Practical Handbook on Meat Science and Technology

 
9788170356769: Practical Handbook on Meat Science and Technology
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Meat consumers of the country can only remain healthy and work for national development if they are assured the supply of safe and wholesome meat foods. Realising this, Government of India launched the National Meat and Poultry Processing Board (NMPPB) in New Delhi on February 19, 2009 to address the issues related to the production of clean and hygienic meat and meat products. To implement Meat Food Products Order, 1973 under the aegis of Food Safety and Standards Act, 2006 ; it is very important to scruitinise the quality and food safety aspects of meat products in the value chain from farm to fork. To achieve this, analytical techniques with standard procedures are required for food safety and quality assurance of the meat products. In view of this, information were compiled and located at one place in form of this book entitled "Practical Handbook on Meat Science and Technology". This book contains ten chapters. The chapter 1 describes about Common Laboratory Informations, while chapter 2 Proximate Composition, chapter 3 Physico-chemical Properties, chapter 4 Minerals, Vitamins and Enzymes, chapter 5 Food Additives and Preservatives, chapter 6 Biochemical Methods, chapter 7 Microbiological Quality, chapter 8 Molecular techniques in Meat Industry, chapter 9 about Sensory Evaluation Methods and at last Chapter 10 contains Testing of Packaging Films. This book can be used as a primary text book for B.V.Sc. & A.H., M.V.Sc. (LPT) and Ph.D. (LPT) students in their practical classes and research works of their projects. Besides, this book is of immense help to all the faculty members of all the Veterinary Colleges of the country who are engaged in the teaching/research/extension activities in the area of Livestock Products Technology/Animal Products Technology/Meat Science and Technology/Food Science and Technology.

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Dr. Jhari Sahoo , Professor-cum-Head was born at Vill. Sarapari, Dist. Khurda, Orissa on March 03, 1954. He obtained his B.V.Sc. & A.H. (Hons.) from O.U.A.T., Bhubaneswar in 1977; M.V.Sc. (APT) from H.A.U., Hisar in 1981 and Ph.D.(LPT) from I.V.R.I., Izatnagar in 1995. He has more than 27 years experience as teaching faculty and served for a long period of 21 years (Nov. 1982 to Dec. 2003) at Department of Animal Products Technology, CCSHAU, Hisar in the capacity of Asstt. Professor, Associate Professor and Professor. Later on he joined to the post of Professor (Livestock Products Technology) on 22.12.2003 at PAU, Ludhiana and became Professor-cum-Head in the Dept. of Livestock Products Technology on Jan.06, 2004 and continuing in the same post at GADVASU, Ludhiana. He was conferred with Best citizen of India Award 2007, Fellow of National Academy of Veterinary Science (FNAVS) in 2005, Jawahar Lal Nehru Award, 1996, Best Ph.D. student Award of Indian Veterinary Research Institute, Izatnagar for the year 1995, University Gold Medal for securing first position and highest OGPA during B.V.Sc. & A.H. (Hons.) in 1977, Dr. Dharmanand Misra Memorial Gold Medal, 1977, ICAR Senior Research fellowship for doing Ph.D. and ICAR Junior Scholarship for doing B.V.Sc. & A.H. (Hons.), H.A.U. Merit scholarship for doing M.V.Sc., Government Merit Scholarship in school level. He has written 02 Books/Monographs, 08 Chapters in Books, 10 Manuals/Bulletins /Research Reports, 98 Papers in Sem./Symp./Conf./Workshop, 31 Invited papers, 24 Review Papers, 48 Full Research Papers in international and national journals of repute and 34 Popular Science Articles. His major research contribution is in the area of value added poultry and meat products, vacuum packaging and modified atmosphere packaging of processed meat products, natural antioxidants and preservative methods, functional and designer meat products, hurdle technology and extended shelf life meat products, value added milk products. He has guided many postgraduate and doctoral students in LPT and allied subjects. He is regular question paper setter and evaluator for graduate, postgraduate and doctoral students in many State Agricultural Universities and ICAR Institutes and also in UPSC examinations. He is life member of many professional societies such as National Academy of Veterinary Science, Indian Meat Science Association, Association of Food Scientist and Technologist (India), Indian Association of Veterinary Public Health Specialists, Indian Poultry Science Association, Punjab State Academy of Sciences, Punjab Veterinary Council and Veterinary Council of India. He remained Executive Member of Indian Meat Science Association, Treasurer and Secretary of Association of Food Scientists and Technologists (India), Hisar Chapter. He is member of many committees at collge and university level. He serves as expert member in Union Public Service Commission, ASRB, ICAR, National Academy of Veterinary Science, Council for Advancement of People s Action and Rural Technology (CAPRAT), Editorial Board for J. of Meat Science, Research Advisory Committee of National Research Center on Pig, Selection Committee Member CCSHAU, Hisar, CSK HPKV, Palampur, SKUAST (Jammu), GBPUAT, Pantnagar, Principal Investigator of ICAR ad hoc schemes and RKVY projects. He also developed VCI course curriculum for B.V.Sc. & A.H. and courses for MVSc. and Ph.D. degree in Livestock Products Technology. The author is blessed with a Software Engineer son Chinmay, a house wife daughter Sunita and loving wife Pravasini. Dr D. K. Sharma, Associate Professor was born on August 10,1963 at Chak Bakhtu in Bathinda district of Punjab. He did his B.V.Sc. & A.H. ( 1987) and M.V.Sc. (1989) in Veterinary Public Health from Punjab Agricultural University, Ludhiana and completed his doctorate programme (1999) in Food Hygiene form University of E

