02317nam a22002777a 4500 20230225095715.0 230224b ||||| |||| 00| 0 eng d 9789389795738 AL eng 23 636.5 NANM Vikas Nanda 73305 Meat egg and poultry science and technology New Delhi I K International Pvt Ltd 2020 xi,286p. PB 23x17cm Food Processing and Technology 7952 340.00 ₹ 425.00 20% 20-02-2023 The aim of this book is to provide important details of meat composition and its various categories, basics of animal cells and tissues, muscle structure, bio-chemical reactions in pre- and post-mortem muscles and their effect on meat properties, slaughtering of large animals and birds, technology of sausages, egg formation and its quality parameters and various thermal and non-thermal techniques of preserving meat and egg. The book will be of value to teachers, undergraduate and postgraduate students studying Food Science and Technology, Food Engineering, Agriculture, Veterinary Science, Food Nutrition, and those who are preparing for GATE and other competitive examinations. Table of Contents: Part 1: Structure, Composition and Meat Categories 1. Composition and Categories of Meat 2. Animal Cell and Associated Tissues Part 2: Meat Science: Chemistry and Biochemistry 3. Biochemical Reactions in Pre-slaughter and Post-mortem Muscle 4. Process of Conversion of Muscle into Meat 5. Mechanism of Muscle Contraction and Relaxation 6. Colour, Curing and Smoking of Meat Part 3: Slaughtering and Carcass Processing 7. Poultry Processing 8. Slaughter and Dressing of Cattle 9. Slaughter and Dressing of pig Part 4: Meat Processing and Preservation 10. Techniques of Preservation of Meat 11. Non-thermal Alternative Technologies 12. Technology of Sausages Part 5: Egg Technology 13. Egg: Formation, Structure, and Grading 14. Egg: Preservation and Powder Production Meat Categories 73203 Slaughtering 73204 Carcass Processing 73205 Meat Processing 73206 Egg Technology 73207 NANDA (Vikas) 73208 ddc BK 226811 226811 0 0 ddc 0 0 FPT AL AL 2023-02-23 Biblios Book Point Surathkal Mangalore 575014 340.00 0 636.5 NANM 076423 2023-02-24 00:00:00 425.00 2023-02-24 BK