Primarily designed as a sourcebook and revision guide for students undertaking examinations in red meat inspection, or other courses requiring knowledge of bovine anatomy, diseases and conditions, this book will also be a valuable reference for qualified Official Veterinary Surgeons and Meat Inspectors within an abattoir.
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Book Description
Editorial Reviews
Review
"What Andy Grist has done is collate all the information accumulated during his experience as a student, inspector and teacher and reproduce it in book form. What pleases me is that he has added information which gives the reader an appetite to read on and in doing so increases our understanding of the subject." —Malcolm Morris, BVSc, MRCVS
"Andy’s book achieves everything it says it will do and then some." —Alison Small, BVM&S, DVPH(MH)
"We would like to congratulate the publisher and the author . . . for the quality and usefulness of the meat inspection series of books." —Ana Goncalves, head, Veterinary Public Hygiene Directorate
"Beef has been restored to its rightful place as the main red meat eaten in the United Kingdom. The dedication of the inspection team has done much to restore the consumers’ confidence that the meat they eat, having been inspected by professionals, is safe and wholesome. I commend this book, produced by a member of that team. Students of meat inspection, qualified inspectors and meat plant operators will find this book invaluable for learning, revision, reference and teaching” —Tim Udall, OBE, MRCVS
About the Author
Andy Grist joined the UK’s meat hygiene service after a colourful past in a variety of different professions. He didn’t just find himself a new job. Having identified the need for a single information resource that unite meat inspectors and vets in their common purpose, he set to work on compiling a series of illustrated books that would do just that. He is now lecturing at the University of West of England, Bristol, UK and has several more books in hand.
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