Meat Science And Technology A Comprehensive Guide
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Meat Science And Technology A Comprehensive Guide
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Author : Dr. Lalita Garg
language : en
Publisher: EDU Publishers
Release Date : 2025-01-31
Meat Science And Technology A Comprehensive Guide written by Dr. Lalita Garg and has been published by EDU Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2025-01-31 with Medical categories.
The field of meat science and technology has undergone remarkable advancements in recent years, driven by a growing demand for high-quality, safe, and sustainable meat products. This book aims to provide a comprehensive exploration of the science, technology, and practices involved in the production, processing, and preservation of meat, catering to students, researchers, and professionals in the field of food science and related disciplines. The book begins with a detailed examination of the structural, biochemical, and nutritional characteristics of meat, offering insights into its role as a crucial dietary component. It then transitions into key aspects of meat processing technology, including slaughtering practices, carcass handling, preservation techniques, and innovative processing methods. A strong emphasis is placed on ensuring meat quality, safety, and compliance with regulatory standards. Special attention is given to emerging trends such as plant-based and cultured meat alternatives, sustainable practices in meat production, and advancements in packaging technologies. Additionally, the book addresses global challenges such as food security, environmental impact, and ethical considerations associated with the meat industry. Written with both clarity and depth, this book seeks to bridge the gap between foundational principles and practical applications. It is designed to serve as a valuable resource for academic study and professional reference. This book will be very helpful for students studying in BVSc & AH, aspiring for competitive exams like Veterinary Officer, ICAR-JRF, ICAR-SRF, ASRB-NET in LPT. This is a very good document for the aspirants having Animal Husbandry and Veterinary Sciences as their optional in UPSC-CSE. I extend my heartfelt gratitude to all contributors, reviewers, and mentors whose support and insights have enriched this work. I hope this book inspires a deeper appreciation for the complexity and importance of meat science and technology while contributing to the advancement of knowledge in this vital field.
Meat Products Handbook
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Author : Gerhard Feiner
language : en
Publisher: Woodhead Pub Limited
Release Date : 2006
Meat Products Handbook written by Gerhard Feiner and has been published by Woodhead Pub Limited this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006 with Technology & Engineering categories.
Provides coverage of meat science, meat microbiology and meat product technology. This work emphasises not only on scientific knowledge, but also on putting scientific knowledge into daily practice, providing meat science professionals with the information they need to understand meat science and produce safe products in a cost-effective manner.
Lawrie S Meat Science
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Author : R. A. Lawrie
language : en
Publisher: Woodhead Publishing
Release Date : 2014-01-23
Lawrie S Meat Science written by R. A. Lawrie and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-01-23 with Technology & Engineering categories.
Lawrie's Meat Science has established itself as a standard work for both students and professionals in the meat industry. Its basic theme remains the central importance of biochemistry in understanding the production, storage, processing and eating quality of meat. At a time when so much controversy surrounds meat production and nutrition, Lawrie's meat science, written by Lawrie in collaboration with Ledward, provides a clear guide which takes the reader from the growth and development of meat animals, through the conversion of muscle to meat, to the point of consumption.The seventh edition includes details of significant advances in meat science which have taken place in recent years, especially in areas of eating quality of meat and meat biochemistry. - A standard reference for the meat industry - Discusses the importance of biochemistry in production, storage and processing of meat - Includes significant advances in meat and meat biochemistry
Handbook Of Food Science Technology And Engineering 4 Volume Set
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Author : Y. H. Hui
language : en
Publisher: CRC Press
Release Date : 2005-12-19
Handbook Of Food Science Technology And Engineering 4 Volume Set written by Y. H. Hui and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-12-19 with Technology & Engineering categories.
Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The
Meat Refrigeration
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Author : S J James
language : en
Publisher: Woodhead Publishing
Release Date : 2002-04-19
Meat Refrigeration written by S J James and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002-04-19 with Business & Economics categories.
Refrigeration and meat quality; The cold chain from carcass to consumer; Process control.
