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Practical Handbook on Meat Science and Technology
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Davinder Kumar Sharma, Jhari Sahoo, Manish Kumar Chalti
ix+442p.,figs.,tabls.,ind., 23 cm
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Weight :  720 gms
Binding :  E-Book
Height :  23 cm
Width :  15 cm
Imprint :  Daya Publishing House
Year :  2013
 

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ISBN: 9789383048533
Status: In Stock 
Price : Rs 13900.00 (Library)   Buy From Amazon

Meat consumers of the country can only remain healthy and work for national development if they are assured the supply of safe and wholesome meat foods. Realising this, Government of India launched the National Meat and Poultry Processing Board (NMPPB) in New Delhi on February 19, 2009 to address the issues related to the production of clean and hygienic meat and meat products. To implement Meat Food Products Order, 1973 under the aegis of Food Safety and Standards Act, 2006 ; it is very important to scruitinise the quality and food safety aspects of meat products in the value chain from farm to fork. To achieve this, analytical techniques with standard procedures are required for food safety and quality assurance of the meat products. In view of this, information were compiled and located at one place in form of this book entitled “Practical Handbook on Meat Science and Technology”.

This book contains ten chapters. The chapter 1 describes about Common Laboratory Informations, while chapter 2 Proximate Composition, chapter 3 Physico-chemical Properties, chapter 4 Minerals, Vitamins and Enzymes, chapter 5 Food Additives and Preservatives, chapter 6 Biochemical Methods, chapter 7 Microbiological Quality, chapter 8 Molecular techniques in Meat Industry, chapter 9 about Sensory Evaluation Methods and at last Chapter 10 contains Testing of Packaging Films. This book can be used as a primary text book for B.V.Sc. & A.H., M.V.Sc. (LPT) and Ph.D. (LPT) students in their practical classes and research works of their projects. Besides, this book is of immense help to all the faculty members of all the Veterinary Colleges of the country who are engaged in the teaching/research/extension activities in the area of Livestock Products Technology/Animal Products Technology/Meat Science and Technology/Food Science and Technology. CONTENTS Chapter 1: Common Laboratory Informations
Chapter 2: Proximate Composition
Chapter 3: Physico-chemical Properties
Chapter 4: Minerals, Vitamins and Enzymes
Chapter 5: Food Additives and Preservatives
Chapter 6: Biochemical Methods
Chapter 7: Microbiological Quality
Chapter 8: Molecular Techniques in Meat Industry
Chapter 9: Sensory Evaluation of Meat Products
Chapter 10: Testing of Packaging Films.

Dr. Jhari Sahoo is Professor-cum-Head, Department of Livestock Products Technology. Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana.

   

  Food Science
Meat and Meat Products Technology
 
   

   
   

  Davinder Kumar Sharma
Jhari Sahoo
Manish Kumar Chalti
 
   

   
   
 
 
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Practical Handbook on Meat Science and Technology

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