Practical Meat Science

Practical Meat Science

by Ashim Kumar Biswas, Prabhat Kumar Mandal
  • ISBN: 9789386200396
  • Binding: Hardbound
  • Year: 2018
  • Language: ENGLISH
PRICE:  US $ 90.00
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Foods of animal origin with high biological value are very important source of animal proteins and other most important nutrients for life sustenance of human being. Accordingly lots of research is going on in this area to provide healthful, quality meat and meat products. There is urgent need for stringent quality control of such foods especially with the implementation of Food Safety and Standard Act, 2006. Large number of scientific work force are required and in the process of recruitment by the Food Safety and Standard Authority for this purpose. This book is prepared to fulfil the need for a practical hand book for ready reference to conduct proper inspection and quality analysis of muscle foods and for teaching and research. This book has ten different sections covering every aspects of quality evaluation for muscle foods including: General instructions; Analysis of chemical composition of muscle foods; Evaluation of functional quality of meat; Assessment of keeping quality of meat; Methods for exploration of meat colour; Methods for determination of functional compounds in meat; Molecular techniques for detection of tenderizing enzymes in meat; Methods for monitoring of food additives and chemical residues; Rapid test for identification of meat quality and Methods for species differentiation for meat. The methods are explained in easy language with précised points on procedures for every quality parameters. We hope this Book will be very much useful to the Post graduate students, Teachers, Researchers /Scientists and Food Inspectors related to the muscle foods.

Dr. Ashim Kumar Biswas Born on 05th March 1978 in West Bengal, got BVSc & AH from WBUA& FSc, Kolkata in 2000, MVSc (in 2002) and PhD (in 2005) in Livestock Products Technology from, Indian Veterinary Research Institute, Izatnagar. In 2005, he joined as Assistant Professor in the Department of LPT, SKUAST-Jammu. On Feb 2007, he joined as Assistant Professor in the Department of LPT, GADVASU, Ludhiana. Presently he is serving as Senior Scientist in Division of Post-Harvest Technology at Central Avian Research Institute (ICAR), Izatnagar. He has more than 150 publications in his credit. His main achievements in research is relating to evaluation of export buffalo meat for quality, development of enrobed meat products, restructured buffalo meat blocks, functional based & shelf stable value added meat products. His research also focused on development and validation of HPLC methodologies for detection of pesticide and veterinary drug residues in meat and meat products. He also standardized molecular techniques (PCR) for the detection of bacterial pathogens in livestock products. He teaches several LPT courses at the University and guides many undergraduate and postgraduate students since 2006. He handled or currently handling several research projects and grants funded by MFPI, DST, RKVY (Govt. of India), ICAR, etc in the capacity of PI and Co-PI. He has Co-edited an advance reference book "Animal Products Technology" and author of a text book "Poultry, Egg and Fish Processing Technology" for PG level and another text book "Abattoir, Byproducts and Wool" for U. G Veterinary students. Dr. Biswas is a fellow of Indian Poultry Science Association, NAAS Associate, Associate Editor, Journal of Meat Science and Indian Journal of Poultry Science. Dr. Prabhat Kumar Mandal

Dr. Prabhat Kumar Mandal was born in 1967 in West Bengal, got BVSc&AH from Bidhan Chandra Krishi Viswavidyalaya, Kolkata, in 1991 and did his MVSc & PhD majoring in Livestock Products Technology from Indian Veterinary Research Institute, Izatnagar in the year 1993 and 1996, respectively. He is a recipient of National Scholarship from GOI (1984-1991), JRF (1991-1993) and SRF (1993-1996) from IVRI. He worked for a short period (1996) as Scientist (ARS) in ICAR and then joined as Assistant Professor in Dept of LPT in September 1996, in Rajiv Gandhi College of Veterinary and Animal Sciences, Pondicherry. He was promoted as Associate Professor in March, 2005 and Associate Professor, Senior Grade from March, 2008. Dr. Mandal is teaching several UG and PG courses related to Lcience and engaged in research on Meat Science and Technology/Livestock Products Technology since last 20 years. His research achievements include development of chicken meat balls from spent hen meat, utilization of blood protein isolates in sausages and cakes, development of poultry products utilizing edible byproducts, low fat restructured chicken block and using gizzard and natural preservatives. Presently he is working on development of functional meat foods with natural preservatives. Dr. Mandal has more than 150 publications in his credit. He worked as Visiting Professor in Hankyong National Univrsity, South Korea and Konkuk University, Seoul from March, 2008 to February, 2010. He was Associate Editor/Editor, Journal of Meat Science published by IMSA since 2003 -13. Presently Dr. Mandal is Editor-in-Chief of International Journal of Meat Science and (Indian) Journal of Meat Science. He has Edited an advance reference book "Animal Products Technology" and co-author of a text book "Poultry, Egg and Fish Processing Technology" for PG level and another text book "Abattoir, Byproducts and Wool" for U. G. Veterinary students. Dr. Mandal is a Fellow of Indian Poultry Science Association and Indian Meat Science Association.

  • Application of Bioinformatics for Agriculture and Animal Science
  • Analysis Of Chemical Composition Of Muscle Foods
  • Evaluation Of Functional Quality Of Meat
  • Assessment Of Keeping Quality Of Meat
  • Methods For Exploration Of Meat Colour
  • Methods For Determination Of Functional Compounds In Meat Products
  • Techniques For Detection Of Tenderizing Enzymes In Meat
  • Methods For Monitoring Of Food Additives And Chemical Residues
  • Rapid Test For Identification Of Meat Quality
  • Methods For Species Differentiation Of Meat