The fundamentals of abattoir establishments, slaughter procedures for quality meat production, and the scientific evaluation of food animals and carcasses are discussed in the most effective manner possible. The sustainability of the meat industry and meat food sector is largely dependent on the utilization of abattoir by-products. Thus, the book provides a detailed overview of the various types of by-products generated in abattoirs, including blood, hide and skin, intestines, bones, glandular by-products, and more. The book also provides a realistic approach to the waste generated in abattoirs and the sanitary requirements necessary for their operation.

Furthermore, the book provides an extensive overview of wool technology, starting from shearing, sampling, wool structure, physico-chemical properties, processing, and testing. It will serve as a valuable source of knowledge and information for individuals engaged in the meat and wool professions, business, planning, and research. The book provides a comprehensive understanding of the various aspects of abattoir and wool technology, making it an indispensable resource for professionals and researchers in the field.

V.P. Singh: Professor and Officer Incharge, Department of Livestock Products Technology, College of  Animal Husbandry and Veterinary Sciences, Sardar Vallabh Bhai Patel University of Agriculture and Technology, Modipuram, Meerut, Uttar Pradesh, India, formerly Assistant Professor, Department of Livestock Products Technology, U.P. Pt. Deen Dayal Upadhyay Veterinary University Evam Go Anusandhan Sansthan, Mathura, Uttar Pradesh 281 001, India

Neelam Sachan: Veterinary Officer, Department of Animal Husbandry, U.P. Government., India

1. Layout and Management of Abattoirs 2. BIS Standards on Organization and Layout of Abattoirs 3. Pre-slaughter Care, Handling and Transport of Meat Animals Including Poultry 4. Ante-Mortem Examination 5. Post-Mortem Inspection 6. Animal Slaughter Procedures and Ritual Slaughter Methods 7. Humane Slaughter Method for Animals 8. Slaughtering and Dressing of Meat Animals Including Poultry 9. Evaluation and Grading of Live Animals and Carcasses 10. Cutting and Fabrication of Carcasses of Different Animals 11. Quality and Safety Management Systems in Abattoir 12. Abattoir By-products 13. Plan and Layout of by-products Utilization Plant 14. Rendering Methods-Preparation of Meat, Bone and Fish Meal 15. Blood 16. Hides and Skins 17. Bones, Hoofs and Horns 18. Processing of Animal Stomach and Intestines 19. Utilization of Animal Organs and Glands in Pharmaceutical, Cosmetic and Food Industry 20. Abattoir and Meat Plant Effluent Treatment 21. Sanitation of Abattoir and Meat Processing Plant 22. Glossary of Terms in Wool Industry 23. Introduction to Wool, Fur, Pelt and Speciality Fibers with Respect to Processing Industry 24. Basic Structure of Wool Fiber and Development of Wool Follicle 25. Classification, Grading and Quality Characteristics of Wool 26. Wool Shearing, Processing and Storage 27. Physical, Mechanical and Chemical Testing of Wool