Textbook on Meat, Poultry and Fish Technology
by Chatli, Jhari Sahoo & Manish Kumar
ISBN: 9789351308478
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Imprint : DAYA
Year : 2021
Price : Rs. 23995.00
Biblio : xv+836p., figs., tables, ind., 25cm
Author Profile
Dr. Jhari Sahoo, obtained his M.V. Sc. (APT) from HAU, Hisar and Ph.D. (LPT) from IVRI, Izatnagar. He has about 32 years of experience as teaching faculty. He served for a long period of 21years at Department of Animal Products technology, CCSHAU, Hisar in the capacity of Assistant professor, Associate professor and Professor. Later on he joined to the post of professor on dt.22.12.2003 at PAU, Ludhiana and remained Professor-cum-Head from dt.06.01.2004 to dt.12.08.2012 in the Department of Live
About The Book
The book entitled “Textbook on Meat, Poultry and Fish Technology” contains Part I Fresh Meat technology Chapter 1-11 containing History and development; Structure and chemistry of animal tissues; Postmortem changes- rigor mortis; Effect of transport on meat quality; PSE and DFD in meat quality; Composition, essential nutrients in meat and poultry meat; General quality characterization; Meat microbiology; Factors affecting; Tenderization; and Chemical residues. Part II Poultry and Fish Technolog
Table of Contents
Preface v
Part I–Fresh Meat Technology
1. History and Development of Meat Science and Meat Industry,
Current Trends and Prospects of Meat Industry 3
2. Structure and Chemistry of Animal Tissues 43
3. Muscle Functions and Postmortem Changes: Rigor Mortis,
Conversion of Muscle to Meat 85
4. Effect of Transport on Meat Quality: Its Veterinary and
Clinical Importance 103
5. PSE and DFD in Meat Quality 113
6. Composition, Essential Nutrients in Meat and Poultry Meat 129
7. General Quality
