Manual on Meat Inspection for Developing Countries - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Manual on Meat Inspection for Developing Countries write by Drago Carl Herenda. This book was released on 1994. Manual on Meat Inspection for Developing Countries available in PDF, EPUB and Kindle.
Handbook of Meat Inspection
Handbook of Meat Inspection - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Handbook of Meat Inspection write by Robert Ostertag. This book was released on 2022-10-27. Handbook of Meat Inspection available in PDF, EPUB and Kindle. 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 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. 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.
Meat Inspection and Control in the Slaughterhouse
Meat Inspection and Control in the Slaughterhouse - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Meat Inspection and Control in the Slaughterhouse write by Thimjos Ninios. This book was released on 2014-06-11. Meat Inspection and Control in the Slaughterhouse available in PDF, EPUB and Kindle. MEAT INSPECTION AND CONTROL IN THE SLAUGHTER HOUSE 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 to animal diseases and animal welfare. 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) and animal health and welfare issues during transport and slaughter. Meat inspection is one of the most important programmes in improving food safety and its scope has enlarged considerably in recent decades. Globalization has affected the complexity of the modern meat chain and has provided possibilities for food frauds and unfair competition. During the last two decades many food fraud cases have been reported that have caused concern among consumers and the industry. Subsequently, meat inspection has been 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.
Wilson's Practical Meat Inspection
Wilson's Practical Meat Inspection - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Wilson's Practical Meat Inspection write by William G. Wilson. This book was released on 2008-04-15. Wilson's Practical Meat Inspection available in PDF, EPUB and Kindle. Awareness of food safety and its economic significance has never been higher after public alarm following the BSE crisis and the Foot-and-Mouth outbreak. This classic text is an essential handbook for all persons involved in meat inspection and the meat industry seeking information on the latest diseases and parasites. Now in its seventh edition, it has been revised to reflect the latest knowledge of BSE, Foot-and-Mouth and TB. Information on specific diseases, parasites and physiological processes has been updated and the latest legislation included. As well as this, a new chapter on illegal meat imports has been added, with the aim of helping the detection of illegal meat and ensuring its removal from the food chain. Well-established and respected reference for all those seeking hands-on, practical information; Details the latest reports on diseases and includes crucial information on meat related legislation.
Handbook of Meat and Meat Processing, Second Edition
Handbook of Meat and Meat Processing, Second Edition - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Handbook of Meat and Meat Processing, Second Edition write by Y. H. Hui. This book was released on 2012-01-11. Handbook of Meat and Meat Processing, Second Edition available in PDF, EPUB and Kindle. Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters. Divided into seven parts, the book covers the entire range of issues related to meat and meat processing, from nutrients to techniques for preservation and extending shelf life. Topics discussed include: An overview of the meat-processing industry The basic science of meat, with chapters on muscle biology, meat consumption, and chemistry Meat attributes and characteristics, including color, flavor, quality assessment, analysis, texture, and control of microbial contamination The primary processing of meat, including slaughter, carcass evaluation, and kosher laws Principles and applications in the secondary processing of meat, including breading, curing, fermenting, smoking, and marinating The manufacture of processed meat products such as sausage and ham The safety of meat products and meat workers, including sanitation issues and hazard analysis Drawn from the combined efforts of nearly 100 experts from 16 countries, the book has been carefully vetted to ensure technical accuracy for each topic. This definitive guide to meat and meat products it is a critical tool for all food industry professionals and regulatory personnel.
