Meat egg and poultry science and technology
By: Vikas Nanda
Contributor(s): NANDA (Vikas)Material type: 
TextLanguage: English Publisher: New Delhi I K International Pvt Ltd 2020Description: xi,286p. PB 23x17cmISBN: 9789389795738Subject(s): Meat Categories | Slaughtering | Carcass Processing | Meat Processing | Egg TechnologyDDC classification: 636.5 Summary: The aim of this book is to provide important details of meat composition and its various categories, basics of animal cells and tissues, muscle structure, bio-chemical reactions in pre- and post-mortem muscles and their effect on meat properties, slaughtering of large animals and birds, technology of sausages, egg formation and its quality parameters and various thermal and non-thermal techniques of preserving meat and egg. The book will be of value to teachers, undergraduate and postgraduate students studying Food Science and Technology, Food Engineering, Agriculture, Veterinary Science, Food Nutrition, and those who are preparing for GATE and other competitive examinations.
| Item type | Current location | Collection | Call number | Status | Date due | Barcode | Item holds |
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Book
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St Aloysius College (Autonomous) | Food Processing & Technology | 636.5 NANM (Browse shelf) | Available | 076423 |
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The aim of this book is to provide important details of meat composition and its various categories, basics of animal cells and tissues, muscle structure, bio-chemical reactions in pre- and post-mortem muscles and their effect on meat properties, slaughtering of large animals and birds, technology of sausages, egg formation and its quality parameters and various thermal and non-thermal techniques of preserving meat and egg. The book will be of value to teachers, undergraduate and postgraduate students studying Food Science and Technology, Food Engineering, Agriculture, Veterinary Science, Food Nutrition, and those who are preparing for GATE and other competitive examinations.
Table of Contents:
Part 1: Structure, Composition and Meat Categories
1. Composition and Categories of Meat
2. Animal Cell and Associated Tissues
Part 2: Meat Science: Chemistry and Biochemistry
3. Biochemical Reactions in Pre-slaughter and Post-mortem Muscle
4. Process of Conversion of Muscle into Meat
5. Mechanism of Muscle Contraction and Relaxation
6. Colour, Curing and Smoking of Meat
Part 3: Slaughtering and Carcass Processing
7. Poultry Processing
8. Slaughter and Dressing of Cattle
9. Slaughter and Dressing of pig
Part 4: Meat Processing and Preservation
10. Techniques of Preservation of Meat
11. Non-thermal Alternative Technologies
12. Technology of Sausages
Part 5: Egg Technology
13. Egg: Formation, Structure, and Grading
14. Egg: Preservation and Powder Production
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