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Meat Hygiene

A. R. Miller. Second Edition. Lea & Febiger, Philadelphia. 557 pages

Department of Food Technology, University of Illinois, Urbana

ABSTRACT

This book is intended as a text for students of meat hygiene or for those who are engaged in the inspection of meat and poultry animals. It is, however, sufficiently comprehensive and authoritative to be a desirable reference work for all who are concerned with the processing of meat and poultry products.

The varied material of this book is presented in 17 chapters. The first two chapters establish a background for the remainder of the book by discussing History and Elements of Meat Hygiene, the latter chapter being rather brief, for establishing a proper perspective on the importance of meat hygiene. Chapters 3 and 4 describe the techniques and the pathology involved in the ante-mortem and post-mortem inspection of both meat animals and poultry and, together with Chapter 8 on Facilities for Inspection, adequately take care of this phase of the subject matter. The problem of trichinae in pork products is presented in Chapter 5; the discussion is supplemented with the reproduction of important reports on trichinosis and summaries of several important court cases which involved infected pork meat. Chapter 6, entitled Physical and Chemical Characteristics of Meat and Principal Organs, provides a general background in the histology and chemistry of meat.