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
Form animal welfare council
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
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
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
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
6 From farm to slaughter
Production of clean, healthy livestock
Clean livestock
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
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
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
8 Meat hygiene practice
Meat and animal by-products
Hygienic production
Sources of contamination
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
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
Endocarditis
Pericarditis
Pyelonephritis
Bruising
Pigmentation
Haematogenous pigments
Bile pigments
Porphyrin
Lipofuscin (‘wear-and-tear pigment’, pigment of brown atrophy, lipochrome, haemofuscin)
Xanthosis (xanthomatosis,
osteohaematochromatosis, brown atrophy)
Tumours
Classes of tumours
Causes of tumours
Effect on host
Nomenclature of neoplasms
Judgement of neoplasia
Poor condition/emaciation
Contamination
Parasitic conditions
Ascaris suum
Echinococcus granulosus: Hydatidosis and hydatid cyst
Taenia hydatigena (known as Cysticercus tenuicollis in larval stage)
Taenia ovis (previously known as Cysticercus ovis)
Fasciola hepatica: Liver fluke
Paramphistomiasis
Sarcocystis
Courses of action
Utilisation of post-mortem data
Control of hygienic production
Hazard analysis and critical control points (HACCP)
Implementation of an HACCP system
Worldwide food safety standards
10 Poultry production, slaughter and inspection
Production of poultry
Poultry feedingstuffs
Poultry flock health
Catching and crating
Reception and unloading
Pre-slaughter inspection
Shackling
Stunning and slaughter
Scalding and defeathering
Defeathering
Evisceration
Chilling
Ante-mortem health inspection
Post-mortem inspection in the plant
Decision of the official veterinarian at the post-mortem inspection
General contamination
Guidelines on trimming poultry
Coliform infections
Salmonellosis
Campylobacteriosis
Chlamydiosis (psittacosis/ornithosis)
Miscellaneous conditions
Dead on arrival
Bruising and fractures
Breast blisters and hock burn
Ascites
Slaughter liver or cholangiohepatitis
Fatty liver haemorrhagic syndrome (FLHS)
Vices
Contamination
Decomposition
Barking
Diseases of the female reproductive system
Oregon disease
Over-scald
Fevered carcases
Septicaemia
Insufficient bleeding
Emaciation
Viscera absent
11 Exotic meat production
Rabbits
Slaughter
Inspection
Post-mortem judgements in rabbit meat inspection
Zoonoses
Guidelines on contamination, missing viscera and trimming
Farmed deer
Handling and slaughter
Park deer
Wild deer
Killing
Ostriches
Restraint
Stunning
Dressing
Changes after slaughter
Commercial squab production
Further reading
12 Food poisoning and meat microbiology
Part 1: Food poisoning
Types of food poisoning
Surveillance of food poisoning
Laboratory reports of enteric infections
Outbreak surveillance
General considerations
Food-borne pathogens
Part 2: Meat microbiology
Bacteriological examination of carcases
Part 3: Meat decomposition and spoilage
Assessment of decomposition
Further reading
13 Controls on veterinary drug residues in the European Union
Legal framework
Licensed veterinary medicines
Hormones and ß-Agonists
Prohibited compounds
Unauthorised and unlicensed compounds
Regulatory limits: MRLs, MRPLs and RPAs
The National Residue Control Plan in EU member states
Compound groups
Sampling levels for each species
Relationship between species and substance to be analysed
Testing procedures and performance characteristics
Testing procedures
CCalpha and CCbeta
Sampling of imported food
Legal basis for sampling of imports from third countries
Frequency of sampling of imports from third countries
Interpretation of non-compliant results
The Rapid Alert System for Food and Feed (RASFF)
Legal basis and description of the RASFF
RASFF notification types
Notification basis
Action taken
Distribution status
Actions taken following infringements
Analytical methods: Technical aspects
Method specificity
Performance characteristics
Method validation
Proficiency testing
14 Health and safety in meat processing
Accident statistics
UK legislation
General duties
Key topics requiring risk assessment
Being struck by hand tools including knives
Musculoskeletal disorders
Slips, trips and falls
Contact with machinery
Transport
Falls from a height
Substances/microorganisms
Zoonoses
Specific control measures for zoonoses
Animals
Noise
Cold environment
Exemplaires
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