Meat inspection and control in the slaughterhouse /

• Άλλοι συγγραφείς: Ninios, Thimjos, Lundén, Janne, Korkeala, Hannu (Hannu J.), Fredriksson-Ahomaa, M. (Maria)
• Μορφή: Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Chichester, West Sussex, UK : John Wiley & Sons Inc., 2014.
• Θέματα: Meat inspection.; Slaughtering and slaughter-houses.; TECHNOLOGY & ENGINEERING > Food Science.; Electronic books.

Πίνακας περιεχομένων:

• 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