Meat Quality (4.5): Prof. Mandal PK

The physico-chemical quality and chemical composition with nutritional quality of meat is discussed briefly....

These lectures are prepared as per the new syllabus of VCI for IIIyr Veterinary students for Livestock Products Technology.
They will be useful for B.Tech. Food Science or Food Technology students and for people working in Food Industry or Meat Industry

LECTURES ON MEAT SCIENCE

1. Indian meat industry
   • Indian Meat Industry (4.1): Prof. Mandal  

2. Microstructure of muscle
   • Structure of Muscle (4.2): Prof. Mand...  

3. Conversion of muscle to meat
   • Muscle to Meat (4.3): Prof. Mandal PK  

4. Composition and nutritive value of meat
   • Meat composition (4.4): Prof. Mandal PK  

5. Physico-chemical quality of meat
   • Meat Quality (4.5): Prof. Mandal PK  

6. Microbial quality & spoilage of meat
   • Microbial quality of meat (4.6): Prof...  

7. Preservation by curing & smoking
   • Curing & Smoking of Meat (4.7): Prof....  

8. Preservation by chilling & freezing
   • Chilling & Freezing of Meat (4.8): Pr...  

9. Preservation by canning
   • Canning of meat (4.9): Prof. Mandal PK  

10. Preservation by drying, irradiation and chemicals    • Drying & Irradiation of meat (4.10): ...  

11. Meat processing basics
   • Meat Processing Basics (4.11): Prof. ...  

12. Comminuted meat products
   • Comminuted meat products (4.12): Dr. ...  

13. Non-comminuted meat products
   • Non-comminuted meat products (4.13): ...  

14. Packaging of meat & meat products
   • Packaging of meat & meat products (4....  

15. Sensory evaluation of meat foods
   • Sensory evaluation of meat foods (4.1...  

16. Meat Species Identification
   • Meat Species Identification (4.16): P...  

17. Organic & Transgenic Meat
   • Organic & Transgenic Meat (4.17): Pro...  

18. National & International Laws for Meat Trade
   • Laws for Meat Trade (4.18): Prof. Man...  

19. Egg quality, grading & packaging
   • Egg Quality, Grading & Packing (4.19)...  

20. Preservation of Egg
   • Preservation of Egg (4.20): Prof. Mandal  

21. Egg processing
   • Egg Processing (4.21): Prof. P.K. Mandal  

22. Egg processing plant (from Industry)
   • Poultry Processing Plant (3.4): Desig...  


Please refer to our book prepared as per new VCI syllabus for details:
Handbook of Meat Science- by Dr. P.K. Mandal & Dr. A.K. Biswas