Abstract
During abattoir meat inspection pig carcasses are partially or fully condemned upon detection of disease that poses a risk to public health or welfare conditions that cause animal suffering e.g. fractures. This incurs direct financial losses to producers and processors. Other health and welfare-related conditions may not result in condemnation but can necessitate ‘trimming’ of the carcass e.g. bruising, and result in financial losses to the processor. Since animal health is a component of animal welfare these represent a clear link between suboptimal pig welfare and financial losses to the pig industry.Meat inspection data can be used to inform herd health programmes, thereby reducing the risk of injury and disease and improving production efficiency. Furthermore, meat inspection has the potential to contribute to surveillance of animal welfare. Such data could contribute to reduced losses to producers and processors through lower rates of carcass condemnations, trimming and downgrading in conjunction with higher pig welfare standards on farm. Currently meat inspection data are under-utilised in the EU, even as a means of informing herd health programmes. This includes the island of Ireland but particularly the Republic.This review describes the current situation with regard to meat inspection regulation, method, data capture and utilisation across the EU, with special reference to the island of Ireland. It also describes the financial losses arising from poor animal welfare (and health) on farms. This review seeks to contribute to efforts to evaluate the role of meat inspection as a surveillance tool for animal welfare on-farm, using pigs as a case example.
Highlights
There is no universal definition of meat inspection (MI) [1]
This review examines the process of MI of pigs in the European Union (EU) and in particular on the island of Ireland, including reporting mechanisms and economic costs to the farmer and the processor, to assess the potential of MI for surveillance of pig welfare at farm level
In April 2004, Regulation (EC) No 854/2004 of the European Parliament and of the Council of 29 April 2004 was introduced as part of the ‘EU Hygeine Package’ laying down specific rules for the organisation of official controls on products of animal origin intended for human consumption [11]
Summary
There is no universal definition of meat inspection (MI) [1]. Ante- and post-mortem MI were originally introduced to provide assurance that animal carcasses were fit for human consumption [2]. In April 2004, Regulation (EC) No 854/2004 of the European Parliament and of the Council of 29 April 2004 was introduced as part of the ‘EU Hygeine Package’ laying down specific rules for the organisation of official controls on products of animal origin intended for human consumption [11]. In this regulation the requirements and purposes of each stage of the inspection process as well as the responsibilities of the various participants are provided (see Table 2 for main provisions). 854/2004 of 29 April 2004 laying down specific rules for the organization of official controls on products of animal origin intended for human consumption
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