Meat and meat products technology
-BD Sharma 2nd edition

Master the technical evolution of animal products from farm to fork. This textbook by B.D. Sharma is a comprehensive guide specifically developed for the Indian veterinary and food technology landscape. It serves as an advanced resource for understanding the industrial processing, value addition, and quality assurance of meat and poultry products in a tropical environment.
Core Features
Integrated Approach: Unlike general texts, this volume provides a single-source reference that seamlessly integrates Fresh Meat Technology with Poultry Products Technology.
Processed Meat Mastery: Deep dive into the technology of comminuted and non-comminuted meat products, including the science of emulsions, batters, and restructured meats.
Indian Industry Context: Tailored to the unique challenges of the Indian meat industry, covering local livestock resources, traditional preferences, and specific regulatory frameworks like FSSAI and MFPO.
Advanced Quality Control: Detailed protocols for sensory evaluation, chemical analysis, and microbiological testing to ensure the production of safe, wholesome meat foods.
Value Addition & By-products: Explores tech innovations in utilizing slaughterhouse by-products and developing "convenience" poultry products to minimize waste and maximize profit.