This book implies a reference book organized similarly to a classroom text and covers the area as per the B.V.Sc. syllabus for Livestock Products Technology prescribed by Veterinary Council of India. The book outlines the most basics of Meat Science and their application in meat processing technology. It contains sixteen chapters and explores the meat composition, colour, structure, conversion of muscle to meat, ageing, processing and other quality attributes of meat and aquatic foods and also more recent topics like genetically engineered foods and organic meat. In addition, chapters on nutritional value and composition of eggs, rules and regulations governing meat exports are also included. Overall the book provides basic information on meat, fish, poultry and egg processing. A question bank containing several objective and subjective type questions was also incorporated at the end of the textbook to provide some orientation to students. The book has been written in a simple language and in a very comprehensive manner. This book will be useful to students, industry people and academia and will provide the readers with a convenience reference book.

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Bibliographic Details

Title: Meat Science : A Student Guide
Publisher: Satish Serial Publishing House
Publication Date: 2013
Language: English
ISBN 10: 9381226601
ISBN 13: 9789381226605
Binding: Hardcover
Edition: 1st Edition
Condition: New
Dust Jacket Condition: New

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Brand New International Paper-back Edition same as per description, **Economy edition, May have been printed in Asia with cover stating Not for sale in US. Legal to use despite any disclaimer on cover. Save Money. Contact us for any queries. Best Customer Support! All Orders shipped with Tracking Number.

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