{"id":512,"date":"2019-06-12T23:20:38","date_gmt":"2019-06-12T23:20:38","guid":{"rendered":"https:\/\/opentextbc.ca\/meatcutting\/?post_type=back-matter&p=512"},"modified":"2025-07-03T15:46:54","modified_gmt":"2025-07-03T15:46:54","slug":"versioning-history","status":"publish","type":"back-matter","link":"https:\/\/opentextbc.ca\/meatcutting\/back-matter\/versioning-history\/","title":{"raw":"Versioning History","rendered":"Versioning History"},"content":{"raw":"This page provides a record of edits and changes made to this book since its initial publication in the BC Open Textbook Collection. Whenever edits or updates are made, we make the required changes in the text and provide a record and description of those changes here. If the change is minor, the version number increases by 0.1. However, if the edits involve substantial updates, the version number goes up to the next full number. The files on our website always reflect the most recent version, including the Print on Demand copy.\r\n\r\nIf you find an error in this book, please fill out the Report an Error<\/a> form.\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n
Version<\/th>\r\nDate<\/th>\r\nChange<\/th>\r\nDetails<\/th>\r\n<\/tr>\r\n<\/thead>\r\n
1.00<\/td>\r\nJune 17, 2015<\/td>\r\nBook added to the BC Open Textbook Collection.<\/td>\r\n<\/td>\r\n<\/tr>\r\n
1.01<\/td>\r\nJune 12, 2019<\/td>\r\nUpdated the book's theme.<\/td>\r\nThe styles of this book have been updated, which may affect the page numbers of the PDF and print copy.<\/td>\r\n<\/tr>\r\n
2.00<\/td>\r\nJuly 4, 2019<\/td>\r\nEntire book revised for accessibility.<\/td>\r\nAccessibility remediation:\r\n
    \r\n \t
  • Image descriptions added.<\/li>\r\n \t
  • Tables reformatted for accessibility.<\/li>\r\n \t
  • Link text edited to be descriptive.<\/li>\r\n \t
  • Headings added.<\/li>\r\n \t
  • Added an Accessibility Statement<\/li>\r\n<\/ul>\r\nOther changes:\r\n
      \r\n \t
    • Added pop-up definitions for key terms in webbook<\/li>\r\n \t
    • Moved media attributions to end of each section<\/li>\r\n \t
    • Removed broken links:\r\n
        \r\n \t
      • http:\/\/www.cdnlamb.com\/electronicgrading.htm from \"Grading Regulation for Meat.\"<\/li>\r\n<\/ul>\r\n<\/li>\r\n<\/ul>\r\n<\/td>\r\n<\/tr>\r\n
2.01<\/td>\r\nJuly 22, 2019<\/td>\r\nThe following changes were part of a project to standardize BCcampus-published books.<\/td>\r\n\r\n