Achieving sustainable development is one of the greatest challenges for humanity. This includes producing food in a way that enhances ecosystem, animal and human health, at the farm level and more broadly. To measure the enhancement brought about by animal production systems, producers, livestock industries and governments need a deeper understanding of the nutrient distribution across the edible parts of the animal. This case study examined the nutrient distribution across food products (carcase and co-products (edible offal and slaughter fat)) derived from a typical Australian lamb, using modelling with secondary data. Due to data gaps, some edible offal products were not able to be incorporated into the model (blood, trachea, omasum, abomasum, intestines, feet/tendons and head meat). Co-products accounted for approximately 24% of total edible product (i.e., carcase and co-product) by weight, 18% of the total protein and 37% of the total fat. With regards to micronutrients, the co-products contained 42% of the total iron content and the liver had more vitamin A, folate and vitamin B12 than the carcase and other co-products combined. This case study highlighted the nutritional value of co-products, especially liver, in the context of the whole animal and, the importance of including co-products in assessments of animal production systems.

Expansion of the meat inspection process to incorporate animal-based welfare measurements could contribute towards significant improvements in pig (Sus scrofa domesticus) welfare and farm profitability. This study aimed to determine the prevalence of different welfare-related lesions on the carcase and their relationship with carcase condemnations (CC) and carcase weight (CW). The financial implications of losses associated with CC and CW reductions related to the welfare lesions were also estimated. Data on tail lesions, loin bruising and bursitis, CW and condemnation/trimming outcome (and associated weights) were collected for 3,537 slaughter pigs (mean [± SEM] carcase weight: 79.2 [± 8.82] kg). Overall, 72.5% of pigs had detectable tail lesions, whilst 16.0 and 44.0% were affected by severe loin bruising and hind limb bursitis, respectively. There were 2.5% of study carcases condemned and a further 3.3% were trimmed. The primary cause of CC was abscessation. While tail lesion severity did not increase the risk of abscessation, it was significantly associated with CC. Male pigs had a higher risk of tail lesions and of CC. The financial loss to producers associated with CC and trimmings was estimated at €1.10 per study pig. CW was reduced by up to 12 kg in cases of severe tail lesions. However, even mild lesions were associated with a significant reduction in CW of 1.2 kg. The value of the loss in potential CW associated with tail lesions was €0.59 per study pig. Combined with losses attributable to CC and trimmings this represented a loss of 43% of the profit margin per pig, at the time of the study, attributable to tail biting. These findings illustrate the magnitude of the impact of tail biting on pig welfare and on profitability of the pig industry. They also emphasise the potential contribution that the inclusion of welfare parameters at meat inspection could make to pig producers in informing herd health and welfare management plans.

A baseline survey on the prevalence of Campylobacter spp. in broiler flocks and Campylobacter spp. on broiler carcases in the UK was performed in 2008 in accordance with Commission Decision 2007/516/EC. Pooled caecal contents from each randomly selected slaughter batch, and neck and breast skin from a single carcase were examined for Campylobacter spp. The prevalence of Campylobacter in the caeca of broiler batches was 75·8% (303/400) compared to 87·3% (349/400) on broiler carcases. Overall, 27·3% of the carcases were found to be highly contaminated with Campylobacter (⩾1000 c.f.u./g). Slaughter in the summer months (June, July, August) [odds ratio (OR) 3·50], previous partial depopulation of the flock (OR 3·37), and an increased mortality at 14 days (⩾1·25% to <1·75%) (OR 2·54) were identified as significant risk factors for the most heavily Campylobacter-contaminated carcases. Four poultry companies and farm location were also found to be significantly associated with highly contaminated carcases.

This paper gives a detailed description of the working method of dissection of the turkey carcase into its parts and additionally, the cutting of the breast and leg (thigh and drumstick) to obtain the proportions of tissues. The particular cuts during the dissection are explained step by step by means of twenty-eight colour photos. The paper is completed with a definition of terms concerning the carcase and with anatomical illustrations. The objective of the description is to establish a recommended standard for the dissection of the turkey carcase in order to allow comparisons of results.