Meat inspectors examine animals immediately after slaughter and evisceration for possible changes and lesions that indicate unsuitability of the meat for food.
Postmortem examination requires observation of all parts of the carcass, dressing procedures, equipment, and facilities to prevent the contamination of edible parts. Carcasses and parts found to be sound, healthful, and not adulterated receive a mark of inspection; carcasses and parts found to be diseased or contaminated are condemned. In some cases, carcasses affected by specific disease conditions to a moderate degree may be passed with restrictions on their use, such as a requirement that the carcass be thoroughly cooked.
Inspectors must ensure that condemned carcasses and parts are disposed of safely, and they must keep control of carcasses passed for cooking until that process is complete. Line inspectors carry out routine postmortem inspection to detect carcasses with clinical signs of disease or other conditions warranting further examination by a veterinarian.
Routine postmortem inspection procedures for cattle, sheep, goats, pigs (swine), and poultry are described in Food Safety and Information Service (FSIS) Directives 6100.2 (Post-Mortem Livestock Inspection, Revision 2) and 6100.3 (Ante-Mortem and Post-Mortem Poultry Inspection, Revision 2), as outlined below.
Postmortem Inspection of Cattle
Head:
Observe the surfaces and eyes.
Incise and visually examine the mandibular, parotid, medial, and lateral retropharyngeal lymph nodes.
Incise and examine the lateral and medial masticatory muscles.
Examine and palpate the tongue.
Viscera:
Examine the abdominal viscera and mesenteric lymph nodes.
Examine and palpate the ruminoreticular junction.
Examine the esophagus and spleen.
Incise and examine the cranial, middle, and caudal mediastinal lymph nodes and the right and left bronchial lymph nodes.
Examine and palpate the costal and ventral surfaces of the lungs.
Incise the heart from base to apex through the interventricular septum, and examine and cut inner and outer surfaces.
Incise and examine the hepatic lymph nodes.
Incise the bile duct in both directions, and examine the contents.
Examine and palpate the dorsal and ventral surfaces and renal impression of the liver.
Carcass:
Examine the internal and external surfaces, including the body cavities and cut surfaces of muscles and bones.
Palpate the internal iliac and superficial inguinal or supramammary lymph nodes.
Examine and palpate the diaphragm and kidneys.
Postmortem Inspection of Calves (Veal)
Head:
Observe the surfaces and examine them for contamination or disease conditions.
Incise and examine the medial retropharyngeal lymph nodes.
Viscera:
Examine and palpate the bronchial and mediastinal lymph nodes, heart, and lungs.
Examine the spleen.
Examine and palpate the dorsal and ventral surfaces of the liver, and palpate the hepatic lymph nodes.
Examine the abdominal viscera.
Carcass:
Examine the exposed inner and outer surfaces, including body cavities and cut surfaces.
Palpate the kidneys and internal iliac lymph nodes.
Postmortem Inspection of Sheep and Goats
Head and carcass:
Examine the body cavities and outer surfaces.
Palpate the back and sides of the carcass.
Examine the head, neck, and shoulders.
Palpate the prescapular lymph nodes.
Examine and palpate the kidneys.
Palpate the femoral, popliteal, and superficial inguinal or supramammary lymph nodes.
Incise the lymph nodes, when necessary, to exclude caseous lymphadenitis.
Viscera:
Examine the abdominal viscera, esophagus, mesenteric lymph nodes, omental fat, and spleen.
Examine the bile duct and gallbladder and their contents.
Examine and palpate the liver and the costal and ventral surfaces of the lungs.
Palpate the bronchial and mediastinal lymph nodes.
Examine and palpate the heart.
Postmortem Inspection of Pigs
Head:
Observe the head, mandibular lymph nodes, and cut surfaces.
Observe the carcass, when required.
Viscera:
Observe the eviscerated carcass, viscera, and parietal (top) surface of the spleen.
Observe the mesenteric lymph nodes.
Observe the dorsal surfaces of the lungs and the mediastinal lymph nodes.
Observe the bronchial lymph nodes; then, turn the lungs over and observe the ventral surfaces of the lungs.
Observe the heart and the dorsal surface of the liver; turn the liver over and observe the ventral surface.
Carcass:.
Observe the back of the carcass.
Observe the front parts and inside of the carcass, then grasp, turn, and observe both sides of the kidneys.
Postmortem Inspection of Poultry
Observe the overall condition of the carcass and look for evidence of septicemia, toxemia, skin lesions, emaciation, overscald, or other abnormal conditions.
Observe the exposed hock joints for inflammation, exudate, or swelling.
Examine the internal surfaces of the carcass for inflammation, exudate, tissue masses, or abnormal tissue and the kidneys for swelling, reddening, or congestion.
Examine the viscera for evidence of leukosis, airsacculitis, or septicemia/toxemia.
For More Information
Post-Mortem Livestock Inspection - Revision 2. Food Safety and Inspection Service (FSIS), USDA. FSIS Directive 6100.2. Issued July 7, 2026.
Ante-Mortem and Post-Mortem Poultry Inspection - Revision 2. Food Safety and Inspection Service (FSIS), USDA. FSIS Directive 6100.3. Issued September 5, 2023.
Post-Mortem Dispositions for Public Health Veterinarians - Revision 1. Food Safety and Inspection Service (FSIS), USDA. FSIS Directive 6100.6. Issued March 14, 2019.
Monlux WS, Monlux AW. Atlas of Meat Inspection Pathology. US Government Printing Office; 1972.
