Meat forms a considerable component of the diet of a large number of people around the world, especially in developed countries. With the outbreak of new diseases like bird flue, meat hygiene has come to gain immense prominence as a matter of utmost prominence among consumers nutritionists and food technologist. This book describes the numerous procedures, instruments and systems employed in the hygienic control of meat. For anybody who handles food as part of their work, meat is an inevitable commodity, and its hygiene forms a crucial party of their study in houses and training. Comprehensively exploring the issue, the book should be of great use of such personnel.
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