The 

veterinarian will perform a special expanded inspection procedure to determine the 

ultimate disposition of the carcass. (9 CFR 311.23) 

Eosinophilic Myositis (EM) lesions are most frequently detected (by observation) in the 

muscles of the cheeks, in the tongue, in the heart, and in the esophagus. They may 

invade other skeletal muscle tissue as well. The most common lesions are small, 

irregularly distributed, yellowish-green, yellowish, or greyish-white pin-head shaped 

spots. They may also appear as larger bright green to greenish-grey areas that vary in 

size from that of a dime to the size of the palm of the hand. Since the condition may also 

be found in other sections of the carcass, you should retain the head and carcass for a 

final disposition by the veterinarian. (9 CFR 311.35) 

Bruised Tissue - depending on the degree of bruised tissue, you will determine if the 

head should be condemned or trimmed by a company employee. You would not 

normally retain the carcass because of bruised tissue on the head. (9 CFR 311.14) 

Steatosis - this muscular condition principally affects cattle in feedlots and is 

characterized by a replacement of the muscle fibers by fat tissue. There is not 

inflammation involved. It usually occurs in the heavier muscles of the back and 

shoulders. It is seen frequently enough at the head inspection station to be mentioned, 

however. The condition does not affect the carcass in any other way, so after removal of 

the affected area, the carcass is passed for food. (9 CFR 311.35) 

Xanthosis (Brown atrophy of the musculature) - this brownish discoloration of the skeletal 

and heart muscles is the result of excessive quantities of waste pigment being deposited 

in the muscles. Xanthosis is usually found in older cattle and those cattle suffering from 

chronic wasting disease. The masseter (cheek) muscle, tongue, and heart are most 

often affected. When there is extensive discoloration of the musculature of the carcass, it 

is unfit for food. When the condition is slight and localized, the carcass is passed for 

food after the localized condition has been removed by trimming. If you have any doubt 

about how extensive the condition is, you should retain the head and carcass for the 

veterinarian's disposition. (9 CFR 311.13) 

Cactus Thorns - cattle tongues with palpable foreign bodies and/or foreign body 

abscesses shall be condemned. (9 CFR 311.14) 

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FOUR LANDMARKS 

TWO FIRM BONES IN THE SPINAL CORD AND BONES 

SOFTER TISSUES SURROUNDING THE SPINAL 

(HYOID BONES) CANAL, WHERE THE SKULL 

BONES ATTACH TO THE NECK 

BONES. THE SPINAL CORD LEADS 

INTO THE BRAIN. 

THE GULLET OR THROAT –

THE “ADAM‟S APPLE” IN 

PEOPLE. A FIRM, ROUND THE LOWER JAWBONES WITH THE 

STRUCTURE WITH A HOLE CHEEK MUSCLES ATTACHED. 

IN IT FOR THE WINDPIPE THEY FEEL LIKE SOLID 

(TRACHEA). STRUCTURES HIDDEN BY FAT AND 

OTHER SOFT TISSUE. 

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LEFT SIDE RIGHT SIDE 

PAROTID 

MEDIAL RETROPHARYNGEAL 

(SUPRAPHARYNGEAL) 

LATERAL RETROPHARYNGEAL 

(ATLANTAL) 

MANDIBULAR 

CHEEK MUSCLES ON THE 

LOWER JAW BONES 

LOWER JAW BONES 

HARD PALATE 

(Roof of the mouth) 

VIEW 

TONGUE 

BACK SIDE OF THE 

HEAD 

LOWER JAW BONES 

TONGUE 

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Examples of improper presentation that you may observe while performing head 

inspection include the presence of horns, hide, eyelids, hair, dirt, etc. 

Viscera Inspection 

Remember that the viscera includes the contents of the abdominal and thoracic cavities 

plus the tubes that lead into and out of some of the organs in these cavities. Viscera 

separation is the dividing of the internal organs of the body such as the heart, lungs, 

liver, kidneys, intestines, etc., into various offal products. Offal parts are animal parts 

other than the carcass (body). Viscera are typically presented for inspection in a viscera 

truck or on a moving table. Regardless of the method used by the establishment to 

present the viscera, certain tissues are always examined. 

The following steps are performed in viscera inspection. 

1. Observe cranial and caudal mesenteric (mesenteric) lymph nodes, and 

abdominal viscera. 

2. Observe and palpate rumeno-reticular junction. 

3. Observe esophagus and spleen. 

4. Incise and observe lungs lymph nodes - mediastinal [caudal (posterior), middle, 

cranial (anterior)], and tracheobronchial (bronchial) right and left. 

5. Observe and palpate costal (curved) surfaces of lungs. 

6. Incise heart, from base to apex or vice versa, through the interventricular septum, 

and observe cut and inner surfaces. 

7. Turn lungs over; observe ventral (flat) surfaces and heart's outer surface. 

8. Incise and observe hepatic (portal) lymph nodes. 

9. Open the bile duct (both directions) and observe its contents for flukes. 

10. Observe and palpate liver's ventral surface. 

11. Turn liver over, palpate renal impression, observe and palpate parietal (dorsal) 

surface. 

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NOSE 

MOUTH 

NECK 

PELVIC 

CANAL 

THORACIC 

CAVITY 

ABDOMINAL 

CAVITY 

DIAPHRAGM 

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KEY: 

A – TRACHEA (WINDPIPE) 

B – ESOPHAGUS (WEASAND) 

C – BRONCHIAL TUBES 

D – LUNG (LEFT) 

E – HEART 

KEY: A – TRACHEA 

(WINDPIPE) 

B – KIDNEY 

C – STOMACH 

D – SPLEEN (MELT) 

E – LIVER 

F – INTESTINES 

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PELVIC 

CANAL 

ABDOMINAL 

CAVITY 

DIAPHRAGM 

THORACIC 

CAVITY 

NECK 

NOSE 

MOUTH 

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THE THORACIC VISCERA THE ABDOMINAL VISCERA 

KEY A – TRACHEA (WINDPIPE) KEY A – ESOPHAGUS 

B – ESOPHAGUS (WEASAND) (WEASAND) 

C – BRONCHIAL TUBES B – KIDNEY 

D – LUNG (LEFT) C – STOMACH 

E – HEART D – SPLEEN (MELT) 

E – LIVER 

F – INTESTINES 

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Conditions Observed at Viscera Inspection 

There are many possible conditions that may be observed at viscera inspection. The 

liver and kidneys have certain conditions that are specific to these organs so we will 

discuss them separately. For the other visceral organs, here are the most commonly 

seen conditions. 

Abscesses are frequently detected, especially in the palpation and observation of the 

rumeno-reticular junction. These abscesses are usually localized and require only that 

the viscera be condemned, however, you should be alert to the overall condition of the 

carcass and thoracic viscera. If abscesses are also found in other locations it could be 

an indication of a generalized condition in which case you would retain the carcass and 

all parts for the veterinarian. (9 CFR 311.14 ) 

Tuberculosis may also be detected during viscera inspection especially in the incision of 

the lung's lymph nodes. When TB lesions are detected, the carcass and all parts must 

be retained. (9 CFR 311.2 ) 

Granuloma - A granuloma may be detected especially in the thorax. It will usually 

appear as a variably sized solid to semi-solid lesion that is of caseous, or cheese-like 

consistency. Retain the viscera and carcass for veterinary disposition. (9 CFR 311.36) 

Neoplasms (tumors) may be detected during viscera inspection. These tumors typically 

would appear as nodules or lumps in or on visceral parts. Many of these neoplasms 

have the capability of spreading to other parts of the carcass and parts. Whenever you 

see a neoplasm, the carcass and all parts would be retained for veterinary disposition. 

Some of the most common neoplasms include the following. (9 CFR 311.11) 

Malignant lymphoma – this neoplasm usually manifests itself as lymphoid-like 

growths or tumors in the heart, abomasum, uterus, and lymph nodes but can be 

found in any tissue. (9 CFR 311.11(b)) 

Mesothelioma – this neoplasm forms nodules or growths on the surfaces of the 

visceral organs and the lining of the abdominal cavity. 

Neurofibroma (nerve sheath tumor) – this neoplasm usually presents itself as 

small, firm, pearl-like nodules on the heart and along the nerves in the chest 

cavity, particularly between the ribs. 

Adrenal tumors – these neoplasms usually present as a variably sized mass that 

has replaced or grown alongside the adrenal gland just anterior to the kidneys. 

Ovarian or uterine neoplasms are fairly common in old cattle. They usually 

present as variably sized masses growing in or on the ovaries or uterus. 

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Pigmentary changes are sometimes found while performing viscera inspection. The 

following are the most common pigmentary conditions. (9 CFR 311.13) 

Xanthosis – as was discussed in head inspection, this condition is found in the 

muscle tissue of older animals, especially the cheeks, heart, and esophagus. 

You would have all affected tissues removed and condemned. If you believe it is 

generalized, retain for veterinary disposition. 

Melanosis – this condition is created by the abnormal deposition of the melanin 

pigment in various tissues. It is most commonly found in the lungs and liver. You 

would have all affected tissues removed and condemned. If you believe it is 

generalized, retain for veterinary disposition. 

Icterus – this condition presents as a yellow discoloration of all visceral and 

carcass tissues. Retain for veterinary disposition. 

Inflammatory conditions – There are various types of inflammatory conditions which may 

be observed while performing viscera inspection. (9 CFR 311.16) The most common 

are: 

Enteritis - the small intestines may appear dark red to purple; this would indicate 

a condition called enteritis. The determination whether the condition is acute or 

chronic must be made. If acute, the carcass and parts must be retained. 

Pneumonia and pleuritis are the most common abnormalities observed. Acute 

pneumonia is characterized by enlarged, edematous lymph nodes and/or dark 

red to purple sections or spots in the lung tissue. Retain this carcass and all 

parts for disposition. A chronic pneumonia may be characterized by a localized 

abscess within the lungs, or many times evidence that the lung has become 

adhered to the pleura (lining of the thoracic cavity), frequently called pleuritis. 

