Analytical Techniques in Meat Science is a comprehensive compilation of all the relevant methodologies for the quality analysis of meat. The content of the book is designed to cater to requirement of meat producers, regulatory agencies, researchers, students, teachers, laboratory staff etc. It covers techniques for physico-chemical analysis, species identification and microbiological examination of meat. Also, it contains the latest biotechnological and proteomic techniques for meat quality evaluation.
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Table of Contents
1. Sampling of Meat for Physico-chemical analysis 2. Moisture Estimation in Meat 3. Meat Protein Analysis 4. Meat Lipid Analysis 5. Mineral Analysis in Meat 6. Tests for Determining Functional Properties of Meat 7. Analysis of Curing Ingredients in Meat and Meat Products 8. Tests for Determination of Keeping Quality of Meat 9. Quick Tests used for Detecting Meat Quality 10. Physico-Chemical Properties of Oils and Fats 11. Techniques for microbiological quality evaluation of meat 12. Physico-chemical techniques for species identification of meat 13. Molecular Techniques for Species Identification of Meat 14. Proteomic tools for meat quality evaluation 15. Techniques in muscle cell culture 16. Detection of chemical residues in meat 17. Sensory Evaluation of Meat Products 18. Techniques for characterization of slaughterhouse effluent 19. Storage and handling of laboratory consumables
V. V. Kulkarni, Retired, Veterinary College and Research Institute, Tamli Nadu, India
P. S. Girish, ICAR –National Research Centre on Meat, Telangana, India
S. B. Barbuddhe, ICAR –National Research Centre on Meat, Telangana, India
B. M. Naveena, ICAR –National Research Centre on Meat, Telangana, India
M. Muthukumar, ICAR –National Research Centre on Meat, Telangana, India