Prabhat Kumar Mandal – författare
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Rising concern about climate change and strong societal expectations with increasing complexities of mineral deposits being mined, call for more innovative exploration and exploitation technologies with higher productivity and recovery including eco-friendly strategies and policies in place for long term sustainability of the mineral Industry. It is now ardently necessary to identify and define the best mining practices addressing societal needs.
In view of these, The Mining, Geological and Metallurgical Institute of India (MGMI), established way back on 16th January 1906, and one of the oldest institutions of this kind in the world, is organizing the 10th Asian Mining Congress (AMC) during November 06-09, 2023 in Kolkata, India with the Theme, “Roadmap for Best Mining Practices vis-à-vis Global Transformation”. The AMC and International Mining Exhibition (IME), held concurrently, are flagship international events organized by MGMI biennially since its centenary year. This series have provided ample opportunities to all stakeholders including practicing engineers, machinery manufacturers, planners, regulators, academicians, scientists and policy makers, for sharing their knowledge, experience and expertise and exhibit their products that can benefit the mining and mineral industries not only in the Asian region but also globally.
This proceeding of 10th AMC contains the articles written by eminent persons and stalwarts in their respective domains. It is a collection of contemporary articles narrating recent advancements in mining sector.
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Foods of animal origin with high biological value are very important source of animal proteins and other most important nutrients for life sustenance of human being. Accordingly lots of research is going on in this area to provide healthful, quality meat and meat products. There is urgent need for stringent quality control of such foods especially with the implementation of Food Safety and Standard Act, 2006. Large number of scientific work force are required and in the process of recruitment by the Food Safety and Standard Authority for this purpose. This book is prepared to fulfil the need for a practical hand book for ready reference to conduct proper inspection and quality analysis of muscle foods and for teaching and research. This book has ten different sections covering every aspects of quality evaluation for muscle foods including: General instructions; Analysis of chemical composition of muscle foods; Evaluation of functional quality of meat; Assessment of keeping quality of meat; Methods for exploration of meat colour; Methods for determination of functional compounds in meat; Molecular techniques for detection of tenderizing enzymes in meat; Methods for monitoring of food additives and chemical residues; Rapid test for identification of meat quality and Methods for species differentiation for meat. The methods are explained in easy language with précised points on procedures for every quality parameters. We hope this Book will be very much useful to the Post graduate students, Teachers, Researchers /Scientists and Food Inspectors related to the muscle foods.