Title Page -- Dedication -- Copyright -- Contents -- Contributors -- Preface -- Acknowledgements -- Chapter 1 The food animals -- Dietary factors -- World livestock production -- UK meat plants and throughputs -- Cattle -- Breeds -- Systems of beef production -- Growth promoters -- Definitions -- Sheep -- Definitions -- Pigs -- Pig breeds -- Pig breeds in the United Kingdom -- Pig production -- Pig meat production -- Glossary of terms -- Additional facts -- Goats -- Poultry -- Definitions -- Rabbits -- Deer -- Handling of deer -- References -- Further reading -- Farm Animal Welfare Council -- Chapter 2 Anatomy -- Descriptive terms -- Osteology and arthrology -- Bones -- Digestive system -- Tongue -- Stomach -- Mucous membranes -- Intestines -- Liver -- Pancreas (gut sweetbread) -- Respiratory system -- Lungs -- Pluck -- Circulatory system (heart, arteries, capillaries and veins) -- Heart -- Portal circulation -- Spleen (melt) -- Lymphatic system -- Haemal lymph nodes -- Lymph nodes of the ox -- Nodes of the head and neck -- Nodes of the chest and forequarter -- Nodes of the abdomen and hindquarter -- Lymph nodes of the pig -- Head and neck -- Other nodes -- Urogenital system -- Urinary organs -- Genital organs -- Kidney -- Reproductive system -- Uterus -- Udder -- Endocrine system -- Thymus -- Adrenal (suprarenal) bodies -- Testicles (testes) -- Collection and yield of glands -- Skin -- Horns -- Muscular system -- Connective tissue -- Fat -- Determination of age by dentition -- Teeth -- Determination of sex -- Cattle -- Sheep -- Pigs -- Horse and ox differentiation -- Debasement of food (adulteration and substitution) -- Food tampering -- Reference -- Further reading -- Chapter 3 Meat establishment construction and equipment -- Site -- Environmental statement -- Submission of plans -- Area size -- Facilities -- Equipment design -- Pest control.

Small abattoir units -- Lairage -- Cattle lairage -- Sheep lairage -- Pig lairage -- Deer lairage -- Clipping or cleaning of livestock -- Manure disposal -- Slaughterhall -- Stunning area -- Bleeding area -- Cattle carcase dressing -- On-the-rail dressing -- Sheep slaughterhall -- Pig slaughterhall -- Singeing and scraping -- Refrigeration accommodation -- Detained meat room -- Condemned meat room -- Hide and skin store -- Gut and tripe room -- Red offal room -- The edible fat room -- Cutting rooms -- Equipment wash -- Fresh meat dispatch area -- Vehicle washing -- General amenities for personnel -- Veterinary office -- Treatment of effluent -- Pollution parameters -- Treatment -- Preliminary treatment: Screening, solids and grit removal -- Secondary treatment -- Further reading -- Chapter 4 Preservation of meat -- Physical changes in stored meat -- Chemical changes in stored meat -- Water activity or water availability (aw) -- Meat curing -- Salt -- Ingredients used in curing -- Production of bacon and ham -- Cutting -- Application of the pickle -- Production of cooked hams -- Traditional dry-cured bacon -- Alternative dry cure -- Smoking -- Common defects in cured meat -- Micro-organisms on cured product -- Refrigeration -- Mechanical refrigeration -- Chilling of meat -- Freezing of meat -- Freeze-drying or lyophilisation -- Storage of fresh meat -- Vacuum packing -- Modified atmosphere packing -- Refrigerated meat transport and storage -- Changes in frozen meat -- 'Weeping' or 'drip' -- Durability of frozen meat -- Effect of freezing on pathogenic micro-organisms and parasites -- Heat: Thermal processing -- Traditional canning methodology -- Treatment of food to be canned -- Canning operations -- Canning of meats -- Foods packed in glass -- Spoilage in canned foods -- Types of spoilage -- The public health aspect of canned foods.

