Meat Safety Act, 2000 (Act No. 40 of 2000)Red Meat Regulations, 2004Part VI : Meat Inspections [Section 11(1)(j)]B. Primary meat inspections(2) Sheep and goats91. Inspection of sheep or goat 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 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, by observation; |
| c) | the Lnn inguinalis superficialis. Lnn subiliacus, Lnn popliteus and Lnn analis, by palpation; |
| d) | the kidneys, by exposure, observation and palpation and the Lnn. renalis, by palpation; and |
| e) | the muscular part of the diaphragm by visual inspection. |
| 3) | When inspecting the forequarter, the registered inspector must inspect bilaterally - |
| a) | the parietal pleura and thoracic cavity, by observation; and |
| b) | the Lnn cervicalis superficialis, by palpation; |