Gracey's Meat Hygiene PDF Download
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Author: David S. Collins
Publisher: John Wiley & Sons
ISBN: 1118650026
Category : Medical
Languages : en
Pages : 347
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Book Description
Gracey’s Meat Hygiene, Eleventh Edition is the definitive reference for veterinarians working in meat hygiene control. This new edition of a classic text reflects the recent significant changes in science, legislation and practical implementation of meat hygiene controls in the UK, Europe and worldwide since the 10th edition was published in 1999. An excellent practical guide for teaching food hygiene to veterinary students worldwide, in addition to laying the foundations of food animal anatomy, pathology and disease. New chapters address the increased concern of both the public and inspectors to issues of animal welfare and recognise the role of the profession, and interest from the consumer, in environmental protection. Key features include: Fully updated new edition, in a refreshed design with colour photographs and illustrations throughout. Includes new content on meat hygiene inspection covering the components of an integrated food safety management system as well as animal health and welfare controls in the ‘farm to fork’ system. A practical approach to health and safety in meat processing is outlined by identifying the hazards and then describing how these can best be controlled. With contributions from veterinary and industry experts, this edition is both a valuable teaching aid and a practical reference for veterinarians and all food business operators and their staff.
Author: David S. Collins
Publisher: John Wiley & Sons
ISBN: 1118650026
Category : Medical
Languages : en
Pages : 347
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Book Description
Gracey’s Meat Hygiene, Eleventh Edition is the definitive reference for veterinarians working in meat hygiene control. This new edition of a classic text reflects the recent significant changes in science, legislation and practical implementation of meat hygiene controls in the UK, Europe and worldwide since the 10th edition was published in 1999. An excellent practical guide for teaching food hygiene to veterinary students worldwide, in addition to laying the foundations of food animal anatomy, pathology and disease. New chapters address the increased concern of both the public and inspectors to issues of animal welfare and recognise the role of the profession, and interest from the consumer, in environmental protection. Key features include: Fully updated new edition, in a refreshed design with colour photographs and illustrations throughout. Includes new content on meat hygiene inspection covering the components of an integrated food safety management system as well as animal health and welfare controls in the ‘farm to fork’ system. A practical approach to health and safety in meat processing is outlined by identifying the hazards and then describing how these can best be controlled. With contributions from veterinary and industry experts, this edition is both a valuable teaching aid and a practical reference for veterinarians and all food business operators and their staff.
Author: J. F. Gracey
Publisher: Bailliere Tindall Limited
ISBN: 9780702014956
Category : Medical
Languages : en
Pages : 549
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Book Description
Intended for veterinary students, this book focuses on meat inspection. 1992 anticipates the introduction of more centralized regulation of UK slaughterhouses, and this text is in line with forthcoming changes in practice. An ELBS/LPBB edition is available.
Author: Horace Thornton
Publisher:
ISBN:
Category : Meat hygiene
Languages : en
Pages : 599
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Book Description
Author: Thimjos Ninios
Publisher: John Wiley & Sons
ISBN: 1118525868
Category : Technology & Engineering
Languages : en
Pages : 742
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Book Description
Meat inspection, meat hygiene and official control tasks in the slaughterhouse have always been of major importance in the meat industry, and are intimately related with animal diseases and animal welfare. The history of meat inspection has largely been a success story. Huge steps have been taken over more than a century to prevent the transmission of pathogenic organisms and contagious diseases from animals to humans. Various factors influence the quality and safety of meat including public health hazards (zoonotic pathogens, chemical substances and veterinary drugs), animal health and welfare issues during transport and slaughter. Meat inspection is one of the most important programs in improving food safety, and its scope has enlarged considerably over the last decades. Globalization has affected the complexity of the modern meat chain and has provided possibilities for food fraud and unfair competition. During the last two decades many food fraud cases have been reported, which have caused concern among consumers and the industry. Subsequently meat inspection is faced with new challenges. Meat Inspection and Control in the Slaughterhouse is an up-to-date reference book that responds to these changes and reflects the continued importance of meat inspection for the food industry. The contributors to this book are all international experts in the areas of meat inspection and the official controls limited to slaughterhouses, providing a rare insight into the international meat trade. This book will be of importance to students, professionals and members of the research community worldwide who aim to improve standards of meat inspection procedures and food safety.
Author: Richard Heinrich Edelmann
Publisher:
ISBN:
Category : Meat inspection
Languages : en
Pages : 402
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Book Description
Author: Horace Thornton
Publisher:
ISBN: 9780702005268
Category : Meat inspection
Languages : en
Pages : 599
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Book Description
Author: Richard Heinrich Edelmann
Publisher:
ISBN:
Category : Food adulteration and inspection
Languages : en
Pages : 446
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Book Description
Author: Richard Heinrich Edelmann
Publisher:
ISBN:
Category : Meat inspection
Languages : en
Pages : 516
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Book Description
Author: Chandra Shekhar
Publisher: Daya Publishing House
ISBN: 9789354616747
Category : Technology & Engineering
Languages : en
Pages : 0
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Book Description
At present, there is hardly any book on Meat Hygiene that can provide complete information. The book contains a total of 32 chapters, describing systematically and sequentially just from beginning of raw material production that is rearing of food animals till consumption of meat and meat products. The book contains detailed and fully updated scientific information on Meat Hygiene. Additionally, an appendix of 'Glossary of Terms' has also been described in the book which includes a large number terms associated with meat hygiene. The matters in the book have been well-supported (where required) with tables, flowdiagrams, flowcharts and figures. The book will be very useful for veterinary science students and professionals associated with meat industry. The book will also be very useful for students especially in NET/ARS examinations.
Author: Horace Thornton
Publisher:
ISBN:
Category : Food adulteration and inspection
Languages : en
Pages : 690
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Book Description