You will retain the carcass and all parts upon detecting a generalized condition. 

When the condition is strictly localized, the lungs would be condemned, as well 

as any contaminated organs, and the carcass retained for removal of any 

adhesions that may be present. 

Pericarditis - (inflammation of the pericardium or heart sac) - If the condition is 

acute, or there are secondary changes to the carcass and other organs, the 

carcass and parts must be retained for the veterinarian. 

Endocarditis (inflammation of the endocardium or inner lining of the heart) – any 

other changes in the carcass or viscera would require the carcass and parts to 

be retained for the veterinarian. 

Peritonitis (inflammation of the lining of the abdominal cavity) – If acute, 

extensive, or there are secondary changes, the carcass and parts must be 

retained for the veterinarian. 

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Metritis (inflammation of the uterus) - may vary from a slight redness or odor in 

the uterus or pyometra (metritis), to a retained placenta or fetus. In these 

instances you should evaluate the degree of involvement, the remaining viscera 

condition, and the carcass condition. 

Adhesions may be seen with any of these conditions. Adhesions are simply a chronic 

reaction to inflammation in which the surfaces of two or more organs are connected by 

fibrous connective tissue. 

If any of the above inflammatory conditions appears localized, or chronic, and no further 

carcass or viscera involvement is observed, the abdominal viscera would be condemned 

and the carcass retained for trimming. 

Some conditions that you may see in the muscular tissue of the heart, esophagus, or 

diaphragm are: 

Cysticercosis – as was discussed under head inspection, beef tapeworm cysts may be 

seen in any muscle tissue at inspection but is most commonly seen in the active 

muscles such as the cheeks, heart, esophagus, and diaphragm. Retain the carcass and 

parts for veterinary disposition. (9 CFR 311.23) 

Eosinophilic myositis (EM) – as was discussed under head inspection, this condition 

presents as variable sized areas of muscle discoloration most commonly affecting the 

heart, cheeks, diaphragm, esophagus, or tongue. If it is suspected to be generalized, 

retain the carcass and parts for the veterinarian. (9 CFR 311.35) 

An infectious disease process, if not contained by the animal’s defenses, may result in 

pathogenic bacteria and their associated by-products circulating in the bloodstream 

creating a condition called septicemia. 

Septicemia--a generalized inflammatory condition caused by pathogenic bacteria and 

associated toxins in the blood. Most, or all, of the body lymph nodes may be enlarged, 

hemorrhagic, and edematous. Kidneys may have petechiae (small pinpoint 

hemorrhages). Other pathology may be present. Retain the carcass for veterinary 

disposition. (9 CFR 311.16(a)(2) and 311.17) 

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LARGE INTESTINES 

(SHORTENED) 

RECTUM 

PAUNCH 

(RUMEN) 

ANUS 

ESOPHAGUS 

(WEASAND) CECUM 

(BLIND GUT) 

SMALL INTESTINES 

(Shortened) 

4. CATTLE ABDOMINAL VISCERA 

RUMEN (PAUNCH) ESOPHAGUS 

(WEASAND) 

BUNG 

BLADDER 

RETICULUM 

ABOMASUM OMASUM 

SMALL INTESTINE 

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AORTA 

HEART 

NECK 

VESSELS 

3. CATTLE LUNGS AND HEART (PLUCK) 

RIGHT LUNG 

TRACHEA 

(WINDPIPE) 

HEART PERICARDIUM CUT OPEN TO EXPOSE THE HEART. 

(LEFT SIDE) THE PERICARDIUM IS A TOUGH MEMBRANOUS 

SAC SURROUNDING THE HEART. 

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RIGHT SIDE 

THIN-WALLED LEFT SIDE 

THICK SIDE 

WALL BETWEEN 

THE TWO CHAMBERS 

HEART SAC 

(PERICARDIUM) 

OPENING CUT THICK LEFT WALL 

THROUGH THE RIGHT SIDE OF CUT OPEN 

THICK LEFT WALL THE HEART 

SECOND CUT THROUGH THE 

WALL BETWEEN THE LEFT AND 

RIGHT SIDES 

Liver Conditions 

Here are the most commonly seen conditions that affect the liver. 

Abscess - an abscess may appear on the surface and be quite obvious, or it may be 

located under the surface, and only detected when you palpate properly. You may make 

as many incisions as you feel necessary to search for abnormal conditions, but 

remember you should not unnecessarily mutilate product. In all cases, a liver containing 

an abscess is condemned as not fit for human consumption. Benign abscesses (nonmalignant and judged not to be affecting surrounding tissue) may be salvaged for 

animal food after removal of the abscess itself. Abscesses may be associated with 

specific diseases, but are usually seen as localized conditions. Many feedlot (fat) cattle 

have localized abscesses and the cause seems to be related to high-energy cereal 

diets, with unsanitary feedlot conditions also a factor. (9 CFR 311.14) 

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Telangiectasis and Sawdust - The condition in which a liver has pinkish-white to yellowgray necrotic (dead) spots that make the liver appear as if sawdust had been sprinkled 

or scattered through it is called "sawdust." The area around the spots appears normal 

and the liver's surface over the spots is usually smooth. The condition in which a liver 

has purple-red to bluish-black spots present both on the surface as well as throughout 

the organ is called telangiectasis and is referred to as "telang." Usually the surface of 

the liver is slightly depressed when affected with telang. (9 CFR 311.31) 

To determine the disposition of sawdust and telang conditions, three degrees of 

involvement are used. 

1. Slight: Where the lesions are small in size and slight in number. A liver meeting the 

slight criteria is passed for food without restriction. 

2. More severe than slight but involves less than one-half of the organ: The portion of 

the liver that is not affected or only slightly involved may be passed for food without 

restriction, while the remainder of the liver is condemned. 

3. More severe than slight and involves more than one-half of the organ: The entire 

organ is condemned. (It may be salvaged for animal food.) 

Liver Flukes (Distoma) - the appearance of a fluke infested liver depends a great deal on 

the amount of fluke infestation. A slight infestation will probably not affect the liver tissue 

as such. A heavy infestation may cause a cirrhotic effect on the organ, with the surface 

becoming scarred. Many times, there are bumpy, raise and/or depressed areas, and 

sometimes a discoloration showing dark blue to black sections on and within the tissue. 

The liver may take on a "hobnail appearance." (9 CFR 311.25) 

The primary purpose in opening the bile duct during liver inspection is to detect flukes. 

When there is a fluke infestation the bile duct may be thickened and frequently you will 

observe live flukes. The three liver flukes most often seen in domestic cattle today are: 

Fascioloides magna (Deer fluke); Fasciola hepatica (Cattle fluke); Dicrocoelium 

dentricum (Lancet fluke). 

In all cases of liver fluke infestation the liver is condemned and not eligible for human 

consumption. The liver may be salvaged and used for animal food. 

Carotenosis - a liver with carotenosis is characterized by a highly colored yellow-orange 

color or pigmentation. This condition is quite common in cattle livers and may cause the 

liver to become enlarged, soft, and friable (easily crumbled). Here’s a practical test to 

assure the correct recognition of carotenosis. The test is made by placing a white paper 

towel or napkin on the cut surface of a liver suspected of being affected with carotene 

discoloration. An orange-bronze stain would be indicative of carotenosis. The liver is 

condemned and not eligible for use a human food but may be salvaged for animal food 

uses. The pale-colored liver found in near-term cows may resemble carotenosis. For this 

reason you must be sure of your diagnosis. The pale liver may vary from tan to yellow to 

gray in color and may be enlarged. Usually the cut surface feels greasy. The cause of 

this pale liver is thought to be the result of a change in fat metabolism of the near-term 

cow. Livers from cattle that are normal except for the pale color are passed without 

restriction. (9 CFR 311.13) 

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Hydatid Tapeworm Cyst - hydatid cysts may occasionally affect livestock. Most 

domestic food animals are the intermediate host for this tapeworm cyst, which usually is 

a result of the tapeworm (Enchinococcus granulosus) of dogs. While the animal eats or 

grazes, it consumes the eggs, probably deposited by the dog, and the eggs in turn 

change to larvae in the food animal's system. The larvae then end up in various organs 

via the blood stream. The cyst will vary in size but may be as large as two to four inches 

in diameter. The fluid inside the cyst is usually clear and colorless. You must be careful 

not to confuse the hydatid cyst with an accessory gall bladder. 

The organ or part affected with a hydatid cyst is condemned and is not suitable for use in 

animal food. (9 CFR 311.25) 

Some other conditions that may be seen in liver inspection are: 

Cirrhosis - characterized by degeneration of liver tissue with a replacement by 

hard, tough, fibrous connective tissue. Condemn these livers and the 

establishment may save them for animal food. 

Chronic Passive Congestion (Blue Livers)- the presence of large amounts of 

blood in the liver with resulting degenerative changes. Condemn these livers and 

the establishment may save them for animal food. 

Melanosis – melanin deposits of varying size are present in the liver. Condemn 

these livers and the establishment may save them for animal food. 

Green Liver Syndrome – the liver and hepatic nodes are colored green due to 

abnormal deposition of a metabolic by-product of nucleic acid metabolism. 

Condemn these livers and the establishment may save them for animal food. 

Fatty Liver - seen mostly in pregnant cows as a result of fatty deposition in the 

liver. The liver will be pale in appearance. These livers may be passed for food. 

Control of Condemned Livers 

Those livers that are condemned, but which the company has indicated it wishes to 

salvage for animal food, must be handled properly before they may be shipped from the 

establishment as animal food livers. Here is a summary of the steps to take. 

1. The livers must be marked "U.S. Condemned." 

2. The condemned livers may be held in containers on the slaughter floor, or may be 

worked as inedible product during the slaughter procedure. 

a. When the condemned livers are placed in a container, the container must be 

plainly marked "inedible." Ensure that the product in these containers is 

maintained under security at all times. This means under your direct supervision, 

or locked or sealed in a container with an official device until such a time that the 

product is properly denatured. 

