Text-Book of Meat Hygiene - With Special Consideration to Ante-Mortem and Post-Mortem Inspection of Food-Producing Animals #227595

Regulation of the diet or hygiene has for its purpose the retaining and strengthening of the health of the human or animal organism, by increasing its internal resistance, and by preventing any noxious effects. In doing this it is necessary, in the first place, to consider the nourish ment of the organism. Inasmuch as meat constitutes the principal foodstuff for the human body, the regulation of the diet of man must also extend to meat products. And since there has been considerable attention paid to the latter from a hygienic standpoint, justification is had for the use of the words meat hygiene, by which is understood that part of the regimen which concerns the procurement of wholesome meat foods for man, their value to public health, as well as the dangers which threaten the consumers of diseased or unsound meats. For the prevention of these dangers there should be, in the first place, an expert supervision of the meat-food products of man. Everything which constitutes such a supervision may be comprised in the term of meat inspection or meat examination. By this should be understood the examination of meat and the products made of the same, relative to their proper origin and desirability as food for man.