Handbook of Meat Science

Contents:  Preface. 1. Prospect of meat industry in India. 2. Structure and organization of muscle. 3. Composition and nutritive value of meat. 4. Conversion of muscle to meat and ageing. 5. Meat quality and spoilage. 6. Meat preservation by chilling and freezing. 7. Meat preservation by canning, drying and irradiation. 8. Meat preservation by curing, smoking and chemicals. 9. Processing comminuted meat products. 10. Processing non-comminuted meat products. 11. Packaging of meat and meat products. 12. Eating quality and sensory evaluation. 13. Meat species identification. 14. Organic and genetically modified meat. 15. National and international laws for meat trade. 16. Composition, quality and packaging of egg. 17. Preservation and processing of egg.

Foods of animal origin with high biological value are very important source of animal proteins and other important nutrients for human being. There is heavy demand for the muscle foods and the consumers are very much aware about their health benefits. Accordingly lots of research and developments are going on in this area to provide quality meat and meat products. Recently the veterinary Council of Indian has revised the curriculum for undergraduate study (BVS & AH) and the course contents are thoroughly revised (MSVE, 2016). Under the department of livestock products technology one of the important portions in the syllabus is “Meat Science (Unit-4). This book is designed as a “Handbook” as an easy digest of the subject with precise points, charts, tables, figures especially for the  average students. The syllabus on meat science is covered under 17 topics including two topics on eggs as per the syllabus. Each topic/chapter is designed in such a way that it can be covered in one lecture and thus the whole syllabus can be covered in 17 lectures which is justifiable.