This book forms part of a series that has been designed to provide a study aid for students undertaking the Royal Society for the Promotion of Health Red Meat Inspection Certificate and other courses where knowledge of ovine meat inspection is required such as those for Environmental Health Officers and Official Veterinary Surgeons and students undertaking Veterinary Public Health courses.It is hoped that it may also provide information in a 'user friendly' format for abattoir owners and producers as to the nature of rejections recorded by inspectors.

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