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Cattle inspection [[electronic resource] /] / Committee on Evaluation of USDA Streamlined Inspection System for Cattle (SIS-C), Food and Nutrition Board, Institute of Medicine, National Academy of Sciences

Washington, D.C., : National Academy Press, 1990

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Washington, D.C., : National Academy Press, 1990

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Cattle inspection / / Committee on Evaluation of USDA Streamlined Inspection System for Cattle (SIS-C), Food and Nutrition Board, Institute of Medicine, National Academy of Sciences

Washington, D.C., : National Academy Press, 1990

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Fat content and composition of animal products : proceedings of a symposium, Washington, D.C., December 12-13, 1974 / / Board on Agriculture and Renewable Sources Commission on Natural Resources and Food and Nutrition Board, Assembly of Life Sciences, National Research Council

Washington : , : National Academy of Sciences, , 1976

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Washington, : National Academy of Sciences, 1976

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Meat inspection and control in the slaughterhouse / / edited by Thimjos Ninios, [and four others]

Chichester, England : , : WILEY Blackwell, , 2014

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Meat inspection and control in the slaughterhouse / / edited by Thimjos Ninios, [and four others]

Chichester, England : , : WILEY Blackwell, , 2014

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Wilson's practical meat inspection [[electronic resource] /] / William G. Wilson

Wilson William, MCIEH

Ames, Iowa, : Blackwell Pub., c2005

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Wilson's practical meat inspection [[electronic resource] /] / William G. Wilson

Wilson William, MCIEH

Ames, Iowa, : Blackwell Pub., c2005

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Wilson's practical meat inspection / / William G. Wilson

Wilson William, MCIEH

Ames, Iowa, : Blackwell Pub., c2005

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Electronic books. (2)

Pubbl/distr/stampa	Washington, D.C., : National Academy Press, 1990
Descrizione fisica	1 online resource (114 p.)
Disciplina	664/.907
Soggetto topico	Meat inspection - United States Beef - Inspection - United States Slaughtering and slaughter-houses - Inspection - United States
ISBN	1-280-21193-8 9786610211937 0-309-56847-1 0-585-14907-0
Formato	Materiale a stampa
Livello bibliografico	Monografia
Lingua di pubblicazione	eng
Record Nr.	UNINA-9910778611103321

