Good Practices For The Meat Industry
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Good Practices For The Meat Industry
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Author : Fao
language : en
Publisher: Daya Books
Release Date : 2007
Good Practices For The Meat Industry written by Fao and has been published by Daya Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007 with Meat industry and trade categories.
In the recent years, public concern about the safety of foods of animal origin has heightened due to problems that have arisen with bovine spongiform encephalopathy (BSE), as well as with outbreaks of food-borne bacterial infections, and food contamination with toxic agents (e.g. dioxin). These problems have serious implications for national food safety, the development of the animal products industry and for international trade in livestock products. The purpose of this manual on Good practice for the meat industry is to provide updated comprehensive information and practical guidelines for the implementation of the new Code hygienic practices for meat, when adopted by the Codex Alimentarius Commission. The publication is intended to guide managers of abattoirs and the meat industry. It will also be of value to veterinarians engaged in meat insepction, with their supervisory roles in meat hygiene. The manual is also serves as a training resource. Contents Chapter 1: Application of risk analysis principles to the meat sector; Chapter 2: Good practices in primary production; Chapter 3: Animal identification practices; Chapter 4: Traceability; Chapter 5: Transport of slaughter animals; Chapter 6: Ante-mortem inspection; Chapter 7: Preslaughter handling, stunning and slaughter methods; Chapter 8: Post-mortem inspection; Chapter 9: Hygiene, dressing and carcass handling; Chapter 10: Establishments: design, facilities and equipment; Chapter 11: Personal hygiene; Chapter 12: Control system for processing operations: the hazard analysis and critical control point (HACCP) system; Chapter 13: The role of governments and other regulatory authorities in meat hygiene.
Good Practices For The Meat Industry
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Author : Samuel Jutzi
language : en
Publisher: Food & Agriculture Org.
Release Date : 2004
Good Practices For The Meat Industry written by Samuel Jutzi and has been published by Food & Agriculture Org. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004 with Business & Economics categories.
In recent years, public concern about the safety of foods of animal origin has heightened due to problems that have arisen with bovine spongiform encephalopathy (BSE), as well as with outbreaks of food-borne bacterial infections, and food contamination with toxic agents (e.g. dioxin). This manual (supplied in a labelled ring binder) aims to assist the industry to prepare itself for compliance with the new regulatory framework, which is expected to come into force when the Code of hygienic practice for meat is approved by the FAO/WHO Codex Alimentarius Commission in 2005. This illustrated publication is targeted at the meat industry in developing countries and in emerging economies, especially managers of abattoirs and the meat industry. It will also be of value to veterinarians engaged in meat inspection. The Codex Alimentarius "Draft code of hygienic practice for meat" is included as an appendix.
Sustainable Meat Production And Processing
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Author : Charis M. Galanakis
language : en
Publisher: Academic Press
Release Date : 2018-10-29
Sustainable Meat Production And Processing written by Charis M. Galanakis and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-10-29 with Medical categories.
Sustainable Meat Production and Processing presents current solutions to promote industrial sustainability and best practices in meat production, from postharvest to consumption. The book acts as a guide for meat and animal scientists, technologists, engineers, professionals and producers. The 12 most trending topics of sustainable meat processing and meat by-products management are included, as are advances in ingredient and processing systems for meat products, techno-functional ingredients for meat products, protein recovery from meat processing by-products, applications of blood proteins, artificial meat production, possible uses of processed slaughter co-products, and environmental considerations. Finally, the book covers the preferred technologies for sustainable meat production, natural antioxidants as additives in meat products, and facilitators and barriers for foods containing meat co-products. Analyzes the role of novel technologies for sustainable meat processing Covers how to maintain sustainability and achieve high levels of meat quality and safety Presents solutions to improve productivity and environmental sustainability Takes a proteomic approach to characterize the biochemistry of meat quality defects
On Strong Foundations
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Author :
language : en
Publisher:
Release Date : 1996
On Strong Foundations written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996 with Industrial hygiene categories.
Environmental Best Practice Guidelines For The Red Meat Processing Industry
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Author :
language : en
Publisher:
Release Date : 2006
Environmental Best Practice Guidelines For The Red Meat Processing Industry written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006 with Environmental management categories.
Small Business Problems In The Marketing Of Meat And Other Commodities Anticompetitive Practices In The Meat Industry
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Author : United States. Congress. House. Committee on Small Business. Subcommittee on SBA and SBIC Authority and General Small Business Problems
language : en
Publisher:
Release Date : 1978
Small Business Problems In The Marketing Of Meat And Other Commodities Anticompetitive Practices In The Meat Industry written by United States. Congress. House. Committee on Small Business. Subcommittee on SBA and SBIC Authority and General Small Business Problems and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1978 with Meat industry and trade categories.
Producing Meat
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Author : Rachel Lynette
language : en
Publisher: Raintree
Release Date : 2013-07-18
Producing Meat written by Rachel Lynette and has been published by Raintree this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-07-18 with Juvenile Nonfiction categories.
What are CAFO's? What must farmers do so that their beef can be labeled as organic? Who is Temple Grandin? Do you know where your food comes from? The Technology of Farming explores farming practices throughout history as well as modern techniques from around the world.
Unfair Practices In The Meat Packing Industry
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Author : United States. Congress. Senate. Committee on the Judiciary
language : en
Publisher:
Release Date : 1957
Unfair Practices In The Meat Packing Industry written by United States. Congress. Senate. Committee on the Judiciary and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1957 with Competition, Unfair categories.
Haccp In The Meat Industry
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Author : M. Brown
language : en
Publisher: Elsevier
Release Date : 2000-09-22
Haccp In The Meat Industry written by M. Brown and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000-09-22 with Technology & Engineering categories.
The recent outbreaks of E.coli and BSE have ensured that the issue of meat safety has never had such a high profile. Meanwhile HACCP has become the preferred tool for the management of microbiological safety. Against a background of consumer and regulatory pressure, the effective implementation of HACCP systems is critical. Written by leading experts in the field, HACCP in the meat industry provides an authoritative guide to making HACCP systems work effectively.This book examines the HACCP in the meat industry across the supply chain, from rearing through to primary and secondary processing.
Abattoir Practices By Products And Wool Technology
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Author : V.P. Singh
language : en
Publisher: NIPA GENX ELECTRONIC RESOURCES & SOLUTIONS P. LTD.
Release Date : 2017-03-10
Abattoir Practices By Products And Wool Technology written by V.P. Singh and has been published by NIPA GENX ELECTRONIC RESOURCES & SOLUTIONS P. LTD. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-03-10 with Business & Economics categories.
The book carries detailed information on: The fundamentals of abattoir establishments, slaughter procedures for quality meat production, scientific evaluation of food animals and carcasses are thus discussed in most effective manners. The sustainability of meat industry and meat food sector is basically dependant on abattoir by-products utilization. So different types of by-products generated in abattoir i.e. blood, hide and skin, intestines, bones, glandular by-products etc. are taken up in more understandable way. The waste generated and sanitary requirement of abattoir is also discussed in more realistic approach. All aspects of wool technology starting from shearing, sampling, wool structure, physico-chemical properties, processing and testing are elaborated in best possible efforts. The book will be of great value to serve the source of knowledge and information on these aspects for the persons engaged in meat and wool profession, business, planning and research.