Meat Hygiene

Contents: Preface. 1. Introduction. 2. Meat sanitation. 3. General hygiene principles for meat handling. 4. General hygiene rules for meat industries. 5. Red meat hygiene. 6. Meat products. 7. Meat cutting and utilization. 8. Hygiene practices in slaughtering and meat handling. 9. Basic techniques in meat processing. 10. Animals symptoms of disease. 11. Packaging and labelling. Bibliography. Index.

"Meat forms a considerable component of the diet of a large number of people around the world, especially in developed countries. With the outbreak of new diseases like bird flue, meat hygiene has come to gain immense prominence as a matter of utmost prominence among consumers nutritionists and food technologist.

This book describes the numerous procedures, instruments and systems employed in the hygienic control of meat. For anybody who handles food as part of their work, meat is an inevitable commodity and its hygiene forms a crucial part of their study in houses and training. Comprehensively exploring the issue, the book should be of great use to such personnel." (jacket)