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Book Description Daya Publishing House, New Delhi, India, 2011. Hardcover. Condition: New. Dust Jacket Condition: New. First Edition. Meat consumers of the country can only remain healthy and work for national development if they are assured the supply of safe and wholesome meat foods. Realising this, Government of India launched the National Meat and Poultry Processing Board (NMPPB) in New Delhi on February 19, 2009 to address the issues related to the production of clean and hygienic meat and meat products. To implement Meat Food Products Order, 1973 under the aegis of Food Safety and Standards Act, 2006 ; it is very important to scruitinise the quality and food safety aspects of meat products in the value chain from farm to fork. To achieve this, analytical techniques with standard procedures are required for food safety and quality assurance of the meat products. In view of this, information were compiled and located at one place in form of this book entitled "Practical Handbook on Meat Science and Technology". This book contains ten chapters. The chapter 1 describes about Common Laboratory Informations, while chapter 2 Proximate Composition, chapter 3 Physico-chemical Properties, chapter 4 Minerals, Vitamins and Enzymes, chapter 5 Food Additives and Preservatives, chapter 6 Biochemical Methods, chapter 7 Microbiological Quality, chapter 8 Molecular techniques in Meat Industry, chapter 9 about Sensory Evaluation Methods and at last Chapter 10 contains Testing of Packaging Films. This book can be used as a primary text book for B.V.Sc. & A.H., M.V.Sc. (LPT) and Ph.D. (LPT) students in their practical classes and research works of their projects. Besides, this book is of immense help to all the faculty members of all the Veterinary Colleges of the country who are engaged in the teaching/research/extension activities in the area of Livestock Products Technology /Animal Products Technology/Meat Science and Technology/Food Science and Technology. Printed Pages: 451 with figures, tables and indexes. Size: 15 x 23 Cm. Seller Inventory # 036930

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Book Description Daya Publishing House, 2011. Hardcover. Condition: New. Meat consumers of the country can only remain healthy and work for national development if they are assured the supply of safe and wholesome meat foods. Realising this, Government of India launched the National Meat and Poultry Processing Board (NMPPB) in New Delhi on February 19, 2009 to address the issues related to the production of clean and hygienic meat and meat products. To implement Meat Food Products Order, 1973 under the aegis of Food Safety and Standards Act, 2006 ; it is very important to scruitinise the quality and food safety aspects of meat products in the value chain from farm to fork. To achieve this, analytical techniques with standard procedures are required for food safety and quality assurance of the meat products. In view of this, information were compiled and located at one place in form of this book entitled Practical Handbook on Meat Science and Technology. This book contains ten chapters. The chapter 1 describes about Common Laboratory Informations, while chapter 2 Proximate Composition, chapter 3 Physico-chemical Properties, chapter 4 Minerals, Vitamins and Enzymes, chapter 5 Food Additives and Preservatives, chapter 6 Biochemical Methods, chapter 7 Microbiological Quality, chapter 8 Molecular techniques in Meat Industry, chapter 9 about Sensory Evaluation Methods and at last Chapter 10 contains Testing of Packaging Films. This book can be used as a primary text book for B.V.Sc. & A.H., M.V.Sc. (LPT) and Ph.D. (LPT) students in their practical classes and research works of their projects. Besides, this book is of immense help to all the faculty members of all the Veterinary Colleges of the country who are engaged in the teaching/research/extension activities in the area of Livestock Products Technology/Animal Products Technology/Meat Science and Technology/Food Science and Technology.;;CONTENTS;Chapter 1: Common Laboratory Informations; Chapter 2: Proximate Composition; Chapter 3: Physico-chemical Properties; Chapter 4: Minerals, Vitamins and Enzymes; Chapter 5: Food Additives and Preservatives; Chapter 6: Biochemical Methods; Chapter 7: Microbiological Quality; Chapter 8: Molecular Techniques in Meat Industry; Chapter 9: Sensory Evaluation of Meat Products; Chapter 10: Testing of Packaging Films. ; Printed Pages: 451. Seller Inventory # 58557

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