Handbook of Meat Quality and Safety

by Garima Molla, Angad Ahluwalia, Nimit Bhakta

ISBN: 9789371708142
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Imprint : Agri Horti Press
Year : 2026
Price : Rs. 19990.00
Biblio : 194p., tbls., figs., ind., 25cm.,

About The Book

• Comprehensive guide covering meat quality and safety standards • Examination of factors influencing meat quality, such as genetics, nutrition, and post-mortem handling • Assessment of meat safety measures, including hygiene practices and pathogen control • Techniques for evaluating meat quality attributes, such as texture, color, and flavor • Discussion of emerging technologies for meat processing and preservation • Regulatory frameworks and industry standards for ensuring meat quality and safety compliance.

Table of Contents

Preface v 1. Quality and Safety of Meat Products 1 2. Consumer Acceptability of Dry Cured Meat from Cull Ewes Reared with Different Linseed Supplementation Levels and Feeding Durations 7 3. Consumer Perception of The Quality of Lamb and Lamb Confit 19 4. Improving Cull Cow Meat Quality Using Vacuum Impregnation 35 5. Prevalence of Pathogens In Poultry Meat: A Meta-Analysis of European Published Surveys 49 6. Carbon Monoxide In Meat and Fish Packaging: Advantages and Limits 71 7. Volatile Profile of Raw Lamb Meat Stored At 4 ± 1 °C: The Potential of Specific Aldehyde Ratios as Indicators of Lamb Meat Quality 117 8. A Comparison Study of Quality Attributes of Ground Beef and Veal Patties and Thermal Inactivation of Escherichia Coli O157:H7 After Double Pan-Broiling Under Dynamic Conditions 131 9. Effect of Par Frying on Composition and Texture of Breaded and Battered Catfish 147 10. Meat Quality Derived from High Inclusion of A Micro-Alga or Insect Meal as An Alternative Protein Source in Poultry Diets: A Pilot Study 159 Index 177