A practical guide to meat inspection / by Thomas Walley.

Date:
1890
Catalogue details

Licence: Public Domain Mark

Credit: A practical guide to meat inspection / by Thomas Walley. Source: Wellcome Collection.

Provider: This material has been provided by the Royal College of Physicians of Edinburgh. The original may be consulted at the Royal College of Physicians of Edinburgh.

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    Inflammation.—This process is always localised either in one of the internal organs or in the lining membranes of cavities or organs. If the inflammation is of a non-specific character, is of limited extent, or confined to an unimportant organ, it does not interfere with the nutrition of the body, nor does it produce any marked change in the tissues, consequently the carcase should not be condemned ; but if it is very acute or involves an important organ, or is diffused extensively over the serous or mucous membranes, is of a specific character, and leads to important changes such as those already noted, the flesh is rendered unwholesome and should be destroyed. Chronic (interstitial) inflammation neither produces pain nor fever in any marked degree, consequently it is only by its indirect effects, as by interfering with or annihilating the functions of organs that it produces any deleterious effects on the system. All organs the seat of chronic interstitial inflammation become hard, grate against the knife in section, resist the cooking process, and have a sweetish insipid taste. Suppuration.—Localised and circumscribed suppuration, as the result of a wound or other injury, or as in the formation of limited abscess, either internal or external, does not usually render the flesh unwholesome, and if the whole of the involved organ or part is removed, no objection can be urged against the consumption of such flesh. If, however, the suppuration is very extensive, as in large open wounds, or in the formation of diffuse or unlimited abscesses, or in diffuse suppuration of the serous or mucous membranes, the nutrition of the body is usually so much interfered with as to render the flesh unfit for human food. Mortification is not only a result of inflammation, it is frequently produced by interference with the circulation of an organ or part, by severe crushing or bruising, and by the action of chemical agents. It is also seen in the extremities in