Meat Hygiene and Fresh Meat Technology

Inbunden, Engelska, 2025

Av Tanbir Ahmad, Suman Talukder, Devendra Kumar, Arup Ratan Sen, S. K. Mendiratta

2 899 kr

Kommande

This comprehensive book on Meat Hygiene and Fresh Meat Technology is designed to meet the academic and practical needs of students and professionals in the field of veterinary and animal sciences. As the meat industry continues to expand globally, there is growing emphasis on hygienic practices in slaughterhouses, proper handling and transportation of meat animals, efficient refrigeration and freezing techniques, and effective wastewater treatment in meat processing units. This book addresses these topics thoroughly, making it a valuable resource for students, practitioners, industry personnel, public health specialists, entrepreneurs, and progressive farmers.Organized into well-structured chapters, the book covers key areas including:Anatomy and composition of meatDesign and facilities of modern slaughterhousesTransportation of meat animals and its effects on meat qualityAnte-mortem and post-mortem examination of animalsSlaughtering methods and hygieneMuscle structure, contraction, post-mortem changes, and conditioning of meatStorage, refrigeration, and freezing of fresh meatCleaning, sanitation, and hygiene in meat plantsPrinciples and operations of effluent treatment plantsThe content is presented in a concise, student-friendly format, using flowcharts andphotographs, wherever applicable to enhance comprehension and visual learning. The book is especially beneficial for students pursuing degrees in Livestock Products Technology, Animal Science, Food Science and Technology, Home Science, and related disciplines, as well as those preparing for competitive examinations in veterinary and animal sciences.This book aims to bridge academic understanding with real-world industry practices and is expected to serve as a practical and insightful guide for all involved in the domain of meat hygiene and processing.

Produktinformation

Utgivningsdatum2025-06-11
Mått193 x 229 x undefined mm
Vikt550 g
FormatInbunden
SpråkEngelska
Antal sidor260
FörlagNew India Publishing Agency
ISBN9789358876161

