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Overview of Meat Inspection


Charles M. Scanlan

, DVM, PhD, Department of Veterinary Pathobiology, College of Veterinary Medicine and Biomedical Sciences, Texas A&M University

Last full review/revision Sep 2013 | Content last modified Sep 2013

Inspection of meat by qualified individuals to eliminate unwholesome, adulterated, or mislabeled meat or meat products from the food supply protects consumers from the physical, infectious, and toxic hazards that may originate in food animals, the environment, or people. The standard procedures do not cover every possibility concerning the acceptability of carcasses, organs, or other animal parts; personal judgment is also required to ensure that only wholesome, unadulterated product is approved for food. (Also see Chemical Residues in Food and Fiber Chemical Residues in Food and Fiber Veterinary drugs and pesticides are used routinely in animal production to manage diseases and control parasites, and crop protection chemicals are used in production of animal feeds. It is... read more .)

Inspection activities are divided into premortem, postmortem, and processing inspection.

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A 6-month-old, intact, male Yorkshire terrier is scheduled for a castration. Prior to surgery, the attending veterinarian orders a total serum bile acids (TSBA) test that shows normal fasting and markedly increased postprandial bile acid concentrations. There are no abnormalities on his physical examination. Based on these exam and laboratory findings, which of the following is most likely? 
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