Handbook of Meat Inspection

abattoirs according acid actinomycosis affected alterations anthrax appear bacilli bacteria beef blood butchers calcified calves capsule carcass cattle cause cavity cent color concerning condition connective tissue considered consumption cows cysticerci demonstrated diseased animals dogs echinococci emergency slaughter erysipelas especially examination fact foci food animals food law food material freibank frequently Furthermore Germany glanders goats hemorrhages hogs horse meat human food Imperial important infection inflammation injurious inoculation inspectors intestines investigations kidneys Kingdom of Prussia Kingdom of Saxony large number larvæ liver lungs lymph lymphatic glands measle worm measly meat of animals meat poisoning method microscopic Moreover mucous membrane muscles musculature observed occur odor offered for sale organs parasites police pork possess processes produced public slaughterhouses purulent regulations rendered sanitary sausage septicemia sheep skin slaughterhouses spleen stomach subcutis swine erysipelas swine plague symptoms tion traffic trichina trichinosis tubercles tuberculosis tumors udder unfit for food veterinarians