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b. When the establishment requests an opportunity to slash and denature the 

condemned livers during the slaughter operation, it may be done, provided it 

doesn't create problems of control, security, or contamination. 

Liver Disposition Chart 

Disease or Degree Disposition 

Condition 

Telangiectasis Slight Pass for human food 

Sawdust The affected portion trimmed when less than Condemn/Use for animal 

Spotted 

Contamination 

1/2 of liver is more than slight food 

Balance of this liver is slight or less Pass for human food 

More than slight involving 1/2 or more of liver Condemn/Use f o r 

Excessive 

a n i m a l food 

Condemn/Tank 

Cirrhosis Any amount Condemn/Use for animal 

Nonmalignant Any amount 

food 

Condemn/Use for animal 

change 

Abscesses-benign Localized - Affected area 

food 

Condemn/Tank 

(trim) 

Flukes 

Localized - Non-affected area Condemn/Use for animal 

Any evidence of infestation 

food 

Condemn/Use for animal 

Hydatid Cyst Any amount 

food 

Condemn/Tank 

Abscesses (Not More than localized Condemn/Tank 

benign) 

Carotenosis Any amount Condemn/Use for animal 

(yellow) food 

Other Parasites Numerous lesions and cannot be removed Condemn/Use for animal 

food 

Localized: Affected area trimmed Condemn/Use for animal 

food 

Localized: Non-affected area Pass for human food 

References: Regulation 311.25 

Regulation 311.31 

Regulation 314.10 

Kidney Conditions 

The kidneys may be presented with the viscera or presented with the carcass. As a 

matter of convenience, we will cover kidney conditions here. 

Cystic kidneys – in this condition the kidneys have fluid-filled cysts visible on the surface 

of the organ or occasionally embedded inside. Slight cystic conditions may be trimmed 

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and passed. When the cystic condition is more than slight, the kidneys are condemned. 

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Nephritis is an inflammation of the kidney and is usually characterized by swelling, offcolor, or abscess. As a general rule nephritis is a secondary cause resulting from other 

disease conditions within the animal. When the urinary tract, bladder, and other organs 

show signs of involvement, the carcass should be retained (including the viscera if 

available) for the veterinarian to make a final disposition. If the nephritic condition is 

considered localized or chronic, the kidney is removed and condemned, and the carcass 

passed. 

Lymphocytic infiltration is a condition usually found in calves in which there are white 

streaks or spots in the kidney tissue. Kidneys with marked or extensive lymphocytic 

infiltration (white spots or streaks) are to be condemned. Those with slight streaks or a 

few spots may be passed without restriction. 

Remember, if conditions are found that may result in the condemnation of the carcass or 

parts, retain the carcass and parts by identifying them with a retain tag and direct 

establishment employees to remove them to the disposition area for inspection by the 

veterinarian. If conditions are found that are not wholesome but would not result in 

condemnation of the carcass, direct their removal by the establishment employee. 

FEMALE URINARY TRACT 

KIDNEY 

URETHRA 

URINARY 

BLADDER 

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MALE URINARY TRACT 

KIDNEY 

URETHRA 

URINARY 

BLADDER 

URETHRA 

URETHRA 

Presentation 

During the evisceration procedure several improper presentations may occur. The 

following are examples: 

(PIZZLE) 

The liver may be placed with the parietal surface up. 

The hepatic (portal) lymph nodes may be missing from the liver. 

The bladder may be leaking urine onto exposed surfaces of the carcass or viscera. 

The paunch or intestines may be cut or broken, causing contamination. 

The pluck may be placed upside down (ventral surfaces of the lungs pointing up). 

The liver, pluck, and viscera, or any one of these organs, may be pushed to or 

deposited on the opposite side of the table from your station, or literally missing. 

There are many other examples of improper presentation. Generally, if an improper 

presentation occurs infrequently, delay inspection long enough to complete inspection 

duties. Also require that any contamination be removed. A very important consideration 

is that your attention to the actual inspection procedures must not be distracted. You 

may miss something you need to see. 

If any improper presentations occur frequently, delay inspection, and meet with 

establishment management in an effort to get the problem(s) under control. Your 

attention must not be distracted during the inspection procedure. 

Carcass Inspection 

Almost all establishments handle the carcass the same way until the time the head is 

removed. Once the head is removed however, any one of several methods may be 

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used to complete the carcass dressing. Almost all the different methods being used 

today are variations of two basic operations. One of those basic methods is called a 

"bed" dress operation. The other is called an "on-the-rail" operation. The bed dress 

method is by far the oldest method and probably dates back to the time when animals 

were "field dressed”. This method is still widely used; however, it is most often used in 

the low-volume establishments. After the head has been removed, the carcass is 

lowered to the skinning bed. The skinning bed may be a cradle or it may be the floor. 

The "on-the-rail" method was designed with volume in mind. The animal is moved 

around the slaughter floor by means of a rail and instead of one employee dressing 

the entire animal, several specialists will perform their jobs as the carcass moves past 

them. 

In either dressing method there are several sanitary dressing requirements you need to 

be alert to. First, all grubs, contamination, bruises, etc., must be trimmed from the back 

of the carcass in the path the saw is to proceed, before splitting. 

Secondly, even though it is not required that the saw be sanitized after each use on 

normal carcasses, it must be sanitized when used on a retained carcass or when a 

hidden abscess or other pathology is contacted. 

The two halves are moved to the carcass (rail) inspection station. The establishment is 

responsible for assigning an employee prior to the inspection station to trim and remove 

all bruises, blood clots, grubs, and the like. The establishment employee must not 

remove any abnormality that could affect the disposition of the carcass. 

Frequently in the bed dress operation, the carcass will be trimmed and rail inspection 

accomplished by the viscera inspector while the split carcass is in the same area where 

it was eviscerated. 

After the rail inspection is completed the carcass will be moved, or proceed on the chain, 

to the final wash area. 

Any carcasses located on the "final" rail must be physically separated from other 

carcasses. This will prevent cross-contamination from one carcass to another. In no 

case will a retained carcass be washed or trimmed unless authorized by a program 

employee. 

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STANDING SIDE BACK BELLY 

KEY: 

A – HOCK JOINT 

B – STIFLE JOINT 

C – HIP 

D – ABDOMEN 

E – THORAX (CHEST) 

F – ELBOW JOINT 

G – LOWER JAW 

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Lymph Nodes 

Learn the names and locations of these lymph nodes. 

1. Scrotal (superficial inguinal) 

2. Mammary (supramammary) 

3. Medial (internal) iliac 

The scrotal lymph node is found on the male, and the mammary lymph node is found on 

the female. The medial iliac lymph node is found on the inside of the abdominal cavity, 

and the other two are found on the outside of the body cavities. 

The following steps are those to follow when inspecting the carcasses in a smaller 

establishment where the procedures are divided into hindquarter and forequarter 

inspection. 

Hindquarter inspection – performed during and immediately after evisceration. 

1. Observe back of skinned carcass while eviscerated. 

2. Palpate scrotal (superficial inguinal), or mammary (supramammary), and medial 

iliac (internal iliac) lymph nodes. 

3. Observe body cavities. 

Forequarter Inspection – performed during and immediately after evisceration. 

1. Observe cut surfaces of muscles and bones, diaphragm's pillars and peritoneum. 

2. Observe and palpate kidneys and diaphragm. 

3. Observe pleura, neck and carcass exterior. 

The following steps are those to follow when inspecting the carcasses in a larger 

establishment where the carcass inspection procedures are performed in a single 

sequence at a rail inspection station. 

Carcass Inspection 

1. Palpate superficial inguinal, or supramammary, and internal iliac lymph nodes. 

Observe lumbar region. 

2. Observe and palpate kidneys. 

3. Observe diaphragm's pillars and peritoneum. 

4. Observe and palpate diaphragm. 

5. Observe pleura, cut surfaces of muscles and bones, neck, and carcass exterior. 

You are usually doing two dexterity actions during each step. For example, you are 

required to observe and palpate, or incise and observe. 

If you observe conditions of improper presentation, require the establishment employee 

to remove the condition before the carcass leaves the carcass inspection area. 

Examples of improper presentation are kidneys not exposed; presence of surface 

contaminants such as hide, hair, or pus; and lymph nodes not presented for inspection. 

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Diseases and conditions that you may observe during carcass inspection include the 

following: 

Arthritis – is an inflammatory condition of the joint. Swollen joints would usually be 

associated with an arthritic condition. Most arthritis is the result of an injury and only 

requires that the affected joint and corresponding lymph nodes be removed and 

condemned. However, if during the removal of affected joints the fluid within the joint is 

released, all tissue in contact with the fluid must also be trimmed away and condemned. 

When more than one joint is involved with arthritis, you would have to consider the 

possibility that an infection or blood condition may have caused the swelling and that a 

generalized condition may exist. In the case of polyarthritis (more than one joint affected 

with arthritis) you should retain the carcass for veterinary disposition. (9 CFR 311.7) 

Abscesses – may be found in any location on the carcass. In most instances, you would 

have the affected tissues, including any exudate, removed and the carcass passed. 

However, if you suspect the condition may be generalized, retain it for veterinary review. 

(9 CFR 311.14) 

Bruises / Injuries – may be found in any carcass location. In the vast majority of cases 

you would have the affected tissues removed and pass the carcass. (9 CFR 311.14) 

Pleuritis / peritonitis – as discussed in viscera inspection, you may see inflammatory 

conditions affecting the pleural and peritoneal linings. If the inflammation is not acute 

and extensive and there is no generalized effect on the carcass, you would have the 

affected tissues removed and the carcass passed. (9 CFR311.16 ) 

Adhesions represent a chronic situation in which the pleuritis or peritonitis has been 

resolved by the formation of fibrous connective tissue. Usually the viscera inspector has 

observed the organ that had adhered to either of these cavities and has indicated, by 

tagging, the degree of involvement. If the condition is determined to be localized, you 

would require the rail trimmer to remove all evidence of adhesions. 