Edizione	[1st ed.]
Pubbl/distr/stampa	Washington, D.C., : National Academy Press, 1990
Descrizione fisica	1 online resource (114 p.)
Disciplina	664/.907
Soggetto topico	Meat inspection - United States Beef - Inspection - United States Slaughtering and slaughter-houses - Inspection - United States
ISBN	9786610211937 9781280211935 1280211938 9780309568470 0309568471 9780585149073 0585149070
Formato	Materiale a stampa
Livello bibliografico	Monografia
Lingua di pubblicazione	eng
Nota di contenuto	Cattle Inspection -- Copyright -- PREFACE -- Contents -- 1 EXECUTIVE SUMMARY -- COMMITTEE CHARGE, ITS RESPONSE, AND ITS CONCLUSIONS -- RECOMMENDATIONS -- 2 INTRODUCTION AND HISTORICAL REVIEW OF MEAT INSPECTION -- ABSTRACT -- HISTORIC FOOD SAFETY CONCERNS AND EARLY MEAT INSPECTION LEGISLATION -- DEVELOPMENTS AFTER THE MEAT INSPECTION ACT OF 1906 -- EMERGENCE OF HACCP AS A MODEL INSPECTION SYSTEM -- CONTEMPORARY PUBLIC CONCERNS ABOUT MEAT INSPECTION -- CONCLUSIONS -- 3 THE PROPOSED SIS RULE -- ABSTRACT -- RATIONALE AND ASSUMPTIONS OF THE RULING -- AN OVERVIEW AND COMMENTARY ON SIS-C AND THE SLAUGHTER PQC PROGRAM -- SIS-C POSTMORTEM INSPECTION -- Streamlined Inspection Procedures -- Cervical/Head Inspection -- Viscera and Carcass Inspection -- Uniform Presentation Standards -- Specific Equipments and Facilities -- CARCASS DRESSING REQUIREMENTS -- ASSESSING THE WHOLESOMENESS OF THE CARCASS AND PRODUCT -- FSIS DATA IN SUPPORT OF THE PROPOSED RULING -- IMPACT OF SIS-C ON CONSUMERS, INSPECTORS, AND PLANTS -- Consumers -- Inspectors -- Plant Managers and Employees -- CONCLUSIONS AND RECOMMENDATIONS -- 4 STATISTICAL CONSIDERATIONS -- ABSTRACT -- RATIONALE SUPPORTING THE CHANGE FROM AQL TO SIS -- USE OF CUSUM FOR PROCESS CONTROL -- THE SAMPLING BASIS FOR CUSUM -- DISCUSSION -- RECOMMENDATIONS -- 5 MICROBIOLOGIC AND TOXICOLOGIC ASSESSMENT -- ABSTRACT -- ASSESSMENT -- RECOMMENDATIONS -- 6 THE EXTENT TO WHICH PREVIOUS FNB RECOMMENDATIONS HAVE BEEN INTEGRATED INTO THE SIS PROPOSED RULE -- ABSTRACT -- RECOMMENDATIONS IN MEAT AND POULTRY INSPECTION: THE SCIENTIFIC BASIS OF THE NATION'S PROGRAM (NRC, 1, 1985A) -- RECOMMENDATIONS -- Detection and Elimination of Pathogenic Microorganisms -- Preventing and Detecting Chemical Residues -- Monitoring Hazardous Agents During Livestock Production and Traceback Mechanisms. Integration of Risk Assessment Procedures into the Inspection Process -- Research and Advisory Programs to Develop High Technology-Based Inspection. -- Characteristics of an Optimal Meat and Poultry Inspection Program -- A System of Traceback to Producers -- 1985 Report -- Use of Plant Personnel to Monitor Critical Control Points -- 1985 Report -- Use of Contemporary Technologic Expertise in Inspection Management -- 1985 Report -- Multitiered Levels of Inspection -- 1985 Report -- Analysis of the Utility of Each Inspection Procedure -- 1985 Report -- Develop a Data Base on Specific Causes of Condemnations -- 1985 Report -- Rapid Screening for Residues -- 1985 Report -- Protection of Consumers from Residues -- 1985 Report -- Hazard Analysis Critical Control Point (HACCP) Programs -- 1985 Report -- Documentation and Compliance Enforcement -- 1985 Report -- Enhanced Enforcement Capability -- 1985 Report -- Improve Technologic Base of FSIS -- 1985 Report -- Mandatory Continuing Education -- 1985 Report -- Involvement of Scientists in Policy Development -- 1985 Report -- Expert Advisory Panels -- 1985 Report -- Interagency Liaison -- 1985 Report -- Data and Information Analysis -- 1985 Report -- Implementation Timetable -- 1985 Report -- RECOMMENDATIONS IN POULTRY INSPECTION: THE BASIS FOR A RISK-ASSESSMENT APPROACH (NRC, 1987A) -- RECOMMENDATIONS -- General Recommendations -- 1987 Report -- 1987 Report -- 1987 Report -- 1987 Report -- Specific Recommendations -- 1987 Report -- 1987 Report -- 1987 Report -- 1987 Report -- 1987 Report -- CONCLUSIONS -- REFERENCES -- APPENDICIES -- Appendix A Proposed Rules -- Effect on Small Entities -- Paperwork Requirements -- Comments -- Background -- I. Traditional Inspection -- II. The Streamlined Inspection System-Cattle -- A. The SIS-Cattle Post-Mortem Inspection Procedure. B. The Slaughter Partial Quality Control (PQC) program -- C. Presentation Program -- III. Operational Requirements for the Streamlined Inspection System-Cattle -- A. Presentation of the Carcass and Its Parts For Inspection -- B. Equipment, Facilities and Inspection space -- C. Carcass Dressing Requirements -- IV. Inspector Staffing Requirements -- V. Impact of Implementation -- List of Subjects -- Part 307-Facilities for Inspection -- Part 310-Post-Mortem Inspection -- Appendix B Information Provided by USDA-FSIS to Committee -- January 22, 1990 -- March L 1990 -- March 29, 1990 -- May 11, 1990 -- Appendix C Public Meeting Agenda -- Committee on the Evaluation of USDA Streamlined Inspection System for Cattle -- Appendix D Reports on Site Visits -- Observation on Plant Tours -- Summary of Relevant Comments by Plant Management Personnel and USDA Inspectors -- For SIS-C and SIS-C/PQC -- Against SIS-C and SIS-C/PQC -- Appendix E Summary of Verbal and Written Testimony by FSIS Inspectors -- Appendix F Bacteriological Study of Beef Carcasses in Quebec -- Purpose of the Study -- Materials and Methods -- Results -- Annex 1 Data Sheet for Establishment -- Establishment -- Carcass -- Annex 2 Needle Point Stamp for Marking Samples to be Taken -- Annex 3 Areas from Which Samples are to be Taken and Location of Points at which to take Temperature and Relative Humidity… -- Appendix G Glossary of Terms and Acronyms -- Appendix H Affiliations and Major Research Interests of Committee and Staff -- Committee -- Consultants -- Staff (FNB/IOM).
Record Nr.	UNINA-9910957209703321

