Additional post-mortem inspection procedures and laboratory methods as supplements for visual meat inspection of finishing pigs in Europe-Use and variability

In the EU, a post-mortem inspection of finishing pigs comprises visual inspections of the carcass and offal followed by additional examinations, such as palpation and incision of parts, when needed. Moreover, it can include various laboratory tests. Since European meat inspection is regulated by the EU, one may assume that post-mortem inspection is performed in the same way in the Member States. However, previous studies showed that variations exist. This article shows the results of a survey performed in September 2020 on how visual meat inspection of finishing pigs is applied in Europe. By using a questionnaire, palpations, incisions and other procedures for 10 gross pathological findings and laboratory methods applied by official veterinarians to evaluate the fitness of meat for human consumption were assessed. We received 44 responses from 26 European countries. Most respondents reported that visual meat inspection was a generally applied inspection method. The main reason for not applying visual meat inspection was export requirements. The most important reasons for applying palpations and incisions in addition to visual inspection were findings detected in ante- or post-mortem inspection. There was considerable variation in the use of palpations and incisions, other post-mortem procedures and laboratory tests to assess meat fitness for human consumption. The respondents mentioned some country-specific practices, but we also observed variations within the responding official veterinarians that could not be explained by country of origin or years of work experience. Additional detailed studies on the variation are needed before harmonisation of meat inspection procedures are attempted.

Automated summary

This article presents the results of a survey conducted in September 2020 on the application of visual meat inspection of finishing pigs in Europe. The survey revealed variations in the use of palpations, incisions, and laboratory tests among the 26 European countries that responded. While visual meat inspection was generally applied, some countries reported not using this method due to export requirements. The reasons for applying additional procedures varied and were often influenced by ante- or post-mortem findings. Further research is required to understand the reasons behind these variations before harmonization of meat inspection procedures can be attempted.