This offer gives you all four meat inspection titles, Bovine, Ovine, Porcine and Poultry Meat Inspection by Andrew Grist for a reduced price.

This series that has been designed to provide a study aid for students undertaking the Royal Society for the Promotion of Health Red Meat Inspection Certificate and other courses where knowledge of meat inspection is required such as those for Environmental Health Officers and Official Veterinary Surgeons and students undertaking Veterinary Public Health courses, as well as Anatomical Pathology Residents.  It is hoped that it may also provide information in a ‘user friendly’ format for abattoir owners and producers as to the nature of rejections recorded by inspectors.

Wherever possible, photographs illustrating anatomical features and conditions have been included, the latter generally depicting severe examples of conditions. This is a conscious decision, arrived at after giving numerous lectures on meat inspection where the author learnt that no two people would describe something the same way.

Ideal for students undertaking examinations in these areas and on red meat inspection. It is also a valuable reference for qualified official veterinary surgeons and meat inspectors within an abattoir.

Find out more info on each book here:

Bovine Meat Inspection

Ovine Meat Inspection

Porcine Meat Inspection

Poultry Inspection