Arup Ratan Sen – författare

This comprehensive book on Meat Hygiene and Fresh Meat Technology is designed to meet the academic and practical needs of students and professionals in the field of veterinary and animal sciences. As the meat industry continues to expand globally, there is growing emphasis on hygienic practices in slaughterhouses, proper handling and transportation of meat animals, efficient refrigeration and freezing techniques, and effective wastewater treatment in meat processing units. This book addresses these topics thoroughly, making it a valuable resource for students, practitioners, industry personnel, public health specialists, entrepreneurs, and progressive farmers.Organized into well-structured chapters, the book covers key areas including:Anatomy and composition of meatDesign and facilities of modern slaughterhousesTransportation of meat animals and its effects on meat qualityAnte-mortem and post-mortem examination of animalsSlaughtering methods and hygieneMuscle structure, contraction, post-mortem changes, and conditioning of meatStorage, refrigeration, and freezing of fresh meatCleaning, sanitation, and hygiene in meat plantsPrinciples and operations of effluent treatment plantsThe content is presented in a concise, student-friendly format, using flowcharts andphotographs, wherever applicable to enhance comprehension and visual learning. The book is especially beneficial for students pursuing degrees in Livestock Products Technology, Animal Science, Food Science and Technology, Home Science, and related disciplines, as well as those preparing for competitive examinations in veterinary and animal sciences.This book aims to bridge academic understanding with real-world industry practices and is expected to serve as a practical and insightful guide for all involved in the domain of meat hygiene and processing.

This need-based unique book deals exclusively with water buffalo (Bubalus bubalis) meat to provide much needed information to thousands of buffalo meat processors across the world. The information provided in this first-of-its-kind book on buffalo meat quality, nutritional characteristics, safety, and processing can be utilized by buffalo meat producers and meat processors for the advancement of the buffalo meat sector. It also provides valuable information to faculty members, students, researchers, and all other readers interested in this new source of meat. Owing to the limited research and scientific literature available on buffalo meat, the authors’ own research findings and our experiences were included wherever required to give crisp, practical, and complete information. The information proposed in this book should be beneficial to the entire buffalo industry, from the farming and processing of buffaloes to the marketing of products. This serve as a handy guide to meat scientists, faculty members, and students willing to learn more about buffalo meat processing. Up-to-date relevant references were also included for the benefit of researchers and students to enable them to easily access further information. Above all, it provides valuable information to consumers who are interested to know this new and potential source of meat.

This need-based unique book deals exclusively with water buffalo (Bubalus bubalis) meat to provide much needed information to thousands of buffalo meat processors across the world. The information provided in this first-of-its-kind book on buffalo meat quality, nutritional characteristics, safety, and processing can be utilized by buffalo meat producers and meat processors for the advancement of the buffalo meat sector. It also provides valuable information to faculty members, students, researchers, and all other readers interested in this new source of meat. Owing to the limited research and scientific literature available on buffalo meat, the authors’ own research findings and our experiences were included wherever required to give crisp, practical, and complete information. The information proposed in this book should be beneficial to the entire buffalo industry, from the farming and processing of buffaloes to the marketing of products. This serve as a handy guide to meat scientists, faculty members, and students willing to learn more about buffalo meat processing. Up-to-date relevant references were also included for the benefit of researchers and students to enable them to easily access further information. Above all, it provides valuable information to consumers who are interested to know this new and potential source of meat.