The final Judgment is based on the total evidence produced by observation, palpation, incision, smell, ante-mortem signs and the result of any laboratory tests.

A    Approved for human consumption

I    approved as inferior quality

L    Approved for distribution in restricted areas

K _f,h  Conditionally approved for human consumption

D     Partial condemnation

T     Total condemnation

          f=freezing

          h=heat treatment

1-Approved for human consumption (A):

When the post-mortem examination revealed no evidence of any abnormal condition or disease, the carcass including the edible offal's should be approved for human consumption without any restriction.

2-Totally condemned (T):

The carcass and offal's should be condemned in one or more of the following conditions:

a.    If they are hazardous to food handlers, consumers and /or livestock,

b.    If they contain chemical or radioactive residues which exceed the permissible limits, 

c.     If the meat has been conditionally approved for human consumption, but such meat has not treated as stipulated.

d.    There is severing organoleptic deviations from normal meat.

3-Partially approved for human consumption (D): 

In case of localized defects resulting from disease or other abnormalities, affecting only part of the carcass or offal's, the affected parts shall be condemned, while the remaining parts shall be approved for human consumption.

4-Conditionally approved for human consumption (K):

Carcass that are hygienically unsatisfactory or that hazardous to human or animal health, but may be treated under official supervision and judged as conditionally approved for human consumption. The organs should be treated in the same manner as carcass.

K may be classified into:

Kh= means that meat treated with heating.

Kf= means that meat treated with freezing.

Methods of treatment of conditionally approved carcass:

a.  Heat treatment by boiling: The period of time required for such heat treatment should be determined in accordance with the size and weight of the meat to be heated. The temperature must be reaching 90ºC in the centre of the meat; the time thus required however, shall not be less than 150 minutes.

b. Heat treatment by steaming: Steaming of meat under pressure (0.5 kg/cm2) in autoclave for 1-1.5 hours according to the case.

c. Treatment with freezing: Before distribution of meat, it should be undergo freezing at temperature below –10ºC for at least 10 days.

d. Treatment with pickling: Pickling for 3-4 weeks at 8-10ºC in a pickle or brine solution 25% is reliable for meat cuts less than 2.5 kg weight.

5-Inferior quality meat (I):

Meat is safe from the hygienic point of view, but shows minor deviation from the generally accepted quality standard (e.g. slight abnormal odour, taste or colour, poor carcass etc…) it may be approved for human consumption on condition that the consumer is aware of its inferior quality, therefore such meat should be sold only in special shops under the supervision of the authority (low price or used for manufacturing purposes).

6-Approved for human consumption, with distribution in restricted to limited area (L): 

Meat obtained from animals coming from area kept under quarantine because of an outbreak of a dangerous contagious animal disease may be approved for distribution in restricted area, providing no hazard to human health is involved. Such meat should not be distributed or marketed outside the infected and strictly controlled area, in order to avoid a possible spread of the animal disease concerned e.g. FMD.

Meat derived from animals coming from restricted area that have been vaccinated and may be carriers of a disease agent should not be marketed and distributed outside this restricted area, especially when such vaccination is not being practiced in neighbouring area.