Abattoir Practices by-Products and Wool Technology

V. P. Singh (Author), Neelam Sachan (Author)

9789386546609

Hardback, published 31 March 2017

458 pages
22.9 x 31.7 x 1.5 cm, 0.86 kg

The fundamentals of abattoir establishments, slaughter procedures for quality meat production, and the scientific evaluation of food animals and carcasses are discussed in the most effective manner possible. The sustainability of the meat industry and meat food sector is largely dependent on the utilization of abattoir by-products. Thus, the book provides a detailed overview of the various types of by-products generated in abattoirs, including blood, hide and skin, intestines, bones, glandular by-products, and more. The book also provides a realistic approach to the waste generated in abattoirs and the sanitary requirements necessary for their operation.

Furthermore, the book provides an extensive overview of wool technology, starting from shearing, sampling, wool structure, physico-chemical properties, processing, and testing. It will serve as a valuable source of knowledge and information for individuals engaged in the meat and wool professions, business, planning, and research. The book provides a comprehensive understanding of the various aspects of abattoir and wool technology, making it an indispensable resource for professionals and researchers in the field.

• 1. Layout and Management of Abattoirs
• 2. BIS Standards on Organization and Layout of Abattoirs
• 3. Pre-slaughter Care, Handling and Transport of Meat Animals Including Poultry
• 4. Ante-Mortem Examination
• 5. Post-Mortem Inspection
• 6. Animal Slaughter Procedures and Ritual Slaughter Methods
• 7. Humane Slaughter Method for Animals
• 8. Slaughtering and Dressing of Meat Animals Including Poultry
• 9. Evaluation and Grading of Live Animals and Carcasses
• 10. Cutting and Fabrication of Carcasses of Different Animals
• 11. Quality and Safety Management Systems in Abattoir
• 12. Abattoir By-products
• 13. Plan and Layout of by-products Utilization Plant
• 14. Rendering Methods-Preparation of Meat, Bone and Fish Meal
• 15. Blood
• 16. Hides and Skins
• 17. Bones, Hoofs and Horns
• 18. Processing of Animal Stomach and Intestines
• 19. Utilization of Animal Organs and Glands in Pharmaceutical, Cosmetic and Food Industry
• 20. Abattoir and Meat Plant Effluent Treatment
• 21. Sanitation of Abattoir and Meat Processing Plant
• 22. Glossary of Terms in Wool Industry
• 23. Introduction to Wool, Fur, Pelt and Speciality Fibers with Respect to Processing Industry
• 24. Basic Structure of Wool Fiber and Development of Wool Follicle
• 25. Classification, Grading and Quality Characteristics of Wool
• 26. Wool Shearing, Processing and Storage
• 27. Physical, Mechanical and Chemical Testing of Wool