Synopsis
Contents: Preface. I. Fresh Meat Technology: 1. History and development of meat science and Meat Industry, current trends and prospects of Meat Industry. 2. Structure and chemistry of animal tissues. 3. Muscle functions and postmortem changes: rigor mortis, conversion of muscle to meat. 4. Effect of transport on meat quality: its veterinary and clinical importance. 5. PSE and DFD in meat quality. 6. Composition, essential nutrients in meat and poultry meat. 7. General quality characterization and evaluation of meat and meat products. 8. Meat microbiology. 9. Factors affecting quality of meat. 10. Tenderization of meat. 11. Chemical residues in meat and their effects on the health of the consumer. II. Poultry and fish technology: 12. History and development of poultry meat and egg processing industry. 13. Commonly occurring anti-nutrients and antibiotics in poultry feed ingredients and its effects on egg and meat nutrition. 14. Quality identification and quality maintenance of poultry meat. 15. Structure, chemical nutritional and microbiological quality of poultry meat. 16. Nutritive value, preservation and packaging techniques of shelled and liquid eggs. 17. Quality identification of shell eggs and factors influencing the quality. 18. Pre-slaughter care, transportation, resting fasting ante-mortem examination. 19. Methods of slaughter and slaughtering procedure postmortem inspection, reasons for condemnation of carcass. 20. Yield and loss in poultry carcass component parts, deboned meat quality and grading of dressed chicken. 21. Structure nutritive value compositional chemistry, microbiology and functional properties of eggs. 22. Low cholesterol cum designer eggs. 23. GMP, HACCP procedures for food safety, codex regulation for food products safety, WTO/GOI regulations for import and export of poultry products.....
"synopsis" may belong to another edition of this title.
Other Popular Editions of the Same Title
Search results for Textbook on Meat Poultry and Fish Technology (English)
Stock Image
Textbook on Meat, Poultry and Fish Technology
Published by
Astral International (P) Ltd, 2022
ISBN 10: 9351243443
ISBN 13: 9789351243441
New
Hardcover
Seller: Majestic Books, Hounslow, United Kingdom
Seller rating 4 out of 5 stars
Condition: New. pp. xv + 836 Figures. Seller Inventory # 132425310
Buy New
£ 54.32
£ 6.50 shipping
Ships from United Kingdom to U.S.A.
Ships from United Kingdom to U.S.A.
Quantity: 4 available
Stock Image
Textbook on Meat, Poultry and Fish Technology
Published by
Astral International (P) Ltd Daya, 2022
ISBN 10: 9351243443
ISBN 13: 9789351243441
New
Hardcover
Seller: Books Puddle, New York, NY, U.S.A.
Seller rating 4 out of 5 stars
Condition: New. pp. xv + 836 Index. Seller Inventory # 26127080833
Stock Image
Textbook on Meat, Poultry and Fish Technology
Published by
Astral International (P) Ltd, 2022
ISBN 10: 9351243443
ISBN 13: 9789351243441
New
Hardcover
Seller: Biblios, Frankfurt am main, HESSE, Germany
Seller rating 4 out of 5 stars
Condition: New. pp. xv + 836. Seller Inventory # 18127080843
Stock Image
Textbook on Meat, Poultry and Fish Technology
Seller: Books in my Basket, New Delhi, India
Seller rating 5 out of 5 stars
Hardcover. Condition: New. ISBN:9789351243441. Seller Inventory # 2417119
Stock Image
Textbook on Meat Poultry and Fish Technology
Seller: Vedams eBooks (P) Ltd, New Delhi, India
Seller rating 4 out of 5 stars
Hardcover. Condition: New. Dust Jacket Condition: New. Contents: Preface. I. Fresh Meat Technology: 1. History and development of meat science and Meat Industry, current trends and prospects of Meat Industry. 2. Structure and chemistry of animal tissues. 3. Muscle functions and postmortem changes: rigor mortis, conversion of muscle to meat. 4. Effect of transport on meat quality: its veterinary and clinical importance. 5. PSE and DFD in meat quality. 6. Composition, essential nutrients in meat and poultry meat. 7. General quality characterization and evaluation of meat and meat products. 8. Meat microbiology. 9. Factors affecting quality of meat. 10. Tenderization of meat. 11. Chemical residues in meat and their effects on the health of the consumer. II. Poultry and fish technology: 12. History and development of poultry meat and egg processing industry. 13. Commonly occurring anti-nutrients and antibiotics in poultry feed ingredients and its effects on egg and meat nutrition. 14. Quality identification and quality maintenance of poultry meat. 15. Structure, chemical nutritional and microbiological quality of poultry meat. 16. Nutritive value, preservation and packaging techniques of shelled and liquid eggs. 17. Quality identification of shell eggs and factors influencing the quality. 18. Pre-slaughter care, transportation, resting fasting ante-mortem examination. 19. Methods of slaughter and slaughtering procedure postmortem inspection, reasons for condemnation of carcass. 20. Yield and loss in poultry carcass component parts, deboned meat quality and grading of dressed chicken. 21. Structure nutritive value compositional chemistry, microbiology and functional properties of eggs. 22. Low cholesterol cum designer eggs. 23. GMP, HACCP procedures for food safety, codex regulation for food products safety, WTO/GOI regulations for import and export of poultry products. The book entitled Textbook on Meat, Poultry and Fish Technology contains Part I Fresh Meat technology Chapter 1-11 containing History and development; Structure and chemistry of animal tissues; Postmortem changes- rigor mortis; Effect of transport on meat quality; PSE and DFD in meat quality; Composition, essential nutrients in meat and poultry meat; General quality characterization; Meat microbiology; Factors affecting; Tenderization; and Chemical residues. Part II Poultry and Fish Technology Chapter 12 30 contains History and development; Anti-nutrients and antibiotics effect on egg and meat; Quality identification and quality maintenance of poultry meat; Structure, chemical, nutritional and microbiological quality of poultry meat; Nutritive value, preservation and packaging techniques; Quality identification and factors influencing the quality; Pre-slaughter care, transportation, resting, fasting, ante-mortem examination; Methods of slaughter and slaughtering procedure-postmortem inspection; Yield and loss in poultry carcass component parts; Structure, nutritive value, compositional chemistry, microbiology and functional properties of eggs; Low cholesterol-cum-designer eggs; GMP, HACCP, Codex regulation for food products safety, WTO/GOI regulations; National and international regulations, Utilization of fish processing waste; Fishery resources, fishes, transportation, processing, preservation, grading standards; Post-processing value added meat for export-integration, poultry and fish processing and marketing; Storage, packaging, preservation methods; Cooking and preparation of further processed poultry and fish products. This is a dependable textbook not only for the students of all Veterinary Colleges of India, but also it serves as a helpful guide to the teaching faculty who are engaged in teaching in the area of Livestock Products Technology/Animal Products Technology/Meat Science and Technology/Food Science and Technology. Seller Inventory # 113038