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Principles of Meat Technology: 2nd Revised and Expanded Edition (Hardback, V.P. Singh & Neelam Sachan)

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The second revised and expanded edition of 'Principles of Meat Technology' authored by V.P. Singh and Neelam Sachan serves as an essential reference for professionals in the meat processing industry as well as students pursuing Veterinary Science. This book incorporates the latest research and scientific advancements, making it an invaluable resource. It covers a plethora of topics including the structure and composition of muscle, meat conversion processes, preservation methods for meat and aquatic foods, and insights into modern packaging techniques. In addition to technical information, the book discusses important industrial practices, ensuring readers have a well-rounded understanding of meat technology's complexities. Key areas of focus include the nutritive value of meat, the implications of fraudulent substitutions, aging processes, and advancements in processing technology—all structured for ease of comprehension for both academic and technical audiences. With its comprehensive coverage, this book is perfect for anyone involved in meat science, food technology, and aquaculture.

Key Features

Features Description
Comprehensive Coverage Includes extensive information on meat processing, preservation, and packaging standards.
Updated Scientific Information Incorporates the latest research findings in the meat technology field.
Study-Friendly Language Designed for easy understanding by students and professionals alike.
Diverse Topics Encompasses everything from muscle composition to laws governing meat trade.
Practical Applications Provides insights useful for practitioners in meat technology and aquaculture.
Attributes Description
Authors V.P. Singh & Neelam Sachan
Edition 2nd Revised and Expanded Edition
Format Hardback
Focus Areas Meat Processing, Preservation Methods, Packaging, Sensory Evaluation
Target Audience Students of Veterinary Science, Food Science, Meat Technology professionals

*Disclaimer: The above description has been AI-generated and has not been audited or verified for accuracy. It is recommended to verify product details independently before making any purchasing decisions.

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The book covers a wide range of topics including muscle composition, meat conversion, preservation methods, packaging standards, and the biotechnological applications in meat technology.

Yes, the book is designed to be accessible for students and professionals alike, making complex subjects easy to understand.

Absolutely! The second revised edition includes updated scientific information and research findings relevant to the meat processing industry.

Certainly! It provides valuable insights into meat technology that can assist food scientists in their research and practices.

Yes, the book includes practical applications relevant to professionals engaged in meat processing and aquaculture, making it a functional resource.

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Brand: nipa

Country Of Origin: India

The second edition of the book Principles of Meat Technology includes important reference materials and updated scientific information on the subject matter that will be of great use to individuals working in the meat processing industry. This comprehensive resource covers topics such as fresh meat and aquatic foods, processing techniques, preservation methods, packaging standards, and biotechnological applications._x000D_
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The book is designed to provide students of Veterinary Science with the knowledge, skills, and most recent information on the subject. The material, scientific facts, and language are presented in a manner that makes it easy for students of Veterinary Science, Food Science and Technology, Fish Technology, Meat Technology, academicians, technicians, and processors of animal and fish products to understand the principles of meat science._x000D_
1. Retrospective and Prospective of Meat Industry in India 2. Structure and Composition of Muscle Including Poultry Muscle 3. Conversion of Muscle to Meat 4. Nutritive Value of Meat 5. Fraudulent Substitution of Meat 6. Preservation of Meat and Aquatic Foods 7. Ageing of Meat 8. Modern Processing Technologies of Meat and Meat Products 9. Packaging of Meat and Meat Products 10. Formulation and Development of Meat and Sea Foods 11. Physico-Chemical and Microbiological Quality of Meat and Aquatic Food and Food Products 12. Basics of Sensory Evaluation of Meat Products 13. Nutritive Value, Preservation, Packaging of Egg and Egg Products 14. Laws Governing National / International Trade in Meat and Meat Products 15. Organic Meat Food Products 16. Food Products of Genetically Modified Animals and Marine Origin_x000D_

Food And Beverage

Meat And Poultry

nipa

Meat Technology

Veterinary Science

Meat Processing

Aquatic Foods

Food Technology

Preservation Methods

Meat Packaging

V.P. Singh

Neelam Sachan

Meat Industry

Principles of Meat Technology: 2nd Revised and Expanded Edition (Hardback, V.P. Singh & Neelam Sachan)

Brand: nipa

Inclusive of all taxes

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