The second revised and expanded edition of 'Principles of Meat Technology' authored by V.P. Singh and Neelam Sachan serves as an essential reference for professionals in the meat processing industry as well as students pursuing Veterinary Science. This book incorporates the latest research and scientific advancements, making it an invaluable resource. It covers a plethora of topics including the structure and composition of muscle, meat conversion processes, preservation methods for meat and aquatic foods, and insights into modern packaging techniques. In addition to technical information, the book discusses important industrial practices, ensuring readers have a well-rounded understanding of meat technology's complexities. Key areas of focus include the nutritive value of meat, the implications of fraudulent substitutions, aging processes, and advancements in processing technology—all structured for ease of comprehension for both academic and technical audiences. With its comprehensive coverage, this book is perfect for anyone involved in meat science, food technology, and aquaculture.

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