          |
Meat inspection was an important part of the duties,
in those days there were some 30 butchers in Stamford and they all had
their meat slaughtered at the communal abattoir in North Street. They
would go to the cattle market on Mondays and the bullocks, sheep and pigs
were then taken to be slaughtered. I was involved in the inspection of
the animals after they were killed. The most common disease then was of
course, tuberculosis, about 35% of the animals were affected. Bovine animals
that is, sheep weren't affected. I had to condemn the parts infected,
in certain cases it was a generalised condition and that meant the whole
animal was destroyed. In value the cost was approximately £70 cash.
In the bovine carcasses the offal is separated from the animal and
placed on a hanger, you had to make sure from which carcasses they were,
and the head was examined, the surface and substance of the tongue, the
palate and roof of the mouth, a knife was inserted and cut into the cheek,
and the glands associated with the liver and kidneys were examined, and
also the stomach, intestines and spleen, and the ovaries. Depending how
was found it would be decided what was fit for human consumption.
Next Page
|
