Text-book of meat hygiene : with special consideration to ante-mortem and post-mortem inspection of food-producing animals / by Medical counsellor Richard Edelmann ... with 157 illustrations and 8 colored plates. Authorized translation, with additions, by John R. Mohler ... and Adolph Eichhorn.

  • Edelmann, Richard (Richard Heinrich), 1861-
Date:
1908
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Licence: In copyright

Credit: Text-book of meat hygiene : with special consideration to ante-mortem and post-mortem inspection of food-producing animals / by Medical counsellor Richard Edelmann ... with 157 illustrations and 8 colored plates. Authorized translation, with additions, by John R. Mohler ... and Adolph Eichhorn. Source: Wellcome Collection.

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    L Origin and Source of Meat Food Man takes his meat-food diet from almost all classes of animal life, and, therefore, the bromatologic fauna extends from the celenterates to the vertebrates. In general, animals which live on plant food or on the lower animals are furnishing the civilized nations with palatable meat, while the meat of animals which consume higher animals (fish, amphibia. 1 eptiles, biids), are less adapted for human food. The principal meat foods are obtained from the class of mammals, and amongst this class the fii st place is taken by herbivorous and certain omnivorous animals, while those mammals which are solely carnivorous serve only rarely for human food. Next to the mammals, birds, and then fish supply most of the meat for man. Other foods which are derived from the other classes of animal life play only the part of delicacies, or are consumed only occasionally. 1. Food Animals Although the animals which are slaughtered,-and all those which are killed through the abstraction of blood may be designated as food ani- mals, yet only the slaughterable domesticated mammals are popularly regai ded as such, while domestic poultry which serve as human food are in general not considered in the narrow sense under the conception of food animals. The domesticated mammals which are slaughtered are divided into laige stock, hogs, and small stock, while in Austria the latter two classes are classified as “stock for sticking.” Depending upon the nutritive con- dition they may be distinguished as lean stock and fat stock. Besides these designations there is also the pasture stock, which is composed of lean as well as of fattened animals. To the “large stock group belong cattle and horses, also the ass and mule. Buffaloes, which are only occasionally slaughtered in Germany when shipped there from foreign countries, play a more important part as food animals in southern and southeast Europe, the same as reindeer in the northern countries. Cattle are slaughtered as male animals (bulls, bullocks) ; as castrated males (ox, steers) ; and as female animals (cows, heifers). p.a=«t1:TdSortaXt^~'Z'E eV7I’e- » some designation app.ies to castrated, ~