DESIGN OF SLAUGHTER HOUSE AND MEAT STALL AND THEIR MANAGEMENT

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dc.contributor.authorNarendra Babu, R
dc.contributor.authorTANUVAS
dc.date.accessioned2021-03-15T10:08:34Z
dc.date.available2021-03-15T10:08:34Z
dc.date.issued2014
dc.descriptionTNV_PPVA_BC_E_2014_51-64en_US
dc.description.abstractIn our country most of the slaughter houses are service abattoir which are governed by the local bodies to cater the domestic needs and export whereas few privately owned factory type slaughter houses for exclusively involved in export. Slaughter House or Abattoir is a place or premises approved by a local authority (Panchayat, Municipality or Corporation) or by any other regulatory agency where in Slaughter of food animals are being carried out with the sole purpose of production of wholesome meat for human consumption. Now there is a change in the operations of the meat production in our country due to the growth in food processing sector and the consumers view towards the quality food products. This encourages many small and medium entrepreneurs to establish slaughter houses to cater the needed people and satisfy the FSSAI norms.en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810162440
dc.keywordsDesign, slaughter house, meat stall, managementen_US
dc.language.isoEnglishen_US
dc.pages51-64en_US
dc.publisherTANUVASen_US
dc.subjectVeterinary Scienceen_US
dc.subjectMeat Scienceen_US
dc.titleDESIGN OF SLAUGHTER HOUSE AND MEAT STALL AND THEIR MANAGEMENTen_US
dc.title.alternativePork Processing and Value Additionen_US
dc.typeBook chapteren_US
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