Meat Composition and Nutrition

Owais Yousuf, PhD, has been enriching the academic and research landscape with his expertise in the field of food technology. He is presently serving as an Assistant Professor at the Islamic University of Science and Technology, Awantipora, India. Before this, he served in the Department of Bioengineering at Integral University, Lucknow, India, where he made significant contributions through his teaching and research endeavors. His principal research and teaching interests lie in the field of food engineering and technology, a passion that was formally recognized with his PhD in Process & Food Engineering, awarded by G. B. Pant University of Agriculture & Technology, Pantnagar, India. Beyond the classroom and laboratory, he is known for his skills in writing and his avid reading habits, contributing frequently to magazines and newspapers. His engagement with the academic community extends to active participation in over 50 conferences, workshops, and training programs at both national and international levels. Leading a research group with a focus on food by-product utilization, Dr. Yousuf and his team have achieved notable advancements in the development of edible films from food waste over the last five years. Their research aims to create practical applications that benefit a wide range of stakeholders, including consumers, farmers, agricultural organizations, environmentalists, government agencies, and industry. He has authored more than 50 manuscripts, including research articles, reviews, and book chapters. He has also edited three books with world-renowned publishers and is in the process of a few more.Kaiser Younis, PhD, is an Assistant Professor in the Department of Food Technology at Islamic University of Science and Technology, Kashmir, India. He is an esteemed academician and expert in food technology. Dr. Younis was formerly an Assistant Professor at Integral University, Lucknow. He has made considerable contributions to research in food engineering and technology. He has authored over 50 manuscripts and is a mentor to several PhD and MTech students. Dr. Younis also serves as a consultant for Flavin Private Ltd., Lucknow, providing his expertise in developing novel nutraceuticals and processing techniques. Dr. Younis earned his bachelor degree in food technology at the Islamic University of Science and Technology, Kashmir; his master in food engineering is from Guru Jambheshwar University of Science and Technology, Hisar; and his PhD in Postharvest Engineering and Technology is from Aligarh Muslim University, Aligarh, India. His doctoral research made important strides in the innovation of dietary fiber-enriched meat products with extended shelf life.Khwaja Osama, PhD, is currently working as an Assistant Professor in the Department of Bioengineering at Integral University, Lucknow, India. He has published 24 research papers in reputable journals; his work spans process optimization, modeling, and sustainable practices within the food industry. He has taught and researched bioprocess and food process engineering, worked in a multicultural environment, and mentored and guided undergraduate and postgraduate students on various research projects in food technology, biotechnology, and biomedical engineering. He has attended and organized various national and international conferences. He is a lifetime member of the Association of Food Scientists and Technologists and the Indian Society for Agricultural Engineers. He earned his MTech in Biotechnology from the Institute of Engineering and Technology, AKTU, Lucknow; and his PhD in Food Process Engineering is from Integral University, where he explored the intricacies of food production and preservation.

• Preface 1. Meat Introduction 2. Meat Proteins 3. Meat Fat 4. Meat Minerals and Vitamins 5. Meat Pigments 6. Meat Slaughtering 7. Meat Analysis Techniques 8. Meat Processing Operations 9. Meat Products 10. Meat Packaging and Storage 11. Meat Transportation 12. Meat Laws, Regulations, and Standards in Ensuring Meat Quality and Safety 13. Health And Environmental Concerns of Meat 14. Meat By-Products 15. Plant-Based Meat Alternatives: A Sustainable Approach for Health and Environment 16. Cultured Meat Index