Textbook on Meat, Poultry and Fish Technology PDF

Textbook On Meat, Poultry And Fish Technology Pdf Download

By Jhari Sahoo and Manish Kumar Chatli

Textbook on Meat, Poultry and Fish Technology provides a comprehensive overview of meat, poultry, and fish technology, covering the scientific, nutritional, microbiological, and processing aspects of these major food categories. It includes detailed explanations of animal tissue structure, postmortem changes, rigor mortis, meat quality defects such as PSE and DFD, essential nutrients, and factors affecting overall product quality. The book also discusses meat microbiology, tenderization methods, and issues related to chemical residues.

The poultry and fish sections explore quality identification, processing techniques, nutritive value, preservation, packaging, and factors that influence product safety and shelf life. Topics include pre-slaughter management, transportation, ante-mortem and postmortem examination, slaughter procedures, carcass yield, egg structure and functionality, designer eggs, and the impact of anti-nutrients and antibiotics. The book also covers GMP, HACCP, Codex standards, WTO/GOI regulations, fishery resources, waste utilization, preservation methods, value-added products, and processing steps used in poultry and fish product development.

Overall, the text offers a clear and structured foundation in the technology, safety standards, and quality control practices of meat, poultry, and fish products, making it a valuable reference for food science, meat industry, and veterinary students.

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Table of Contents

Preface
Part I – Fresh Meat Technology
1. History and Development of Meat Science and Meat Industry, Current Trends and Prospects of Meat Industry
2. Structure and Chemistry of Animal Tissues
3. Muscle Functions and Postmortem Changes: Rigor Mortis, Conversion of Muscle to Meat
4. Effect of Transport on Meat Quality: Its Veterinary and Clinical Importance
5. PSE and DFD in Meat Quality
6. Composition, Essential Nutrients in Meat and Poultry Meat
7. General Quality Characterization and Evaluation of Meat and Meat Products
8. Meat Microbiology
9. Factors Affecting Quality of Meat
10. Tenderization of Meat
11. Chemical Residues in Meat and their Effects on the Health of the Consumer
Part II – Poultry and Fish Technology
12. History and Development of Poultry Meat and Egg Processing Industry
13. Commonly Occurring Anti-Nutrients and Antibiotics in Poultry Feed Ingredients and Their Effect on Egg and Meat Nutrition
14. Quality Identification and Quality Maintenance of Poultry Meat
15. Structure, Chemical, Nutritional and Microbiological Quality of Poultry Meat
16. Nutritive Value, Preservation and Packaging Techniques of Shelled and Liquid Eggs
17. Quality Identification of Shell Eggs and Factors Influencing the Quality
18. Pre-slaughter Care, Transportation, Resting, Fasting, Ante-mortem Examination
19. Methods of Slaughter and Slaughtering Procedure – Postmortem Inspection, Reasons for Condemnation of Carcass
20. Yield and Loss in Poultry Carcass Component Parts, Deboned Meat Quality and Grading of Dressed Chicken
21. Structure, Nutritive Value, Compositional Chemistry, Microbiology and Functional Properties of Eggs
22. Low Cholesterol-cum-Designer Eggs
23. GMP, HACCP Procedures for Food Safety, Codex Regulation for Food Products Safety, WTO/GOI Regulations for Import and Export of Poultry Products
24. National and International Regulations, Standards, Quality Control and Marketing of Fish and Fish Products
25. Utilization of Fish Processing Waste
26. Fishery Resources, Marine and Freshwater Fishes, Transportation, Processing, Preservation, Grading Standards
27. Post-processing Value Added Meat for Export – Integration, Poultry and Fish Processing and Marketing
28. Storage and Packaging of Poultry and Fish Products
29. Preservation Methods of Poultry Meat and Fish Products
30. Cooking Methods and Preparation of Further Processed Poultry and Fish Products
Index