Processed Meats
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Author : Joseph P. Kerry
language : en
Publisher: Elsevier
Release Date : 2011-07-14
Processed Meats written by Joseph P. Kerry and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-07-14 with Technology & Engineering categories.
In a market in which consumers demand nutritionally-balanced meat products, producing processed meats that fulfil their requirements and are safe to eat is not a simple task. Processed meats: Improving safety, nutrition and quality provides professionals with a wide-ranging guide to the market for processed meats, product development, ingredient options and processing technologies. Part one explores consumer demands and trends, legislative issues, key aspects of food safety and the use of sensory science in product development, among other issues. Part two examines the role of ingredients, including blood by-products, hydrocolloids, and natural antimicrobials, as well as the formulation of products with reduced levels of salt and fat. Nutraceutical ingredients are also covered. Part three discusses meat products' processing, taking in the role of packaging and refrigeration alongside emerging areas such as high pressure processing and novel thermal technologies. Chapters on quality assessment and the quality of particular types of products are also included. With its distinguished editors and team of expert contributors, Processed meats: Improving safety, nutrition and quality is a valuable reference tool for professionals working in the processed meat industry and academics studying processed meats. - Provides professionals with a wide-ranging guide to the market for processed meats, product development, ingredient options, processing technologies and quality assessment - Outlines the key issues in producing processed meat products that are nutritionally balanced, contain fewer ingredients, have excellent sensory characteristics and are safe to eat - Discusses the use of nutraceutical ingredients in processed meat products and their effects on product quality, safety and acceptability
Handbook Of Meat And Meat Processing Second Edition
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Author : Y. H. Hui
language : en
Publisher: CRC Press
Release Date : 2012-01-11
Handbook Of Meat And Meat Processing Second Edition written by Y. H. Hui and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-01-11 with Technology & Engineering categories.
Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters. Divided into seven parts, the book covers the entire range of issues related to meat and meat processing, from nutrients to techniques for preservation and extending shelf life. Topics discussed include: An overview of the meat-processing industry The basic science of meat, with chapters on muscle biology, meat consumption, and chemistry Meat attributes and characteristics, including color, flavor, quality assessment, analysis, texture, and control of microbial contamination The primary processing of meat, including slaughter, carcass evaluation, and kosher laws Principles and applications in the secondary processing of meat, including breading, curing, fermenting, smoking, and marinating The manufacture of processed meat products such as sausage and ham The safety of meat products and meat workers, including sanitation issues and hazard analysis Drawn from the combined efforts of nearly 100 experts from 16 countries, the book has been carefully vetted to ensure technical accuracy for each topic. This definitive guide to meat and meat products it is a critical tool for all food industry professionals and regulatory personnel.
Handbook Of Food Science Technology And Engineering
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Author : Yiu H. Hui
language : en
Publisher: CRC Press
Release Date : 2006
Handbook Of Food Science Technology And Engineering written by Yiu H. Hui and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006 with Business & Economics categories.
Handbook Of Food And Beverage Fermentation Technology
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Author : Y. H. Hui
language : en
Publisher: CRC Press
Release Date : 2004-03-19
Handbook Of Food And Beverage Fermentation Technology written by Y. H. Hui and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-03-19 with Technology & Engineering categories.
Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literature. While many books focus solely on recent developments, this reference book highlights these developments and provides detailed background and manufacturing information.Co-Edited by Fidel
Haccp In The Meat Industry
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Author : M. Brown
language : en
Publisher: Elsevier
Release Date : 2000-09-22
Haccp In The Meat Industry written by M. Brown and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000-09-22 with Technology & Engineering categories.
The recent outbreaks of E.coli and BSE have ensured that the issue of meat safety has never had such a high profile. Meanwhile HACCP has become the preferred tool for the management of microbiological safety. Against a background of consumer and regulatory pressure, the effective implementation of HACCP systems is critical. Written by leading experts in the field, HACCP in the meat industry provides an authoritative guide to making HACCP systems work effectively.This book examines the HACCP in the meat industry across the supply chain, from rearing through to primary and secondary processing.