Bovine Meat Inspection: Anatomy, Physiology and Disease Conditions [Paperback]

A. Grist (Author)

Book Description

Publication Date: April 1, 2009 | Series: Meat Inspection

Primarily designed as a sourcebook and revision guide for students undertaking examinations in red meat inspection, this reference pairs detailed explanations with photographs and contains sections for bovine anatomy and physiology and disease conditions. Diseases are listed in alphabetical order and follow the format of name, synonym, aetiology, pathogenesis, clinical symptoms, gross legions, and judgment as to fitness for human consumption. Fully updated, this reference also includes descriptions and images of additional conditions and parasites that can affect cattle, including neoplasia, bacteria, and fungi.

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

A. Grist is the continuing education manager and a part time lecturer at the Bristol University School of Clinical Veterinary Science–Langford. He worked as a meat hygiene inspector for the United Kingdom's meat hygiene service for a decade and was awarded the 2006 MHS Merit Trophy for services to meat inspection. He is the author of six books, including Ovine Meat Inspection, Porcine Meat Inspection, and Poultry Inspection.

Product Details

• Paperback: 188 pages
• Publisher: Nottingham University Press; Second edition edition (April 1, 2009)
• Language: English
• ISBN-10: 1904761836
• ISBN-13: 978-1904761839
• Product Dimensions: 9.3 x 6.2 x 0.7 inches
• Shipping Weight: 1.2 pounds (View shipping rates and policies)
• Amazon Best Sellers Rank: #2,107,389 in Books (See Top 100 in Books)

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