This book provides a structured and practice-oriented treatment of the Indian meat industry and the complete operational chain of an abattoir—from pre-slaughter care and transport to humane slaughter, dressing, fabrication, grading, and quality certification. It covers the layout and management of rural, urban, and modern abattoirs, along with national and international expectations related to organization, hygiene, and food safety.

Core technical chapters address ante-mortem and post-mortem examination, humane handling, and special considerations including ritual slaughtering methods. The book further details the slaughtering and dressing procedures for meat animals and birds, followed by systematic guidance on cutting, fabrication, and evaluation of dressed carcasses to support uniform quality and market suitability.

A major strength of the book is its comprehensive coverage of abattoir by-products and their efficient utilization, including classification and rendering methods, pharmaceutical utilization of glandular/organ by-products, preparation of casings, and value recovery from bones, horns, blood, hides, and skins. In parallel, the book emphasizes responsible compliance through chapters on treatment of condemned meat, effluent management, and utilization of poultry and hatchery waste, aligning production with environmental safeguards.

Finally, the book integrates modern quality systems by explaining quality certification requirements, HACCP concepts in abattoir management, and applicable standards—making it a reliable academic and field reference for veterinary and animal husbandry students, meat inspectors, abattoir managers, entrepreneurs, and regulatory professionals.

Dr. Meena Goswami Awasthi is Associate Professor in department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry, DUVASU, Mathura. She earned her B.V.Sc. & A.H. and M.V.Sc. degrees with distinction from GBPUAT, Pantnagar (2008, 2010) and completed her Ph.D. with honors from IVRI, Izatnagar in 2015. With over 14 years of academic and research experience, she has guided eight M.V.Sc. students as major advisor and served on several postgraduate advisory committees. She has successfully handled six research projects as PI/Co-PI and published more than 95 research papers, along with one authored book, six edited books, 34 book chapters, eleven manuals, and over 50 review and technical articles. She underwent six months of international training at Oklahoma State University, USA, and has presented her research at international conferences in the USA, Thailand, and Dubai. She currently serves as Joint Secretary of the Indian Meat Science Association and is a life member of seven professional bodies, including AMSA and IFT-USA. She has received Member Fellow Award (NAVS), Associate Fellow (NADSI), Inspiring Lady Veterinarian Award (2021), Dr. V. V. Kulkarni mid career award (IMSA), young scientist award (AEDS), Best Researcher and Best Academician award from Indian Association for Women Veterinarians and several best oral/poster presentation awards. Her research focuses on functional livestock products, shelf-life enhancement using natural phytochemicals and nano-emulsified oils, and sustainable utilization of animal by-products.
Dr. Vikas Pathak is Dean, College of Veterinary Science and Animal Husbandry, DUVASU, Mathura, and currently serves as the Dean of the College. His academic qualifications include B.V.Sc. & A.H. (1994), M.V.Sc. (1996, University Merit Scholarship), and Ph.D. (2002, CSIR-SRF Fellowship) degrees from CCS HAU, Hisar. A distinguished researcher and academician, his expertise lies in the development, quality evaluation, and functional enhancement of foods of animal origin. He has published over 140 research papers, along with one authored book, six edited books, 42 book chapters, eleven manuals, and more than 60 review and technical articles. Dr. Pathak has guided 18 M.V.Sc. and five Ph.D. scholars as Chairman and served on numerous advisory committees. He has successfully led seven extramural research projects and actively participates in training programs to empower dairy farmers and livestock entrepreneurs. He was a Visiting Faculty at Oklahoma State University, USA, gaining exposure to advances in food safety, meat quality evaluation, and modern farm practices. He has served on the FSSAI Scientific Panel on Meat & Meat Products and the Working Group on Cell-Based Meat (2023). He also serves as Member/Leader of Interim South Asia for the World Association of Animal Healthand Vice- president of Indian Meat Science Association. He has received the Best Teacher and Best Researcher Awards from the Indian Meat Science Association and is a Fellow of multiple professional bodies, including the Indian Association of Agricultural Biochemists, Indian Meat Science Association, National Academy of Dairy Science, National Academy of Veterinary Science, and the Association of Animal Scientists. Known for his collaborative leadership, innovation, and proactive approach, he continues to advance academic excellence, research, and institutional development in veterinary science and animal husbandry.

1. Present scenario and future aspects of Indian meat industry
2. Layout and management of rural urban and modern abattoir
3. Pre slaughter care  and transport of meat animals
4. Ante mortem examination
5. Post mortem examination
6. Humane slaughter
7. Ritual slaughtering methods
8. Slaughtering and dressing of meat animals and birds
9. Cutting and fabrication of dressed carcasses
10. Grading and evaluation of dressed carcasses
11. Abattoir by products classification and rendering methods
12. Pharmaceutical utilization of glandular and organ byproducts
13. Preparation of casings
14. Utilization of Bones and Horns.
15.  Utilization of Animal blood
16. Utilization of Hides and skins
17. Treatment of condemned meat and carcasses
18. Management of effluent emanating from abattoir
19. Efficient utilization of poultry and hatchery waste
20. Requirements for quality certification of meat and meat products
21. National and international  standards on organization and layout of abattoir
22. HACCP concepts in abattoir management