Foods of animal origin with high biological value are very important source of animal proteins and other important nutrients for human being. There is heavy demand for the muscle foods and the consumers are very much aware about their health bene?ts. Accordingly lots of research and developments are going on in this area to provide quality meat and meat products. Recently, the Veterinary Council of Indian has revised the curriculum for undergraduate study (BV Se & AH) and the course contents are thoroughly revised (MSVE, 2016). Under the department of Livestock Products Technology one of the important portions in the syllabus is "Meat Science" (Unit-4). This book is designed as a "Handbook" as an easy digests of the subject with precise points. charts, tables, ?gures especially for the average students. The syllabus on Meat Science is covered under 17 topics including two topics on eggs as per the syllabus. Each topic/chapter is designed in such a way that it can be covered in one lecture and thus the whole syllabus can be covered in 17 lectures which is justi?able.
Prabhat Kumar Mandal Associate Professor Department of Livestock Products Technology Rajiv Gandhi Institute of Veterinary Education and Research, Kurumbapet, Puducherry~605009 e-mail madanpkm@gmail com
Ashim Kumar Biswas Senior Scientist (LPT) Division of Post-Harvest Technology, ICAR-CARI, Izatnagar, Bareilly-243122 (U.P.) e-mail: firstname.lastname@example.org