{"product_id":"outlines-of-meat-science-and-technology","title":"Outlines of Meat Science and Technology","description":"\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDETAILS : \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAuthor : Sharma Bd\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003ePublisher ‏ : ‎ Jaypee Brothers Medical Publishers\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003ePublication date ‏ : ‎ 1 January 2024\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eLanguage ‏ : ‎ English\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003ePaperback ‏ : ‎ 238 pages\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eISBN-10 ‏ : ‎ 9356962987\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eISBN-13 ‏ : ‎ 9789356962989\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eItem Weight ‏ : ‎ 400 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eABOUT THE BOOK\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"1\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"1\"\u003eOutlines of Meat Science and Technology\u003c\/b\u003e, authored by the distinguished veterinary scientist \u003cb data-index-in-node=\"92\" data-path-to-node=\"1\"\u003eDr. B.D. Sharma\u003c\/b\u003e and published by \u003cb data-index-in-node=\"125\" data-path-to-node=\"1\"\u003ePrakashan Kendra\u003c\/b\u003e (and widely distributed by \u003ci data-index-in-node=\"169\" data-path-to-node=\"1\"\u003eJaypee Brothers Medical Publishers\u003c\/i\u003e), is a premier, foundational textbook in the field of animal products technology. Spanning several hundred pages of highly technical content, this volume serves as an indispensable academic blueprint for undergraduate and postgraduate students of Veterinary Science (\u003ci data-index-in-node=\"471\" data-path-to-node=\"1\"\u003eB.V.Sc. \u0026amp; A.H.\u003c\/i\u003e, \u003ci data-index-in-node=\"487\" data-path-to-node=\"1\"\u003eM.V.Sc.\u003c\/i\u003e), Food Science, and livestock products technologists across South Asia.\u003c\/p\u003e\n\u003cp data-path-to-node=\"2\"\u003eThe primary objective of the textbook is to systematically demystify the complex biochemical, commercial, and hygienic principles involved in converting livestock into wholesome, high-quality meat products. Dr. Sharma bridges the gap between raw agricultural farming and industrialized food safety regulations. The book is organized into structured, high-yield operational modules:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli data-path-to-node=\"3,0,0\"\u003e\n\u003cb data-index-in-node=\"0\" data-path-to-node=\"3,0,0\"\u003eMuscle Structure \u0026amp; Biochemistry:\u003c\/b\u003e Deep-dives into the microscopic anatomy of muscle tissue, detailing the biochemical process of \u003ci data-index-in-node=\"128\" data-path-to-node=\"3,0,0\"\u003erigor mortis\u003c\/i\u003e, glycogen depletion, and the metabolic shifts that govern meat tenderness, color, and water-holding capacity.\u003c\/li\u003e\n\u003cli data-path-to-node=\"3,1,0\"\u003e\n\u003cb data-index-in-node=\"0\" data-path-to-node=\"3,1,0\"\u003eAbattoir Design \u0026amp; Modern Slaughter Hygiene:\u003c\/b\u003e Outlines the legal, structural, and sanitary requirements for establishing modern slaughterhouses, including humane stunning methods, ante-mortem and post-mortem inspections, and strict waste-utilization layouts.\u003c\/li\u003e\n\u003cli data-path-to-node=\"3,2,0\"\u003e\n\u003cb data-index-in-node=\"0\" data-path-to-node=\"3,2,0\"\u003ePreservation \u0026amp; Processing Technology:\u003c\/b\u003e Features extensive practical guides on various preservation methods—including chilling, freezing, curing, smoking, thermal processing, and radiation—alongside the manufacturing mechanics of value-added products like sausages, patties, and meat loaves.\u003c\/li\u003e\n\u003cli data-path-to-node=\"3,3,0\"\u003e\n\u003cb data-index-in-node=\"0\" data-path-to-node=\"3,3,0\"\u003eSocio-Economic By-Product Utilization:\u003c\/b\u003e Addresses a critical aspect of environmental management in livestock processing by detailing how to handle and process inedible by-products (hides, bones, blood meal, tallow) into valuable industrial and pharmaceutical goods.\u003c\/li\u003e\n\u003cli data-path-to-node=\"3,4,0\"\u003e\n\u003cb data-index-in-node=\"0\" data-path-to-node=\"3,4,0\"\u003eMicrobiology \u0026amp; Quality Control:\u003c\/b\u003e Explores food safety hazard frameworks (\u003cb data-index-in-node=\"72\" data-path-to-node=\"3,4,0\"\u003eHACCP\u003c\/b\u003e), identifying common spoilage organisms and food-borne pathogens while offering specific laboratory testing protocols to guarantee international hygiene standards.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"4\"\u003eRichly supported by clear flowcharts, structural line diagrams, and chemical equations, this textbook translates dense food chemistry into highly actionable instruction for industry professionals and students alike.\u003c\/p\u003e\n\u003cp data-path-to-node=\"4\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eABOUT THE AUTHOR\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"7\"\u003e\u003cb data-path-to-node=\"7\" data-index-in-node=\"0\"\u003eDr. B.D. Sharma\u003c\/b\u003e (B.V.Sc. \u0026amp; A.H., M.V.Sc., Ph.D.) is a highly celebrated professor, research scientist, and leading Indian authority in the discipline of Livestock Products Technology (LPT). Over a career spanning several decades, he has headed key academic departments at premier agricultural universities, directly shaping the curriculum used in modern veterinary education.\u003c\/p\u003e\n\u003cp data-path-to-node=\"8\"\u003eDr. Sharma’s authorial style is defined by its exceptional logical clarity, absolute technical stringency, and user-friendly pedagogical layout. Rather than overwhelming students with disjointed data, he structures his chapters with concise summaries, regulatory reference points, and revisionary questions. His other major publications, such as \u003ci data-path-to-node=\"8\" data-index-in-node=\"346\"\u003eMeat and Meat Products Technology\u003c\/i\u003e, remain baseline reference manuals globally recognized by food inspectors, meat exporters, and public health officers.\u003c\/p\u003e","brand":"Jaypee Brothers Medical Publishers","offers":[{"title":"Default Title","offer_id":51604669694250,"sku":"VASY-9356962987","price":30.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0693\/1218\/4618\/files\/813TrQBOVrL._SL1500.jpg?v=1780033116","url":"https:\/\/crazyshelf.com\/products\/outlines-of-meat-science-and-technology","provider":"Crazyshelf.com","version":"1.0","type":"link"}