§ 6. Health
In the selection of animals for slaughter health should be given first consideration. Even though the animal has been fairly fed and carries a prime finish, the best quality of meat cannot be obtained if the animal is unhealthy. If the animal has fever or serious derangement of any kind, the meat will not be wholesome. There is little direct evidence of harmful results from the use of animals in the first stages of such diseases as tuberculosis, cholera, plague, rinderpest, and such diseases, but the only safe course is to discourage the use of any animal for food that is known to be in imperfect health. The keeping qualities of meat are always impaired by fever or other derangements of the system. Bruises, broken limbs, and like accidents all have the same effect on the meat as ill health, and unless the animal can be dressed immediately after such accidents, it is best not to use the meat for food. This is especially true if the rise in temperature, which usually results from such accidents, has been 2 degrees F. or more. A rise in temperature just before slaughtering usually results in a stringy, bluish meat, which is difficult to cure. Animals should not be butchered while in heat, as the meat of such animals will be strong, and cannot be cured, as it sours quickly.