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portada Textbook on Meat, Poultry and Fish Technology
Type
Physical Book
Author
Publisher
Language
English
Pages
850
Format
Hardcover
Dimensions
23.4x15.6x5.1 cm
Weight
1.47 kg.
ISBN13
9789351302995
Categories

Textbook on Meat, Poultry and Fish Technology

Manish Kumar Chatli (Author) · Jhari Sahoo (Author) · Daya Pub. House · Hardcover

Textbook on Meat, Poultry and Fish Technology - Jhari Sahoo ; Manish Kumar Chatli

New Book Imported to South Africa
Delivery: 09 Oct - 19 Oct Shipping: 5 to 6 business days.
R 2,585
R 2,585

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Synopsis "Textbook on Meat, Poultry and Fish Technology"

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 Technology Chapter 12-30 contains History and development; Anti-nutrients and antibiotics effect on egg and meat; Quality identification and quality maintenance of poultry meat; Structure, chemical, nutritional and microbiological quality of poultry meat; Nutritive value, preservation and packaging techniques; Quality identification and factors influencing the quality; Pre-slaughter care, transportation, resting, fasting, ante-mortem examination; Methods of slaughter and slaughtering procedure-postmortem inspection; Yield and loss in poultry carcass component parts; Structure, nutritive value, compositional chemistry, microbiology and functional properties of eggs; Low cholesterol-cum-designer eggs; GMP, HACCP, Codex regulation for food products safety, WTO/GOI regulations; National and international regulations, Utilization of fish processing waste; Fishery resources, fishes, transportation, processing, preservation, grading standards; Post-processing value added meat for export-integration, poultry and fish processing and marketing; Storage, packaging, preservation methods; Cooking and preparation of further processed poultry and fish products.

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The book is written in English.

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The binding of this edition is Hardcover.

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