Practical Handbook on Meat Science and Technology

Contents: Foreword. Preface. 1. Common laboratory informations. 2. Proximate composition. 3. Physico-chemical properties. 4. Minerals, vitamins and enzymes. 5. Food additives and preservatives. 6. Biochemical methods. 7. Microbiological quality. 8. Molecular techniques in meat industry. 9. Sensory evaluation of meat products. 10. Testing of packaging films. Appendix. References. References. Index.

Meat consumers of the country can only remain healthy and work for national development if they are assured the supply of safe and wholesome meat foods. Realizing this, Government of India launched the National Meat and Poultry Processing Board (NMPPB) in New Delhi on February 19, 2009 to address the issues related to the production of clean and hygienic meat and meat products. To implement Meat Food Products Order, 1973 under the aegis of Food Safety and Standards Act, 2006; it is very important to scrutinize the quality and food safety aspects of meat products in the value chain from farm to fork. To achieve this, analytical techniques with standard procedures are required for food safety and quality assurance of the meat products. In view of this, information were compiled and located at one place in form of this book entitled “Practical Handbook on Meat Science and Technology.