Wilson's Practical Meat Inspection
7th Edition
Published on 8. May 2008
312 pages
978-0-470-75319-4 (ISBN)
Description
Awareness of food safety and its economic significance has neverbeen higher after public alarm following the BSE crisis and theFoot-and-Mouth outbreak.
This classic text is an essential handbook for all personsinvolved in meat inspection and the meat industry seekinginformation on the latest diseases and parasites. Now in itsseventh edition, it has been revised to reflect the latestknowledge of BSE, Foot-and-Mouth and TB. Information on specificdiseases, parasites and physiological processes has been updatedand the latest legislation included. As well as this, a new chapteron illegal meat imports has been added, with the aim of helping thedetection of illegal meat and ensuring its removal from the foodchain.
* * Well-established and respected reference for all those seekinghands-on, practical information;
* Details the latest reports on diseases and includes crucialinformation on meat related legislation.
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Other editions
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WG Wilson
Wilson's Practical Meat Inspection 7e
Software
01/2008
Wiley
€72.28
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William G. Wilson
Wilson's Practical Meat Inspection
Book
07/2005
7th Edition
Wiley
€160.88
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Person
William Wilson is a qualified Environmental Health Officer and a member of the Chartered Institute of Environmental Health. He now works for Birmingham City Council.
Content
Preface to Seventh Edition v
Preface to First Edition vi
1 Cells and Tissues 1
Systems of the Body 7
2 Skeletal System 9
3 Muscular System 20
4 Circulatory System 21
5 Lymphatic System 28
6 Respiratory System 39
7 Digestive System 45
8 Urogenital System 59
9 Nervous System 68
10 Endocrine System 72
Slaughter and Age/Sex Determination 77
11 The Slaughter of Animals 79
12 Sex Characteristics and Estimation of Age 87
Pathology and Judgement in Disease 95
13 Abnormal and General Pathological Conditions 97
14 Specific Diseases 112
15 Parasitic Diseases 137
16 Affections of Specific Parts and Tumours 163
17 Illegal Meat 191
Butchers' Joints and Meat Products 199
18 Butchers' Joints 201
19 Meat Preservation and Meat Products 206
20 Food Poisoning from Meat Products 228
Rabbits 233
21 Diseases of Rabbits 235
Deer and Venison 239
22 Deer and Venison 241
Poultry 245
23 Sex and Age Characteristics of Poultry 247
24 Anatomy of the Fowl 251
25 Slaughter and Dressing of Poultry 265
26 Diseases of Poultry 270
27 Affections of Specific Parts of Poultry 287
Appendix 1: Legislation 291
Appendix 2: Colloquial Terms 292
Bibliography 295
Index 297
Colour plate section follows page 122
