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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 ...
Contents of the Book :Ch 1). Animal Welfare Issues in Meat IndustryCh 2). Growth and Development of Meat AnimalsCh 3). Lay Out and Design of Modern AbattoirCh 4). Preslaughter Care, Transport, Judging and Grading of Meat AnimalsCh 5). Slaughtering and Dressing OperationsCh 6). Meat InspectionCh 7). Grading and Evaluation of Meat Animal CarcassesCh 8). Fabrication of Dressed CarcassesCh 9). Cleaning and Sanitation of Slaughter HouseCh 10). Hazard Analysis Critical ...
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. Realizing 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 ...