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Informationen zum Autor About the Editors David S. Collins, MVB, DVPH(MH), MRCVS Formally City Veterinarian for Belfast, he has served as a Member of Northern Ireland Food Standards Advisory Committee as well as on the Meat Hygiene Advisory Committee of the UK Food Standards Agency. His work has involved forensic investigation for the Ministry of Defence and insurance companies; advising veterinary pharmaceutical companies regarding adverse reactions, product registration and clinical trials; and advising the government on animal experimentation including clinical trials for veterinary pharmaceuticals. He is a former Chief Examiner for the Royal College of Veterinary Surgeons in Veterinary Public Health, UK, and was Consultant Editor for Northern Ireland Veterinary Today. Robert J. Huey, TD, MVB, DVPH(MH), MRCVS Robert is Chief Veterinary Offi cer in the Department of Agriculture and Rural Development Northern Ireland (DARDNI) veterinary service. He is currently Vice President of the Federation of Veterinarians of Europe and a past President of the Union of European Veterinary Hygienists. He is also a former President of the Veterinary Public Health Association and was Chief Examiner in Veterinary Public Health for the Royal College of Veterinary Surgeons, 1998-2010. Klappentext Gracey's Meat Hygiene, Eleventh Edition is the definitive reference for veterinarians working in meat hygiene control. This new edition of a classic text reflects the recent significant changes in science, legislation and practical implementation of meat hygiene controls in the UK, Europe and worldwide since the 10th edition was published in 1999. An excellent practical guide for teaching food hygiene to veterinary students worldwide, in addition to laying the foundations of food animal anatomy, pathology and disease. New chapters address the increased concern of both the public and inspectors to issues of animal welfare and recognise the role of the profession, and interest from the consumer, in environmental protection.Key features include:* Fully updated new edition, in a refreshed design with colour photographs and illustrations throughout.* Includes new content on meat hygiene inspection covering the components of an integrated food safety management system as well as animal health and welfare controls in the 'farm to fork' system.* A practical approach to health and safety in meat processing is outlined by identifying the hazards and then describing how these can best be controlled.* With contributions from veterinary and industry experts, this edition is both a valuable teaching aid and a practical reference for veterinarians and all food business operators and their staff. Zusammenfassung Gracey s Meat Hygiene, Eleventh Edition is the definitive reference for veterinarians working in meat hygiene control. Inhaltsverzeichnis Contributors xi Preface xiii Acknowledgements xv 1 The food animals 1 Dietary factors 2 World livestock production 3 UK meat plants and throughputs 4 Cattle 4 Breeds 4 Systems of beef production 6 Growth promoters 7 Definitions 7 Sheep 7 Definitions 9 Pigs 10 Pig breeds 10 Pig breeds in the United Kingdom 11 Pig production 11 Pig meat production 13 Glossary of terms 13 Additional facts 13 Goats 13 Poultry 14 Definitions 14 Rabbits 15 Deer 16 Handling of deer 17 References 17 Further reading 17 Form animal welfare council 17 2 Anatomy 19 Descriptive terms 19 Osteology and arthrology 19 Bones 19 Digestive system 21 Tongue 21 Stomach 22 Mucous membranes 22 Intestines 23 Liver 24 Pancreas (gut sweetbread) 25 Respiratory system 26 Lungs 26
