Training manual for hygienic slaughter of small ruminants

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dc.creatorInstituto Interamericano de Cooperación para la Agricultura (IICA)
dc.creatorMurray-Peters, Linnette
dc.date2020-08-17T16:37:46Z
dc.date2020-08-17T16:37:46Z
dc.date2012
dc.date.accessioned2026-06-30T22:17:38Z
dc.description73 páginas
dc.descriptionThis manual entitled Hygienic and sanitary slaughter of small ruminants presents an overview of the basic practices and procedures relevant to the production of mutton and goat flesh (chevron) for human consumption. The manual is aimed at small ruminant farmers and butchers and should also prove useful to meat inspectors. Given the target groups in mind, it was not considered necessary to make an interpretation of the many topics covered in terms of technical language, however it provides sufficient information dealing with best hygienic and production practices necessary to guide the relevant target groups, in the production of safe meat and meat products from small ruminants. I would like to acknowledge the contribution of several individuals who made this manual a reality. They include the IICA Caribbean team, who conceptualized the project and assisted in editing the manual. Finally I would also like to thank VIP Meats, for allowing the use of its facility and the involvement of its staff who professionally captured the photographic exhibits of the slaughter and processing included in this manual.
dc.formatapplication/pdf
dc.identifierhttps://hdl.handle.net/11324/11482
dc.identifier.urihttp://hdl.handle.net/123456789/362347
dc.languageen
dc.publisherIICA
dc.subjectGanado
dc.subjectSanidad animal
dc.subjectHigiene veterinaria
dc.subjectIndustria de la carne
dc.subjectTecnología
dc.subjectSede Central
dc.titleTraining manual for hygienic slaughter of small ruminants
dc.typeManual

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