Author Topic: How do you recognise worm damage in pig livers? (Read 2997 times)

katog · « **on:** October 28, 2011, 06:08:16 pm »

How do you recognise worm damage in pig livers? And if you do find damage how much does it matter - would you still eat it?

oaklandspigs · « **Reply #1 on:** October 28, 2011, 06:26:15 pm »

If your pigs are being killed at an abattoir, you will not get the liver back unless it has been passed as fit for human consumption by the Meat Hygiene Service.

robert waddell · « **Reply #2 on:** October 28, 2011, 07:44:06 pm »

if the liver is damaged it is condemned the carcase will be closer inspected and could also end up being condemned if the carcase is to big for the slaughter line they the meat inspectors can also condemn the whole carcass
if there is damage the worm eggs could transfer to humans would you take that chance?

The Mobile Butcher · « **Reply #3 on:** October 28, 2011, 09:20:10 pm »

in my experience ( former Abattoir owner/ still a slaughterman/ butcher) I would say that worm damage was in 20% of all the pigs that came into the abattoir, normally finding that if one pig in a batch of say 4 pigs had worms/ milk spots then the other 3 pigs would also have picked up the worm too.
The main thing my meat inspector found was what was commonly known as milk spot, which looks like white blotchy 10p piece size marks on either part, or all over the infected pig liver and this whole live would be condemned.

Hope this is of help.