Practical Meat Science

Contents: Preface. 1. General instructions. 2. Analysis of chemical composition of muscle foods. 3. Evaluation of functional quality of meat. 4. Assessment of keeping quality of meat. 5. Methods for exploration of meat colour. 6. Methods for determination of functional compounds in meat products. 7. Techniques for detection of tenderizing enzymes in meat. 8. Methods for monitoring of food additives and chemical residues. 9. Rapid test for identification of meat quality. 10. Methods for species differentiation of meat. References.

Foods of animal origin with high biological value are very important source of animal proteins and other most important nutrients for life sustenance of human being. Accordingly lots of research is going on in this area to provide healthful, quality meat and meat products. There is urgent need for stringer quality control of such foods especially with the implementation of food safety and standard act, 2006. Large number of scientific work force are required and in the process of recruitment by the food safety and standard authority for this purpose.

This book is prepared to fulfil the need for a practical hand book for ready reference to conduct proper inspection and quality analysis of muscle foods and for teaching and research.