Abattoir Practices By-Products and Wool Technology

V.P. Singh & Neelam Sachan, Neelam Sachan

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Hardback

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English

New India Publishing Agency
10 March 2017

Veterinary medicine: large animals (domestic & farm); Food & beverage technology; Animal husbandry

The fundamentals of abattoir establishments, slaughter procedures for quality meat production, scientific evaluation of food animals and carcasses are thus discussed in most effective manners. The sustainability of meat industry and meat food sector is basically dependant on abattoir by-products utilization. So different types of by-products generated in abattoir i.e. blood, hide and skin, intestines, bones, glandular by-products etc. are taken up in more understandable way. The waste generated and sanitary requirement of abattoir is also discussed in more realistic approach. All aspects of wool technology starting from shearing, sampling, wool structure, physico-chemical properties, processing and testing are elaborated in best possible efforts. The book will be of great value to serve the source of knowledge and information on these aspects for the persons engaged in meat and wool profession, business, planning and research.

By: V.P. Singh & Neelam Sachan, Neelam Sachan
Imprint: New India Publishing Agency
Dimensions: Height: 152mm, Width: 32mm, Spine: 229mm
Weight: 860g
ISBN: 9789386546609
ISBN 10: 9386546604
Pages: 458
Publication Date: 10 March 2017
Audience: Professional and scholarly , Undergraduate
Format: Hardback
Publisher's Status: Active

Assistant Professor, Department of Livestock Products Technology, U.P. Pt. Deen Dayal Upadhyay Veterinary University Evam Go Anusandhan Sansthan, Mathura, Uttar Pradesh 281001 Veterinary Officer, Department of Animal Husbandry, U.P. Government, India