Principles of meat technology /
V.P. Singh and Neelam Sachan.
- 2nd revised and expanded edition.
- New Delhi, India : New India Publishing Agency, c2015.
- xii, 357 pages : tables, color plates, illustrations (some color) ; 25 cm.
Includes index.
Retrospective and prospective of meat industry in India -- Structure and composition of muscle including poultry muscle -- Conversion of muscle to meat -- Nutritive value of meat -- Fraudulent substitution of meat -- Preservation of meat and aquatic foods -- Ageing of meat -- Modern processing technologies of meat and meat products -- Packaging of meat and meat products -- Formulation and development of meat and sea foods -- Physico-chemical and microbiological quality of meat and aquatic food and food products -- Basics of sensory evaluation of meat products -- Nutritive value, preservation, packaging of egg and egg products -- Laws governing national/international trade in meat and meat products -- Organic meat food products -- Food products of genetically modified animals and marine origin.
"The 2nd edition of book entitled "Principles of Meat Technology" has been designed and modified as per the recent requirement of the Veterinary Professionals and is entirely based on recent course-curriculum of Veterinary Council of India. All the topics included in VCI syllabus for Meat Science subject have been illustrated and discussed in detail with the supplementation of previous edition. The reference material and current scientific information on the subject has been updated which will be of immense value for meat processing industry and persons having some stakes in this subject. This book is broadly covering fresh meat and aquatic foods, their processing, preservation, packaging, standards and biotechnological applications in this specialized field with recent innovations."Back cover.
9789383305797 (hardbound)
Meat--Technology Meat industry and trade--Technological innovations Meat production technology