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The Flesh of Choked Animals
The Veterinary Jou1'nal. on which two whitish nodules about one-sixteenth of an inch in diameter were found. These suggested a tuberculous . origin, though much doubt was felt as to their nature. They were crushed in a sterile mortar and emulsified. With the emulsion three guinea-pigs were inoculated-two intraperitoneally and one ~ubcutaneously. One of these pigs died on February 6th, 18gg, the second February 16th, and the third, inoculated subcutaneously, was chloroformed February 22nd, 1899· The first two showed general tuberculosis of the abdominal organs with involvement of the inguinal and lumbar glands ; the lungs were not involved. The third pig had an abscess at the point of inoculation, about the size of a filbert, filled with caseou~ material ; there was a general tubercular adenitis, with caseous changes in many of the glands; the lungs, liver, spleen, omentum were markedly tuberculous, and a portion of the peritoneum, about one and one-half inches long by three-fourths of an inch wide, was studded with nodules. This is somewhat unusual, even when a pure culture is injected intraperitoneally. In each of these animals the tubercle bacillus was proven to be present in the lesions. Unfortunately, I had not the opportunity of examining the placenta of the fretal calf-a point of much interest and importance. I have since had the opportunity of holding a post-mortem on the mother, and made a careful examination of the uterus, which was free from tuberculous lesions ; the disease was confined to the lungs and the lymph-glands of the mesentery.
THE FLESH OF CHOKED ANIMALS. BY JAMES MCPHAIL, M.R.C.V.S., INSPECTOR OF MARKETS, EDINBURGH.
IN connection with the increasing importance of meat inspection, this subject is well worthy of being brought under notice, for in the Edinburgh abattoirs and markets we very frequently get carcases sent into the sale, under veterinary certificate, as being perfectly fit for food, and which the inspectors have unhesitatingly to condemn, and this is not by any means pleasant for the certifying surgeon, or to the veterinary inspector on duty. Too much care cannot be taken in respect to the carcases which a country veterinary surgeon may require to examine, for if they should come into a town in which a layman is inspector, if anything should be found wrong, the country veterinary surgeon is sure to be held up to ridicule by the
The Flesh of Choked Animals. layman inspector. In regard to choking, it is a curious fact that in no other condition do we get such complete changes in the flesh of an animal, in so short a space of time, as we do in choking; acute tympany sets in very shortly after the fact of choking, and owing to the enormous pressure, the gases are not only absorbed by the blood and conveyed into the flesh, but pressed into the tissues mechanically, and there they remain. When thP. suffering animal is slaughtered, perhaps in extremts, every part of the body is stinking, and also specially smelling of turnip, if it should be the cause of choking, or if not, then with the odour of intestinal gases, and such meat decomposes with extraordinary rapidity. One carcase, which had been ·consigned for sale on a Monday, and which I seized, was on the Tu~sday night absolutely putrid ; there is no doubt that the presence of these gases in the flesh renders it noxious and harmful, and is the main factor in such a rapid decomposition. The general appearance of a " choked " carcase, which has bled and been dressed well, is quite calculated to deceive anyone, but on being ''ribbed " and cut up, one appreciates the extent of the damage :-The flesh is pale and slaty in colour, loaded with serosity, and having a typical odour of fermenting turnips, or of foul gases ; this condition is especially noticeable in the thighs and in the shoulders; if an incision be made into the thick part of the thigh, or shoulder, one will observe at once the sera-sanguinolent serosity, the flesh very soft, flabby, and slate-coloured, and recognise the very peculiar odour. One thing I notice is that the majority of carcases which are sent in come in whole, and have never been ribbed; now this should not be, for an opinion ought never to be passed on suspicious carcases unless they have been cut up (the beef is quite as easily consigned in butcher's cuts as whole), and I can safely say that if some of the carcases had been "ribbed" and examined, they would never have been sent in. The fact that they should always be so treated cannot be too strongly impressed upon those who may have to deal with meat inspection, as it is not pleasant for a veterinary inspector at an abattoir to inspect such a carcase, and which, when cut into, is found to be as black as tar, of about the same consistency, and also is accompanied by a veterinary certificate that it is sound! If this article should cause a little more caution to be used, it will well repay the writer.
THE FLESH OF CHOKED ANIMALS. BY JAMES MCPHAIL, M.R.C.V.S., INSPECTOR OF MARKETS, EDINBURGH.
IN connection with the increasing importance of meat inspection, this subject is well worthy of being brought under notice, for in the Edinburgh abattoirs and markets we very frequently get carcases sent into the sale, under veterinary certificate, as being perfectly fit for food, and which the inspectors have unhesitatingly to condemn, and this is not by any means pleasant for the certifying surgeon, or to the veterinary inspector on duty. Too much care cannot be taken in respect to the carcases which a country veterinary surgeon may require to examine, for if they should come into a town in which a layman is inspector, if anything should be found wrong, the country veterinary surgeon is sure to be held up to ridicule by the
The Flesh of Choked Animals. layman inspector. In regard to choking, it is a curious fact that in no other condition do we get such complete changes in the flesh of an animal, in so short a space of time, as we do in choking; acute tympany sets in very shortly after the fact of choking, and owing to the enormous pressure, the gases are not only absorbed by the blood and conveyed into the flesh, but pressed into the tissues mechanically, and there they remain. When thP. suffering animal is slaughtered, perhaps in extremts, every part of the body is stinking, and also specially smelling of turnip, if it should be the cause of choking, or if not, then with the odour of intestinal gases, and such meat decomposes with extraordinary rapidity. One carcase, which had been ·consigned for sale on a Monday, and which I seized, was on the Tu~sday night absolutely putrid ; there is no doubt that the presence of these gases in the flesh renders it noxious and harmful, and is the main factor in such a rapid decomposition. The general appearance of a " choked " carcase, which has bled and been dressed well, is quite calculated to deceive anyone, but on being ''ribbed " and cut up, one appreciates the extent of the damage :-The flesh is pale and slaty in colour, loaded with serosity, and having a typical odour of fermenting turnips, or of foul gases ; this condition is especially noticeable in the thighs and in the shoulders; if an incision be made into the thick part of the thigh, or shoulder, one will observe at once the sera-sanguinolent serosity, the flesh very soft, flabby, and slate-coloured, and recognise the very peculiar odour. One thing I notice is that the majority of carcases which are sent in come in whole, and have never been ribbed; now this should not be, for an opinion ought never to be passed on suspicious carcases unless they have been cut up (the beef is quite as easily consigned in butcher's cuts as whole), and I can safely say that if some of the carcases had been "ribbed" and examined, they would never have been sent in. The fact that they should always be so treated cannot be too strongly impressed upon those who may have to deal with meat inspection, as it is not pleasant for a veterinary inspector at an abattoir to inspect such a carcase, and which, when cut into, is found to be as black as tar, of about the same consistency, and also is accompanied by a veterinary certificate that it is sound! If this article should cause a little more caution to be used, it will well repay the writer.