Outlines of Meat Science and Technology

DETAILS : Author : Sharma Bd Publisher ‏ : ‎ Jaypee Brothers Medical Publishers Publication date ‏ : ‎ 1 January 2024 Language ‏ : ‎ English Paperback ‏ : ‎ 238 pages ISBN-10 ‏ : ‎ 9356962987 ISBN-13 ‏ : ‎ 9789356962989 Item Weight ‏ : ‎ 400 g ABOUT THE BOOK Outlines of Meat Science and Technology, authored by the distinguished veterinary scientist Dr. B.D. Sharma and published by Prakashan Kendra (and widely distributed by Jaypee Brothers Medical Publishers), 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 (B.V.Sc. & A.H., M.V.Sc.), Food Science, and livestock products technologists across South Asia. The 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: Muscle Structure & Biochemistry: Deep-dives into the microscopic anatomy of muscle tissue, detailing the biochemical process of rigor mortis, glycogen depletion, and the metabolic shifts that govern meat tenderness, color, and water-holding capacity. Abattoir Design & Modern Slaughter Hygiene: 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. Preservation & Processing Technology: 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. Socio-Economic By-Product Utilization: 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. Microbiology & Quality Control: Explores food safety hazard frameworks (HACCP), identifying common spoilage organisms and food-borne pathogens while offering specific laboratory testing protocols to guarantee international hygiene standards. Richly 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. ABOUT THE AUTHOR Dr. B.D. Sharma (B.V.Sc. & 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. Dr. 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 Meat and Meat Products Technology, remain baseline reference manuals globally recognized by food inspectors, meat exporters, and public health officers.