Meat Safety Act, 2000 (Act No. 40 of 2000)Ostrich Regulations, 2007Part VI : Meat InspectionsB. Primary meat inspections89. lnspection of ostrich carcasses |
| 1) | The registered inspector must inspect a carcass by means of observation, palpation, smell and, where necessary incision and must take into consideration - |
| a) | its state of nutrition; |
| b) | its colour; |
| c) | its odour; |
| d) | its symmetry; |
| e) | the efficiency of its bleeding; |
| f) | any contamination; |
| g) | its pathological conditions; |
| h) | any parasitic infestation; |
| i) | any injection marks; |
| j) | any bruising and injuries; |
| k) | any abnormalities of muscles, bones, tendons, joints or other tissues; and |
| l) | the age and sex of the bird from which it was derived. |
| 2) | Inspection of the ostrich carcass and organs must be done by - |
| a) | inspection of the exterior as well as the interior of the air sacs by incising; |
| b) | incision of the lungs parallel to the main axes; |
| c) | visual inspection of the trachea and oesophagus; |
| d) | visual inspection of the pericardium and the heart, the latter being incised lengthwise so as to open the ventricles; |
| e) | visual inspection and palpation of the liver and an incision across the bile ducts; |
| f) | visual inspection of the gastro-intestinal tract; |
| g) | visual inspection and, if necessary, incision of the spleen; |
| h) | visual inspection and incision of the kidneys; |
| i) | visual inspection of the peritoneum; |
| j) | visual inspection of the genital organs; |
| k) | visual inspection of the muscle surfaces and exposed joint surfaces. |