Neoplasms (tumors) – as discussed in viscera inspection, you may see various types of 

neoplasms. The most common types of neoplasms in cattle are malignant lymphoma, 

mesothelioma, and adrenal tumors. (9 CFR 311.11) 

Pigmentary conditions – as discussed in viscera inspection, you may see the following 

pigmentary conditions at carcass inspection. (9 CFR 311.13) 

Xanthosis – observed as a brown discoloration of muscle tissue. Most commonly 

found in the cheeks and heart. It may be seen in the carcass musculature. If you 

suspect it is generalized, retain for veterinary disposition. 

Melanosis – observed as a black pigment in various tissues. If you suspect it is 

generalized, retain for veterinary disposition. 

Icterus – a yellow discoloration of all tissues including connective tissues. Retain 

for veterinary disposition. 

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Cysticercosis – beef tapeworm larval cysts may be seen in carcass musculature. Retain 

these for veterinary disposition. (9 CFR 311.23) 

Hypoderma larvae (Grubs) – these fly larvae may be found primarily along the midline of 

the back in early spring. All grubs (Hypoderma bovis) and/or the evidence of grubs must 

be trimmed, leaving only normal tissue. (9 CFR 311.25) 

Eosinophilic Myositis – muscular lesions, as discussed in the section on head inspection, 

may be observed in the carcass musculature at carcass inspection. If you believe it to be 

generalized, retain for veterinary disposition. (9 CFR 311.35) 

Steatosis – a condition in which muscle tissue is infiltrated and replaced by fat tissue. 

Normally this is a localized condition which can be trimmed. (9 CFR 311.35) 

Fat necrosis – A condition that at times may appear to be serious but actually is not. 

There may be a chalky white substance throughout the kidney fat and on up through the 

renal area. There are times when the necrosis may appear imbedded or inside the fat. 

A related condition is ―cheesy brisket‖. This condition called pre-sternal calcification is 

usually caused by the rubbing or bumping of the animal's breast against the feed bunk. 

The significance is slight as far as the overall acceptability of the carcass is concerned. 

The condition would be removed by trimming, and unless other conditions are present, 

the carcass passed without restriction. (9 CFR 311.35) 

Emaciation – is a condition in which the carcass has reached a state of degeneration 

due to lack of nutritional input. There will be no normal fat and the musculature will be 

moist and glassy. You may see a watery material running down the backbone and 

dripping off the neck after the carcass is split. This material is represents a serous fatty 

degeneration. Do not confuse a normally thin carcass for emaciation. Retain carcasses 

in which you suspect emaciation for veterinary disposition. (9 CFR 311.26) 

Septicemia--a generalized inflammatory condition caused by pathogenic bacteria and 

associated toxins in the blood. Most, or all, of the body lymph nodes may be enlarged, 

hemorrhagic, and edematous. Kidneys may have petechiae (small pinpoint 

hemorrhages). Other pathology may be present. Retain the carcass for veterinary 

disposition. (9 CFR 311.16(a)(2) and 9 CFR 311.17) 

Mastitis – is an inflammatory condition of the udder. The udder will usually be removed 

prior to inspection but signs of inflammation and even cellulitis can often be seen in the 

attachment area of the udder and the regional lymph nodes may be enlarged. Retain the 

carcass for veterinary disposition if there are generalized signs. (9 CFR 311.16) 

Cellulitis - is an inflammatory condition of the subcutaneous tissues which may extend 

into the muscle. Causes are wounds, injections, surgery, mastitis, or any other means of 

bacteria being introduced into the tissues. Retain the carcass for veterinary disposition if 

there are generalized signs. (9 CFR 311.16) 

Injection Lesions – are sometimes found in the neck, flank, hip, or rump areas. If lesions 

have the appearance of being recent, retain the carcass for residue testing and 

subsequent veterinary disposition. (9 CFR 311.39) 

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As stated earlier, if you observe a disease or condition that may result in condemnation 

of the carcass, retain the carcass and its parts for veterinary disposition. For example, 

tag each half-carcass, request that the viscera and head be retrieved, and apply one tag 

to each. If you observe a disease or condition that will not result in the condemnation of 

the carcass, direct the removal of the disease or condition by an establishment 

employee. 

Products, parts, etc., that are removed and condemned for various reasons are usually 

placed in a container near the rail inspector and the viscera inspector. These containers 

must be properly identified for their intended purpose (e.g., condemned inedible). The 

inspector who is responsible for the area where the containers are located must also be 

responsible for seeing that the containers are either locked, sealed with an official seal, 

or under visual security at all times. You would not leave the area before the container 

was locked, sealed, or the material was denatured or destroyed for human food 

purposes. 

1. RECTUM AND ANUS (BUNG) 

CUT LOOSE FROM PELVIC 

CANAL ATTACHMENTS. 

2. BACKBONE ATTACHMENTS OF 

ABDOMINAL ORGANS CUT 

AND PULLED LOOSE (IN 

ABDOMINAL CAVITY). 

3. DIAPHRAGM MUSCLES CUT 

4. BACKBONE ATTACHMENTS OF 

LUNGS AND HEART CUT 

LOOSE (IN THORACIC CAVITY) 

5. NECK ATTACHMENTS OF 

TRACHEA (WINDPIPE) AND 

ESOPHAGUS (WEASAND) CUT 

LOOSE. 

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HOCK JOINT (HIND LEG) 

AITCH BONE 

STIFLE JOINT 

FLANK FOLD 

PELVIC CANAL 

ABDOMINAL CAVITY – LINED WITH 

PERITONEUM 

KIDNEY POPPED OUT OF ITS 

CAPSULE – A THIN MEMBRANE 

COVERED WITH FAT 

DIAPHRAGM 

PILLARS OF THE DIAPHRAGM 

THORACIC CAVITY LINED 

WITH PLEURA 

STERNUM (BREASTBONE) 

BRISKET 

KNEE 

CUT SURFACEOF SPINAL 

COLUMN (BACKBONE) 

NECK 

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LEFT SIDE OF LEFT SIDE OF 

CARCASS CARCASS 

1. OBSERVED BACK 

OF SKINNED 

CARCASS. 

2. PALPATE 

LOCATION OF THE 

SCROTAL 

(SUPERFICIAL 

INGUINAL) OR 

MAMMARY 

(SUPRAMAMMARY) 

LYMPH NODES 

3. PALPATE THE 

MEDIAL (INTERNAL) 

ILIAC LYMPH NODES. 

4. OBSERVE THE 

LUMBAR REGION 

5. OBSERVE THE 

BODY CAVITIES 

ABDOMINAL 

THORACIC 

THEN THE VISCERA FROM THIS.CARCASS IS INSPECTED. THEN –

LEFT HALF OF CARCASS – INSIDE VIEW LEFT HALF OF CARCASS – OUTSIDE VIEW 

1. OBSERVE CUT SURFACE OF 

MUSCLE AND BONE 

2. OBSERVE PILLARS OF THE 

DIAPHRAGM 

3. OBSERVE PERITONEUM (LINING OF 

THE ABDOMINAL CAVITY) 

4. OBSERVE AND PALPATE KIDNEY 

5. OBSERVE THE PLEURA (LINING OF 

THE THORACIC CAVITY) 

6. OBSERVE THE NECK MUSCLES 

7. OBSERVE OUTSIDE OF CARCASS 

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SAME HALF – INSIDE AND OUTSIDE 

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LEFT HALF OF CARCASS –

INSIDE VIEW 

LEFT HALF OF CARCASS –

OUTSIDE VIEW 

1. PALPATE THE SCROTAL 

(SUPERFICIAL INGUINAL) OR 

MAMMARY (SUPRAMAMMARY) LYMPH 

NODES 

2. PALPATE THE MEDIAL (INTERNAL) 

ILIAC LYMPH NODES 

3. OBSERVE THE LUMBAR REGION 

4. OBSERVE AND PALPATE THE 

KIDNEYS 

5. OBSERVE THE PILLARS OF THE 

DIAPHRAGM 

6. OBSERVE THE PERITONEUM 

7. OBSERVE AND PALPATE THE 

DIAPHRAGM 

8. OBSERVE THE PLEURA 

9. OBSERVE THE CUT SURFACES OF 

MUSCLES AND BONES. 

10. OBSERVE THE NECK MUSCLES 

11. OBSERVE THE OUTSIDE OF THE 

CARCASS. 

SAME HALF – INSIDE AND OUTSIDE 

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Inspection Procedures for Other Livestock Species 

In the Appendix, you will see a summary of the inspection procedures for calves, sheep 

and goats, and equines. 

Restricted Products 

The livestock slaughter regulations outline requirements related to restricted products 

(9 CFR 315). A restricted product is defined as any meat or meat food product that has 

been inspected and passed but cannot be released for human consumption until it has 

been subjected to a required treatment because it has a disease or condition that might 

be transmitted to humans if the meat is not treated. There are four types of restricted 

product treatments. They are: 

Refrigeration (9 CFR 311.23(a)(2)) 

Heating (9 CFR 311.23(a)(2)) 

Cooking (9 CFR 311.2(d)(f)(g), 311.18(e), 311.24, 311.25) 

Use in comminuted cooked meat food product (9 CFR 311.20(b), 311.35(c), 311.37) 

Restricted product will be used for human food after required treatments are complete. 

For this reason, condemned and inedible products are not examples of restricted 

product. 

The establishment must maintain control over all restricted product. FSIS inspection 

personnel must verify that the establishment has met the conditions associated with the 

restrictions before this type of product is allowed to be used as human food. Failure to 

adequately control certain products may result in the transfer of disease or pathogen 

from the product to the consumer. 

