Meaty Tips from NMIS
When buying meat, the most important point to consider is its wholesomeness. All meat produced in meat plants accredited by NMIS must be inspected and certified for their wholesomeness. Meat that has passed inspection for wholesomeness is stamped with the mark “inspected” and “passed.” The mark is stamped in carcasses.
Refers to carcass or parts of carcass of food animal which was slaughtered in an unregistered establishment and has not undergone the required inspection. Hot meat is being sold across provincial border without certification of its wholeness.
Double-dead meat or Cold Slaughter
Dressing of dead animals and/or poultry to make it appear as if it had passed the proper slaughtering or techniques.
Signs of Double Dead Meat
*Hot meat – No valid Meat Inspection Certificate
*Dark red spots(blood splashes) are visible in some parts of the carcass which is an obvious sign of incomplete bleeding.
Chilled State/Frozen State
*Almost always cold because they are always immersed in ice water
*Presence of hair remnants on the skin.
*Absence of skin and other parts.
*Shows initial state of decomposition.
Safe Meat – body parts of a body of a slaughtered animal which were found to be safe, wholesome or safe to be eaten after inspection.
Physical Characteristics of Wholesome Meat
Brick red for beef
Grayish pink for poultry
Pinkish for pork
There should be no blood splashes, not very dry, watery or slimy.
To avoid buying hot meat just remember the following tips :
1. Check for appearance of meat.
2. Look for marks of inspection in carcass
3. Look for accompanying Meat and Meat Products Inspection Certificate(MMPIC)
4. Buy only from registered or reputable meat vendors and markets.