Introduction to Path-509..Meat Inspection

Course Contents:

• Introduction of Meat Industry
• Characteristics of good quality meat
• Differentiation of meat of different animals
• Objectives of meat inspection
• Ante mortem and post mortem examination of animals
• Non-specific and specific lesions in different organs of body
• Conditions rendering meat unwholesome for human consumption
• Judgment of meat
• Disposal of condemned meat
• Laws governing meat inspection in Pakistan

Books Recommended:

1. Gracey, J.F. 1999. Meat Hygiene. 10^th edition. Balliere Tindal, London.
2. Herenda, D.C. and D.A. Franco. 1991. Food Animal Pathology and Meat Hygiene. Mosby, London.
3. FAO, 2000. Manual of meat inspection for developing countries. 2^nd ed. Vol. 119.
4. Grist A., 2004. Poultry Inspection: Anatomy, Physiology, and disease control. Nottingham University Press.
5. Wilson, W.G. 2005. Wilson’s Practical Meat Inspection. 7^th ed. Blackwell Publishing,

SOMO  WRESTLER of ANIMAL WORLD????