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Meat Science - A Student Guide: Book by A. R. Sen & M. Muthukumar & B.M. naveen

Meat Science - A Student Guide

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ISBN: 9789381226605    Publisher: Satish Serial Publishing House Year of publishing: 2013     Format:  Hardcover Language: English
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...Read more
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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About the author: A. R. Sen & M. Muthukumar & B.M. naveen
A.R. Sen completed his doctoral degree (1996) in Livestock Products Technology from IVRI, Izatnagar, U.P. He had undergone advanced training on Meat quality... Read more
A.R. Sen completed his doctoral degree (1996) in Livestock Products Technology from IVRI, Izatnagar, U.P. He had undergone advanced training on Meat quality under overseas award at Danish Institute of Agricultural Science, Denmark. He has many research articles in National and International Journal of repute in his credit and has also contributed many book chapters and also writing one book with Wiley-Blackwell, Oxford, UK. He has experience in meat animal production systems and their influence on carcass and meat quality, also developed knowhow for many processed meat products and having more than 20 years of research experience in development and industrial production systems of meat and poultry products.
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