Full Description
The fundamentals of abattoir establishments, slaughter procedures for quality meat production, and the scientific evaluation of food animals and carcasses are discussed in the most effective manner possible. The sustainability of the meat industry and meat food sector is largely dependent on the utilization of abattoir by-products. Thus, the book provides a detailed overview of the various types of by-products generated in abattoirs, including blood, hide and skin, intestines, bones, glandular by-products, and more. The book also provides a realistic approach to the waste generated in abattoirs and the sanitary requirements necessary for their operation.
Furthermore, the book provides an extensive overview of wool technology, starting from shearing, sampling, wool structure, physico-chemical properties, processing, and testing. It will serve as a valuable source of knowledge and information for individuals engaged in the meat and wool professions, business, planning, and research. The book provides a comprehensive understanding of the various aspects of abattoir and wool technology, making it an indispensable resource for professionals and researchers in the field.
Contents
1. Layout and Management of Abattoirs
2. BIS Standards on Organization and Layout of Abattoirs
3. Pre-slaughter Care, Handling and Transport of Meat Animals Including Poultry
4. Ante-Mortem Examination
5. Post-Mortem Inspection
6. Animal Slaughter Procedures and Ritual Slaughter Methods
7. Humane Slaughter Method for Animals
8. Slaughtering and Dressing of Meat Animals Including Poultry
9. Evaluation and Grading of Live Animals and Carcasses
10. Cutting and Fabrication of Carcasses of Different Animals
11. Quality and Safety Management Systems in Abattoir
12. Abattoir By-products
13. Plan and Layout of by-products Utilization Plant
14. Rendering Methods-Preparation of Meat, Bone and Fish Meal
15. Blood
16. Hides and Skins
17. Bones, Hoofs and Horns
18. Processing of Animal Stomach and Intestines
19. Utilization of Animal Organs and Glands in Pharmaceutical, Cosmetic and Food Industry
20. Abattoir and Meat Plant Effluent Treatment
21. Sanitation of Abattoir and Meat Processing Plant
22. Glossary of Terms in Wool Industry
23. Introduction to Wool, Fur, Pelt and Speciality Fibers with Respect to Processing Industry
24. Basic Structure of Wool Fiber and Development of Wool Follicle
25. Classification, Grading and Quality Characteristics of Wool
26. Wool Shearing, Processing and Storage
27. Physical, Mechanical and Chemical Testing of Wool
