Author : Andy Grist
Publisher :
Page : 0 pages
File Size : 35,14 MB
Release : 2010
Category : Beef cattle
ISBN : 9781907284762
Particularly useful to veterinary surgeons and meat inspectors within the abattoir and lamb producers who will be receiving condemnation data from these establishments, this well-illustrated report focuses on sheep anatomy, diseases, and other conditions.
Author : A. Grist
Publisher : Nottingham University Press
Page : 337 pages
File Size : 19,61 MB
Release : 2011-02-01
Category : Medical
ISBN : 1904761380
Particularly useful to veterinary surgeons and meat inspectors within the abattoir and lamb producers who will be receiving condemnation data from these establishments, this well-illustrated report focuses on sheep anatomy, diseases, and other conditions.
Author : Drago Carl Herenda
Publisher : Food & Agriculture Org.
Page : 388 pages
File Size : 47,9 MB
Release : 1994
Category : Technology & Engineering
ISBN : 9789251033043
Author : Andy Grist
Publisher :
Page : 227 pages
File Size : 17,99 MB
Release : 2007
Category : Medical
ISBN : 1904761461
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.
Author : Andy Grist
Publisher :
Page : 276 pages
File Size : 43,82 MB
Release : 2006-01-01
Category : Medical
ISBN : 1904761534
Displaying full-color photographs, this indispensable volume details poultry anatomy, diseases, and other conditions .
Author : National Research Council
Publisher : National Academies Press
Page : 366 pages
File Size : 40,54 MB
Release : 2008-09-26
Category : Technology & Engineering
ISBN : 0309134390
The U.S. sheep industry is complex, multifaceted, and rooted in history and tradition. The dominant feature of sheep production in the United States, and, thus, the focus of much producer and policy concern, has been the steady decline in sheep and lamb inventories since the mid-1940s. Although often described as "an industry in decline," this report concludes that a better description of the current U.S. sheep industry is "an industry in transition."
Author : Jeroen Dewulf
Publisher : CABI
Page : 525 pages
File Size : 37,86 MB
Release : 2019-12-01
Category : Medical
ISBN : 1789245680
Globally, the way the animal production industry copes with infectious diseases is changing. The (excessive) use of antimicrobials is under debate and it is becoming standard practice to implement thorough biosecurity plans on farms to prevent the entry and spread of pathogenic micro-organisms. Not only in farm animal production, but also in facilities where companion animals are kept, including in veterinary practices and clinics, awareness of the beneficial implications of a good biosecurity plan has raised. The book Biosecurity in Animal Production and Veterinary Medicine is the first compilation of both fundamental aspects of biosecurity practices, and specific and practical information on the application of the biosecurity measures in different animal production and animal housing settings.
Author : J. D. Wood
Publisher : Nottingham University Press
Page : 227 pages
File Size : 47,19 MB
Release : 2011-04-01
Category : Technology & Engineering
ISBN : 190728477X
Meat production and consumption are increasing around the world and yet meat is criticised on the basis of its effects on human health and its damaging effects on the environment. This book summarises the latest information on the nutritional value of meat, its role in human health and its contributions to greenhouse gas emissions. New production systems which will improve the nutritional value of meat and increase the efficiency of meat production, thereby minimising harmful effects on the environment, are discussed. The role of meat as a source of the valuable n-3 polyunsaturated fatty acids is considered and the case for organic meat production is made. Chapters consider the factors affecting the demand for meat and the challenges facing legislators in the areas of climate change, nutrition and sustainability of meat production. Finally, the increasing importance of international trade in meat and the need for a global response on nutrition and climate change issues are considered.
Author : M. Brown
Publisher : Elsevier
Page : 344 pages
File Size : 14,21 MB
Release : 2000-09-22
Category : Technology & Engineering
ISBN : 1855736446
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.
Author : Robert Blair
Publisher : CABI
Page : 245 pages
File Size : 47,54 MB
Release : 2021-04-28
Category : Technology & Engineering
ISBN : 1789245559
Organic cattle farming is on the increase, with consumer demand for organic milk and meat growing yearly. Beginning with an overview of the aims and principles behind organic cattle production, this book presents extensive information about how to feed cattle so that the milk and meat produced meet organic standards, and provides a comprehensive summary of ruminant digestive processes and nutrition. Since the publication of the first edition, global consumers have increasingly become concerned with the sustainability of meat production. Here, Robert Blair considers the interrelationships of sustainable practices and profitability of organic herds, reviewing how to improve forage production and quality, and minimizing the need for supplementary feeding using off-farm ingredients.
