Bovine Meat Inspection: Anatomy, Physiology and Disease Conditions

This book forms part of a series that has been designed to provide a study aid for students undertaking Red Meat Inspection and other courses where knowlege of bovine meat inspection is required such as those for Environmental Health Officers, Veterinary degree students and Official Veterinarians. It is hoped that it may also provide information in a 'user friendly' format for abattoir owners and producers as to the nature of rejections recorded by inspectors