Outlines of meat science & technology
-BD Sharma 1st edition

Master the science behind high-quality meat production. B.D. Sharma’s textbook is the primary guide for BVSc&AH students and meat industry professionals, providing a systematic approach to the biological, chemical, and physical properties of meat. It covers everything from the anatomy of food animals to the sophisticated tech innovations in meat processing and packaging.
Core Features
Muscle-to-Meat Transformation: Detailed explanation of the physiological changes that occur post-mortem, including rigor mortis, pH decline, and the aging of meat.
Slaughterhouse Management: Comprehensive guidelines for the design, sanitation, and operation of modern abattoirs, including humane stunning and dressing procedures.
Meat Chemistry & Nutrition: In-depth analysis of the nutritional value of meat, its water-holding capacity, and the factors affecting tenderness, color, and flavor.
Preservation Techniques: Covers traditional and modern methods of preservation, including chilling, freezing, curing, smoking, and canning.
Quality Control: Focuses on the detection of spoilage, meat grading systems, and the implementation of HACCP (Hazard Analysis and Critical Control Points) in meat plants.