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ROBERT Huey's article ‘Thoroughly modern meat inspection’ (VR, January 21, 2012, vol 170, pp 68–70) brought to mind my experiences in the late 1970s when I was involved in slaughterhouse practice of both red and white meat.
I was probably the first veterinary surgeon in the UK responsible for poultry meat hygiene for export to the EU on a daily basis – six days per week. The concept was new and …
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