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05474nam a2200757 4500 |
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ocn880877947 |
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OCoLC |
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20170124071221.2 |
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m o d |
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140602s2014 enk ob 001 0 eng |
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|a 2014021553
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|a DLC
|b eng
|e rda
|c DLC
|d YDX
|d N$T
|d DG1
|d CUI
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|a 016822172
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|a 881028546
|a 890358402
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|a 9781118525845 (ePub)
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|a 1118525841 (ePub)
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|a 9781118525852 (Adobe PDF)
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|a 111852585X (Adobe PDF)
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|z 9781118525869 (cloth)
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|a 9781118525821
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|a 1118525825
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|a (OCoLC)880877947
|z (OCoLC)881028546
|z (OCoLC)890358402
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|a 615343
|b MIL
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|a pcc
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|x 012000
|2 bisacsh
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|a 664/.907
|2 23
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|a MAIN
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|a Meat inspection and control in the slaughterhouse /
|c edited by Thimjos Ninios, Janne Lundén, Hannu Korkeala and Maria Fredriksson-Ahomaa.
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| 264 |
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1 |
|a Chichester, West Sussex, UK :
|b John Wiley & Sons Inc.,
|c 2014.
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| 300 |
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|a 1 online resource.
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| 336 |
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|a text
|b txt
|2 rdacontent
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| 337 |
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|a computer
|b n
|2 rdamedia
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| 338 |
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|a online resource
|b nc
|2 rdacarrier
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| 504 |
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|a Includes bibliographical references and index.
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| 588 |
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|a Description based on print version record and CIP data provided by publisher.
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0 |
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|a 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
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|a 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
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8 |
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|a 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
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|a 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
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|a 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
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| 650 |
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0 |
|a Meat inspection.
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| 650 |
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|a Slaughtering and slaughter-houses.
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| 650 |
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7 |
|a TECHNOLOGY & ENGINEERING
|x Food Science.
|2 bisacsh
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| 650 |
|
7 |
|a Meat inspection.
|2 fast
|0 (OCoLC)fst01013323
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| 650 |
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7 |
|a Slaughtering and slaughter-houses.
|2 fast
|0 (OCoLC)fst01120361
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| 655 |
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4 |
|a Electronic books.
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| 655 |
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7 |
|a Electronic books.
|2 local
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| 655 |
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0 |
|a Electronic books.
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| 700 |
1 |
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|a Ninios, Thimjos.
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| 700 |
1 |
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|a Lundén, Janne.
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| 700 |
1 |
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|a Korkeala, Hannu
|q (Hannu J.)
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| 700 |
1 |
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|a Fredriksson-Ahomaa, M.
|q (Maria)
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| 776 |
0 |
8 |
|i Print version:
|t Meat inspection and control in the slaughterhouse
|d Chichester, West Sussex, UK : John Wiley & Sons Inc., 2014
|z 9781118525869
|w (DLC) 2014013902
|
| 856 |
4 |
0 |
|u https://doi.org/10.1002/9781118525821
|z Full Text via HEAL-Link
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| 994 |
|
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|a 92
|b DG1
|
