MODERN ABATTOIR PRACTICES & ANIMAL BYPRODUCTS TECHNOLOGY

This book contains 11 chapters on the key aspects of modern abattoir practices, 10 chapters on important areas of animal byproducts technology, and 1 each on animal welfare, pet foods, and wool technology in a systematic, clear, and concise form. • The material has been carefully planned to deal with the subject in the tropical, especially Indian, context. • The book is intended primarily for the students of: BVSc and AH; MSc (Food Technology); B Tech (Food Technology); MVSc (Livestock Products Technology). • It will serve as a useful handbook for meat industry personnel, especially: Field Veterinarians; Meat Plant Managers and Supervisors and Meat Processing Technicians.

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