Practical Handbook on Meat Science and Technology

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.