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The Handbook of Feedstuffs
BOOK REVIEWS THE I-~Ah-DBOOK OF ]~EEDSTUFFS. Rudolph Selden and R. H. Pfander. Springer Publishing Company, Inc., New York, 1957. This book is a vex:< abbreviated encych)pedia covering the grains, the minerals, and the plant and animal by-product feeds. In addition, brief botanical descriptions of most of the plants which are fed in the United States axe provided, and the pests and diseases affecting them are mentioned along with suggested control measures. Pharmaceuticals and feed additives are listed and their use briefly described. Telans commonly used in feeding are defined vexT~ simply. Considering the tremendously broad subject matter areas encompassed in the book's subtitle, Production, Formulation and Medication of Feedstuffs, it is easy to comprehend the somewhat inadequate explanation found in the text. This book can serve as a reference for workers in the feedstuffs industi T and possibly for others concerned in the general area of feeding. K. E. GARDNER Department of Dairy Science, University of Illinois, Urbana
one of the longer chapters of the book. The first half of this chapter deals with fundamentals of sanitation, including water supply, waste disposal, insect and rodent control, detergents, and disinfectants ; whereas, the remainder la,'gely describes equipment but does include some meat technology. Additional technology is supplied in Chapters 9 and 10. Chapter 9, entitled Materi~ls Added to Meats, of' necessity must he somewhat encyclopedic in nature, but one questions the necessity of some of the historical and descriptive detail such as is used to describe the various sugar preparations. In Chapter 10, the author provides a concise account of the handling of carcass meat, meat processing, and the preparation of a variety of meat products. Meat and poultry grading is outlined in Chapter 11. Chapter 12, Adulteration and Misrepresentation, Chapter 13, Deteriorative Changes in Meat, and the final chapter (17) Organized Meat Hygiene Control supplement the earlier discussion on sanitation and emphasize the legal aspects of the inspection programs. The three new chapters on Food Poisoning, Chemical Additives, and Ionizing Radiation are brief but helpful in providing a general background on these subjects, and are desirable towards completing this discussion on food or meat hygiene. The book is well written. The illustrations and diagrams are clear and well chosen. I t is relatively free of typographical errors or other minor mistakes, although this reviewer was somewhat chagrined to read a three-paragraph discussion on Escherichia coli under the printed subheading Enterococcus.
MEAT HYGIENE. A. R. Miller. Second Edition. Lea & Febiger, Philadelphia. 557 pages. This book is intended as a text fox" students of meat hygiene or for those who are engaged in the inspection of nleat and poultry animals. I t is, however, sufficiently comprehensive and authoritative to be a desirable reference work for all who are concerned with the processing of meat and poultry products. The varied nlatex~ial of this book is presented Z. J. ORDAIJ in 17 chapters. The first two chapters establish DepaxCment of Food Technology, a background for the remainder of the book University of Illinois, Urbana by discussing History and Elements of Meat Hygiene, the latter chapter being rather b~ief, BREEDING ]0,000,000 CATTLE. Production Difor establishing a proper perspective on the importance of meat hygiene. Chapters 3 and vision, Milk Marketing Board, Thonms Ditton, 4 describe the techniques and the pathology Sum'ey, England. This book is a synoptic history of the artiinvolved in the ante-mortem and post-mortem inspection of both meat animMs and poultry ficial insemination service operated by the Milk Marketing Board. From a rather modest and, together with Chapter 8 on Facilities for Inspection, adequately take care of this phase beginning' in 1944-45, in which year approxof the subject nmtter. The problem of trichinae imately 2,600 cows were bred, the service grew rapidly to 1957-58, in which yeax approximately in pork products is presented in Chapter 5; the discussion is supplemented with the repro- 1,399,000 cows were bred. At the end of duction of important reports on trichinosis and December, 1958, the Board's A.I. service had sumnmries of several important court cases bred 10,000,000 cows; thus, the title of the which involved infected pork meat. Chapter 6, book. In addition to this rapid growth, the A.I. entitled Physical and Chemical Characteristics of Meat and Principal Organs, provides a gen- service of' the Milk Marketing Board should be eral background in the histology and chemistry proud of its committee ox~anization, its methods of choosing and testing bulls, its plan of meat. The very important problem of sanitation of rearing bull calves, and its insemination fee in plant operation is handled in Chapter 7, of one pound. The material on selection pro1251