Pubbl/distr/stampa	Washington : , : National Academy of Sciences, , 1976
Descrizione fisica	1 online resource (x, 245 pages) : illustrations, charts
Disciplina	664/.907
Soggetto topico	Food of animal origin - Fat content Animal products - Composition
ISBN	1-280-24640-5 9786610246403 0-309-59444-8 0-585-14257-2
Formato	Materiale a stampa
Livello bibliografico	Monografia
Lingua di pubblicazione	eng
Record Nr.	UNINA-9910778673803321

Edizione	[1st ed.]
Pubbl/distr/stampa	Washington, : National Academy of Sciences, 1976
Descrizione fisica	1 online resource (x, 245 pages) : illustrations, charts
Disciplina	664/.907
Soggetto topico	Food of animal origin - Fat content Animal products - Composition
ISBN	9786610246403 9781280246401 1280246405 9780309594448 0309594448 9780585142579 0585142572
Formato	Materiale a stampa
Livello bibliografico	Monografia
Lingua di pubblicazione	eng
Nota di contenuto	Fat Content and Composition of Animal Products -- Copyright -- Preface -- Contents -- Introductory Remarks -- REFERENCE -- Overview Of The Role of Animal Products in Human Nutrition -- MAJOR SOURCES OF DATA -- FOODS OF ANIMAL ORIGIN -- AVAILABILITY OF FOOD ENERGY -- AVAILABILITY OF PROTEIN -- CONSUMPTION OF FAT -- SOURCES OF VITAMINS AND MINERALS -- ACKNOWLEDGMENTS -- REFERENCES -- Health-Related Aspects of Animal Products for Human Consumption -- INTRODUCTION -- RECENT TRENDS IN CONSUMPTION OF ANIMAL AND PLANT FOODS IN THE UNITED STATES -- SIGNIFICANCE OF ANIMAL SOURCES OF FAT -- SIGNIFICANCE OF PROTEIN INTAKE FROM ANIMAL FOODS -- ANIMAL FOODS AND MINERAL REQUIREMENTS -- OTHER HEALTH-RELATED ASPECTS OF ANIMAL FOODS -- CONCLUSION -- ACKNOWLEDGMENT -- REFERENCES -- The Consumer's Desire for Animal Products -- INTRODUCTION -- THE PROBLEM OF FATNESS OF ANIMAL PRODUCTS -- CONSUMPTION DATA AND TRENDS -- Effect of Income on Consumption -- Trends in Selected Livestock Products -- Fat Intake from Animal Products -- CONSUMER ACCEPTANCE STUDIES -- Beef -- Pork -- Lamb and Mutton -- Processed Meats -- Dairy Products -- Poultry Products -- RELATIONSHIP OF FATNESS TO TENDERNESS -- SUMMARY -- ACKNOWLEDGMENTS -- REFERENCES -- Altering Fat Content of Animal Products through Genetics, Nutrition, and Management -- REFERENCES -- Genetics of Fat Content in Animal Products -- DESCRIPTION -- GENETIC PROBLEMS -- BREEDING PROGRAMS -- SUMMARY -- REFERENCES -- Nutrition and Management Aspects of Ruminant Animals Related to Reduction of Fat Content in Meat and Milk -- SUMMARY -- REFERENCES -- Nutrition And Management Aspects Of Nonruminant Animals Related To Reduction Of Fat Content In Meat -- AGE, BODY WEIGHT, AND SEX -- EXERCISE (PIGS) -- ENVIRONMENTAL TEMPERATURE -- DIETARY FACTORS -- ENERGY:PROTEIN RATIO -- Chickens -- ENERGY:PROTEIN RATIO -- Ducks. CALORIE:PROTEIN RATIO -- Turkeys -- ENERGY INTAKE AND NITROGEN RETENTION -- AMINO ACID DEFICIENCY -- HIGH PROTEIN LEVELS -- ENERGY AND PROTEIN LEVELS (PIGS) -- Early Nutrition -- Finishing Period -- Feed Restrictions -- PERIODICITY OF EATING -- SUMMARY -- REFERENCES -- Eliminating Excess Fat in Meat Animals -- CATTLE -- SWINE -- REPRODUCTION IN MEAT-TYPE ANIMALS -- CONCLUDING REMARKS -- Eating Quality of Meat Animal Products and Their Fat Content -- HISTORICAL ASPECT -- EATING QUALITY -- FLAVOR -- JUICINESS -- TENDERNESS -- FATNESS AND EATING QUALITY IN OTHER MEAT PRODUCTS -- EATING QUALITY AND PROXIMATE COMPOSITION OF PORK LOINS -- CONCLUSIONS -- REFERENCES -- The Federal Grading System for Animal Products -- REFERENCES -- Market Implications of Changing Fat Content of Milk And Dairy Products -- INTRODUCTION -- MINIMUM STANDARDS -- CONSUMPTION TRENDS -- SUBSTITUTE AND IMITATION PRODUCTS -- COMPONENT PRICING -- SUMMARY -- REFERENCES -- Status Report On The Alteration Of Fatty Acid And Sterol Composition In Lipids In Meat, Milk, And Eggs -- A SYNOPSIS OF ALTERATIONS IN THE LIPID COMPOSITION OF SWINE -- A SYNOPSIS OF ALTERATIONS IN THE LIPID COMPOSITION OF POULTRY DEPOT AND EGG LIPIDS -- SYNOPSIS OF ALTERATIONS IN EGG CHOLESTEROL CONTENT -- A SYNOPSIS OF ALTERATIONS IN THE FATTY ACID COMPOSITION OF MILK. INFLUENCE OF UNPROTECTED DIETARY SUPPLEMENTS -- A SYNOPSIS OF ALTERATIONS IN THE FATTY ACID COMPOSITION OF MILK. INFLUENCE OF PROTECTED LIPIDS -- A SYNOPSIS OF DAIRY PRODUCTS CONTAINING INCREASED POLYUNSATURATED FATTY ACIDS -- A SYNOPSIS OF ALTERATIONS IN FATTY-ACID CONTENT OF RUMINANT MEAT. INFLUENCE OF UNPROTECTED DIETARY LIPIDS -- A SYNOPSIS OF ALTERATIONS IN THE FATTY-ACID COMPOSITION OF RUMINANT MEAT. INFLUENCE OF PROTECTED LIPIDS -- THE EFFECT OF PROTECTED FEEDS UPON CHOLESTEROL CONTENT OF MEAT, MEAT, MILK, AND DAIRY PRODUCTS -- SUMMARY. REFERENCES -- Commentary -- Commentary -- Participants.
Record Nr.	UNINA-9910970738203321

