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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.
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 Index.
Vikas Nanda :- Vikas Nanda, Associate Professor, Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab. He obtained his Ph.D. in Food Technology in 2006 from PAU, Ludhiana. He has 15 years of experience in teaching and 8 years in research. He has to his credit more than 20 research papers in serveral international journals of repute and in various international conferences.