Livestock Products Technology is an integrated field comprising of food chemistry, biochemistry, microbiology and allied subjects that deals with all aspects right from farm to plate. The manual on Fresh Meat Technology is designed to fulfil the requirements of postgraduate students and Ph.D. scholars of Livestock Products Technology and other allied fields as per ICAR course curriculi. This manual has been prepared to meet the needs of students and research scholars dealing with fresh meat and would be a useful guide to them. The authors have made sincere efforts to produce compiled and complete technical information related to various techniques used for assessment of fresh meat quality in this manual. The chapters have been simplified and streamlined with updated technologies to make it simpler for the students/researchers involved. The manual covers various analytical techniques related to meat microbiology, physicochemical quality evaluation of fresh meat, proximate analysis, muscle fibre characteristics, cutting and fabrication of meat, sensory evaluation of fresh meat etc.
Dr. Serlene Tomar graduated from the College of Veterinary Science & Animal Husbandry, MHOW, JNKVV, Jabalpur in the year 2008 and did her post-graduation in the discipline of Livestock Products Technology, from College of Veterinary Science, GADVASU, Ludhiana in the year 2010. She obtained Ph.D. from Indian Veterinary Research Institute, Bareilly as an in-service candidate in 2018. She is currently working as Assistant Professor in the department of Livestock Products Technology, College of Veterinary Science, Rewa and has 10 years experience in teaching undergraduate and post-graduate courses and research in the field of livestock products. She has published various research and review articles in reputed journals, book chapters and a, number of extension articles and many abstracts in national and international level conferences. She has conducted trainings for farmers and entrepreneurs and has also been instrumental in providing experiential training to B.V.Sc. students in value addition of milk and meat. She is also a lifetime member of Indian Meat Science Association, Association of Meat Scientists and Technologists. Association of Animal Scientists and Indian Association for Women Veterinarians.
Dr. Somesh Kumar Meshram graduated (B.V.Sc. & A.M.) from College of Veterinary Science and Animal Husbandry, Mhow (2010) and did his M.V.Sc. (2012) and in-service Ph.D. (2019) majoring in Livestock Products Technology from IVRI, Izatnagar. He joined as Assistant Professor in College of Veterinary Science and Animal Husbandry, Rewa (M.P.) in 2012. Dr. Meshram is engaged in teaching and research on Livestock Products Technology since 9 years. Dr. Meshram has many publications including 20 research papers, 6 book chapters and several popular articles and many abstracts in scientific symposium and conferences. He has got best research paper presentation award and best scientist award too. He is a lifetime member of Indian Meat Science Association, Indian Association of Veterinary Public Health Specialists, Indian Poultry Science Association and Dairy Technology Society of India
1. Microbial Assessment of Meat ........................................................ 1
2. Estimation of pH................................................................................ 9
3. Estimation of Titrable Acidity ....................................................... 13
4. Estimaion of Water Holding Capacity ........................................ 15
5. Estimation of Extract Release Volume ......................................... 19
6. Estimation of Tyrosine Value ........................................................ 21
7. Estimation of Thiobarbituric Acid Value .................................... 25
8. Estimation of Shear Force Value .................................................. 31
9. Instrumental Texture Profile ......................................................... 35
10. Instrumental Colour Analysis ....................................................... 39
11. Estimation of Glycogen................................................................... 43
12. Estimation of R Value ..................................................................... 47
13. Estimaton of Myoglobin ................................................................. 49
14. Proximate Analysis of Meat .......................................................... 53
15. Estimation of Drip Loss .................................................................. 69
16. Determination of Sarcomere Length ........................................... 73
17. Estimation of Muscle Fibre Diameter........................................... 77
18. Estimation of Myofibrillar Fragmentation Index ....................... 79
19. Meat Cutting and Fabrication....................................................... 83
20. Determination of Sensory Quality of Fresh Meat...................... 97
