Meat inspection in the parish of Manchester

ABSTRACT

The research shows that private places of slaughter were not constructed in a manner that could enable the production of good, safe meat. Structures and equipment provided by butchers were far below the minimum standard that would enhance the production of good safe meat. Sanitation was also a very grave problem. It seems that not enough planning and forethought was put into the building of most places of slaughter visited. Because of this, many problems existed which are discussed in the thesis. (AU)