Wilson's Practical Meat Inspection 7e
Published on 14. January 2008
Software
Other digital
312 pages
978-0-470-75320-0 (ISBN)
Description
Awareness of food safety and its economic significance has never been higher after public alarm following the BSE crisis and the Foot-and-Mouth outbreak. This classic text is an essential handbook for all persons involved in meat inspection and the meat industry seeking information on the latest diseases and parasites. Now in its seventh edition, it has been revised to reflect the latest knowledge of BSE, Foot-and-Mouth and TB. Information on specific diseases, parasites and physiological processes has been updated and the latest legislation included. As well as this, a new chapter on illegal meat imports has been added, with the aim of helping the detection of illegal meat and ensuring its removal from the food chain. Well-established and respected reference for all those seeking hands-on, practical information; Details the latest reports on diseases and includes crucial information on meat related legislation.
More details
Language
English
Place of publication
Hoboken
United Kingdom
Publishing group
John Wiley and Sons Ltd
Target group
Professional and scholarly
Dimensions
Height: 252 mm
Width: 178 mm
Thickness: 25 mm
Weight
724 gr
ISBN-13
978-0-470-75320-0 (9780470753200)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
William G. Wilson
Wilson's Practical Meat Inspection
E-Book
05/2008
7th Edition
Wiley-Blackwell
€136.99
Available for download
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
Contents. . Preface. 1 Cells and tissues. Systems of the Body. 2 Skeletal system. 3 Muscular system. 4 Circulatory system. 5 Lymphatic system. 6 Respiratory system. 7 Digestive system. 8 Urogenital system. 9 Nervous system. 10 Endocrine system. Slaughter and Age/Sex Determination. 11 The slaughter of animals. 12 Sex characteristics and estimation of age. Pathology and Judgement in Disease. 13 Abnormal and general pathological conditions. 14 Specific diseases. 15 Parasitic diseases. 16 Affections of specific parts and tumours. 17 Illegal meat. Butchers' Joints and Meat Products. 18 Butchers' joints. 19 Meat preservation and meat products. 20 Food poisoning from meat products. Rabbits. 21 Diseases of rabbits. Deer and Venison. 22 Deer and venison. Poultry. 23 Sex and age characteristics of poultry. 24 Anatomy of the fowl. 25 Slaughter and dressing of poultry. 26 Diseases of poultry. 27 Affections of specific parts of poultry. Appendix 1: Legislation. Appendix 2: Colloquial terms. Bibliography. Index. Colour plate section follows page xxx.