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GRACEY'S MEAT HYGIENE
Gracey's Meat Hygiene, 11th edition, is the definitive reference for veterinarians working in meat hygiene control. This new edition of a classic text reflects the recent significant changes in science, legislation and practical implementation of meat hygiene controls in the United Kingdom, Europe and worldwide since the 10th edition was published in 1999. This book is an excellent practical guide for teaching food hygiene to veterinary students worldwide, laying the foundations of food animal anatomy, the humane slaughter of animals for food and practical production hygiene. New chapters address the increased concern of operators, inspectors and the public to issues of animal welfare and recognise the role of the profession, and interest from the consumer, in environmental protection.
Key features include the following
Fully updated new edition, in a refreshed design with colour photographs and illustrations throughout
Includes new content on meat hygiene inspection covering the components of an integrated food safety management system as well as animal health and welfare controls in the 'farm to fork' system
A practical approach to health and safety in meat processing is outlined by identifying the hazards and then describing how these can be best controlled
With contributions from veterinary and industry experts, this edition is both a valuable teaching aid and a practical reference for veterinarians and all food business operators and their staff
Auteur
About the Editors David S. Collins, MVB, DVPH(MH), MRCVS
Formally City Veterinarian for Belfast, he has served as a Member of Northern Ireland Food Standards Advisory Committee as well as on the Meat Hygiene Advisory Committee of the UK Food Standards Agency. His work has involved forensic investigation for the Ministry of Defence and insurance companies; advising veterinary pharmaceutical companies regarding adverse reactions, product registration and clinical trials; and advising the government on animal experimentation including clinical trials for veterinary pharmaceuticals. He is a former Chief Examiner for the Royal College of Veterinary Surgeons in Veterinary Public Health, UK, and was Consultant Editor for Northern Ireland Veterinary Today. Robert J. Huey, TD, MVB, DVPH(MH), MRCVS
Robert is Chief Veterinary Offi cer in the Department of Agriculture and Rural Development Northern Ireland (DARDNI) veterinary service. He is currently Vice President of the Federation of Veterinarians of Europe and a past President of the Union of European Veterinary Hygienists. He is also a former President of the Veterinary Public Health Association and was Chief Examiner in Veterinary Public Health for the Royal College of Veterinary Surgeons, 19982010.
Résumé
GRACEY'S MEAT HYGIENE Gracey's Meat Hygiene, 11th edition, is the definitive reference for veterinarians working in meat hygiene control. This new edition of a classic text reflects the recent significant changes in science, legislation and practical implementation of meat hygiene controls in the United Kingdom, Europe and worldwide since the 10th edition was published in 1999. This book is an excellent practical guide for teaching food hygiene to veterinary students worldwide, laying the foundations of food animal anatomy, the humane slaughter of animals for food and practical production hygiene. New chapters address the increased concern of operators, inspectors and the public to issues of animal welfare and recognise the role of the profession, and interest from the consumer, in environmental protection.
Key features include the following
Contenu
Contributors xi
Preface xiii
Acknowledgements xv
1 The food animals 1
Dietary factors 2
World livestock production 3
UK meat plants and throughputs 4
Cattle 4
Breeds 4
Systems of beef production 6
Growth promoters 7
Definitions 7
Sheep 7
Definitions 9
Pigs 10
Pig breeds 10
Pig breeds in the United Kingdom 11
Pig production 11
Pig meat production 13
Glossary of terms 13
Additional facts 13
Goats 13
Poultry 14
Definitions 14
Rabbits 15
Deer 16
Handling of deer 17
References 17
Further reading 17
Form animal welfare council 17
2 Anatomy 19
Descriptive terms 19
Osteology and arthrology 19
Bones 19
Digestive system 21
Tongue 21
Stomach 22
Mucous membranes 22
Intestines 23
Liver 24
Pancreas (gut sweetbread) 25
Respiratory system 26
Lungs 26
Pluck 26
Circulatory system (heart, arteries, capillaries and veins) 26
Heart 26
Portal circulation 27
Spleen (melt) 27
Lymphatic system 28
Haemal lymph nodes 28
Lymph nodes of the ox 29
Nodes of the head and neck 30
Nodes of the chest and forequarter 30
Nodes of the abdomen and hindquarter 31
Lymph nodes of the pig 33
Head and neck 33
Other nodes 33
Urogenital system 34
Urinary organs 34
Genital organs 34
Kidney 34
Reproductive system 34
Uterus 34
Udder 36
Endocrine system 36
Thymus 36
Adrenal (suprarenal) bodies 36
Testicles (testes) 37
Collection and yield of glands 37
Skin 37
Horns 37
Muscular system 37
Connective tissue 38
Fat 38
Determination of age by dentition 38
Teeth 38
Determination of sex 39
Cattle 39
Sheep 40
Pigs 41
Horse and ox differentiation 41
Debasement of food
(adulteration and substitution) 41
Food tampering 43
References 43
Further reading 43
3 Meat establishment construction and equipment 45
Site 45
Environmental statement 45
Submission of plans 46
Area size 46
Facilities 47
Equipment design 50
Pest control 51
Small abattoir units 51
Lairage 52
Cattle lairage 52
Sheep lairage 52
Pig lairage 52
Deer lairage 53
Clipping or cleaning of livestock 53
Manure disposal 53
Slaughterhall 53
Stunning area 53
Bleeding area 54
Cattle carcase dressing 54
On-the-rail dressing 55
Sheep slaughterhall 56
Pig slaughterhall 57
Singeing and scraping 58
Refrigeration accommodation 58
Detained meat room 59
Condemned meat room 60
Hide and skin store 60
Gut and tripe room 60
Red offal room 60
The edible fat room 61
Cutting rooms 61
Equipment wash 61
Fresh meat dispatch area 61
Vehicle washing 62
General amenities for personnel 62
Veterinary office 62
Treatment of effluent 62
Pollution parameters 63
Treatment 63 Preliminary treatment: Screening, solids and grit rem...