Meat poultry and fish technology /
Verma, Ram Prakash
Meat poultry and fish technology / Dr. Ram Prakash Verma. - New Delhi, India : Random Publications, 2018 - 316 pages : illustrations ; 24 cm
Includes bibliographical references and index.
Meat processing: muscle structure and function -- Methods of meat preservation -- Packaging of fresh and processed meat -- The status of the seafoods processing industry -- Techniques based on temperature control -- Seafood packaging: modified atmosphere packing -- Cultivation of fish.
"Meat is mainly composed of water, protein, and fat. It is edible raw, but is normal eaten after it has been cooked and seasoned or processed in a variety of ways. Unprocessed meat will spoil or rot within hours or days as a result of infection with and decomposition by bacteria and fungi. Fish are the gill bearing aquatic craniate animals that lack limbs with digits. They form a sister group to the tunicates, together forming the olfactores. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish as well as various extinct related groups. Tetrapods emerged within lobe finned fishes, so cladistically they are fish as well. However, traditionally fish are rendered paraphyletic by excluding the tetrapods. Because in this manner the term “fish” is defined negatively as a paraphyletic group, it is not considered a formal taxonomic grouping in systematic biology. The traditional term pisces is considered a typological, but not a phylogenetic classification. This is a dependable book not only for the students of all Veterinary Colleges of India, but also it serves as a helpful guide to the teaching faculty who are engaged in teaching in the area of Livestock Products Technology/Animal Products Technology/Meat Science and Technology/Food Science and Technology."--Back cover
9789386391377 (hardcover)
Meat--Preservation
Meat--Packaging
Seafood industry
TX612 / M4V59 2018
Meat poultry and fish technology / Dr. Ram Prakash Verma. - New Delhi, India : Random Publications, 2018 - 316 pages : illustrations ; 24 cm
Includes bibliographical references and index.
Meat processing: muscle structure and function -- Methods of meat preservation -- Packaging of fresh and processed meat -- The status of the seafoods processing industry -- Techniques based on temperature control -- Seafood packaging: modified atmosphere packing -- Cultivation of fish.
"Meat is mainly composed of water, protein, and fat. It is edible raw, but is normal eaten after it has been cooked and seasoned or processed in a variety of ways. Unprocessed meat will spoil or rot within hours or days as a result of infection with and decomposition by bacteria and fungi. Fish are the gill bearing aquatic craniate animals that lack limbs with digits. They form a sister group to the tunicates, together forming the olfactores. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish as well as various extinct related groups. Tetrapods emerged within lobe finned fishes, so cladistically they are fish as well. However, traditionally fish are rendered paraphyletic by excluding the tetrapods. Because in this manner the term “fish” is defined negatively as a paraphyletic group, it is not considered a formal taxonomic grouping in systematic biology. The traditional term pisces is considered a typological, but not a phylogenetic classification. This is a dependable book not only for the students of all Veterinary Colleges of India, but also it serves as a helpful guide to the teaching faculty who are engaged in teaching in the area of Livestock Products Technology/Animal Products Technology/Meat Science and Technology/Food Science and Technology."--Back cover
9789386391377 (hardcover)
Meat--Preservation
Meat--Packaging
Seafood industry
TX612 / M4V59 2018