Textbook on meat, poultry and fish technology PDF. The book entitled “Textbook on Meat, Poultry and Fish Technology” contains many parts which are as under.
Textbook on Meat, Poultry and Fish Technology
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 text book 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.
The conditions of domestic meat market in India is very precarious with acute problems of environmental pollution, animal welfare issues, lack of ante mortem and postmortem meat inspection, unhygienic slaughter practices, unhygienic transport of dressed carcasses from slaughter houses to the retail shops and very unhygienic substandard retail meat shops.
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