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- Author: Muhammad Ali
- Publisher: LAP Lambert Academic Publishing
- ISBN-10: 3659473057
- ISBN-13: 9783659473050
- Format: 15.2 x 22.9 x 0.5 cm, minkšti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
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Description
This manual will help the students to understand meat and byproduct processing and meat inspection courses. An utmost try has been made to full fill the modern requirements of the slaughter houses. Safe food for human's demands more skilled meat inspector who could monitor food safety in field and laboratory as well. This book will also be helpful to the field Veterinarians, Under Graduate students and meat industry. This manual covers topics mainly terminologies used in Meat industry, Construction of Slaughter house, Slaughtering methods (cutting neck, stunning), Rigor mortis, Grading of meat, Meat differentiation of animals, Meat byproduct processing, Hazardous analysis critical control points HACCP and ISO, Meat preservation methods, laboratory tests for meat quality, The Punjab Pakistan animals slaughter control act 1963 and Instruments used in Abbatoir.
EXTRA 10 % discount with code: EXTRA
The promotion ends in 22d.13:32:46
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Author: Muhammad Ali
- Publisher: LAP Lambert Academic Publishing
- ISBN-10: 3659473057
- ISBN-13: 9783659473050
- Format: 15.2 x 22.9 x 0.5 cm, minkšti viršeliai
- Language: English English
This manual will help the students to understand meat and byproduct processing and meat inspection courses. An utmost try has been made to full fill the modern requirements of the slaughter houses. Safe food for human's demands more skilled meat inspector who could monitor food safety in field and laboratory as well. This book will also be helpful to the field Veterinarians, Under Graduate students and meat industry. This manual covers topics mainly terminologies used in Meat industry, Construction of Slaughter house, Slaughtering methods (cutting neck, stunning), Rigor mortis, Grading of meat, Meat differentiation of animals, Meat byproduct processing, Hazardous analysis critical control points HACCP and ISO, Meat preservation methods, laboratory tests for meat quality, The Punjab Pakistan animals slaughter control act 1963 and Instruments used in Abbatoir.
Reviews