Author: Philip Hasheider
Publisher: Voyageur Press (MN)
ISBN: 0760349967
Category : Cooking
Languages : en
Pages : 211
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Book Description
Dive into the rewarding challenge of the butcher block as you learn to work with an entire pig to make your own sausage, hams, bacon, and much more.
Author: Irene Camerlink
Publisher: Woodhead Publishing
ISBN: 0323915736
Category : Science
Languages : en
Pages : 624
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Book Description
Advances in Pig Welfare, Second Edition continues its complete coverage of key areas of pig welfare assessment, management and improvement. The book covers both recent developments and reviews of historical welfare issues, with 12 new chapters addressing the most relevant and significant issues from a global perspective. Sections review the needs of pigs, including chapters on the physical environment and the social and emotional needs of the animals, key welfare issues in the pig’s lifecycle from birth to slaughter, including weaning, aggression and pig-human interactions, and emerging topics such as prenatal stress, individual differences and organic farming. Final sections cover pig welfare and attitudes towards pig welfare amongst farmers and other stakeholders. Written by an international team of leaders in the field, the book continues to be a useful resource for practicing vets involved in welfare assessment, welfare research scientists and students, and indeed anyone with a professional interest in the welfare of pigs. Provides the most recent research applications in pig welfare Analyzes on-farm assessments of pig welfare, an extremely important marker for the monitoring of real welfare with impacts and implications for changes in other husbandry systems Includes factors that affect pig welfare, how to practically control these factors, and the impact that these factors have on animal health Provides new chapters on economics, husbandry, environment, climate change and precision livestock
Author: Temple Grandin
Publisher: CABI
ISBN: 1789240573
Category : Medical
Languages : en
Pages : 348
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Book Description
This book provides both evidence-based scientific studies and practical guidance to enhance the welfare of cattle, pigs, sheep and poultry at slaughter. Temple Grandin and Michael Cockram have brought together a range of international experts to prepare chapters on philosophical and ethical views on the slaughter of farmed animals. These include welfare issues and their assessment, the condition of animals on arrival and their management during lairage, animal handling, methods of humane slaughter and assessment of unconsciousness. The book boldly tackles controversial issues around the compromises necessary when balancing animal welfare concerns with commercial realities, as well as religious slaughter. Chapters cover methods of stunning, pre-slaughter handling, equipment design, monitoring welfare with abattoir data and auditing methods. It is an important publication for those involved in implementing improvements in the humane slaughter of farmed animals and is recommended for veterinarians, students, abattoir managers and government regulators.
Author: Luigi Faucitano
Publisher: BRILL
ISBN: 9086866379
Category : Technology & Engineering
Languages : en
Pages : 315
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Book Description
The current scientific literature contains reviews and articles on specific aspects of pig production and farm animal welfare. This book is intended to be a reference text that covers all aspects of pig production, on the basis of scientific results. This work contains current, easy-to-understand scientific reviews on animal welfare with over 700 specific references to animal welfare. All aspects of animal welfare with respect to pigs are discussed, from genetic selection and breeding to transportation and slaughter. This work was written by scientific experts renowned for their knowledge and work in the area of pig welfare. Their common goal was to provide an in-depth review and empirical assessment of pig production concepts, knowledge and techniques in use today. Through scientific examples, the authors explain how improving animal welfare increases profitability. This work is intended for academics, researchers, students, animal welfare associations, industry and anyone who is involved in the production chain or concerned about the welfare of pigs being raised on farms.
Author: Jo-Anne McArthur
Publisher: Lantern Books
ISBN: 1590565207
Category : Art
Languages : en
Pages : 316
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Book Description
Drawn from a thousand photos taken over fifteen years, We Animals illustrates and investigates animals in the human environment: whether they're being used for food, fashion and entertainment, or research, or are being rescued to spend their remaining years in sanctuaries. Award-winning photojournalist and animal advocate Jo-Anne McArthur provides a valuable lesson about our treatment of animals, makes animal industries visible and accountable, and widens our circle of compassion to include all sentient beings.
