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CAB eBooks

Ebooks on agriculture and the applied life sciences from CAB International

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CABI Book Chapter Info
Cover for Whom should we eat? Why veal can be better for welfare than chicken.

Some people express their concerns about the suffering and death of farm animals by becoming vegetarian or vegan, but others think that eating food from sentient animals is justifiable. Such food should come from animals with the best possible welfare, and this is affected by people's food choices. ...

Author(s)
Appleby, M. C.
ISBN
2014 CABI (H ISBN 9781780642161)
Type
Book chapter
CABI Book Chapter Info
Cover for <i xmlns="http://www.w3.org/1999/xhtml">Salmonella</i> infections in turkeys.

The history, epidemiology, prevalence, transmission, pathogenesis, clinical signs, immunology, diagnosis, treatment, prevention, control, economic impact and public safety aspects of salmonellosis in turkeys are discussed.

Author(s)
Hafez, H. M.
ISBN
2013 CABI (H ISBN 9781845939021)
Type
Book chapter
CABI Book Chapter Info
Cover for Inspection of slaughtered dromedary camels.

This book chapter reviews the inspection of live dromedary camels (ante-mortem or pre-mortem) and their carcasses (post-mortem) to ensure high camel meat quality and food safety. The abnormal and general pathological conditions that can be observed in dromedary camels and their carcasses are...

Author(s)
Tageldin, M. H.; Al-Zadjali, S.; Faye, B.; Al-Mugheiry, S.
ISBN
2013 CABI (H ISBN 9781780641010)
Type
Book chapter
CABI Book Chapter Info
Cover for Principles of biosecurity during transport, handling and slaughter of animals.

Use of good biosecurity practices will help to reduce disease spread. To prevent disease transmission on to a farm, all incoming animals should be isolated and, when possible, tested for disease before they are added to the herd. An important principle of biosecurity is the biosecurity sequence,...

Author(s)
Belk, K. E.; Grandin, T.
ISBN
2014 CABI (H ISBN 9781780643212)
Type
Book chapter
CABI Book Chapter Info
Cover for Reduction of biogenic amine levels in meat and meat products.

This chapter discusses the importance of biogenic amine (BA) levels in meat and meat products, as well as describes relevant food processing technologies that aim to reduce BA levels in meat products.

Author(s)
Ruiz-Capillas, C.; Herrero, A. M.; Jimenez-Colmenero, F.
ISBN
2011 CABI (H ISBN 9781845937690)
Type
Book chapter
CABI Book Chapter Info
Cover for Feeding organic cattle.

This chapter deals with the effects of feeding programmes on the productivity, health and welfare of cattle as well as on the quality and safety of organic milk and beef. Consumer attitudes regarding milk and beef produced organically are also discussed.

Author(s)
Blair, R.
ISBN
2011 CAB International (H ISBN 9781845937584)
Type
Book chapter
CABI Book Chapter Info
Cover for <i xmlns="http://www.w3.org/1999/xhtml">Salmonella</i> infections in cattle.

The history, epidemiology, prevalence, transmission, clinical signs, pathogenesis, diagnosis, treatment, prevention and control of salmonellosis in cattle are described.

Author(s)
Ragione, R. la; Metcalfe, H. J.; Villarreal-Ramos, B.; Werling, D.
ISBN
2013 CABI (H ISBN 9781845939021)
Type
Book chapter
CABI Book Chapter Info
Cover for Influence of diet on rabbit meat quality.

The influence of different dietary factors on the quality and safety of rabbit meat is discussed in this chapter. The nutritive value of rabbit meat is presented as well as its sensory properties and processing characteristics. Emphasis is given on the effects of dietary energy, feed restriction,...

Author(s)
Hernández, P.; Zotte, A. D.
ISBN
2010 CABI (H ISBN 9781845936693)
Type
Book chapter
CABI Book Chapter Info
Cover for Production systems for laying hens and broilers and risk of human pathogens.

There is evidence that the type of production systems used for laying hens and broilers can affect the likelihood of the chickens being colonized by human pathogens. The most significant public health risk associated with layers is transmission of Salmonella to humans via eggs. Based on...

Author(s)
Hoorebeke, S. van; Dewulf, J.; Immerseel, F. van; Jorgensen, F.
ISBN
2012 CABI (H ISBN 9781845938246)
Type
Book chapter; Conference paper
CABI Book Chapter Info
Cover for Meat hygiene, spoilage and preservation.

There are two cases wherein meat can be unacceptable for human consumption, either it is contaminated or is spoiled. Spoilage can occur post-mortem through chemical breakdown or also through the contamination and growth of microorganisms. This chapter focuses on the food spoilage and preservation...

Author(s)
Warriss, P. D.
ISBN
2009 CABI (H ISBN 9781845935931)
Type
Book chapter

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