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ORGANOLEPTIC Examination of meat
THE NORMAL COLOUR
 purple-red (not exposed to atmospheric
oxygen yet)
 Cherry-red (oxymyoglobin)
•AFFECTED COLOUR
•a- Green (decomposition or bacterial decay(
•b- Yellow 1. Pigment of internal origin, e.g juidance that
is
•pathologic or
•2.Pigment of exogenous origin, e.g. mainly
plant lipochromes
•from feed(
ORIGIN OF ABNORMAL ODOURS
A-extrinsic
B- intrinsic
CHANGES IN BODY CONDITION
 Thin (poorness) (Non-pathologic)
 Emaciated (Pathologic)
CHANGES IN BODY CONDITION
 Thin (poorness) (Non-pathologic)
 Emaciated (Pathologic)

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