Outlines of Meat Science & Technology

BD Sharma MVSc PhDEx-Principal-Scientist and Head, Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, Uttar Pradesh, IndiaKinshuki Sharma MSc MPhil PhDEx-Assistant Professor, IMS Engineering College, Ghaziabad, Uttar Pradesh, India

• 1. Indian Meat Industry2. Structure, Composition and Nutritive Value of Meat Tissues3. Conversion of Muscle to Meat4. Some Meat Quality Parameters5. Meat Cutting Practices6. Aging of Dressed Carcasses7. Fraudulent Substitution of Meat and its Recognition8. Principles of Various Preservation Techniques9. Processing of Meat and Meat Products10. Microbial and Other Deteriorative Changes in Meat and their Identification11. Standards and Quality Control Measures for Meat and Meat Products12. Food Safety Laws Governing Trade of Meat and Meat Products in India13. Packaging of Meat and Meat Products14. Basics of Sensory Evaluation of Meat Food Products15. Chemical Composition and Nutritive Value of Poultry Meat16. Preslaughter Handling, Transport and Dressing of Poultry17. Antemortem and Postmortem Examination of Poultry18. Preservation of Poultry Meat19. Processing of Some Convenience Poultry Products20. Utilization of Poultry Industry Byproducts21. Structure, Composition and Nutritive Value of Eggs22. Microbial Spoilage of Eggs23. Preservation and Maintenance of Eggs24. Packaging of Poultry Products25. Role of Meat and Poultry Products in Human Nutrition26. Fish Products Technology27. Organic Meat Food Products28. Genetically Modified Animal and Marine Products29. Packaging Materials for Livestock and Poultry Products30. Testing and Specifications of Packaging Materials and Packages31. Sensory Evaluation of Meat Products in Practice32. Meat Eating and Animal Welfare33. Biotechnological Approaches in Processing and Packaging of Poultry Products34. Pesticide Residues in Meat: A Public Health Concern35. Healthier Meat and Meat Products and their Role as Functional Foods36. Optimizing Shelf-Life of Meat and Meat Products using Innovative Packaging Solutions37. Developments in Sensory Evaluation of Muscle Foods38. Developments in Sustainable Packaging of Muscle Foods