Carcass : Inspection (2)

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lymph nodes in the head 1: sub-maxillary lymph nodes lie at the base of the tongue below the lower jaw bone and retropharyngeal can be found further back behind the skull...
lymph nodes in the head 2: retropharyngeal nodes are seen once the head is cut off. To begin, locate the base of the skull behind the (right) ear. Insert the point of the knife here and make a cut down the back of the jawline. Twisting the head away from the neck, the joint between skull and neck vertebra becomes visible...
lymph nodes in the head 3: slide the knife between these joints to separate head from neck, and finish removal of head.
lymph nodes in the head 4: The retropharyngeal lymph nodes are tan and grey in colour and are found close to the midline, close to where the mouth cavity meets the back of the throat (pharyngeal area)
lymph nodes in the head 5: To see the sub-maxillary glands, cut along both outer edges of lower jaw (this is the underside of head showing lower jawbone).
lymph nodes in the head 6: fold resulting skin flaps outward and the two sub-maxillary lymph nodes should be visible as shown...
lymph nodes in the head 7: ...and in closer detail

Look for and note any sores or abscesses found on head and legs. Check the mouth, tongue and jaws for any swellings, blisters or abscesses , possibly indicative of Foot and Mouth disease.
Assess the fat content within the carcass, especially around the kidneys. A consistent and objective means of assessing this is the weight of the surrounding fat in relation to the weight of the kidney. Kidney fat index is probably the most reliable means of assessing body condition. The effects of season, age of the animal, lactation etc. should be taken into account when using it to judge the general health of the deer herd.
Look at the kidneys. If removing the kidneys, peel them to check the colour, size and texture. This is a good place to spot infectious conditions, which may cause abscesses or adhesions of the kidney to its envelope, or may be visible as micro-abscesses. Draw the attention of the AGHE vet to any spots/cysts or blisters and even white scars on the kidney which may be of no significance.
Draw the attention of the AGHE vet to any spots,cysts or blisters and even white scars on the kidney which may be of no significance

Ensure that proper records are kept to ensure traceability (ideally in a larder record*. Record the following:
1. Place, date and time of culling
2. Name of the “trained hunter” who inspected the carcass
3. Details of any abnormal behaviour, injury or disease observed
4. Carcass tag number (if applicable).
Carcasses supplied to an approved game handling establishment (AGHE) must have attached a declaration tag bearing these details and signed by the trained person.

What to do if you find abnormalities

Where a Notifiable Disease is suspected, inform the Divisional Veterinary Manager immediately*.
Where TB is suspected retain the gralloch/pluck in a sealed plastic container and retain with the carcass outside the larder, then notify the DVS.
Do not allow the carcasses with abnormalities associated with disease and infection to enter the food chain and ensure they are kept separate from others.
Where there are other abnormalities and the carcass is being supplied to an AGHE, record these on the declaration tag accompanying the carcass.

Do not submit the following for entry to the food chain

Carcasses which are emaciated.
Carcasses with suspected TB.
Carcasses with any acute septic condition or signs of fever.
Carcasses with extensive and severe bruising. Less severe bruising or contamination may be acceptable if the affected areas are thoroughly cut back.
Carcasses which have “fired” as a result of heat retntion during the carcass cooling process enough causing spoilage occurs.