Porcine Meat Inspection by Andrew Grist  - click for bigger image

Porcine Meat Inspection
by Andrew Grist

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About this book

The fourth in the highly acclaimed series of Meat Inspection Handbooks. The full colour photographs make this another invaluable tool for all those for whom knowledge of porcine anatomy, diseases and other conditions is required, including veterinary surgeons and meat inspectors within the abattoir, and also producers who will be receiving condemnation data from these establishments.

 Contents

  • Anatomy / physiology of pigs
  • Diseases of swine
  • Parasites
  • Neoplasia
  • Affections of specific parts
  • Disease and cause
  • Conditions encountered at post mortem inspection
  • Anatomy aide memoire

Please go the sample pages for a more comprehensive look at the book.

About the Author

Andy Grist is the Continuing Education Manager and part time lecturer at the Bristol University School of Clinical Veterinary Science at Langford. He worked for the UK Governments Meat Hygiene Service for 10 years as a Meat Hygiene Inspector in red meat, white meat and Wild Game abattoirs and was awarded the 2006 MHS Merit Trophy for services to meat inspection.
At Langford he lectures on Meat Animal Pathology and Parasitology to veterinary undergraduates, environmental health students and post graduates undertaking the MSc in Meat Science and Official Veterinarian courses.
Including 2nd Editions, he has authored six books on Meat Inspection that have been very well received.

Reviews

Submitted by: Ana Gon?alves

14 Jun 2010

 We would like to take this opportunity to congratulate you and the author A Grist for the quality and usefulness of these books. Bovine Meat Inspection - 2nd Edition, Porcine Meat Inspection, Ovine Meat Inspection and Poultry Meat Inspection - 2nd Edition

Submitted by: Dr Sophia Rizvi BVSc

28 Aug 2008

 It is rare to find a book that does exactly what it says it will do. Often there can be a lack of clarity, too much detail or insufficient explanation, lack of practical application, poor formatting or just no decent pictures to accompany the text. Andys book achieves everything it says it will do and then some. Andys experience through his day to day work, through lecturing and his tremendous ability to do anything he turns his hand to very well indeed, has resulted in this fourth addition to his series on meat inspection.

Dr Sophia Rizvi BVSC PhD CertWEL MRCVS

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Additional information

ISBN13: 9781899043453
Format: Paperback
Pages: 248
Language: English
Published: 2007

Delivery costs for this book

This books weighs: 550g

RegionCost
UK£3.50
Europe£6.50
USA£9.50
Rest of World£9.50

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