Australian Standard for Hygienic Production of Ratite (emu/ostrich) Meat for Human Consumption
Author: Csiro
Publisher: CSIRO PUBLISHING
Published: 2001
Total Pages: 44
ISBN-13: 9780643064140
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Australian Standard for Hygienic Rendering of Animal Products
Author: Scarm Staff
Publisher: CSIRO PUBLISHING
Published: 2000
Total Pages: 20
ISBN-13: 9780643065963
DOWNLOAD EBOOKThis standard applies to all rendering plants operating in Australia. Minimum requirements for quality assurance, construction and equipment and rendering operations, are prescribed.
Australian Standard for Construction of Premises and Hygienic Production of Poultry Meat for Human Consumption
Author: Agriculture and Resource Management Council of Australia and New Zealand. Standing Committee on Agriculture and Resource Management
Publisher: CSIRO PUBLISHING
Published: 2001
Total Pages: 60
ISBN-13: 9780643065956
DOWNLOAD EBOOKPart A of this standard applies to the construction and equipment of all processing premises where poultry are slaughtered for the production of meat for human consumption. Part B applies to the hygienic production for human consumption of products derived from poultry.
Natural Casings for Human Consumption
Author: Csiro
Publisher: CSIRO PUBLISHING
Published: 2001
Total Pages: 20
ISBN-13: 9780643063686
DOWNLOAD EBOOKThis Australian Standard sets out the minimum requirements for the preparation and processing of natural casings derived from the intestines of sheep, pigs, goats and cattle. The report addresses mandatory standards as well as those that are strongly recommended.
Farming of Ostriches
Author: Primary Industries Standing Committee
Publisher: CSIRO PUBLISHING
Published: 2003
Total Pages: 28
ISBN-13: 9780643069084
DOWNLOAD EBOOKThis code is intended as a guide for all people responsible for the welfare and husbandry of ostriches that have been bred and/or reared in captivity. Considered in this document are the basic behavioural, anatomical and physiological needs of ostriches, irrespective of the type of husbandry practiced, or the climatic conditions to which the ostriches are exposed.
Standard for the Hygienic Production of Pet Meat
Author: PISC
Publisher:
Published: 2009
Total Pages: 56
ISBN-13:
DOWNLOAD EBOOKThis Australian Standardapplies to the production of fresh and frozen pet meat derived from animals slaughtered and processed at a processing establishment, as well as wild animals killed in their natural environment. It contains the minimum requirements for hygiene in harvesting, transportation, processing, identification, packaging and storage, to ensure a safe and acceptable product. Provision is also made in this Standardfor the use of fallen stock. The scope of the Standardis determined by risks related to the hygienic production of pet meat. Such risks are associated with: animal safety; human safety; and product substitution. In Australia, animals for pet meat must be processed in accordance with this Standard and documented work instructions or an approved Hazard Analysis and Critical Control Point (HACCP)-based program that consistently demonstrates equivalence with this Standard.
Ostrich Production Systems
Author: M. M. Shanawany
Publisher: Food & Agriculture Org.
Published: 1999
Total Pages: 280
ISBN-13: 9789251043004
DOWNLOAD EBOOKA comprehensive review of all aspects of ostrich production including a series of case histories from some countries that farm ostriches commercially: important countries such as South Africa, Namibia and Zimbabwe; newly re-emerging industries such as Australia; and countries where production is less developed, such as Kenya, Ethiopia and the United Arab Emirates (UAE).
Australian Standard for the Hygienic Rendering of Animal Products
Author: Csiro
Publisher: Csiro
Published: 2007
Total Pages: 20
ISBN-13: 9780643092730
DOWNLOAD EBOOKThe requirements of this Standard apply to all rendering plants operating in Australia and are mandatory unless alternative compliance has been approved by the controlling Authority. This work identifies minimum requirements for quality assurance, construction and equipment and rendering operations for the hygienic rendering of animal products.
Nutrition and Feeding of Organic Poultry, 2nd Edition
Author: Robert Blair
Publisher: CABI
Published: 2018-09-21
Total Pages: 279
ISBN-13: 1786392984
DOWNLOAD EBOOK1. Introduction and background -- 2. Aims and principles of organic poultry production -- 3. Elements of poultry nutrition -- 4. Approved ingredients for organic diets -- 5. Diets for organic poultry production -- 6. Choosing the right breed and strain -- 7. Integrating feeding programmes into organic production systems -- 8. Conclusions and recommendations for the future
Poultry Products Processing
Author: Shai Barbut
Publisher: CRC Press
Published: 2016-04-19
Total Pages: 566
ISBN-13: 1420031740
DOWNLOAD EBOOKPoultry Products Processing: An Industry Guide covers all major aspects of the modern poultry further processing industry. The author provides a comprehensive guide to the many steps involved in converting poultry muscle (chicken, turkey, duck, ratite, etc.) into meat and highlights the critical points required to assure high quality and safe produ
