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Gracey's meat hygiene / edited by David S. Collins and Robert J. Huey.
- Format:
- Book
- Language:
- English
- Subjects (All):
- Meat.
- Meat hygiene.
- Physical Description:
- xvi, 329p. ; ill.
- Edition:
- 11th ed.
- Place of Publication:
- Chichester : John Wiley & Sons Inc., 2015.
- Summary:
- "Gracey's Meat Hygiene "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 both veterinary and industry experts, this edition is both a valuable teaching aid and a practical reference for veterinarians.
- Contents:
- Intro
- Title Page
- Dedication
- Copyright
- Contents
- Contributors
- Preface
- Acknowledgements
- Chapter 1 The food animals
- Dietary factors
- World livestock production
- UK meat plants and throughputs
- Cattle
- Breeds
- Systems of beef production
- Growth promoters
- Definitions
- Sheep
- Pigs
- Pig breeds
- Pig breeds in the United Kingdom
- Pig production
- Pig meat production
- Glossary of terms
- Additional facts
- Goats
- Poultry
- Rabbits
- Deer
- Handling of deer
- References
- Further reading
- Farm Animal Welfare Council
- Chapter 2 Anatomy
- Descriptive terms
- Osteology and arthrology
- Bones
- Digestive system
- Tongue
- Stomach
- Mucous membranes
- Intestines
- Liver
- Pancreas (gut sweetbread)
- Respiratory system
- Lungs
- Pluck
- Circulatory system (heart, arteries, capillaries and veins)
- Heart
- Portal circulation
- Spleen (melt)
- Lymphatic system
- Haemal lymph nodes
- Lymph nodes of the ox
- Nodes of the head and neck
- Nodes of the chest and forequarter
- Nodes of the abdomen and hindquarter
- Lymph nodes of the pig
- Head and neck
- Other nodes
- Urogenital system
- Urinary organs
- Genital organs
- Kidney
- Reproductive system
- Uterus
- Udder
- Endocrine system
- Thymus
- Adrenal (suprarenal) bodies
- Testicles (testes)
- Collection and yield of glands
- Skin
- Horns
- Muscular system
- Connective tissue
- Fat
- Determination of age by dentition
- Teeth
- Determination of sex
- Horse and ox differentiation
- Debasement of food (adulteration and substitution)
- Food tampering
- Reference
- Chapter 3 Meat establishment construction and equipment
- Site
- Environmental statement
- Submission of plans
- Area size
- Facilities
- Equipment design.
- Pest control
- Small abattoir units
- Lairage
- Cattle lairage
- Sheep lairage
- Pig lairage
- Deer lairage
- Clipping or cleaning of livestock
- Manure disposal
- Slaughterhall
- Stunning area
- Bleeding area
- Cattle carcase dressing
- On-the-rail dressing
- Sheep slaughterhall
- Pig slaughterhall
- Singeing and scraping
- Refrigeration accommodation
- Detained meat room
- Condemned meat room
- Hide and skin store
- Gut and tripe room
- Red offal room
- The edible fat room
- Cutting rooms
- Equipment wash
- Fresh meat dispatch area
- Vehicle washing
- General amenities for personnel
- Veterinary office
- Treatment of effluent
- Pollution parameters
- Treatment
- Preliminary treatment: Screening, solids and grit removal
- Secondary treatment
- Chapter 4 Preservation of meat
- Physical changes in stored meat
- Chemical changes in stored meat
- Water activity or water availability (aw)
- Meat curing
- Salt
- Ingredients used in curing
- Production of bacon and ham
- Cutting
- Application of the pickle
- Production of cooked hams
- Traditional dry-cured bacon
- Alternative dry cure
- Smoking
- Common defects in cured meat
- Micro-organisms on cured product
- Refrigeration
- Mechanical refrigeration
- Chilling of meat
- Freezing of meat
- Freeze-drying or lyophilisation
- Storage of fresh meat
- Vacuum packing
- Modified atmosphere packing
- Refrigerated meat transport and storage
- Changes in frozen meat
- 'Weeping' or 'drip'
- Durability of frozen meat
- Effect of freezing on pathogenic micro-organisms and parasites
- Heat: Thermal processing
- Traditional canning methodology
- Treatment of food to be canned
- Canning operations
- Canning of meats
- Foods packed in glass
- Spoilage in canned foods
- Types of spoilage
- The public health aspect of canned foods.
