Abattoir Practices and Animal By-Products Technology

Author : Meena Goswami Awasthi & Vikas Pathak
Pages : 300
Year of Publication : 2026
Language : English
Binding : Hardback
This book provides a structured and practice-oriented treatment of the Indian meat industry and the complete operational chain of an abattoir—from 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. Core technical chapters address ante-mortem and post-mortem examination, humane handling, and special considerations including ritual slaughtering methods. The book further details the slaughtering and dressing procedures for meat animals and birds, followed by systematic guidance on cutting, fabrication, and evaluation of dressed carcasses to support uniform quality and market suitability. A major strength of the book is its comprehensive coverage of abattoir by-products and their efficient utilization, including classification and rendering methods, pharmaceutical utilization of glandular/organ by-products, preparation of casings, and value recovery from bones, horns, blood, hides, and skins. In parallel, the book emphasizes responsible compliance through chapters on treatment of condemned meat, effluent management, and utilization of poultry and hatchery waste, aligning production with environmental safeguards. Finally, the book integrates modern quality systems by explaining quality certification requirements, HACCP concepts in abattoir management, and applicable standards—making it a reliable academic and field reference for veterinary and animal husbandry students, meat inspectors, abattoir managers, entrepreneurs, and regulatory professionals.