Meat Inspection & Necropsy Practice (PATH-02904)

Course Overview

• Credits: (3(2-1)) hours (2 theory + 1 practical)
• Scope: Halal meat industry, slaughterhouse management, carcass wholesomeness
• Emphasis on enforcing meat-quality regulations and recognizing lesions that condemn meat

Prerequisites

• General & Comparative Anatomy
• General Pathology
• Systemic Pathology
• Clinical Pathology

Learning Objectives

• Differentiate meat from various food animals
• Judge wholesomeness and safety of carcasses
• Identify cause of death & describe pathological lesions
• Conduct and document necropsies for vetro-legal cases

Core Topics

• Antemortem inspection & post-slaughter changes
• Postmortem examination requirements
• Lesion vs. postmortem change differentiation
• Carcass judgement criteria (fit vs. unfit)
• Specific vs. non-specific lesions
• Non-infectious conditions influencing meat quality
• Infectious, parasitic & zoonotic diseases affecting livestock
• Diagnostic features of accidental vs. infectious deaths (single & multiple animals)

Species-Specific Judgement

• Bovine carcasses: viral, bacterial, parasitic/protozoan, rickettsial issues
• Ovine & caprine carcasses: viral, bacterial, parasitic/protozoan, rickettsial issues

Forensic Veterinary Pathology

• Role in legal investigations of animal deaths
• Applicable laws and regulations
• Standards for necropsy report writing