The book comprises short notes highlighting meat science attributes. It has been largely rewritten and enlarged to take account of many developments in the last decade, to further emphasize the importance of meat science technology to make the book look more authentic. It summarizes key aspects of meat science to study to cover important exams. It was, therefore, considered desirable to compile in one volume the salient aspects of meat science. I am assured it would prove to further emphasize the importance of the book. It is difficult to place reliance on oft-repeated pronouncements about the authenticity of the book but I tried my best. I hope and expect that you find it informative. This book has been written in clear and concise language. Moreover, enough current scientific information has been included in it. Although standard books deal with every aspect of livestock products technology and the text matter is supplemented with tables, problems, and their solutions. It was, therefore, considered desirable to compile in one volume the salient aspects of the procurement of carcass from farm, slaughtering, slaughter hygiene, processing, packaging of meat and meat products, and effluent treatment and quality control. The book has been divided into different chapters viz. I feel privileged of sharing my knowledge of meat science with everyone reading this book to get benefitted. I am indebted to the editors and publishers of various standard scientific books, periodicals, and various exam papers from which most of the information presented has been gathered. I feel certain that the book will be keenly sought by the students and teachers as well as who need a dependable reference book at hand. However, many readers who require a detailed depth on the subject, this book might not cover but it would provide a comprehensive overview of the same. I shall be satisfied if this book serves the intended purpose. There is no limit to the betterment and in that spirit, suggestions extended by senior professionals and colleagues for the improvement of the book will be highly appreciated.
Dr. Mukesh Gangwar, Ph.D. scholar of Division of Livestock Products Technology, ICAR-IVRI, Izatnagar, Bareilly, (U.P.). He is born in 1992 at Bareilly (U.P.). He did his B.V.Sc. & A.H. from U.P. Pt. Deen Dayal Upadhyay Pashu Chikitsa Vigyan Vishwavidyalaya Evam Go-Anusandhan Sansthan, (DUVASU), Mathura in 2017. He has completed his M.V.Sc. in Livestock Products Technology, from Indian Veterinary Research Institute, Izatnagar, Bareilly in 2019. He has been awarded 1-Silver Medal, from College of Veterinary Science and Animal Husbandry (DUVASU), Mathura, for securing second highest CGPA in B.V.Sc. & A.H. He has got institutional fellowship in M.V.Sc. as well as awarded ICAR-SRF fellowship for Ph.D. degree program. Dr. Gangwar has many publications including 8 research papers, and more than 12 popular articles and many abstracts in scientific symposiums and conferences. He has got one best research paper presentation award and two young scientist awards. He is a lifetime member of Indian Meat Science Association, Veterinary Council of India and U.P. Veterinary Council.
Shalu Swami, is persuing Ph.D. in the division of Livestock Products Technology from ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly. She has graduated from Rajasthan University of Veterinary and Animal Sciences, Bikaner and completed her master's degree in the Division of Livestock Products Technology, ICAR-IVRI, Izatnagar, Bareilly (U.P.).
Apeksha Jangir, is persuing Ph.D. in the division of Livestock Products Technology from ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly. She has graduated from Rajasthan University of Veterinary and Animal Sciences, Bikaner and completed her master's degree in the department of Livestock Products Technology from Guru Angad Dev Veterinary and Animal Science University, Ludhiana.
Dr. Deepali T. Sakunde, completed her M.V.Sc. degree in 2005 and Ph.D. degree in the year 2021. She is working as an Assistant Professor in the department of Livestock Products Technology, KNP College of Veterinary Science, Shirwal, MAFSU, Nagpur since last 14 years. She has conducted more than 30 trainings on milk and milk processing for farmers, young youth, entrepreneur’s and trained around 2000 trainees. She is having 10 research papers in different NAAS rated journals and she is co-author of one Marathi book on Milk Products Processing Technolgy. She has delivered more than 20 radio talks for the farmers on Akashwani, Pune About the Authors/ vi and Satara. She has completed a 2 year RKVY project of 60 Lakhs as a Co-PI during the Financial year 2011-13.
Dr. Pranav Chauhan, Assistant Professor, Department of Livestock Products Technology, College of Veterinary Science and A.H., (NDVSU), Mhow. He is born in 1990 at Azamgarh (U.P.). He has B.V.Sc. & A.H. from Nagpur Veterinary College, MAFSU, Nagpur, in 2014. He did his M.V.Sc. (2016) and Ph.D. (2019) in Livestock Products Technology from Indian Veterinary Research Institute, Izatnagar. Dr. Chauhan has been awarded 2-Gold Medals, 5-Silver Medals, from Maharashtra Animal and Fishery Sciences University (MAFSU), Nagpur, for securing highest CGPA in B.V. Sc. & A.H. He has got National Talent Fellowship (NTS) 2009, by I.C.A.R, AIR 2nd Rank in ICAR-JRF (PG) Animal Science 2014, Qualified with AIR 1st Rank in ICAR-SRF, ICMR-Junior Research Fellowship (JRF) by I.C.M.R, New Delhi. Dr. Chauhan has many publications including 15 research papers, 2 Books & 6 Book chapters and more than 30 popular articles and many abstracts in scientific symposiums and conferences. He has got two best research paper presentation awards. He is a lifetime member of Indian Meat Science Association, Indian Association of Veterinary Public Health Specialists and Indian Poultry Science Association.
Section-I
Chapters 1. Physicochemical Characterization of Poultry and Egg Products and Its Utilization ............ 1
2. Packaging of Meat and Meat Products ......................................... 17
3. Slaughter House Practices and Utilization of Animal By-products .................................... 31
Section-II
Important Things 1. Some Important Points .................................................................... 51
2. Point to be Ponder............................................................................. 79
Section-III
Multiple Choice Questions 1. Egg and Egg Products Technology ................................................ 87
2. Processed Meat Technology ..........................................................105
3. Slaughter House Technology ........................................................137
4. Packaging and Sensory Evaluation of Meat and Meat Products ....................155
5. Fresh Meat Technology ..................................................................189
6. Animal By-products Technology .................................................221
7. Exercise Questions ..........................................................................247
