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.

1. Present scenario and future aspects of Indian meat industry
2. Layout and management of rural urban and modern abattoir
3. Pre slaughter care  and transport of meat animals
4. Ante mortem examination
5. Post mortem examination
6. Humane slaughter
7. Ritual slaughtering methods
8. Slaughtering and dressing of meat animals and birds
9. Cutting and fabrication of dressed carcasses
10. Grading and evaluation of dressed carcasses
11. Abattoir by products classification and rendering methods
12. Pharmaceutical utilization of glandular and organ byproducts
13. Preparation of casings
14. Utilization of Bones and Horns.
15.  Utilization of Animal blood
16. Utilization of Hides and skins
17. Treatment of condemned meat and carcasses
18. Management of effluent emanating from abattoir
19. Efficient utilization of poultry and hatchery waste
20. Requirements for quality certification of meat and meat products
21. National and international  standards on organization and layout of abattoir
22. HACCP concepts in abattoir management