The meat inspection procedure is carried out in two phases, ante and post mortem inspection. 肉类检验包括屠宰前和屠宰后检验两个阶段。
Results from ante and post mortem inspection are then combined to make a final judgement on suitability of the meat or organs for human consumption. 然后综合宰前和宰后检验的结果,对用于人类食用的肉和器官的适用性进行最后的判断。
Experimental Study on Ante-mortem Inspection and Post-mortem Inspection of Swine Toxoplasmosis 猪弓形虫病宰前和宰后检验的试验研究