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Textbook of Meat Inspection

Author: Horace Thornton
Publisher:
ISBN:
Category : Food adulteration and inspection
Languages : en
Pages : 690

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Book Description

Textbook of Meat Inspection: Including the Inspection of Rabbits and Poultry

Author: Horace Thornton
Publisher:
ISBN:
Category : Food adulteration and inspection
Languages : en
Pages : 638

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Book Description

Meat Inspection and Control in the Slaughterhouse

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.

Manual of Inspection Procedures of the Meat Inspection Service of the United States Department of Agriculture

Author: United States. Agricultural Research Service. Meat Inspection Division
Publisher:
ISBN:
Category :
Languages : en
Pages : 248

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Book Description

Handbook of meat inspection

Author: Robert Ostertag
Publisher:
ISBN:
Category :
Languages : en
Pages : 966

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Book Description

Ovine Meat Inspection

Author: Andy Grist
Publisher:
ISBN: 9781907284762
Category : Beef cattle
Languages : en
Pages : 0

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Book Description
Particularly useful to veterinary surgeons and meat inspectors within the abattoir and lamb producers who will be receiving condemnation data from these establishments, this well-illustrated report focuses on sheep anatomy, diseases, and other conditions.

Guide for Meat Inspectors

Author: Robert von Ostertag
Publisher: Sagwan Press
ISBN: 9781340187507
Category : History
Languages : en
Pages : 272

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Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

Gracey's Meat Hygiene

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.