Offers valuable knowledge on porcine anatomy, diseases, parasites, meat conditions. Useful to students in red meat related courses, inspectors and producers
The fourth in the highly acclaimed series of Meat Inspection Handbooks. The full colour photographs make this another invaluable tool for all those for whom knowledge of porcine anatomy, diseases and other conditions is required, including veterinary surgeons and meat inspectors within the abattoir, and also producers who will be receiving condemnation data from these establishments.
Produced primarily for students undertaking qualifications in red meat inspection, this book guides the reader through pig anatomy and physiology before explaining the cause and nature of disease. Further chapters graphically describe diseases and conditions encountered in pigs including parasites and tumours and include a chapter on conditions found at the abattoir with suggested judgements as to fitness for human consumption. Revisions guides covering anatomy, condition and cause and a basic diagnostic aid complete the volume.
Wherever possible, photographs illustrating anatomical features and conditions have been included, the latter generally depicting severe examples of conditions. This is a conscious decisions arrived at after the author has given many lectures on meat inspection.
Contains general chapters about anatomy and physiology, diseases, parasites, neoplasia, conditions in procine postmortum inspection, anatomy aide memoire, condition and causes and affections of specific parts.
You can find the other successful books in the meat inspection series by clicking on the titles below:
Andy Grist is the Teaching Fellow in Veterinary Public Health at Bristol Vet School, the University of Bristol at Langford. He worked for the UK Governments Meat Hygiene Service for 10 years as a Meat Hygiene Inspector in red meat, white meat and Wild Game abattoirs and was awarded the 2006 MHS Merit Trophy for services to meat inspection.
At Langford he lectures on Meat Animal Pathology, Welfare at Slaughter and Parasitology to veterinary undergraduates, environmental health students and post graduates undertaking the Official Veterinarian course.
Including 2nd Editions, he has authored six books on Meat Inspection that have been very well received. He has also been awarded the Students’ Award for Outstanding Teaching (2018) and was voted “best in Bristol’ in 2016.
SECTION ONE: Anatomy / Physiology
SECTION TWO: Diseases of Swine
Routes of Infection 77
Transmission of infection 78
Diseases of Swine
SECTION THREE: Parasites
SECTION FOUR: Neoplasia
SECTION FIVE: Conditions Found at Porcine Postmortem Inspection
SECTION SIX: Aide memoire - anatomy
SECTION SEVEN: Aide memoire - condition and cause
SECTION EIGHT: Affections of specific parts
SECTION NINE: Index
This book weighs: 550g
|USA and Canada||£11.50|
Meat Inspection Series 4 Pack
By Andy Grist
Porcine Meat Inspection
By Andrew Grist
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