Textbook of Meat Hygiene
Bailliere Tindall (Verlag)
978-0-7020-1495-6 (ISBN)
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The latest edition of Balliere Tindall's textbook on meat inspection (formerly "Thornton's Meat Hygiene"). Updated to incorporate a new emphasis on microbiological aspects, since meat inspection can no longer be regarded as a purely visual procedure, this book includes information on new legislation as well as new statistical information and reflects widespread current concern with food safety as well as animal welfare.
The food animals; anatomy, meat composition and quality; meat plant construction, equipment and operations; treatment and disposal of by-products; plant sanitation; pre-slaughter handling and veterinary ante-mortem inspection; humane slaughter; post-mortem inspection; meat hygiene practice; chemical residues in meat; food poisoning and meat microbiology; occupational injuries, infections and zoonoses; preservation of meat; pathology; bacterial, viral and fungal diseases; parasitic diseases; metabolic diseases and nutritional deficiencies; diseases due to extraneous poisons; affections of specific parts; inspection of poultry; inspection of rabbits, hares and wild and farmed deer; data retrieval and feedback. Appendix: By-products of the UK meat industry.
| Überarbeitung | J. F. Gracey, D.F. Collins |
|---|---|
| Zusatzinfo | 152 illus |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 246 x 189 mm |
| Gewicht | 1452 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| Veterinärmedizin | |
| ISBN-10 | 0-7020-1495-8 / 0702014958 |
| ISBN-13 | 978-0-7020-1495-6 / 9780702014956 |
| Zustand | Neuware |
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