Principles of Meat Technology

Contents: Foreword. Preface. 1. Retrospective and prospective of meat industry in India. 2. Structure and composition of muscle including poultry muscle. 3. Conversion of muscle to meat. 4. Nutritive value of meat. 5. Fraudulent substitution of meat. 6. Preservation of meat and aquatic foods. 7. Ageing of meat. 8. Modern processing technologies of meat and meat products. 9. Packaging of meat and meat products. 10. Formulation and development of meat and sea foods. 11. Physico chemical and microbiological quality of meat and aquatic food and food products. 12. Basics of sensory evaluation of meat products. 13. Nutritive value preservation, packaging of egg and egg products. 14. Laws governing national/International trade in meat and meat products. 15. Organic meat food products. 16. Food products of genetically modified animals and marine origin.

"The book entitled "Principles of Meat Technology" has been designed keeping in mind the recent course curriculum of the Veterinary Council of India. All the topics included in VCI syllabus for Meat Science subject have been illustrated and discussed in detail. The reference material and current scientific information on the subject will be of interest to the 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.

Livestock Products Technology is a new subject for veterinary professionals. Understanding of this subject particularly products quality, handling and processing is not as easy as it seems. So the efforts put in the book in form of material, scientific facts and language will help in understanding the meat science to the students of veterinary science, food science and technology, fish technology, meat technologists, academicians of this field, technicians engaged and the processors of animals and fish products."