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Principles of Meat Technology: 2nd Revised and Expanded Edition (Hardback, V.P. Singh & Neelam Sachan)

Name: Principles of Meat Technology: 2nd Revised and Expanded Edition (Hardback, V.P. Singh & Neelam Sachan)
Brand: nipa
SKU: 8445795
Price: 136 USD
Availability: InStock

Sold by nipa genx electronic resources & solutions · Service Provider , Manufacturer, Professional Services, Brand Owner, Distributor, Exporter, Importer, Wholesaler, Startup · North Delhi, Delhi, India

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49011010

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India

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Global markets

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nipa genx electronic resources & solutions

Service Provider , Manufacturer, Professional Services, Brand Owner, Distributor, Exporter, Importer, Wholesaler, Startup · North Delhi, Delhi, India

We at NIPA when look back at the journey that started 47 years ago, we feel humbled. Sh Shree Pal Jain, the Founder, started the ﬁrm with just one room, one table and a set of chairs; with his sheer dedication, hard work, commitment and to develop everlasting relationships, throughout these nearly ﬁve decades have developed a customer centric and value-based company.

Registered address: North West Delhi, India. Industry: Publishing, Printing & Stationery > Publishers & Distributors.

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2017

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1–10

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07AAFCN8621E1ZJ

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AAFCN8621E

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Global markets

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Overview

The second edition of the book Principles of Meat Technology includes important reference materials and updated scientific information on the subject matter that will be of great use to individuals working in the meat processing industry. This comprehensive resource covers topics such as fresh meat and aquatic foods, processing techniques, preservation methods, packaging standards, and biotechnological applications._x000D_ _x000D_ The book is designed to provide students of Veterinary Science with the knowledge, skills, and most recent information on the subject. The material, scientific facts, and language are presented in a manner that makes it easy for students of Veterinary Science, Food Science and Technology, Fish Technology, Meat Technology, academicians, technicians, and processors of animal and fish products to understand the principles of meat science._x000D_

Product Description

1. Retrospective and Prospective of Meat Industry in India 2. Structure and Composition of Muscle Including Poultry Muscle 3. Conversion of Muscle to Meat 4. Nutritive Value of Meat 5. Fraudulent Substitution of Meat 6. Preservation of Meat and Aquatic Foods 7. Ageing of Meat 8. Modern Processing Technologies of Meat and Meat Products 9. Packaging of Meat and Meat Products 10. Formulation and Development of Meat and Sea Foods 11. Physico-Chemical and Microbiological Quality of Meat and Aquatic Food and Food Products 12. Basics of Sensory Evaluation of Meat Products 13. Nutritive Value, Preservation, Packaging of Egg and Egg Products 14. Laws Governing National / International Trade in Meat and Meat Products 15. Organic Meat Food Products 16. Food Products of Genetically Modified Animals and Marine Origin_x000D_

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Specifications

Authors	V.P. Singh & Neelam Sachan
Edition	2nd Revised and Expanded Edition
Format	Hardback
Focus Areas	Meat Processing, Preservation Methods, Packaging, Sensory Evaluation
Target Audience	Students of Veterinary Science, Food Science, Meat Technology professionals

Use cases

Category	food and beverage > meat and poultry
Primary application	Wholesale, distribution, and international sourcing
Brand	nipa
Product type	Product

Logistics & handling

Lead time	On request
Packaging	As per buyer requirement
Storage condition	As recommended by supplier
Origin	India
Form	As listed by supplier

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Minimum order	1 Unit
Lead time	On request
Payment terms	As per negotiated commercial agreement.
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Buyer questions

Frequently asked by buyers

Common questions B2B buyers ask before sourcing Principles of Meat Technology: 2nd Revised and Expanded Edition (Hardback, V.P. Singh & Neelam Sachan). Answers compiled from verified sellers' commercial terms and platform data.

Q: What topics are covered in the book?

A: The book covers a wide range of topics including muscle composition, meat conversion, preservation methods, packaging standards, and the biotechnological applications in meat technology.

Q: Is the book suitable for beginners in meat technology?

A: Yes, the book is designed to be accessible for students and professionals alike, making complex subjects easy to understand.

Q: Does the book include recent scientific advancements?

A: Absolutely! The second revised edition includes updated scientific information and research findings relevant to the meat processing industry.

Q: Can this book be used as a reference for food scientists?

A: Certainly! It provides valuable insights into meat technology that can assist food scientists in their research and practices.

Q: Are there practical applications discussed in the book?

A: Yes, the book includes practical applications relevant to professionals engaged in meat processing and aquaculture, making it a functional resource.

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