Abattoir Practices and Animal By-Products Technology

This book provides a structured and practice-oriented treatment of the Indian meat industry and the complete operational chain of an abattoirfrom pre-slaughter care and transport to humane slaughter, dressing, fabrication, grading, and quality certification. It covers the layout and management of rural, urban, and modern abattoirs, along with national and international expectations related to organization, hygiene, and food safety

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