000			02317nam a22002777a 4500
005			20230225095715.0
008			230224b ||||| |||| 00| 0 eng d
020			_a9789389795738
040			_cAL
041			_aeng
082			_223 _a636.5 _bNANM
100			_aVikas Nanda _973305
245			_aMeat egg and poultry science and technology
260			_aNew Delhi _bI K International Pvt Ltd _c2020
300			_axi,286p. _bPB _c23x17cm
365			_2Food Processing and Technology _a7952 _b340.00 _c₹ _d425.00 _e20% _f20-02-2023
520			_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.
521			_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
650			_aMeat Categories _973203
650			_aSlaughtering _973204
650			_aCarcass Processing _973205
650			_aMeat Processing _973206
650			_aEgg Technology _973207
700			_aNANDA (Vikas) _973208
942			_2ddc _cBK
999			_c226811 _d226811