1. Abscesses and digestive organs are punctured during slaughter, releasing pus, fecal material and ingesta all over carcasses. The law requires that affected meat and poultry be trimmed rather than rinsed. Plants repeatedly skip trimming and merely rinse the meat, which can force bacteria into the porous flesh. Up to 25% of slaughtered chickens on the inspection line are covered with feces, bile and feed.
2. Diseased (cancerous and tuberculoid) animals condemned during ante-mortem inspection are sent to slaughter in violation of the law.
3. Red meat animals and poultry that are dead on arrival or die in the yard while awaiting slaughter are hidden from inspectors doing ante-mortem inspections and hung up to be butchered. Severed heads from "cancer eye" cattle are switched to smaller carcasses, so less meat will be condemned.
4. Chickens and hams are soaked in chlorine baths to remove slime and odor, and red dye is added to beef to make it appear fresh.
5. Rancid meat is smoked to cover foul odor, or marinated and breaded to disguise slime and smell.
2007-10-03
13:32:12
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16 answers
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asked by
Anonymous
in
Vegetarian & Vegan