Buy Books Online > Poultry farming > Meat, Egg and Poultry Science & Technology
Meat, Egg and Poultry Science & Technology: Book by Vikas Nanda

Meat, Egg and Poultry Science & Technology

Product Details:    Share this by email:

ISBN: 9789382332701    Publisher: I.K International Publishing House Pvt Ltd Year of publishing: 2013     Format:  Paperback No of Pages: 298        Language: English
The aim of this book is to provide important details of meat composition and its various categories, basics of animal cells and tissues, muscle structure, bio-chemical reactions in pre- and post-mortem...Read more
The aim of this book is to provide important details of meat composition and its various categories, basics of animal cells and tissues, muscle structure, bio-chemical reactions in pre- and post-mortem muscles and their effect on meat properties, slaughtering of large animals and birds, technology of sausages, egg formation and its quality parameters and various thermal and non-thermal techniques of preserving meat and egg. The book will be of value to teachers, undergraduate and postgraduate students studying Food Science and Technology, Food Engineering, Agriculture, Veterinary Science, Food Nutrition, and those who are preparing for GATE and other competitive examinations. Contents: Part 1: Structure, Composition and Meat Categories 1. Composition and Categories of Meat 2. Animal Cell and Associated Tissues Part 2: Meat Science: Chemistry and Biochemistry 3. Biochemical Reactions in Pre-slaughter and Post-mortem Muscle 4. Process of Conversion of Muscle into Meat 5. Mechanism of Muscle Contraction and Relaxation 6. Colour, Curing and Smoking of Meat Part 3: Slaughtering and Carcass Processing 7. Poultry Processing 8. Slaughter and Dressing of Cattle 9. Slaughter and Dressing of pig Part 4: Meat Processing and Preservation 10. Techniques of Preservation of Meat 11. Non-thermal Alternative Technologies 12. Technology of Sausages Part 4: Egg Technology 13. Egg: Formation, Structure, and Grading 14. Egg: Preservation and Powder Production Index. Audience: Undergraduate and postgraduate students studying Food Science and Technology, Food Engineering, Agriculture, Veterinary Science, Food Nutrition
Read less
About the author: Vikas Nanda
Vikas Nanda, Associate Professor, Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab Read more
Vikas Nanda, Associate Professor, Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab
Read less

Other books by Vikas Nanda

Recommended Books for you - See all

OUT OF STOCK

Looks like the book you were looking for is currently not in stock with us. Please leave us your email and phone number.
We will get back to you as soon as it's available.

Your email
Phone No.
Enter characters from image

Rs.200 OFF

on purchase of Rs.500 & above

1.Click on Add to Cart & Proceed to Checkout
2.Under payment options, choose
"Redeem Coupon Code/Gift Certificate"
3.Enter Promo Code "SHOP200"
4.Get Rs.200 off, Pay Balance Amount

Valid upto 21st July,13

Rs.200 OFF

on purchase of Rs.500 & above

Terms & Conditions