Pubbl/distr/stampa	Chichester, England : , : WILEY Blackwell, , 2014
Descrizione fisica	1 online resource (726 p.)
Disciplina	664/.907
Soggetto topico	Meat inspection Slaughtering and slaughter-houses
ISBN	1-118-52584-1 1-118-52582-5 1-118-52585-X
Formato	Materiale a stampa
Livello bibliografico	Monografia
Lingua di pubblicazione	eng
Nota di contenuto	Cover; Title Page; Copyright; Contents; List of Contributors; Chapter 1 Introduction; Chapter 2 From Farm to Slaughterhouse; 2.1 Scope; 2.2 Animal health and welfare; 2.2.1 Different farming systems; 2.2.2 Good practices; 2.2.3 Biosecurity measures; 2.2.4 Prior to transport; 2.3 Transport; 2.3.1 Fitness for transport; 2.3.2 Means of transport; 2.3.3 Transport practices; 2.4 Lairage; 2.5 Food chain information; Summary; Chapter 3 Ante-Mortem Inspection; 3.1 Scope; 3.2 Introduction; 3.3 Identification of animals; 3.4 Abnormalities; 3.5 Cleanliness of animals; 3.6 Animal welfare 3.6.1 Animal welfare on the farm3.6.2 Animal welfare in transit; 3.6.3 Animal welfare at the slaughterhouse; Chapter 4 The Slaughter Process; 4.1 Scope; 4.2 General; 4.3 Pigs; 4.3.1 Moving the animals from the stable to stunning; 4.3.2 Stunning; 4.3.3 Bleeding; 4.3.4 Scalding; 4.3.5 Dehairing; 4.3.6 Skin removal; 4.3.7 Evisceration; 4.3.8 Cooling/chilling; 4.4 Cattle, horses, sheep and goats; 4.4.1 Moving the animals from the stable to stunning; 4.4.2 Stunning; 4.4.3 Bleeding; 4.4.4 Electrical stimulation; 4.4.5 Dehiding and opening the carcass; 4.4.6 Cooling/chilling; 4.5 Poultry 4.5.1 Transport to slaughter4.5.2 Stunning; 4.5.3 Scalding; 4.5.4 Plucking; 4.5.5 Evisceration; 4.5.6 Other poultry; 4.5.7 Cooling/chilling; 4.6 Treatment of slaughter by-products; Chapter 5 Animal Welfare-Stunning and Bleeding; 5.1 Scope; 5.2 Introduction; 5.3 Pigs; 5.3.1 Electrical stunning; 5.3.2 Carbon dioxide stunning; 5.3.3 Captive-bolt stunning; 5.3.4 Bleeding; 5.4 Cattle, sheep and goats; 5.4.1 Captive-bolt stunning; 5.4.2 Electrical stunning; 5.4.3 Bleeding; 5.5 Poultry; 5.5.1 Electrical stunning; 5.5.2 Gas stunning (controlled atmosphere stunning, CAS); 5.5.3 Bleeding 5.6 ConclusionsChapter 6 Post-Mortem Inspection and Related Anatomy; 6.1 Scope; 6.2 Introduction; 6.3 Anatomy of the head; 6.3.1 Skeleton structures and viscera of the cranial cavity; 6.3.2 Skeleton structures and viscera of the face; 6.3.3 Lymph nodes of the head; 6.3.4 Pigs; 6.3.5 Bovine; 6.3.6 Small ruminants; 6.4 Anatomy of viscera; 6.4.1 Viscera of the oral cavity; 6.4.2 Viscera of the thoracic cavity; 6.4.3 Viscera of the abdominal cavity; 6.4.4 Gastrointestinal tube, mesentery and annexed lymph nodes; 6.4.5 Viscera of the pelvic cavity; 6.5 Anatomy of carcass 6.5.1 Musculoskeletal apparatus6.5.2 Viscera annexed to the carcass; 6.5.3 Specific characteristics in pig; 6.5.4 Specific characteristics in bovine; 6.5.5 Specific characteristics in small ruminants; 6.6 Anatomy of poultry; 6.6.1 Carcass; 6.6.2 Viscera; 6.7 Post-mortem inspection; 6.7.1 Scope of the post-mortem inspection; 6.7.2 Post-mortem inspection techniques; 6.7.3 Visual meat inspection; Chapter 7 Risk-Based Meat Inspection; 7.1 Scope; 7.2 Introduction; 7.3 Risk-based meat inspection; 7.4 Visual-only post-mortem meat inspection; 7.5 Food chain information (FCI) 7.6 Monitoring of diseases by serology in the slaughterhouse
Record Nr.	UNINA-9910132206103321