Other methods of meat preservation -- Antioxidants -- Preservatives -- Irradiation -- Infrared radiation -- Ultraviolet radiation -- Ionising radiation -- High pressure -- References -- Further reading -- Chapter 5 Plant sanitation -- Reasons for cleaning and disinfecting plant -- 'Scotoma effect' or 'factory-blindness' -- The chemistry of cleaning -- The soil -- The substrate: Materials of construction -- Energies of cleaning -- Chemical and physical reactions of cleaning -- Detergents: Design and choice -- Principles of disinfection -- Biocidal active components -- Disinfectants: Design and choice -- Hygiene equipment and application methods -- Manual cleaning -- Foam cleaning -- Foam and disinfectant application equipment -- Gels -- Spray -- Fogging -- Knife and cutting tool disinfection during processing -- Machine washing -- Cleaning-in-place (CIP) -- Rinse systems -- Contamination and re-contamination -- Air -- Water -- People -- Surfaces -- Cleaning procedures -- The cleaning sequence -- Monitoring of hygiene -- Training -- Safety -- Effluent and external odour control -- Conclusion -- Note -- References -- Chapter 6 From farm to slaughter -- Production of clean, healthy livestock -- Clean livestock (see Chapter 8) -- Healthy livestock -- Safe use of animal medicines -- Safe disposal of animal waste -- Animal welfare on the farm -- Assessment of an animal's welfare -- Transportation of livestock -- Loading and unloading -- The journey to slaughter -- EU transport legislation -- Protection during transport -- Means of transport -- Space allowances -- Duties of transporters -- Feed, water and rest periods -- Treatment of sick animals -- Travel documentation -- Loss of weight during transport -- Transport mortality -- Lairage construction (see also Chapter 3) -- Animal husbandry in the lairage -- Moving animals within the lairage -- Social stress.

Watering -- Fasting -- Resting of animals prior to slaughter -- Pre-slaughter handling and meat quality -- Stress and the animal -- Stress and meat quality -- Pre-slaughter feeding of sugars -- Traumatic injury -- Time of bruising -- Rough handling -- Presence of horns -- Temperament -- Stunning box design -- Mixing of animals -- Breed -- Incentives and education -- References -- Further reading -- Chapter 7 Humane slaughter -- Pre-slaughter handling/restraint -- Cattle movement and restraint -- Pig movement and restraint -- The slaughtering process -- Assessment of unconsciousness at slaughter -- Methods of stunning -- Percussive stunning -- Head sites for percussive stunning -- Water jet stunning -- Carbon dioxide and other gas mixtures -- Electrical stunning -- Effect of stunning on meat quality -- Slaughter of minor species -- Slaughter of deer -- Slaughter of ostriches -- Slaughter of rabbits -- Other methods of slaughter -- Slaughter of poultry -- Electrical stunning of poultry -- Assessment of unconsciousness in electrical water bath stunned poultry -- Stunning/killing poultry with controlled atmospheres -- Percussive stunning of poultry -- Other methods of slaughter -- Effects of stunning on poultry meat quality -- Pithing -- Bleeding -- Cattle -- Sheep -- Pigs -- Efficiency of bleeding -- Slaughter without pre-stunning -- Shechita - Jewish religious slaughter -- Muslim methods of slaughter -- Slaughter of poultry without stunning -- References -- Further reading -- Chapter 8 Meat hygiene practice -- Meat and animal by-products -- Hygienic production -- Sources of contamination (See also Chapter 6) -- Outer integument - hide, hair, fleece or skin -- Gastrointestinal tract -- Stunning and sticking -- Physical contact with structures -- Operatives -- Equipment and utensils -- The slaughter hall environment -- Vermin and pests.

Chemical contamination -- Methods of reducing contamination -- Dealing with the dirty animal -- Clipping cattle on line -- Protecting the meat from the worker -- Good hygiene practice -- Layout and flow lines -- Dressing techniques - Removal of hide/fleece/hair -- Preventing contamination from the gastrointestinal tract -- Post-slaughter decontamination -- Water -- Trimming -- Chemical treatments -- Bacteriophages -- Ultraviolet and pulsed high-intensity light -- Outputs of the slaughterhouse -- Treatment of edible co-products -- Fats -- Edible fat rendering -- Stomach and intestines -- Bones -- Hides and skins -- Animal by-products -- Category 1 -- Category 2 -- Category 3 (can be used for pet food) -- Materials for technical uses -- Hygiene requirements for animal by-product processing establishments -- Rendering processes -- References -- Chapter 9 Meat inspection protocols -- The case for change -- The holistic approach -- Integrated Food Safety Assurance -- Farm to fork -- Food chain information -- Ante-mortem inspection -- Ante-mortem inspection procedure in the slaughter establishment -- Practical ante-mortem procedure -- Emergency slaughter animals -- Emergency slaughter: The decision on farm -- Emergency slaughter: The decision at the slaughter establishment -- Post-mortem inspection -- Facilities for post-mortem inspection -- Carcase identification and traceability -- Traditional post-mortem inspection -- Traditional post-mortem inspection of cattle -- Traditional post-mortem inspection of calves -- Traditional post-mortem inspection of sheep and goats -- Traditional post-mortem inspection of pigs -- Traditional post-mortem inspection of equines -- Traditional post-mortem inspection of poultry -- Decisions at post-mortem examination -- Common post-mortem findings -- Abscesses -- Omphalophlebitis -- Arthritis -- Oedema.

Pneumonia and pleurisy.