- Other methods of meat preservation
- Antioxidants
- Preservatives
- Irradiation
- Infrared radiation
- Ultraviolet radiation
- Ionising radiation
- High pressure
- Chapter 5 Plant sanitation
- Reasons for cleaning and disinfecting plant
- 'Scotoma effect' or 'factory-blindness'
- The chemistry of cleaning
- The soil
- The substrate: Materials of construction
- Energies of cleaning
- Chemical and physical reactions of cleaning
- Detergents: Design and choice
- Principles of disinfection
- Biocidal active components
- Disinfectants: Design and choice
- Hygiene equipment and application methods
- Manual cleaning
- Foam cleaning
- Foam and disinfectant application equipment
- Gels
- Spray
- Fogging
- Knife and cutting tool disinfection during processing
- Machine washing
- Cleaning-in-place (CIP)
- Rinse systems
- Contamination and re-contamination
- Air
- Water
- People
- Surfaces
- Cleaning procedures
- The cleaning sequence
- Monitoring of hygiene
- Training
- Safety
- Effluent and external odour control
- Conclusion
- Note
- Chapter 6 From farm to slaughter
- Production of clean, healthy livestock
- Clean livestock (see Chapter 8)
- Healthy livestock
- Safe use of animal medicines
- Safe disposal of animal waste
- Animal welfare on the farm
- Assessment of an animal's welfare
- Transportation of livestock
- Loading and unloading
- The journey to slaughter
- EU transport legislation
- Protection during transport
- Means of transport
- Space allowances
- Duties of transporters
- Feed, water and rest periods
- Treatment of sick animals
- Travel documentation
- Loss of weight during transport
- Transport mortality
- Lairage construction (see also Chapter 3)
- Animal husbandry in the lairage
- Moving animals within the lairage
- Social stress.
- Watering
- Fasting
- Resting of animals prior to slaughter
- Pre-slaughter handling and meat quality
- Stress and the animal
- Stress and meat quality
- Pre-slaughter feeding of sugars
- Traumatic injury
- Time of bruising
- Rough handling
- Presence of horns
- Temperament
- Stunning box design
- Mixing of animals
- Breed
- Incentives and education
- Chapter 7 Humane slaughter
- Pre-slaughter handling/restraint
- Cattle movement and restraint
- Pig movement and restraint
- The slaughtering process
- Assessment of unconsciousness at slaughter
- Methods of stunning
- Percussive stunning
- Head sites for percussive stunning
- Water jet stunning
- Carbon dioxide and other gas mixtures
- Electrical stunning
- Effect of stunning on meat quality
- Slaughter of minor species
- Slaughter of deer
- Slaughter of ostriches
- Slaughter of rabbits
- Other methods of slaughter
- Slaughter of poultry
- Electrical stunning of poultry
- Assessment of unconsciousness in electrical water bath stunned poultry
- Stunning/killing poultry with controlled atmospheres
- Percussive stunning of poultry
- Effects of stunning on poultry meat quality
- Pithing
- Bleeding
- Efficiency of bleeding
- Slaughter without pre-stunning
- Shechita - Jewish religious slaughter
- Muslim methods of slaughter
- Slaughter of poultry without stunning
- Chapter 8 Meat hygiene practice
- Meat and animal by-products
- Hygienic production
- Sources of contamination (See also Chapter 6)
- Outer integument - hide, hair, fleece or skin
- Gastrointestinal tract
- Stunning and sticking
- Physical contact with structures
- Operatives
- Equipment and utensils
- The slaughter hall environment
- Vermin and pests.
- Chemical contamination
- Methods of reducing contamination
- Dealing with the dirty animal
- Clipping cattle on line
- Protecting the meat from the worker
- Good hygiene practice
- Layout and flow lines
- Dressing techniques - Removal of hide/fleece/hair
- Preventing contamination from the gastrointestinal tract
- Post-slaughter decontamination
- Trimming
- Chemical treatments
- Bacteriophages
- Ultraviolet and pulsed high-intensity light
- Outputs of the slaughterhouse
- Treatment of edible co-products
- Fats
- Edible fat rendering
- Stomach and intestines
- Hides and skins
- Animal by-products
- Category 1
- Category 2
- Category 3 (can be used for pet food)
- Materials for technical uses
- Hygiene requirements for animal by-product processing establishments
- Rendering processes
- Chapter 9 Meat inspection protocols
- The case for change
- The holistic approach
- Integrated Food Safety Assurance
- Farm to fork
- Food chain information
- Ante-mortem inspection
- Ante-mortem inspection procedure in the slaughter establishment
- Practical ante-mortem procedure
- Emergency slaughter animals
- Emergency slaughter: The decision on farm
- Emergency slaughter: The decision at the slaughter establishment
- Post-mortem inspection
- Facilities for post-mortem inspection
- Carcase identification and traceability
- Traditional post-mortem inspection
- Traditional post-mortem inspection of cattle
- Traditional post-mortem inspection of calves
- Traditional post-mortem inspection of sheep and goats
- Traditional post-mortem inspection of pigs
- Traditional post-mortem inspection of equines
- Traditional post-mortem inspection of poultry
- Decisions at post-mortem examination
- Common post-mortem findings
- Abscesses
- Omphalophlebitis
- Arthritis
- Oedema.
- Pneumonia and pleurisy.
- Notes:
- Preceded by Meat hygiene / J.F. Gracey, D.S. Collins, R.J. Huey. 10th ed. 1999.
- Includes bibliographical references and index.
- Description based on print version record.
- ISBN:
- 9781118650028 : (ebk : EbookCentral)
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