Principles of Meat Technology

AvV.P. Singh,Neelam Sachan

Häftad, Engelska, 2015

732 kr

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Beskrivning

The second edition of the book Principles of Meat Technology includes important reference materials and updated scientific information on the subject matter that will be of great use to individuals working in the meat processing industry. This comprehensive resource covers topics such as fresh meat and aquatic foods, processing techniques, preservation methods, packaging standards, and biotechnological applications.The book is designed to provide students of Veterinary Science with the knowledge, skills, and most recent information on the subject. The material, scientific facts, and language are presented in a manner that makes it easy for students of Veterinary Science, Food Science and Technology, Fish Technology, Meat Technology, academicians, technicians, and processors of animal and fish products to understand the principles of meat science.

Produktinformation

Utgivningsdatum:2015-09-15
Mått:150 x 790 x 15 mm
Vikt:790 g
Format:Häftad
Språk:Engelska
Antal sidor:370
Upplaga:2
Förlag:New India Publishing Agency
ISBN:9788119254262

Utforska kategorier

Djurhållning inom Naturvetenskap och teknik

Mer om författaren

V. P. Singh is Assistant Professor in the Department of Livestock Products Technology at U.P. Pt. Deen Dayal Upadhyay Pashu Chikitsa Vigyan Vishwa Vidyalaya Evam Go Anusandhan Sansthan, Mathura, Uttar Pradesh.Neelam Sachan, working with Veterinary Department, Government of Uttar Pradesh, Uttar Pradesh, India.

Innehållsförteckning

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