Colour Atlas of Food Animal and Chicken Anatomy

In my work as a veterinarian with the Government of Canada, I have observed a lack of meaningful medical knowledge of the anatomy of food animals and chickens within personnel engaged in meat hygiene and inspection. This book, "Colour Atlas of Food Animal and Chicken Anatomy", is intended to furnish veterinarians, meat inspectors and students of veterinary medicine with more in-depth anatomical knowledge of different organ systems, leading to more accurate postmortem dispositions of food animal organs and carcasses. This 177 page book is a collection of 246 factual anatomical illustrations of different species of food animals and chickens as seen in abattoir settings. The majority of gross anatomical illustrations in this book were selected from beef animals between 1.5 and 2.5 years of age that were slaughtered in Ontario abattoirs. Other ruminants included calves, cows, lambs, sheep, bison and elks. Porcine and equine species are also presented in this work.