Meat Hygiene

Introducing the 10th Edition of this standard text covering all aspects of meat hygiene, from the production of clean and healthy animals, to the hygienic processing of meat and meat products, and the avoidance of food-borne hazards. This edition has been fully updated and revised to reflect a more integrated ''farm to table'' approach, and a more international perspective. Includes new material on BSE, a new section on operational hygiene, and more complete treatment of husbandry and ante-mortem issues. 00......Page 1 01......Page 9 02......Page 27 03......Page 85 04......Page 109 05......Page 137 06......Page 151 07......Page 171 08......Page 205 09......Page 231 10......Page 251 11......Page 269 12......Page 297 13......Page 307 14......Page 329 14a......Page 365 15......Page 421 16......Page 433 17......Page 517 18......Page 647 19......Page 711 20......Page 721 21......Page 737 22......Page 753 Intended for veterinary students, this book focuses on meat inspection. This 10th edition has been updated with many sections rewritten to reflect a more integrated "farm to table" approach, and a more international perspective. New material on BSE is included.