Gracey’s Meat Hygiene, 11th Edition

Gracey’s Meat Hygiene, 11th Edition
Gracey’s Meat Hygiene, 11th Edition
De: David S. Collins (Editor), Robert J. Huey (Editor)
ISBN: 9781118650028
Capa dura
360 páginas
Publicação: 2014, Wiley

Descrição

Gracey’s Meat Hygiene, Eleventh 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 UK, Europe and worldwide since the 10th edition was published in 1999. An excellent practical guide for teaching food hygiene to veterinary students worldwide, in addition to laying the foundations of food animal anatomy, pathology and disease. New chapters address the increased concern of both the public and inspectors to issues of animal welfare and recognise the role of the profession, and interest from the consumer, in environmental protection.

Key features include:

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 best be 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

Conteúdos

Chapter 1: The Food Animals

Chapter 2: Anatomy

Chapter 3: Meat Establishment Construction and Equipment

Chapter 4: Preservation of Meat

Chapter 5: Plant Sanitation

Chapter 6: From Farm To Slaughter

Chapter 7: Humane Slaughter

Chapter 8: Meat Hygiene Practice

Chapter 9: Meat Inspection Protocols

Chapter 10: Poultry Production, Slaughter and Inspection

Chapter 11: Exotic Meat Production

Chapter 12: Food Poisoning and Meat Microbiology

Chapter 13: Controls on veterinary drug residues in the European Union

Chapter 14: Health and Safety in Meat Processing

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