Control of any restricted product begins at the time the veterinarian makes a disposition. 

First, a decision is made to pass the carcass with a restriction. A thorough check is 

made to see that all visible lesions are removed from the carcass (9 CFR 311.23). 

Then, the carcass is retained. If any additional lesions are discovered at a later time 

(while the carcass is being boned for example), the veterinarian will make a new 

disposition based on the new findings. 

Some establishments have adequate facilities for treating restricted product (e.g., 

cooking, freezing). For establishments that do not have such facilities, the establishment 

is allowed by regulation to ship restricted product to another official establishment that 

has the needed facilities (9 CFR 316.18). To maintain security, the restricted product 

must be shipped under official government (FSIS) seal. 

Let’s review each of the four categories involving restricted product. 

Passed for Refrigeration 

Only carcasses that are moderately affected with beef cysticercosis (beef measles) may 

be passed with a refrigeration restriction (9 CFR 311.23(a)(2)). This actually means the 

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carcass or boned meat must be frozen. Freezing this product destroys any tapeworm 

cysts that were not identified and removed during inspection. 

Passed for Heating 

There are two conditions that may be "Passed for Heating" by the veterinarian. One is 

cysticercosis of sheep (sheep measles), the other cysticercosis of beef (beef measles) 

(9 CFR 311.23(a)(2)). Notice that beef measles may be passed for refrigeration or 

passed for heating. A cattle or sheep carcass, or meat derived from such carcasses 

passed with a heating restriction, must be heated throughout to a minimum internal 

temperature of 140 F. 

Passed for Cooking 

Carcasses with the following diseases or conditions may be "Passed for Cooking." 

Tuberculosis (9 CFR 311.2) 

Caseous lymphadenitis (9 CFR 311.18(e)) 

Swine cysticercosis (pork measles) (9 CFR 311.24) 

Carcasses with parasites not transmissible to humans (9 CFR 311.25) 

Carcasses passed for cooking must reach a minimum temperature of 170 F for not less 

than 30 minutes. These carcasses are marked with a "US Passed for Cooking" stamp 

by the veterinarian when he or she makes this disposition. 

Passed for Use in Comminuted Cooked Product 

The fourth group of restricted product consists of those carcasses passed for use in 

comminuted cooked product. There is a difference between this restricted product 

category and "Passed for Cooking." Passed for cooking requires subjecting the product 

to 170 F for not less than 30 minutes. There is not such a time/temperature requirement 

with product passed for comminuted cooked product. The only restriction imposed on 

these products is that they be used only in comminuted cooked products. Comminuted 

cooked food products are those that are finely ground and have a uniform appearance, 

such as frankfurters and bologna. These products are normally cooked at a temperature 

near 160 F. 

There are two conditions for which carcasses may be passed for use in comminuted 

cooked product by the veterinarian. The first is certain carcasses affected with 

eosinophilic myositis (EM) (9 CFR 311.35(c)). The establishment may ship these 

carcasses prior to meeting the required restrictions. As with control of other restricted 

product, carcasses with EM passed for use in comminuted cooked product must be 

shipped under official seal. 

The other products in this restricted category are boar carcasses with less than 

pronounced sexual odor (9 CFR 311.20(b), 311.37). As in the case with all restricted 

product, inspection must have positive control over these carcasses. A retain tag is 

used to identify carcasses passed for use in comminuted cooked product. If boar 

carcasses or parts with less than pronounced sexual odor are to be shipped elsewhere 

for boning, rendering, or use in comminuted cooked product, they must be shipped 

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under seal like all other restricted product. However, if the boned, boxed meat from 

these carcasses is properly packaged and labeled "Boar Meat for Use in 

Comminuted Cooked Product Only," shipping under seal is not necessary. 

Restricted boar meat properly packaged and labeled this way is the only exception 

to the rule that restricted products must be shipped from one establishment to 

another under seal. 

For review purposes, the following chart lists those conditions that the veterinarian 

may pass with a restriction, the regulation reference and the specific restrictions. 

CONDITION REG. FREEZING 

(15 F) 

Days: 

10-carcass 

20-boxed 

COOKING 

170 F/ 

30 min. 

HEATING 

140 F 

COMM. 

COOKED 

PRODUCT 

Beef Measles 311.23 X X 

Sheep Measles 311.25 X 

Pork Measles 311.24 X 

Tuberculosis 311.2 X 

Caseous 

Lymphadenitis 

311.18 X 

Parasites (not 

transmissible 

to humans) 

311.25 X 

Sexual Odor 

Of Swine 

311.20 X 

Eosinophilic 

Myositis (EM) 

311.35 X 

Trichinosis 

Trichinosis is a disease in humans that may be contracted from swine carcasses 

infested with the parasite Trichinella spiralis. Some pork products are treated to 

destroy trichinae. These pork products, however, are not considered as passed with a 

restriction. Trichinae control in the U.S. relies on consumer education. That is, all pork 

muscle products are considered potentially contaminated and must be thoroughly 

cooked before being eaten. 

On May 31, 2018, the Food Safety and Inspection Service (FSIS) published the final rule 

“Elimination of Trichinae Control Regulations and Consolidation of Thermally Processed, 

Commercially Sterile Regulations” (83 FR 25302). The final rule eliminated the 

prescriptive requirements in 9 CFR 318.10 for pork products to be treated to destroy 

Trichinae (Trichinella). FSIS removed 9 CFR 318.10 because the regulations were 

inconsistent with the HACCP regulations (9 CFR part 417). The HACCP regulations 

require establishments to consider food safety hazards in their hazard analysis (including 

Trichinella). The final rule became effective July 30, 2018. 

The final rule requires establishments producing RTE and NRTE pork products to 

determine in their hazard analysis if Trichinella is a hazard reasonably likely to occur 

(RLTO) or not reasonably likely to occur (NRLTO) based on their processes. If Trichinella 

is a hazard that is RLTO, then establishments must include control procedures for this 

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parasite in their HACCP plans, including the critical control points (CCPs) designed to 

control the parasitic hazard (9 CFR 417.2(c)(2)) and the critical limits that must be met at 

each CCP (9 CFR 417.2(c)(3)). Establishments are also required to maintain supporting 

documentation to justify the decisions made in their hazard analysis (9 CFR 417.5(a)(1)). 

Under HACCP, most establishments may determine that Trichinella is NRLTO in fresh 

raw pork products produced from market swine because those products are customarily 

well-cooked and the products bear Safe Handling Instructions (SHIs). Examples of 

products that are customarily well-cooked include fresh pork (i.e., raw or uncured), fresh 

unsmoked sausage containing pork muscle, tissue, and bacon and jowls. All of these 

products were previously listed in 9 CFR 318.10(a). 

There are certain other less commonly produced raw and NRTE pork products that are 

not customarily well-cooked or that present an added risk of infection with Trichinella. For 

these other products, establishments need to prevent or control Trichinella through either 

a prerequisite program or a CCP to support decisions in their hazard analysis. These 

other products include: 

1. Pork products that are prepared in such a manner that the product might be eaten 

rare or without thorough cooking because the appearance of the finished product 

makes it hard for the consumer to visually determine if the product has been fully 

cooked. Such pork products include ground meat mixtures including those containing 

pork and beef as well as pork and other ingredients; poultry products containing pork 

muscle tissue; bacon wrapped products; breaded pork; raw marinated pork in dark 

sauces; pork products containing ingredients such as annatto, red wine, paprika, red 

pepper, etc. that can alter the appearance; cured pork; and cured and smoked pork. 

For these raw and NRTE products, one or more processing steps make it difficult for 

the consumer to visually determine whether the product has been fully cooked; and 

2. Feral swine that have an increased risk of infection with Trichinella. 

FSIS has published a Compliance Guideline titled FSIS Compliance Guideline for the 

Prevention and Control of Trichinella and Other parasitic Hazards in Pork Products 

(Trichinella Compliance Guideline). The following Table summarizes the options 

recommended in that Guideline: 

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List of Options used to Prevent and Control Trichinella in Pork and Products Containing Pork 

Option 1 Acquire pork products from carcasses or carcass parts found to be free of Trichinella by a 

validated testing method 

Option 2 Obtain pork products from swine producers who participate in the Trichinae Certification 

Program or another APHIS-approved validated Trichinella preharvest safety program 

Option 3 Label NRTE pork products, including all forms of fresh pork to indicate the products 

require additional treatment by the consumer 

Option 4 Treat NRTE pork products for the destruction of Trichinella that might be eaten rare or 

without thorough cooking because of the appearance of the finished product using (1) 

heating, (2) freezing, (3) curing, (4) high pressure processing (HPP), or (5) irradiation 

Option 5 Develop alternative Trichinella control procedures not included in Option 4 

Establishments may follow any of the 5 options described in the table above including the 

option to use special labeling (Option 3) if they produce: 1) pork products that are 

prepared in such a manner that the product might be eaten rare or without thorough 

cooking because the appearance of the finished product makes it hard for the consumer 

to visually determine if the product has been fully cooked ; or 2) pork products from feral 

swine. Establishments may choose to adopt different procedures than those outlined in 

the guideline, but they would need to support why or how those procedures are effective. 

More detailed guidance is available in FSIS Directive 7320.1, Revision 1. 

As a safety factor, inspection personnel should consider all pork to be potentially 

contaminated with trichinae. This is why pork products must be kept separate from meat 

products of all other species. Always be alert for potential cross-contamination and its 

possible deleterious effects on public health. 

Condemned and Inedible Products 

Condemned product is product that has been determined through inspection to be 

diseased or having a condition that renders it unfit for human consumption. It is 

prohibited from entering commerce for use as human food (9 CFR 314, 318.95). 

Inedible product is any product that is adulterated, uninspected, or not intended for use 

as human food. The term inedible refers to product that by its nature is not handled as 

human food (9 CFR 301.2). Examples include bones, uncleaned intestines, lungs, 

reproductive organs, feet, etc. If inedible product is diseased or has the appearance of 

edible product, it must be handled as condemned. 

