About the book The authors aim to write a book that comprehensively deals with the whole spectrum of meat inspection and other official control tasks in the slaughterhouse. Books in this area usually separate meat inspection (ante and post mortem) from meat hygiene, which gives quite a narrow picture of the official control tasks in the slaughterhouses. Although ante and post mortem are very important, practical meat inspection includes many more issues, such as food safety, hygiene, animal disease, animal welfare and other control tasks, all of which need to be considered. After an introductory chapter, Chapter 2 looks at the journey of animals from farm to slaughterhouse, including such issues as health, transportation modes and lairage (holding pens). Chapter 3 is about ante-mortem (pre-slaughter) inspection, including the animals cleanliness, welfare and the process of identifying abnormalities. Chapter 4 covers the slaughter process for pigs, cattle and poultry. Chapter 5 is concerned with post-mortem inspection of slaughtered animals. Chapters 6 and 7 are to do with any findings that may be discovered on carcasses and their subsequent sampling and testing in the lab. Chapter 8 details the process of carcass judgment, classification and labeling. Chapters 9 and 10 are about animal health and control of infectious diseases in the slaughterhouse, while chapter 11 lays out the methods for controlling public health hazards. Chapter 12 looks at by-products from the slaughter process, and how these are separated out, marked and treated. Chapter 13 is about meat quality, and how post-mortem muscle can be converted to meat, and rigor mortis avoided. Chapter 14 is about how abattoirs and slaughterhouses can implement own-check systems for food safety, while the final chapter covers the official (external) controls on slaughterhouses. ? ? What makes it different? There is currently no book on the market which deals with meat inspection and the wide range of control tasks in slaughterhouses: this book uniquely combines both these areas. The slaughterhouse is the centre of the meat production chain where food safety, hygiene, animal disease and animal welfare control interact. It is in many senses the last safeguard before the meat reaches the consumer. To understand the relevance of control in the slaughterhouse, all these aspects must be considered together, and this book will do that.??? The authors will avoid referring directly to detailed legislation because this would make the book outdated within a few years (although legislation will of course be addressed where necessary, particularly in the final chapter on official controls). Instead, they will make the book more reader friendly, useable worldwide, with internationally relevant content.? The book will be based on the research and experience of several contributing authors: a large number of experts from different countries have been invited to this project, and the editors anticipate that this will result in a high quality book with a global audience.
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