Autore	Wilson William, MCIEH
Edizione	[7th ed.]
Pubbl/distr/stampa	Ames, Iowa, : Blackwell Pub., c2005
Descrizione fisica	1 online resource (321 p.)
Disciplina	664.907 664/.907
Soggetto topico	Meat inspection
Soggetto genere / forma	Electronic books.
ISBN	1-281-32285-7 9786611322854 0-470-75320-X 0-470-75319-6
Formato	Materiale a stampa
Livello bibliografico	Monografia
Lingua di pubblicazione	eng
Nota di contenuto	Cells and tissues -- Systems of the body -- Skeletal system -- Muscular system -- Circulatory system -- Lymphatic system -- Respiratory system -- Digestive system -- Urogenital system -- Nervous system -- Endocrine system -- Slaughter and age/sex determination -- The slaughter of animals -- Sex characteristics and estimation of age -- Pathology and judgement in disease -- Abnormal and general pathological conditions -- Specific diseases -- Parasitic diseases -- Affections of specific parts and tumours -- Illegal meat -- Butchers' joints and meat products -- Butchers' joints -- Meat preservation and meat products -- Food poisoning from meat products -- Rabbits -- Diseases of rabbits -- Deer and venison -- Deer and venison -- Poultry -- Sex and age characteristics of poultry -- Anatomy of the fowl -- Slaughter and dressing of poultry -- Diseases of poultry -- Affections of specific parts of poultry -- Appendix 1: Legislation -- Appendix 2: Colloquial terms.
Record Nr.	UNINA-9910144138803321