Author: Philip Hasheider
Publisher: Harvard Common Press
ISBN: 1558329870
Category : Cooking
Languages : en
Pages : 227
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Book Description
Trust The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making to ensure you get the most out of your beef, pork, venison, lamb, poultry, and goat. Absolutely everything you need to know about how to dress and preserve meat is right here. From slaughtering, to processing, to preserving in ways like smoking, salting, and making jerky, author Philip Hasheider teaches it all in step-by-step instructions and illustrations,which guide you through the entire process: how to properly secure the animal and then safely and humanely transforming the meat into future meals for your family. Along the way, you’ll learn about different cuts of meat and learn how to process them into different products, like sausages and jerky. With The Complete Book of Butchering, Smoking, Curing, and Sausage Making, you will quickly learn: How to make the best primal and retail cuts from an animal How to field dress the most popular wild game Why cleanliness and sanitation are of prime importance for home processing What tools, equipment, and supplies are needed for home butchering How to safely handle live animals before slaughter Important safety practices to avoid injuries About the changes meat goes through during processing Why temperature and time are important factors in meat processing How to properly dispose of unwanted parts The details of animal anatomy The best meals are the ones you make yourself, why not extend this sentiment all the way to the meat itself?
Author: Robert Newton Peck
Publisher: Laurel Leaf
ISBN: 0307574512
Category : Young Adult Fiction
Languages : en
Pages : 178
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Book Description
Originally published in hardcover in 1972, A Day No Pigs Would Die was one of the first young adult books, along with titles like The Outsiders and The Chocolate War. In it, author Robert Newton Peck weaves a story of a Vermont boyhood that is part fiction, part memoir. The result is a moving coming-of-age story that still resonates with teens today.
Author: Luigi Faucitano
Publisher: Brill Wageningen Academic
ISBN: 9789086863723
Category : Animal industry
Languages : en
Pages : 0
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Book Description
Quantifying animal welfare preslaughter using behavioural, physiological and carcass and meat quality measures -- Cattle -- Fish -- Horses -- Pigs -- Poultry -- Sheep -- Species destined for non-traditional meat production: 1. African game species, cervids, ostriches, crocodiles and kangaroos -- Species destined for non-traditional meat production: 2. Goats and South American domestic camelids -- Avoiding live-animal transport to slaughter: mobile abattoirs.
Author: Bill Buford
Publisher: Vintage
ISBN: 0385353197
Category : Cooking
Languages : en
Pages : 447
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Book Description
“You can almost taste the food in Bill Buford’s Dirt, an engrossing, beautifully written memoir about his life as a cook in France.” —The Wall Street Journal What does it take to master French cooking? This is the question that drives Bill Buford to abandon his perfectly happy life in New York City and pack up and (with a wife and three-year-old twin sons in tow) move to Lyon, the so-called gastronomic capital of France. But what was meant to be six months in a new and very foreign city turns into a wild five-year digression from normal life, as Buford apprentices at Lyon’s best boulangerie, studies at a legendary culinary school, and cooks at a storied Michelin-starred restaurant, where he discovers the exacting (and incomprehensibly punishing) rigueur of the professional kitchen. With his signature humor, sense of adventure, and masterful ability to bring an exotic and unknown world to life, Buford has written the definitive insider story of a city and its great culinary culture.
Author: Steve Stauning
Publisher: Createspace Independent Publishing Platform
ISBN: 9781548652135
Category :
Languages : en
Pages : 176
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Book Description
No one succeeds without sacrifice... can we all agree on that? The problem is that most every book on the subject of success misses the big picture by ignoring all the little pictures. Think about it; while there have been plenty of books that claim to help anyone achieve the near impossible - like wealth beyond their wildest dreams - the fact is that most everyone on the planet has their sights set on something a little more realistic (and way more rewarding). That is, their goal is simply to live a great life. Living a great life is the epitome of success... can we all agree on that? Great! Based on the two axioms we've all agreed on: Living a great life is what we all want, and living a great life takes sacrifice. The interesting thing about sacrifice is that it's not the huge, bold, public sacrifices one makes in life that drive the most success; but rather the small, seemingly insignificant sacrifices we make (or avoid) every single day that have the greatest positive (or negative) impact on our life and the lives of those around us. I call these shit sandwiches. All successful people ate shit sandwiches to get where they are today. In fact, the more successful they are the more shit sandwiches they ate. The funny thing about shit sandwiches, however, is that the more successful you become, the more shit sandwiches you have to eat to stay there. Shit sandwiches are those little sacrifices, hardships, or unpleasantness we undertake every day to achieve some common or personal good; and everyone who wants to succeed eats them. As you'll read in this book, great employees eat a lot of shit sandwiches. Great leaders eat a lot of shit sandwiches. Great husbands, wives, brothers, sisters, mothers, fathers, boyfriends and girlfriends all eat a lot of shit sandwiches. Successful people - in work or in play - all eat their share shit sandwiches. Are you ready to start eating your share?
