By: David S Collins (Editor), Robert J Huey (Editor)
352 pages, illustrations
"The 11th edition of Gracey's Meat Hygiene is a hardcover textbook that will be an excellent, practical reference for slaughterhouse veterinarians, food safety inspectors, and meat industry personnel. This book provides a comprehensive introduction for readers new to the fields of slaughter and meat safety, although it is likely to be even more valuable to readers with some experience in those fields."
– Journal of the American Veterinary Medical Association, 15 September 2015
1 The food animals 1
2 Anatomy 19
3 Meat establishment construction and equipment 45
4 Preservation of meat 67
5 Plant sanitation 89
6 From farm to slaughter 113
7 Humane slaughter 135
8 Meat hygiene practice 159
9 Meat inspection protocols 185
10 Poultry production, slaughter and inspection 223
11 Exotic meat production 249
12 Food poisoning and meat microbiology 259
13 Controls on veterinary drug residues in the European Union 279
14 Health and safety in meat processing 291
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