Second Edition of Porcine Meat Inspection Released

August 5, 2026
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Expanded reference guide features over 100 new full-color photographs, updated disease profiles, and enhanced post-mortem inspection guidance.

Designed as an essential reference and learning tool, this revised second edition of Porcine Meat Inspection offers a comprehensive, visually rich guide to pig anatomy, physiology, and pathology, tailored specifically for professionals and students navigating red meat inspection standards.

Building on the foundation of the acclaimed first edition, this updated volume provides clear visual and text guidance on the causes and nature of swine diseases. Readers are guided from foundational pig anatomy through to graphic descriptions of conditions encountered in abattoirs, including parasitic infections, neoplasia, and localised pathological changes. Crucially, the text provides actionable guidance on judging carcass fitness for human consumption based on post-mortem findings.

Key Updates in the Second Edition

  • Over 100 New Photographs: Features an enhanced visual library of full-color images to aid quick visual identification of normal anatomy and pathology.
  • Expanded Disease Chapters: In-depth updates to sections on parasites, neoplasia (tumors), and conditions identified during post-mortem inspection.

Essential Reading Across the Industry

Porcine Meat Inspection (2nd Edition) is written for a wide range of industry stakeholders, serving as an academic textbook, field guide, and operational manual.

  • Students & Trainees: Ideal for students undertaking red meat inspection qualifications, anatomical pathology residents, and veterinary degree students.
  • Inspectors & Practitioners: Serves as a daily reference for Official Veterinarians (OVs), Environmental Health Officers (EHOs), and abattoir meat inspectors responsible for public health and meat safety compliance.
  • Pig Producers: Provides valuable insight for swine producers seeking to understand condemnation data and post-mortem feedback reports from processing facilities.

Book Contents

  • Section 1: Anatomy and Physiology
  • Section 2: Diseases of Swine
  • Section 3: Parasites
  • Section 4: Neoplasia
  • Section 5: Conditions Found at Porcine Postmortem Inspection
  • Section 6: Aide Memoire – Anatomy
  • Section 7: Aide Memoire – Condition and Cause
  • Section 8: Affections of Specific Parts
  • Index

Availability and Bibliographic Details

Porcine Meat Inspection – 2nd Edition is available to pre-order now on the Context Bookshop Website. For bulk orders for inspection teams or educational institutions, please contact admin@contextbookshop.com.

About Context Products Ltd

Founded in 2000 by the late nutritionist and marketeer Dr. Wesley Ewing, Context Products is an independent publisher based in Leicestershire, UK. We collaborate with leading industry experts to provide high-quality technical titles for the global agricultural sector. In addition to our own publications, we stock a curated selection of titles from Roodbont, Wageningen Academic, and CABI.

Media Contact: Vincent Turner Telephone: +44 1530 411337
Email: admin@contextbookshop.com Website: www.contextbookshop.com
Address: 53 Mill Street, Packington, Ashby de la Zouch, Leicestershire, LE65 1WN, UK

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