Both condemned and inedible products are not fit for human consumption. Due to the 

edible appearance of condemned product, its control is most crucial and the 

requirements found in the regulations are very specific. Edible product may have a 

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similar appearance to condemned product and some inedible product. 

Principles of control 

FSIS control of condemned and inedible product involves five principles: 

1. Identification 

2. Custody 

3. Separation 

4. Destruction 

5. Documentation 

FSIS personnel must monitor the establishment’s handling procedures of condemned 

and inedible product to assure that it is properly identified, maintained in custody, kept 

separate from edible product, and properly destroyed. Additionally, all actions taken 

must be appropriately documented. 

Identification 

As has been discussed, condemned products may look edible. For this reason they 

must be properly identified. The regulations require that each condemned carcass, part, 

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or visceral organ be marked with the "U.S. Inspected and Condemned” brand (9 CFR 

312.6(a)(5)). If the condemned product cannot be branded because of its size or 

texture, it must be placed in a container identified with the words "U.S. Condemned." 

Condemned product is to be disposed of by tanking. 

An exception in the regulations allows the salvage of certain classes of condemned 

product for the production of pet animal food (9 CFR 314.11). One example is beef 

livers condemned for human consumption but allowed for use in pet food. The system 

used to identify product that is condemned versus product that is allowed for animal food 

must be consistent. 

Custody 

The FMIA requires that the inspector be able to certify that all condemned product is 

properly destroyed. To assure this, security of condemned product is essential. The 

regulations state that all condemned product must be kept in custody (security) of 

inspection personnel until it is destroyed for human purposes on or before the close of 

the day on which it was condemned. Destruction can be accomplished by incineration, 

rendering (tanking), or denaturing (9 CFR 314.1, 314.3). 

Organs and parts (e.g., stomachs, intestines, bones, feet) may be saved for edible 

(human) food at some establishments. Others may save these organs and parts as 

inedible product for animal food production. This is permitted provided that the 

establishment properly identifies the organs and parts. If the organs and parts are not 

used for either purpose, the product doesn't require any special security if kept separate 

from edible product. If it is shipped off premises for rendering, the product doesn't 

require denaturing as long as the establishment's handling of the product results in an 

inedible appearance (e.g., denaturing). Hair, hide, horns, and hooves of any animal are 

products considered naturally inedible. It is not necessary to require special 

identification or denaturing, but they must be kept separate from edible product. 

Separation 

Condemned and inedible products must be kept separate from edible products. A 

physical separation of edible and inedible facilities must be maintained to avoid crosscontamination. Contamination of edible products with materials from inedible and 

condemned product has potentially grave public health consequences. Inedible 

containers brought into edible departments must be watertight, acceptably clean, and 

properly identified. There are two types of inedible product containers. Containers for 

product condemned to tankage are marked "U.S. Inspected and Condemned." Those 

for product condemned for human use (inedible) but eligible for pet animal food are 

identified as "Inedible." 

Bile historically has been regarded as inedible and when contamination of edible product 

occurs it must be removed before completion of inspection by FSIS personnel. There 

are provisions allowing that inedible bile can be saved for manufacturing uses and 

stored in edible product areas. Where it is allowed, bile must be segregated, handled, 

and labeled as an edible product. 

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Destruction 

There are three basic methods approved for making condemned and inedible meat 

products incapable of being used as human food. They are: 

Rendering (9 CFR 314.1) 

Incineration (9 CFR 314.3) 

Application of approved denaturants (9 CFR 314.4) 

Inedible rendering is a process by which materials are heated sufficiently to destroy 

them for human food. When the establishment has its own facilities to perform the 

rendering process this is termed "on-premises" rendering. Many establishments do not 

have such facilities. Instead they may ship condemned and inedible materials to an 

outside rendering facility. This is referred to as "off-premise" rendering. 

Tanking is when condemned product is placed in a rendering tank under the supervision 

of an inspector who would then seal the tank. Once the contents are heated adequately 

to destroy them for human purposes, the inspector will then remove the seal, thereby 

releasing it from his/her custody. This method is rarely, if ever, used today. 

Establishments that perform their own "on-premises" rendering today generally utilize 

hashers and/or pre-breakers as a pre-tanking preparation of condemned product. This 

gives an inedible character and appearance to the product. For this reason, custody is 

not necessary once the material has been hashed. In addition, there is no requirement 

to use denaturant on this product to be rendered on-premises. However, prior to 

hashing, custody of the product must be maintained. 

Whenever condemned materials are to be shipped to another site, they must be properly 

denatured. This is true whether the material has been hashed or not. 

If the establishment doesn't have inedible tanking facilities and it does not send 

condemned product for off premises rendering, all condemned product must be 

destroyed (under inspector custody) by incineration or by the application of an approved 

denaturant. Denaturants change the color and/or odor of products sufficiently to destroy 

them for food purposes. 

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U.S. 

INSPECTED 

AND PASSED BY 

DEPARTMENT OF 

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Line Speeds 

Maximum line speeds established by FSIS are permitted on the eviscerating line when 

optimum conditions exist (9 CFR 310.1). When there are less than optimum conditions, 

line speed adjustment is required. The IIC is responsible for directing establishment 

management to reduce the line speed to permit adequate inspection. When the IIC is 

satisfied that the situation that necessitated the line speed reduction has been corrected, 

he or she will permit increase in the line speed. The IIC may require the establishment to 

adjust line speed to a slower rate for deficiencies in presentation by the establishment or 

if the health condition of the animals is such that it requires more extensive inspection. 

Marks of Inspection 

Once the carcass and parts have been passed for inspection, the carcass may be washed, 

and sent to the cooler. As stated in FSIS notice 09-19, effective 4/17/19, FSIS will modify 

the regulation at 9 CFR 316.9, “Products to be marked with official marks” to eliminate the 

requirement that all livestock carcasses be marked with the official inspection legend at the 

time of inspection in a slaughter establishment, provided the carcasses are further 

processed in the same establishment. IPP are to continue to verify that carcasses that pass 

inspection, but do not receive the mark of inspection when leaving the slaughter floor, 

proceed for further processing in that establishment. IPP are to continue to verify that 

whole carcasses leaving the slaughter establishment bear the mark of inspection. 

The marks of inspection for meat products are shown in 9 CFR 312. 

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Postmortem Reports 

Inspection personnel must also record information about the number of animals 

slaughtered, the number and types of products condemned, PHV post-mortem findings 

and other details in the PHIS Animal Disposition Report. As stated in directive 6100.6 

revision 1, the FSIS Form 6200-14, Daily Disposition Record, is no longer required to 

record disposition data. The types of reports required are described in FSIS Directive 

6200.1. 

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APPENDIX 

EXAMPLES OF BYPRODUCTS 

CATTLE – SOME EDIBLE OFFAL PARTS (Byproducts) 

BEEF HEAD MEAT 

BEEF CHEEKS 

BEEF BRAINS 

BEEF LIPS 

BEEF TONGUE 

BEEF LIVER 

BEEF HEART 

BEEF SPLEEN 

BEEF WEASAND 

TRIPE 

BEEF CAUL FAT 

HONEYCOMB TRIPE 

CASINGS 

BEEF BLADDER 

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,-• , " ," ~-~ '7. ~ r 

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PORK BYPRODUCTS 

PORK BRAINS 

PORK EARS 

PORK HEAD SKIN 

PORK CHEEKS 

PORK TONGUES 

PORK LIPS 

PORK SNOUTS 

PORK GIBLET MEAT (DIAPHRAGM) 

PORK HEARTS 

PORK SPLEENS 

PORK CAUL (LACE) FAT 

PORK STOMACHS 

CASINGS – SMALL INTESTINE 

LARGE INTESTINE 

CECUM (BLIND GUT) 

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PORK BYPRODUCTS 

PORK KIDNEY 

PORK LEAF FAT 

(LINING THE ABDOMINAL CAVITY) 

PORK TAILS 

PORK FEET 

PORK HOCKS 

HAM (HINDQUARTER) 

PORK LOIN 

BACON SIDE AND SPARERIBS 

PICNIC (SHOULDER) 

PORK „NUCKLE‟ (ELBOW JOINT) 

JOWL 

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Calf Inspection 

Calves of all sizes and ages are slaughtered. Some establishments slaughter "bob veal" 

calves. These calves are defined as "under 150 pounds and less than three weeks of 

age”. Other establishments slaughter "veal" calves which are considered to be less than 

400 pounds with a non-functional rumen. There are some aspects of bob veal operations 

which you should be aware of. Historically, these very young calves have been a 

serious source of residue violations, particularly sulfa residues. Because of this, much of 

the work in establishments that slaughter bob veal calves involves the use of rapid inplant tests to detect sulfas and antibiotics. The KIS test is used to detect residue 

violations. Should you be assigned to a bob veal operation in the future, become 

familiar with the statistical sampling plans and tests used. 

Inspection procedures for calves are not nearly as complete as those for mature cattle. 

It is important to note that large calves require an expanded inspection procedure that is 

identical to that for cattle inspection. This is because some abnormal conditions, such 

as measles (cysticercosis), require a certain amount of time to develop. If in doubt about 

whether to use calf or cattle inspection procedures, it is essential to check with your 

supervisor to assure you perform the appropriate procedures. 

Calves are dressed by one of two methods. Calves may be hot skinned. This method is 

essentially the same used for other livestock. The hide is removed on the kill floor at the 

time of slaughter. Alternatively, calves may be cold skinned. This is also referred to as 

dressed "hide-on." In this method the hides are not removed on the kill floor but rather in 

the cooler after the carcasses have chilled. It is said that cold-skinned calves maintain 

their "bloom" (the bright red appearance of freshly dressed, properly chilled carcasses 

and meat) and shrink less than hot-skinned calves. This is because the hide prevents 

loss of moisture from the carcass during chilling, resulting in less weight loss. 

