The yellow discolouration is to be solely considered a quality defect. Operators of hog slaughter and processing establishments are responsible for ensuring that discoloured products, including yellow bones, are not offered for sale to consumers. No action or special inspection activity is to be undertaken by CFIA during post-mortem procedures as this is an operator quality managed defect. Furthermore, considering that the yellow colouring of bones may disappear after the carcass has remained a certain time in the cooler, operators can decide that the removal of parts of bones that showed a yellow discoloration at the time the carcass was dressed, is no longer justified once the carcass is ready to be boned at the establishment or shipped. Should the removal of these bones from the carcass take place at another Federally Registered Establishment a control program acceptable to the Veterinarian in Charge shall be put in place.
The one agonizing aspect of the Belmont is the mystery surrounding Big Brown's performance. We've heard many theories, and that is what they will remain. No one will ever know for sure why a horse that personified perfection suddenly came apart at the seams. Was it the deep track, the stifling heat, getting rank early in the race, the traffic and bumping going into the first turn, acting up in the holding barn, missing four days of training, possibly being dehydrated, sweating between his legs and not much on his body, breaking awkwardly, possibly getting spooked by the starter in a blue jacket and white pants standing right on the racetrack,? It likely was a combination of occurrences that led to his shocking performance.