Abattoir Practices By-Products and Wool Technology

The fundamentals of abattoir establishments, slaughter procedures for quality meat production, and the scientific evaluation of food animals and carcasses are discussed in the most effective manner possible. The sustainability of the meat industry and meat food sector is largely dependent on the utilization of abattoir by-products. Thus, the book provides a detailed overview of the various types of by-products generated in abattoirs, including blood, hide and skin, intestines, bones, glandular by-products, and more. The book also provides a realistic approach to the waste generated in abattoirs and the sanitary requirements necessary for their operation

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