The document discusses organoleptic examination of meat color and odors. The normal meat colors are purple-red for meat not exposed to oxygen and cherry-red for oxymyoglobin. Abnormal meat colors include green indicating decomposition or bacterial decay, and yellow originating from internal pigments due to pathology or external pigments from plant materials in feed. Abnormal odors can originate extrinsically from outside sources or intrinsically from inside the animal. Changes in body condition are also examined, with thinness indicating non-pathologic poorness and emaciation signifying a pathologic condition.