Ovine Meat Inspection: Anatomy, Physiology and Disease Conditions 2nd Edition

Ovine Meat Inspection

A practical reference focused on sheep meat inspection, covering ovine anatomy, physiology, pathology, and disease conditions relevant to abattoir inspection. The book helps veterinarians, meat inspectors, and sheep producers understand the causes of carcass condemnations, improve disease recognition, and support food safety and animal health monitoring throughout the meat production chain.

Key Features

• Comprehensive guide to ovine meat inspection
• Covers sheep anatomy and physiology relevant to inspection
• Describes common diseases and pathological conditions
• Explains causes of carcass and organ condemnations
• Supports food safety and public health objectives
• Well-illustrated with practical inspection examples
• Useful for abattoir veterinarians and meat inspectors
• Helps sheep producers interpret condemnation reports
• Valuable resource for veterinary public health and meat hygiene