This is the standard textbook covering all aspects of meat hygiene from the production of clean and healthy animals and their humane handling and slaughter, to the hygienic processing of meat and meat products and the avoidance of food-borne hazards. For the 10th edition, this classic and highly regarded work has been fully updated throughout, with many sections completely rewritten. The emphasis has been altered to reflect a more integrated 'farm to table' approach, and a more international perspective.
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