Overview

This book forms part of a series that has been designed to provide a study aid for students undertaking Red Meat Inspection and other courses where knowledge of bovine meat inspection is required such as those for Environmental Health Officers, Veterinary degree students and Official Veterinarians. It is hoped that it may also provide information in a 'user friendly' format for abattoir owners and producers as to the nature of rejections recorded by inspectors.

Full Product Details

9781904761839

Table of Contents

Reviews

Beef has been restored to its rightful place as the main red meat eaten in the United Kingdom. The dedication of the inspection team has done much to restore the consumers' confidence that the meat they eat, having been inspected by professionals, is safe and wholesome. I commend this book, produced by a member of that team. Students of meat inspection, qualified inspectors and meat plant operators will find this book invaluable for learning, revision, reference and teaching --Tim Udall, OBE, MRCVS

Author Information

<b>A. Grist</b> is the continuing education manager and a part time lecturer at the Bristol University School of Clinical Veterinary ScienceLangford. He worked as a meat hygiene inspector for the United Kingdom's meat hygiene service for a decade and was awarded the 2006 MHS Merit Trophy for services to meat inspection. He is the author of six books, including <i>Ovine Meat Inspection, Porcine Meat Inspection, and Poultry Inspection.</i></p>

Tab Content 6

Customer Reviews

Recent Reviews

Countries Available