Overview

This book forms part of a series that has been designed to provide a study aid for students undertaking the Royal Society for the Promotion of Health Red Meat Inspection Certificate and other courses where knowledge of ovine meat inspection is required such as those for Environmental Health Officers and Official Veterinary Surgeons and students undertaking Veterinary Public Health courses.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. Wherever possible, photographs illustrating anatomical features and conditions have been included, the latter generally depicting severe examples of conditions. This is a conscious decision, arrived at after giving numerous lectures on meat inspection where I learnt that no two people would describe something the same way.

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9781907284762

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<b>A. Grist</b> is the continuing-education manager and a part-time lecturer at the Bristol University School of Clinical Veterinary Science at Langford. He is a former meat hygiene inspector for the UK government's Meat Hygiene Service andthe author of <i>Bovine Meat Inspection</i>, <i>Porcine Meat Inspection</i>, and<i>Poultry Inspection Anatomy and Physiology</i>.

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