Animal Welfare and Meat Production

Animal Welfare and Meat Production Edition 2

Neville G Gregory and Temple Grandin
Paperback
March 2007
9781845932152
More details
  • Publisher
    CABI
  • Published
    12th March 2007
  • ISBN 9781845932152
  • Language English
  • Pages 400 pp.
  • Size 6.875" x 9.75"
$91.00
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Animal welfare issues are becoming increasingly prominent in animal prodution, for both economic and moral reasons. This book presents a clear understanding of the relationship between the welfare of major food animal species and their physiology, and the direct impact this has on meat quality. This new edition focuses on recent research and developments and also looks into welfare in aquaculture.

Featured Contents:
Animal Welfare and the Meat Market
Animal Welfare in Developing Countries
Genetics and Animal Welfare
Cattle
Sheep
Pigs
Poultry and Rabbits
Aquaculture
Other Species
Livestock Presentation and Welfare Before Slaughter
Stunning and Slaughter
Meat Quality
Implementing Effective Animal Welfare Auditing Programs, by Temple Grandin
The Future

Neville G Gregory

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Temple Grandin

Temple Grandin is Professor of Animal Science at Colorado State University. Dr. Grandin's work includes design of animal handling systems, research on livestock behavior, and auditing animal welfare. She has visited 26 countries and has served on the OIE animal welfare ad hoc committee for slaughter. Her previous livestock books are: Livestock Handling and Transport, Genetics and the Behavior of Domestic Animals and Humane Livestock Handling. Her popular press books on animal behavior have been both U.S. and international bestsellers. Throughout her career, Dr. Grandin has worked to combine scientific research results with practical application in the field. In North America, half the cattle are handled in equipment she designed for meat plants. She has received awards for her work on animal welfare from both the livestock industry and animal welfare NGOs. She has awards from The Royal Society for the Prevention of Cruelty to Animals, The American Meat Institute, American Society for Animal Science and the Humane Society of the U.S.