Textbook of Meat Hygiene

by Shekhar, Chandra

ISBN: 9789354619267
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Imprint : Daya Publishing House
Year : 2024
Price : Rs. 14895.00
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Author Profile

Dr. Chandra Shekhar is currently Professor, Department of Veterinary Public Health and Epidemiology, College of Veterinary Science and Animal Husbandry, Acharya Narendra Deva University of Agriculture and Technology, Kumarganj, Ayodhya (U.P.), India. He obtained his B. V. Sc. and A. H. and M. V. Sc. (Veterinary Public Health) degrees from College of Veterinary Science and Animal Husbandry, Mathura, C. S. A. U. A. and T., Kanpur. He earned his Ph.D. from College of Veterinary and Animal Sciences, G. B. P. U. A. and T., Pantnagar. He has reported first Salmonella Drogana serovar from human source in India. He has to his credit more than 60 scientific papers in various journals of repute. He has published a book on "Zoonoses: Infectious Diseases of Animals Transmissible to Humans". He has also attended and presented papers in various national and international conferences/seminars. He is a life member of Indian Association of Veterinary Public Health Specialists (IAVPHS) and member of the editorial board of "The Asian Journal of Animal Science", "Veterinary Science Research Journal" and "Research Journal of Animal Husbandry and Dairy Science". He is the reviewer of the journals "International Journal of Basic and Applied Agricultural Research", "South Asian Journal of Research in Microbiology" and "Indian Journal of Animal Sciences". He has been conferred the awards "Fellow" by Hind Agri-Horticultural Society (FHAS) Muzaffarnagar (U.P.) India, "Certificate of Excellence in Reviewing" in recognition of an outstanding contribution to the quality of the journal "South Asian Journal of Research in Microbiology" and "Best Paper Presentation Award" in the National Seminar. Besides this he has been the recipient of many honors, awards and distinctions from various scientific bodies.

About The Book

At present, there is hardly any book on Meat Hygiene that can provide complete information. The book contains a total of 32 chapters, describing systematically and sequentially just from beginning of raw material production that is rearing of food animals till consumption of meat and meat products. The book contains detailed and fully updated scientific information on Meat Hygiene. Additionally, an appendix of 'Glossary of Terms' has also been described in the book which includes a large number terms associated with meat hygiene. The matters in the book have been well-supported (where required) with tables, flowdiagrams, flowcharts and figures. The book will be very useful for veterinary science students and professionals associated with meat industry. The book will also be very useful for students especially in NET/ARS examinations.

Table of Contents

Preface vii Abbreviations xi 1. Introduction 1 2. The Abattoir 11 3. The Food Animals 21 4. Meat Hygiene Practice 29 5. Hygiene and Management of the Food Animals from Farm to Slaughter 43 6. Comparative Anatomy of Tissues and Organs of the Food Animals 63 7. Composition, Quality and Nutritional Importance of Meat 73 8. Infectious Diseases 85 9. Parasitic Diseases 129 10. Metabolic Diseases 137 11. Nutritional Deficiency Diseases 141 12. Environmental Pollutants Causing Diseases 145 13. Ante-Mortem Inspection of the Food Animals 153 14. Inspection of Poultry, Eggs and Fish 161 15. Inspection of Game Animals, Rabbits and Hares 167 16. Slaughter of the Food Animals 173 17. Examination of Lymph Nodes 195 18. Pathology of the Food Animals 199 19. Post-Mortem Inspection 219 20. Differentiation of Meat of Different Food Animal Species 229 21. Chemical and Antimicrobial Residues in Meat 237 22. Meat Microbiology 251 23. Physico-Chemical Methods for Detecting Microbial Spoilage in Meat 265 24. Microbiological Methods for Detecting Microbial Spoilage in Meat 273 25. Preservation of Meat 279 26. Utilization of Slaughterhouse By-Products 293 27. Occupational Health Hazards in Meat Industries 299 28. Meat-Borne Diseases 309 29. Food Safety 321 30. Microbiological Criteria, Standards and Code of Hygienic Conditions 351 31. Cleaning and Sanitation of Slaughterhouse 357 32. Disposal of Unsound Meat and Slaughterhouse Wastes 365 Glossary of Terms 369 References 399 Index 401