Abattoir Practices by-Products and Wool Technology

The use of abattoir establishments, including the procedures involved in producing high-quality meat, and the scientific evaluation of food animals and their carcasses, are all examined in an effective manner. The sustainability of the meat industry and meat food sector is largely dependent on the proper utilization of by-products generated in abattoirs, such as blood, hides and skins, intestines, bones, and glandular by-products. These topics are discussed in a more understandable and realistic manner. The book also covers the waste generated by abattoirs and the sanitary requirements for these establishments. Additionally, the book provides comprehensive information on wool technology, including the process of shearing, sampling, wool structure, physico-chemical properties, processing, and testing. This valuable resource will serve as a source of knowledge and information for those involved in the meat and wool industries, including professionals, businesses, planners, and researchers.