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.

• 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

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.

• 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

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.

• 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