02477nam a22002897a 450000500170000000800410001702000180005804000070007604100080008308200200009110000230011124500480013426000470018230000260022936500790025552006890033452108060102365000270182965000240185665000300188065000270191065000260193770000250196394200120198899900190200095201680201920230225095715.0230224b ||||| |||| 00| 0 eng d a9789389795738 cAL aeng 223a636.5bNANM aVikas Nanda973305 aMeat egg and poultry science and technology aNew DelhibI K International Pvt Ltdc2020 axi,286p.bPBc23x17cm 2Food Processing and Technologya7952b340.00c₹d425.00e20%f20-02-2023 aThe 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. aTable 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  aMeat Categories973203 aSlaughtering973204 aCarcass Processing973205 aMeat Processing973206 aEgg Technology973207 aNANDA (Vikas)973208 2ddccBK c226811d226811 00102ddc40708FPTaALbALd2023-02-23eBiblios Book Point Surathkal Mangalore 575014g340.00l0o636.5 NANMp076423r2023-02-24 00:00:00v425.00w2023-02-24yBK