Clean Meat Production with Special Reference to Pork

Food safety has taken an entirely new dimension altogether in the recent past. It was and has always been one of the main tenants of meat processing. However, the fundamentals of slaughter and processing have changed little over the centuries, except for the introduction and use of mechanization and refrigeration. Clean meat production: with special reference to pork is a practical book organized in a simple language for better understanding and has given relatively good emphasis on different aspects to be addressed for improving the pork processing system in India. The book covers the following major areas: guidelines for small abattoirs, planning of pig abattoir, pig slaughter operations, good manufacturing practices in pig abattoir, pig carcass evaluation, abattoir hygiene, abattoir waste management, sources of microbial contamination in carcass, meat preservation methods, parasites associated with pork, processing and value addition in meat, quality control in meat and meat products, packaging of meat products, consumer concerns in meat products evaluation, labeling of meat products and meat related standards/ act enforcing agencies in India. The purpose of this book is to give clear and helpful guidelines to professionals within the meat processing industry, such as technical, production and quality control managers. Personnel handling meat and meat products on a daily basis will also greatly benefit from it, as will undergraduate and postgraduate students, who will find the book an inevitable tool for their practical oriented studies. (jacket)