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Full Description
This comprehensive book on Meat Hygiene and Fresh Meat Technology is designed to meet the academic and practical needs of students and professionals in the field of veterinary and animal sciences. As the meat industry continues to expand globally, there is growing emphasis on hygienic practices in slaughterhouses, proper handling and transportation of meat animals, efficient refrigeration and freezing techniques, and effective wastewater treatment in meat processing units. This book addresses these topics thoroughly, making it a valuable resource for students, practitioners, industry personnel, public health specialists, entrepreneurs, and progressive farmers.
Organized into well-structured chapters, the book covers key areas including:
Anatomy and composition of meat
Design and facilities of modern slaughterhouses
Transportation of meat animals and its effects on meat quality
Ante-mortem and post-mortem examination of animals
Slaughtering methods and hygiene
Muscle structure, contraction, post-mortem changes, and conditioning of meat
Storage, refrigeration, and freezing of fresh meat
Cleaning, sanitation, and hygiene in meat plants
Principles and operations of effluent treatment plants
The content is presented in a concise, student-friendly format, using flowcharts andphotographs, wherever applicable to enhance comprehension and visual learning. The book is especially beneficial for students pursuing degrees in Livestock Products Technology, Animal Science, Food Science and Technology, Home Science, and related disciplines, as well as those preparing for competitive examinations in veterinary and animal sciences.
This book aims to bridge academic understanding with real-world industry practices and is expected to serve as a practical and insightful guide for all involved in the domain of meat hygiene and processing.
Contents
1 Introduction to Meat Animals
2 Meat Animal Anatomy and Composition of Meat
3 Layout and Facilities Required for Slaughterhouse
4 Transportation and Handling of Meat Animals and Its Effect on Meat Quality
5 Ante-Mortem Examination of Meat Animals
6 Post-Mortem Examination of Animal Carcases Offals
7 Slaughtering of Food Animal
8 Utilization of Slaughterhouse Byproducts
9 Muscle and Its Associated Structures
10 Molecular Basis of Muscle Contraction and Relaxations
11 Molecular Composition of Muscle Proteins
12 Post-Mortem Glycolysis (Anaerobic Glycolysis)
13 Conditioning and Tenderization of Meat
14 Storage of Fresh Meat
15 Physicochemical Parameters of Meat
16 Cleaning, Sanitation, Hygiene and Waste Management of Slaughterhouse Plants
17 Working of Effluent Treatment Plant (Etp)