Hot skinning 

The same basic sanitary dressing requirements that apply to cattle are applicable to hotskinned calves. They include: 

Daily cleaning of the knocking box. 

Keeping the animals as dry as possible. 

Not bleeding in the dry landing area if possible. 

Clean head skinning and removal (head with carcass identification). 

Sanitary hide and feet removal. 

Bung and bladder tying as necessary. 

Sanitizing brisket opening device between each use 

Establishment management is responsible for handling all carcasses and parts in a 

sanitary manner regardless of the dressing method used. 

Cold Skinning (Hide On) 

The carcass (hide) must be completely clean of dandruff, dirt, and fecal material before 

heading or opening of the carcass. Cleaning is sometimes facilitated with "curry combs" 

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or other scraping instruments, and always with potable water. There needs to be 

sufficient water pressure, volume, and a competent washer to accomplish complete 

cleaning. There is one exception to the rule that cleaning of the hide must precede 

heading or opening of the carcass. Should you ever be assigned to an establishment 

where Kosher slaughter is performed, you will note that the head may be removed 

before the hide is washed. 

Monitoring the spacing of carcasses is a very critical point. After removal from the 

carcass, the head is thoroughly washed and the cavities flushed in the same manner as 

cattle heads (this is true of hot-skinned calves also). The head is then placed on a rack 

or hook for inspection. As in other species, when the head is removed from the carcass 

a method of identification acceptable to the IIC is necessary to assure that the identity of 

the head and its corresponding carcass is maintained until inspection is complete. 

Some establishments may wish to save calf tongues but do not want the rest of the head 

and therefore do not want to expend the effort to skin the head. This is acceptable 

provided: 

The head is washed, 

Medial retropharyngeal (suprapharyngeal) lymph nodes are exposed for inspection, 

and, 

Tongues are washed individually. 

The hide is then opened and skinned back on the hock just far enough to allow insertion 

of the gambrel. The lower leg with the hide attached can then be removed. The front 

side of the hock should not be skinned until the hide is completely removed. The hock is 

not to be exposed until final skinning. 

Next, the front feet are removed. Note that all procedures to this point have been 

performed prior to any opening being made in the carcass. 

Brisket splitting, bung dropping, belly opening, and evisceration must be consistently 

done in a sanitary manner. Splitting the brisket may be done with a knife, saw, or other 

acceptable instrument. Whatever device is used, it must be sanitized following each 

use. The person opening the belly must take care to prevent unnecessary 

contamination of the carcass. 

Bung tying in large calves is done as in cattle, i.e., the bung and bladder must be tied 

before evisceration unless the urinary bladder is removed and the bung does not cause 

contamination. The procedure in small calves is similar to that in sheep. The bung and 

bladder are grasped and the large intestine preceding the bung is stripped. The bung is 

severed and the bung and bladder are removed. 

Now the carcass is ready to be eviscerated. Following evisceration, the viscera 

(abdominal viscera and pluck) are placed into a tray or truck for inspection. 

Hot skinned calves 

A. Head Inspection 

1. Observe head's surfaces. 

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2. Incise and observe medial retropharyngeal (suprapharyngeal) lymph nodes - left and 

right. 

B. Viscera Inspection 

1. Observe and palpate lungs' lymph nodes [tracheobronchial (bronchial) and 

mediastinal], costal (curved) surfaces of the lungs, and the heart. 

2. Turn lungs over and observe ventral (flat) surfaces. 

3. Observe spleen. 

4. Observe and palpate dorsal surface of liver. 

4. Turn liver over, observe ventral surface, and palpate hepatic (portal) lymph nodes. 

5. Observe stomach and intestine. 

C. Carcass Inspection 

1. Observe outer and cut surfaces. 

2. Lift forelegs and observe neck and shoulders. 

3. Observe body cavities. 

4. Observe and palpate medial (internal) iliac lymph nodes and kidneys. 

Cold Skinned (Hide On) 

In addition to the above inspection procedures, inspection procedures of "hide-on" 

carcasses must include observation of the hide for contamination, parasitic conditions 

and other abnormalities, and palpation of the back for grubs. The skins of bruised 

calves and those affected with grubs, lice, warts, ringworm, and other skin conditions, as 

well as those found unclean, must be removed as part of the dressing operations at the 

time of slaughter. In all cases, skinning of calves must be done in a sanitary manner 

and unskinned carcasses must be adequately spaced. 

Large Calves 

Recall that large calves require the same inspection procedure described for cattle. This 

expanded procedure is necessary on large calves because their age may have 

permitted abnormal conditions such as measles (Cysticercosis) to develop. Improper 

presentation of carcasses or viscera (such as dirt, hair, hide, ingesta, grease, pus, etc.) 

may occur as in other species. When this occurs, action must be taken by the inspector 

to correct the problem. Actions taken will depend on the nature and frequency of 

dressing errors. If in doubt about what actions need be taken, review the cattle and 

swine inspection modules for assistance. 

Calf Postmortem Pathology 

When abnormal conditions are encountered on calf inspection, the proper reaction is to 

retain the carcass and parts for veterinary disposition, or retain just the carcass if only 

hide removal and/or extra trimming is necessary for the carcass to pass inspection. A 

two-section retain tag is usually used by placing one section on the carcass and one on 

the viscera if the carcass, head, and viscera are retained. The corresponding head is 

retained by use of the head-carcass house identification tag. If only the carcass is 

retained, both retain tags should be placed on the carcass. The large retain tag (US 

Retain/Reject tag) may be used to retain carcasses for dirty hides. Should you be 

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assigned to a calf slaughter establishment you must become familiar with whatever 

means is utilized to identify retained carcasses and parts. 

Calves are subject to disease and abnormalities as in other species, while some are 

unique to calves. A few examples of abnormal conditions that might be encountered 

include: 

Abscesses 

Pneumonia 

Nephritis 

Ringworm - This condition should be detected on ante mortem inspection. It is 

significant in hide-on calves and would require removal of the hide at the time of 

slaughter. 

Warts - See Ringworm. 

Grubs - Another hide condition that requires skinning the carcass. Grubs are the 

larvae of the heel fly, which infects cattle. The primary reason for palpating the backs 

of calves at postmortem inspection is to check for the presence of these parasites. 

Arthritis 

Icterus - The carcass and parts have a yellow appearance. In true icterus, normally 

white tissues (such as the tendons and sclera of the eye) are affected. 

After carcasses are cold-skinned in the cooler, they must be examined for injection 

lesions, foreign bodies, parasites, bruises, or other pathology not detectable with the 

hide still on. 

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Sheep and Goat Inspection 

Viscera Inspection for Sheep 

1. Observe abdominal viscera, esophagus, mesenteric lymph nodes, and omental 

fat. 

2. Observe bile duct and content and express gall bladder. 

3. Observe and palpate liver (both sides) and costal surfaces of lungs. 

4. Palpate bronchial and mediastinal lymph nodes. 

5. Observe ventral surfaces of lungs. 

6. Observe and palpate the heart. 

When certain disease conditions are found, the viscera and carcass will be retained for 

the veterinarian's final disposition. The usual procedure for tagging is to use two small 

retain tags, each having identical serial numbers. One tag is attached to the viscera, 

and the other tag to the leading side of the carcass on the hind leg. 

When an unacceptable or improper presentation occurs, you must evaluate the situation 

and require the establishment to take action you consider necessary. For example, a 

sheep pluck covered with paunch content is presented to you for inspection. You have 

been working the assignment all day and this is the first incident to occur today. You 

would delay your inspection of that pluck until it was cleaned up adequately for 

inspection. However, it the same situation was occurring frequently, you would have to 

stop the line and inform establishment management the problem had to be corrected. 

Carcass and Head Inspection for Sheep 

1. Observe outer surfaces of carcass, body cavities (pelvic, abdominal, thoracic), 

and spleen. 

2. Observe and palpate kidneys. 

3. Palpate subiliac, scrotal or mammary, and deep popliteal lymph nodes. 

4. Palpate back and sides of carcass. 

5. Palpate superficial cervical lymph nodes and shoulders and lift forelegs. 

6. Observe neck, shoulders, and head. 

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For lamb carcasses, FSIS Directive 6100.2 gives the required inspection procedures as: 

Viscera Inspection for Lamb 

1. Observe abdominal viscera, esophagus, mesenteric lymph nodes, and omental fat. 

2. Observe bile duct and content, and express gall bladder. 

3. Observe and palpate liver (both sides) and costal surfaces of lungs. 

4. Palpate bronchial and mediastinal lymph nodes. 

5. Observe ventral surfaces of lungs. 

6. Observe and palpate the heart. 

7. Examine the pancreatic gland for wholesomeness if the gland is saved for edible 

purposes. Tapeworms in the bile duct indicate possible infested pancreatic gland. 

Carcass-Head Inspection for Lamb 

1. Observe outer surfaces of carcass. 

2. Observe pelvic, abdominal and thoracic body cavities. 

3. Observe spleen and kidneys. 

4. Observe neck, shoulders and head. 

Following are some of the more common disease conditions in sheep. 

Caseous lymphadenitis – a bacterial infection results in a disease that produces 

inflammation and resulting caseous (cheese-like) abscesses in lymph tissue. Retain 

for veterinary disposition. 

Tapeworm - a parasite found in the gall bladder and bile ducts (and occasionally 

pancreatic ducts). Livers affected with this parasite are condemned for human food; 

may be salvaged for pet food as an inedible product, provided they are properly 

handled. 

Nodular worms (Oesophagostomum species) – a parasite that produces pea-sized 

firm nodules on the surface of the small and large intestine, may be associated 

deterioration of the carcass (thinness, a poor carcass, or an otherwise run-down 

condition). Retain for veterinary disposition. 

