Meat Safety Act, 2000 (Act No. 40 of 2000)Red Meat Regulations, 2004Part VI : Meat Inspections [Section 11(1)(j)]B. Primary meat inspections(4) Horses100. Inspection of horse carcass |
| 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 animal from which it was derived; |
| 2) | When inspecting the hindquarter, the registered inspector must inspect bilaterally- |
| a) | the parietal peritoneum, by observation; |
| b) | the Lnn iliaci mediales et laterales, and the Lnn subiliacus by multiple incisions; and |
| c) | the kidneys, by exposure or incisions if necessary and the Lnn. renalis by incisions if necessary. |
| 3) | When inspecting the forequarter, the registered inspector must inspect bilaterally- |
| a) | the parietal pleura, by observation; and |
| b) | the Lnn cervicalis superficialis, by palpation. |
| 4) | Carcasses must be split after which the sternum, ribs, vertebrae and spinal cord must be inspected. |