Textbook on Meat, Poultry and Fish Technology

Textbook on Meat, Poultry and Fish Technology

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Overview

Textbook on Meat, Poultry and Fish Technology by Jhari Sahoo, Manish Kumar Chatli

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.

Product Details

ISBN-13: 9789351308478
Publisher: Astral International Pvt. Ltd.
Publication date: 01/01/2016
Sold by: Barnes & Noble
Format: NOOK Book
File size: 6 MB

About the Author

Dr. Jhari Sahoo, obtained his M.V. Sc. (APT) from HAU, Hisar and Ph.D. (LPT) from IVRI, Izatnagar. He has about 32 years of experience as teaching faculty. He served for a long period of 21years at Department of Animal Products technology, CCSHAU, Hisar in the capacity of Assistant professor, Associate professor and Professor. Later on he joined to the post of professor on dt.22.12.2003 at PAU, Ludhiana and remained Professor-cum-Head from dt.06.01.2004 to dt.12.08.2012 in the Department of Livestock Products Technology at PAU/GADVASU. Dr Manish Kumar Chatli, has more than 16 year experience in industry, teaching, research and extension in the area of Livestock Products Technology. He worked as Dairy Manager, Bombay and Assistant Professor at CSK HPKV, Palampur. He has joined PAU as Associate Professor in 2003 and subsequently promoted to Professor in 2009 and Head position in 2012.

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