Thin-necked bladder worm - large (3/4 inch or 2 cm), fluid-filled, clear cysts, usually 

attached to the surfaces of the liver, intestines, mesentery, and omentum. They are 

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frequently also seen in the pelvic cavity. May take the form of an active (live) larva 

(clear soft cyst membrane and clear fluid contents) or may be degenerated (dead) 

and appear as firm nodules with a scar tissue or calcified consistency. Condemn 

organs affected with this parasite and have the pelvic cavity trimmed of any affected 

tissues, again after correlating with your supervisor. 

Sheep measles (Cysticercus ovis) – a parasite is similar to the measles found in 

cattle because it is found in muscle tissue such as the heart, diaphragm, esophagus, 

or carcass. The cysts are small (about 1/4 inch of 0.6 cm) and may appear as 

active, clear fluid-filled cysts or the degenerated firm nodules as described above for 

the bladder worm. Retain for veterinary disposition. 

Hydatid cysts – cysts are approximately 2-4 inches (5-10 cm) in diameter and may 

be multi-compartmented, with a white, thick-walled cyst membrane that contains an 

amber, clear fluid that may contain sand-like granules. Occasionally, this thick white 

membrane will have a very slight clearing of the cyst wall, making it almost 

transparent. The cysts are most often seen in the lungs and/or the liver. The 

affected tissues must be condemned to tankage and never allowed for use in pet 

foods as is allowed with other parasitized product (9 CFR 314.10(a)). 

"Sarco" (Sarcosporidiosis sp.) - flat, white parasitic cysts are imbedded in muscle 

tissue (esophagus, heart, carcass, etc.), having a "rice grain" appearance and being 

"cigar-shaped bodies" about 1/4 inch (0.5 cm) long. Retain the carcass for veterinary 

disposition. 

Neoplasia, tumors - growths that can be bizarre or subtle changes of size and/or 

color of tissues and organs. Retain the carcass and parts for veterinary disposition. 

Pneumonia - an inflammatory disease in which the normal soft "foamy consistency" 

feel of the lungs and their normal "light-pinkish" color are changed. The color 

change may vary from a bright red, to reddish-brown, to brown, to gray, to white. 

The change in the consistency or feel of the lung may vary from the normal "foamy 

feeling" to firm (slightly or moderately or markedly). These changes may be 

accompanied by the occurrence of abscesses in the lung tissue itself or in the lung's 

lymph nodes. Retain the carcass for veterinary disposition. 

Nephritis - kidneys appear enlarged (swollen) or may be partially shrunken with a 

gristle-type scar tissue in the kidney tissue. Abscesses may be present. 

Petechiation, a hemorrhage from a small blood vessel, may be observed. The color 

change may vary from the kidney's normal color to pink, to blood red, to brick-red, to 

yellow or amber, to dark brown, to almost black. Various-colored radiating streaks 

can sometimes be seen on the kidney's surface in certain disease states. Retain for 

veterinary disposition. 

Abscesses - when this condition is localized, condemn the affected area and pass 

the reminder of the carcass. However, when it is not localized, retain the carcass 

and viscera for veterinary disposition. When an abscess has been cut into or 

opened, there is a real possibility that other parts of the carcass have been 

contaminated by this pus. Carcasses so contaminated must be trimmed to your 

satisfaction before you allow it to pass. If the establishment can accomplish this with 

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a minimum of interference to their operations and you find their solution acceptable, 

you can allow operations to proceed; however, if not, you must delay your inspection 

(or stop operations if necessary) until the problem is corrected. 

Arthritis - inflammation of the animal's joints. These are often infected and should 

not be opened (cut into) on the line. The affected joints will be enlarged and regional 

lymph nodes generally also are enlarged and may be discolored. Several joints may 

be involved (polyarthritis), particularly in lambs. Other disease conditions may 

complicate arthritis, such as septicemia, toxemia, or pyemia. Retain for veterinary 

disposition. 

Emaciation - fat tissue loses its normal white color and semi-firm consistency and 

becomes a darker color (almost brown), with a jelly-like to fluid-like consistency. Fat 

around the heart seems to be the first area of the body affected. Retain for 

veterinary disposition, but if only the fat around the heart is affected, don't retain the 

carcass and viscera. 

All localized conditions like bruises, contamination, adhesions, etc., are to be 

removed by an establishment employee before the carcass enters the cooler. An 

exception is made in the case of "wild oats," otherwise known as "needle grass or 

grass awns." These are slender barbed bristles that are a part of the cereal grasses, 

which become embedded in the subcutaneous tissues of sheep as they graze on 

pasture. They are black or brown wooden-like slender awns about one-half the size 

of a wooden toothpick when seen on the carcass. They often can be seen but 

usually are readily palpable. They are not noticeable on the live animal. They are 

found generally in the subcutaneous tissues over the abdomen (belly) and the thorax 

(chest) and occasionally on the back and legs. They are found only in certain parts 

of the country and therefore most lots are totally unaffected. When they are 

encountered on the production line the carcasses are trimmed, but when they are 

trimmed depends on how extensively the carcasses are affected and the proportion 

of carcasses in the lot affected and the establishments' history of cooperation in 

correcting the problem. If many of the carcasses (a high proportion) are affected 

and/or those affected carcasses have numerous grass awns in the tissues, FSIS will 

allow these carcasses to go into the cooler and be trimmed after cooling if the 

establishment will segregate or group all affected carcasses in one cluster. Further, 

if the establishment does not cooperate in this provision, then they must trim all 

affected carcasses in the presence of the FSIS inspector and before each carcass is 

passed. If there are just a few grass awns on affected carcasses and only a few (a 

low proportion) of these affected carcasses in the lot, the establishment should trim 

affected carcasses before they enter the cooler. 

This module has not referred specifically to the slaughter and inspection of goats. Since 

the requirements and inspection procedures in goats are identical to those of sheep, the 

information on sheep contained herein can be extrapolated to goats. Refer to FSIS 

Directive 6100.2 Post-Mortem Livestock Inspection for goat inspection procedures. 

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Knife Sharpening 

A sharp knife is absolutely essential for efficient and safe performance of postmortem 

inspection duties. Sharpening a knife and maintaining its sharpness continuously is 

simple when you have basic knowledge of knives, whetstones, and steels, combined 

with practice using each of them. 

Safety is important in the use of knives. A dull knife, in addition to being ineffective for 

correct incising, is a safety hazard because the user must apply increased effort and 

tends to ―push‖ the knife through the tissues. A sharp knife can dull quickly after hitting a 

bone or a metal rack. You can tell that your knife is dull when the knife stroke is rough 

and you want to ―saw‖ through the tissues rather than slice them cleanly. The cut edges 

from a dull knife are ragged and uneven. Do NOT use a dull knife. When your knife is 

dull, request a sharp one. 

At the establishment, you will learn all the appropriate knife sharpening techniques. 

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Cattle Inspection Workshop 

1. Which of the following conditions is most likely to be detected by observation 

(without slicing or palpation) of the head? 

a. Epithelioma (cancer eye). 

b. Tuberculosis (TB). 

c. Eosinophilic myositis (EM). 

d. Cysticercosis (tapeworm). 

2. In which of the following head tissues are lesions of eosinophilic myositis (EM) 

usually found? 

a. Eye and orbital tissue. 

b. Masseter (cheek) muscles. 

c. Skin and tonsils. 

d. Lymph nodes. 

3. Which of the following statements best describes the usual action taken by the head 

inspector upon detection of abnormal conditions that might be associated with a 

disease condition? 

a. Condemns the head. 

b. Asks establishment employee to identify the proper carcass for the carcass 

inspector's special attention. 

c. Assures that the head and corresponding carcass are identified with retain tags 

and held for veterinary disposition. 

4. The "measles" found in cattle are in reality: 

a. Lesions of grub infestation. 

b. Lesions of tuberculosis in muscle tissue. 

c. Tapeworm cyst in muscle tissue. 

d. Lesions of eosinophilic myositis. 

5. During cattle head inspection, actinobacillosis is sometimes found in the lymph 

nodes. Where else can actinobacillosis be found during cattle head inspection? 

a. Paunch. 

b. Tongue. c. 

Eye. 

d. Teeth. 

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6. Cattle Head Inspection Procedures 

A. List the four basic steps of cattle head inspection 

(1) 

(2) 

(3) 

(4) 

7. Observation of the head 

A. List four instances of improper presentation. 

a. c. 

b. d. 

B. List two pathological or abnormal conditions that may be detected when 

observing the head. 

a. b. 

8. Supply information as indicated. 

a. Epithelioma 

Usual site of lesions –

b. Actinomycosis 

Usual site of infection -

c. Actinobacillosis 

Usual site of infection -

d. Tuberculosis 

Usual site of infection -

e. Neoplasm (malignant lymphoma) 

Usual site of lesions –

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f. Cysticercosis 

Usual site of infection -

g. Eosinophilic Myositis 

Usual site of infection -

h. Pleuritis 

Usual site of infection -

i. Pneumonia 

Usual site of infection -

j. Flukes 

Usual sites of infection -

k. Pericarditis 

Usual sites of lesions -

l. Enteritis 

Usual site of infection -

9. A liver showing five pinpoint sawdust lesions on one end may be passed for food 

without restriction. (Circle your answer.) 

a. True 

b. False 

10. Select the proper disposition of a liver showing numerous sawdust lesions that are 

confined to less than 1/2 of the liver. 

a. It must be condemned in its entirety. 

b. The affected portion of the liver must be removed and condemned. The 

remaining portion may be passed for food. 

c. The entire liver must be condemned, but may be salvaged for animal food. 

d. None of the above. 

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11. A liver with numerous "Telang"" lesions 

a. may be passed for food after removal of the lesions. 

b. must be condemned, but may be salvaged for animal food. 

c. may be passes for food without restriction. 

d. none of the above 

12. One of the following conditions requires that the entire liver be condemned, and 

ineligible for use as an animal food. 

a. Carotenosis 

b. Benign abscess 

c. Hydatid cyst 

d. Flukes (Distoma) 

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