Info
Eligible foreign establishments [[electronic resource]]
| Eligible foreign establishments [[electronic resource]] |
| Pubbl/distr/stampa | [Washington, D.C.], : U.S. Dept. of Agriculture, Food Safety and Inspection Service |
| Soggetto topico |
Meat industry and trade
Poultry industry Meat inspection Poultry - Inspection |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Import information |
| Record Nr. | UNINA-9910694647403321 |
| [Washington, D.C.], : U.S. Dept. of Agriculture, Food Safety and Inspection Service | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Improving the safety of fresh meat / / edited by John N. Sofos
| Improving the safety of fresh meat / / edited by John N. Sofos |
| Pubbl/distr/stampa | Boca Raton, FL, : CRC Press, c2005 |
| Descrizione fisica | 1 online resource (808 p.) |
| Disciplina | 664.907 |
| Altri autori (Persone) | SofosJohn Nikolaos |
| Soggetto topico |
Meat industry and trade - Safety measures
Meat inspection |
| ISBN |
1-280-36177-8
9786610361779 1-84569-102-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Contents; Biological pathogens in animals; Detecting pathogens in cattle and meat; Detecting animal tissues in feed and feed ingredients; Plant and fungal toxins as contaminants of feed and meat; Detecting veterinary drug residues in feed and cattle; Environmental contaminants and pesticides in animal feed and meat; Controlling microbial contamination on the farm: an overview; The use of diet to control pathogens in animals; Probiotics, vaccines and other interventions for pathogen control in animals; Managing pathogen contamination on the farm
Sources of microbial contamination at slaughtering plantsAnimal welfare and food safety at the slaughter plant; Slaughter and fabrication/boning processes and procedures; Removal and handling of BSE specified risk material; Removal of the spinal cord from carcasses; Physical decontamination strategies for meat; Chemical decontamination strategies for meat; Carcass chilling; Emerging decontamination techniques for meat; Irradiation of fresh meat; Combining physical and chemical decontamination interventions for meat; Fresh meat spoilage and modified atmosphere packaging (MAP) Meat safety, refrigerated storage and transport: modeling and managementMeat decontamination and pathogen stress adaptation; Molecular typing methods for tracking pathogens; The role of quantitative risk assessment in assessing and managing risks related to microbial food pathogens; HACCP in the processing of fresh meat; Microbiological performance objectives and criteria; HACCP in slaughter operations; Monitoring, validating and verifying the effectiveness of HACCP systems; Index |
| Record Nr. | UNINA-9911006527403321 |
| Boca Raton, FL, : CRC Press, c2005 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Meat inspection and control in the slaughterhouse / / edited by Thimjos Ninios, [and four others]
| Meat inspection and control in the slaughterhouse / / edited by Thimjos Ninios, [and four others] |
| 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 |
| Chichester, England : , : WILEY Blackwell, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Meat inspection and control in the slaughterhouse / / edited by Thimjos Ninios, [and four others]
| Meat inspection and control in the slaughterhouse / / edited by Thimjos Ninios, [and four others] |
| 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-9910826918503321 |
| Chichester, England : , : WILEY Blackwell, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Quality control guidebook
| Quality control guidebook |
| Pubbl/distr/stampa | [Washington, D.C.] : , : United States Department of Agriculture, Food Safety and Inspection Service, , 1984 |
| Descrizione fisica | 1 online resource (53 pages) : illustrations, forms |
| Collana | Agriculture handbook |
| Soggetto topico |
Meat - Quality
Poultry - Processing Meat inspection |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910715485003321 |
| [Washington, D.C.] : , : United States Department of Agriculture, Food Safety and Inspection Service, , 1984 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Wilson's practical meat inspection [[electronic resource] /] / William G. Wilson
| Wilson's practical meat inspection [[electronic resource] /] / William G. Wilson |
| 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 |
Wilson William, MCIEH
|
||
| Ames, Iowa, : Blackwell Pub., c2005 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Wilson's practical meat inspection [[electronic resource] /] / William G. Wilson
| Wilson's practical meat inspection [[electronic resource] /] / William G. Wilson |
| 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 |
| 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. | UNISA-996218396103316 |
|
Wilson William, MCIEH
|
||
| Ames, Iowa, : Blackwell Pub., c2005 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Wilson's practical meat inspection / / William G. Wilson
| Wilson's practical meat inspection / / William G. Wilson |
| 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 |
| Soggetto topico | Meat inspection |
| ISBN |
9786611322854
9781281322852 1281322857 9780470753200 047075320X 9780470753194 0470753196 |
| 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-9911019519503321 |
|
Wilson William, MCIEH
|
||
| Ames, Iowa, : Blackwell Pub., c2005 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
