Bovine Meat Inspection - Anatomy, Physiology and Disease Conditions (Paperback)

This book has been designed to provide a study aid for students undertaking the Royal Society for the Promotion of Health Red Meat Inspection Certificate and other courses where knowledge of bovine meat inspection is required such as those for Environmental Health Officers and Official Veterinary Surgeons. It is hoped that it may also provide information in a 'user friendly' format for abattoir owners and producers as to the nature of rejections recorded by inspectors. Wherever possible, photographs illustrating anatomical features and conditions have been included, the latter generally depicting severe examples of conditions. This is a conscious decision, arrived at after giving numerous lectures on meat inspection where I learnt that no two people would describe something the same way. The section covering anatomy and physiology does not go into great detail; numerous other texts fulfil this function.