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Tanbir Ahmad was born in a village called Hasanpur Surat, Shahpur Patory, District Samastipur, State Bihar, India in 1980. He did his secondary and senior secondary schooling from Jawahar Navodaya Vidyalaya (JNV), Samastipur, Bihar, India. He obtained his Bachelor’s degree in Veterinary Science from Madras Veterinary College, (under Tamil Nadu Veterinary and Animal Sciences University, Chennai, Tamil Nadu), Chennai, India in 2005. He got his Master degree in Livestock Products Technology from Bihar Veterinary College Patna, Bihar, India in 2008. In November 2009, he joined Indian Council of Agricultural Research (ICAR), New Delhi, India as Scientist. He did his Ph.D Degree in 2018 from Universiti Putra Malaysia, Malaysia as in-service candidate by availing ICAR-International Fellowship from Indian Council of Agricultural Research, New Delhi, India. He is recipient of Best Ph.D Thesis Award (2018) from Faculty of Agriculture, Universiti Putra Malaysia, Malaysia, Best Employee Award in the category of Best in Publication (2018) from ICAR-Central Institute of Post-Harvest Engineering & Technology, Ludhiana, Punjab, India and ICAR-Senior Research Fellowship (PGS)-2009 with Fellowship in Livestock Products Technology from ICAR, New Delhi, India. At present, he is working as Senior Scientist at ICAR Indian Veterinary Research Institute (IVRI), Bareilly, UP, India.Suman Talukder born in 1982, Dr. Suman Talukder started his carrier as Scientist in the Division of Livestock Products Technology, ICAR-IVRI, Izatnagar, in 2010. He completed his Ph.D. in Livestock Products Technology, from the ICAR-IVRI, Bareilly, UP in 2018. Dr. Suman Talukder has expertise in the field of meat products development, animal byproducts technology and packaging of livestock derived foods. He has published more than 64 research articles and 17 book chapters. Dr. Suman Talukder has vast experience in teaching undergraduate and post-graduate students in the subject of Livestock Products Technology. Presently, he is working as Senior Scientist in the Division of Livestock Products Technology, ICAR-IVRI, Bareilly, UP, India-243122.Devendra Kumar was born in 1980 in Saran, Bihar. He completed his graduation in Veterinary Science and Animal Husbandry (B.V.Sc. & A.H) from College of Veterinary and Animal Science, Khanapara, Guwahati in 2005, M.V.Sc. (2007) in Livestock Product Technology (LPT) from Govind Ballabh Pant University of Agriculture and Technology, Pantnagar and Ph.D Livestock Product Technology (LPT) from Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana in 2016. He joined Indian Council of Agricultural Research (ICAR) in 2009 as Scientist and served at ICAR-National Research Centre on Camel, Bikaner from 2010 to 2019 and presently working as Senior Scientist in LPT Division of ICAR-IVRI, Izatnagar, Bareilly. Dr. Kumar has work experience in meat/dairy science, food safety, protein/peptide and health oriented meat/milk products processing. Dr. Kumar has published several research articles in reputed National and International Journals including Popular Articles, Book Chapters and many research papers abstracts in National/ International Scientific Seminars and Conferences.Arup Ratan Sen was born at Biur, Bankura, West Bengal in 1968. He is the graduate of Bidhan Chandra Krishi Viswavidyalaya, Nadia, West Bengal. He obtained his Master and PhD degrees in Livestock Products Technology from Livestock Products Technology Division of ICAR-Indian Veterinary Research Institute, Izatnagar, UP-243122. Dr Arup Ratan Sen, in his career spanning about 28 years has contributed exclusively in the area of meat production, processing, value addition and quality control of meat and meat products. He has handled 8 extramural research projects worth 8.21 crores both as PI and Co-PI funded by NAIP (World bank), MoFPI, DAC etc. in the last 10 years. He had developed technologies for hygienic slaughtering of food animals, value added meat products, packaging, shelf-life enhancement. He has undergone training under DBT-Overseas Fellowship at Danish Institute of Agricultural Sciences, Denmark on state-of the art “Implications of animal genomes on meat quality”, studied the pig gene and pork quality and developed meat genomic lab at NRC on Meat. He has successfully completed a couple of sponsored research project funded by Industries and involved with many success stories. He serves as Editor Journal of Meat Science and Guest Editor, Indian Journal of Animal Health. He has published 4 books, 8 book chapters and more than 80 research publications in the National and International Journal of repute and he has been conferred with DBT, NAVS, IMSA fellowships and other National and Scientific Society awards. Currently, he is holding the post of Head, Division of Livestock Products Technology, ICAR Indian Veterinary Research Institute, Izatnagar, Bareilly, UP.S. K. Mendiratta completed his M.V.Sc. (gold medal, 1990) and Ph.D in Livestock Products Technology and joined as a scientist in ICAR-IVRI, Izatnagar in 1992. Due to his outstanding research work, he got selected by FAO in 2000 for training in the USA. Again in 2005, he was selected by INSA-DFG for training in Germany. Dr. S.K. Mendiratta has expertise in the field of various meat quality improvement, new product development and animal byproducts technology. With experience of more than 32 years in the field of Livestock Products Technology, he has developed more than 17 new technologies, published more than 158 research papers and authored many books. Dr. S.K. Mendiratta received best teacher awards and was associated with many organizations of national and international repute in the field. He has vast experience in teaching undergraduate and post-graduate students in the subject of Livestock Products Technology. Presently, he is serving as the Joint Director, (Academic) at ICAR-IVRI, Deemed University, Izatnagar, Bareilly, UP, India.

1 Introduction to Meat Animals2 Meat Animal Anatomy and Composition of Meat3 Layout and Facilities Required for Slaughterhouse4 Transportation and Handling of Meat Animals and Its Effect on Meat Quality5 Ante-Mortem Examination of Meat Animals6 Post-Mortem Examination of Animal Carcases Offals7 Slaughtering of Food Animal8 Utilization of Slaughterhouse Byproducts9 Muscle and Its Associated Structures10 Molecular Basis of Muscle Contraction and Relaxations11 Molecular Composition of Muscle Proteins12 Post-Mortem Glycolysis (Anaerobic Glycolysis)13 Conditioning and Tenderization of Meat14 Storage of Fresh Meat15 Physicochemical Parameters of Meat16 Cleaning, Sanitation, Hygiene and Waste Management of Slaughterhouse Plants17 Working of Effluent Treatment Plant (Etp)