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Meat inspection and control in the slaughterhouse /
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 with animal diseases and animal welfare. The history of meat inspection has largely been a success story. Huge steps have been taken ov...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , , , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Chichester, West Sussex, UK :
John Wiley & Sons Inc.,
2014.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Title Page; Copyright; List of Contributors; Chapter 1: Introduction; Chapter 2: From Farm to Slaughterhouse; 2.1 Scope; 2.2 Animal health and welfare; 2.3 Transport; 2.4 Lairage; 2.5 Food chain information; Summary; Literature and suggested reading; Chapter 3: Ante-Mortem Inspection; 3.1 Scope; 3.2 Introduction; 3.3 Identification of animals; 3.4 Abnormalities; 3.5 Cleanliness of animals; 3.6 Animal welfare; Literature and suggested reading; Chapter 4: The Slaughter Process; 4.1 Scope; 4.2 General; 4.3 Pigs; 4.4 Cattle, horses, sheep and goats; 4.5 Poultry.
- 4.6 Treatment of slaughter by-productsLiterature and further reading; Chapter 5: Animal Welfare
- Stunning and Bleeding; 5.1 Scope; 5.2 Introduction; 5.3 Pigs; 5.4 Cattle, sheep and goats; 5.5 Poultry; 5.6 Conclusions; Literature and further reading; Chapter 6: Post-Mortem Inspection and Related Anatomy; 6.1 Scope; 6.2 Introduction; 6.3 Anatomy of the head; 6.4 Anatomy of viscera; 6.5 Anatomy of carcass; 6.6 Anatomy of poultry; 6.7 Post-mortem inspection; Literature and further reading; Chapter 7: Risk-Based Meat Inspection; 7.1 Scope; 7.2 Introduction; 7.3 Risk-based meat inspection.
- 7.4 Visual-only post-mortem meat inspection7.5 Food chain information (FCI); 7.6 Monitoring of diseases by serology in the slaughterhouse; 7.7 Conclusions; Literature and further reading; Chapter 8: Meat Inspection Lesions; 8.1 Scope; 8.2 Introduction; 8.3 Bovines; 8.4 Domestic swine; 8.5 Small ruminants; 8.6 Poultry; Literature and further reading; Chapter 9: Sampling and Laboratory Tests; 9.1 Scope; 9.2 Introduction; 9.3 Collecting and packaging samples; 9.4 Boiling test; 9.5 Measurement of pH; 9.6 Bacteriological examination of carcasses; 9.7 Zoonotic agents; 9.8 Animal diseases.
- 9.9 Chemical residues9.10 Process and slaughterhouse environment controls; Literature and further reading; Chapter 10: Judgment of Meat; 10.1 Scope; 10.2 Meat inspection; 10.3 Evaluation of the meat; 10.4 Record keeping in meat inspection; Literature and further reading; Chapter 11: Classification of Carcasses; 11.1 Scope; 11.2 Classification of beef carcasses; 11.3 Classification of pig carcasses; 11.4 Classification of sheep carcasses; 11.5 Classification of poultry carcasses; Literature and further reading.
- Chapter 12: Control, Monitoring and Surveillance of Animal Health and Animal Infectious Diseases at the Slaughterhouse12.1 Scope; 12.2 Background; 12.3 Evolution of meat inspection; 12.4 Additional purposes of meat inspection; 12.5 Some useful concepts; 12.6 Quantifying the MOSS of meat inspection; 12.7 Purposes of MOSS at meat inspection; 12.8 EFSA reviews of meat inspection; 12.9 Summary and conclusions; Literature and further reading; Chapter 13: Public Health Hazards: A. Biological Hazards; 13.1 Scope; 13.2 Bacteria; 13.3 Viruses; 13.4 Parasites; 13.5 Prions.