one of the longer chapters of the book. The first half of this chapter deals with fundamentals of sanitation, including water supply, waste disposal, insect and rodent control, detergents, and disinfectants ; whereas, the remainder la,'gely describes equipment but does include some meat technology. Additional technology is supplied in Chapters 9 and 10. Chapter 9, entitled Materi~ls Added to Meats, of' necessity must he somewhat encyclopedic in nature, but one questions the necessity of some of the historical and descriptive detail such as is used to describe the various sugar preparations. In Chapter 10, the author provides a concise account of the handling of carcass meat, meat processing, and the preparation of a variety of meat products. Meat and poultry grading is outlined in Chapter 11. Chapter 12, Adulteration and Misrepresentation, Chapter 13, Deteriorative Changes in Meat, and the final chapter (17) Organized Meat Hygiene Control supplement the earlier discussion on sanitation and emphasize the legal aspects of the inspection programs. The three new chapters on Food Poisoning, Chemical Additives, and Ionizing Radiation are brief but helpful in providing a general background on these subjects, and are desirable towards completing this discussion on food or meat hygiene. The book is well written. The illustrations and diagrams are clear and well chosen. I t is relatively free of typographical errors or other minor mistakes, although this reviewer was somewhat chagrined to read a three-paragraph discussion on Escherichia coli under the printed subheading Enterococcus.
MEAT HYGIENE. A. R. Miller. Second Edition. Lea & Febiger, Philadelphia. 557 pages. This book is intended as a text fox" students of meat hygiene or for those who are engaged in the inspection of nleat and poultry animals. I t is, however, sufficiently comprehensive and authoritative to be a desirable reference work for all who are concerned with the processing of meat and poultry products. The varied nlatex~ial of this book is presented Z. J. ORDAIJ in 17 chapters. The first two chapters establish DepaxCment of Food Technology, a background for the remainder of the book University of Illinois, Urbana by discussing History and Elements of Meat Hygiene, the latter chapter being rather b~ief, BREEDING ]0,000,000 CATTLE. Production Difor establishing a proper perspective on the importance of meat hygiene. Chapters 3 and vision, Milk Marketing Board, Thonms Ditton, 4 describe the techniques and the pathology Sum'ey, England. This book is a synoptic history of the artiinvolved in the ante-mortem and post-mortem inspection of both meat animMs and poultry ficial insemination service operated by the Milk Marketing Board. From a rather modest and, together with Chapter 8 on Facilities for Inspection, adequately take care of this phase beginning' in 1944-45, in which year approxof the subject nmtter. The problem of trichinae imately 2,600 cows were bred, the service grew rapidly to 1957-58, in which yeax approximately in pork products is presented in Chapter 5; the discussion is supplemented with the repro- 1,399,000 cows were bred. At the end of duction of important reports on trichinosis and December, 1958, the Board's A.I. service had sumnmries of several important court cases bred 10,000,000 cows; thus, the title of the which involved infected pork meat. Chapter 6, book. In addition to this rapid growth, the A.I. entitled Physical and Chemical Characteristics of Meat and Principal Organs, provides a gen- service of' the Milk Marketing Board should be eral background in the histology and chemistry proud of its committee ox~anization, its methods of choosing and testing bulls, its plan of meat. The very important problem of sanitation of rearing bull calves, and its insemination fee in plant operation is handled in Chapter 7, of one pound. The material on selection pro1251