Safety and Quality in Meat Industry: Innovative Approaches

by Pradeep Kumar Singh, Samir Das

ISBN: 9789359193380
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Imprint : Daya Publishing House
Year : 2025
Price : Rs. 12695.00
Biblio : xii+362., tabls., figs., col., ind 25 cm

Author Profile

Dr. Pradeep Kumar Singh, graduated (BVSc and AH) from GBPUA&T, Pantnagar in 2003 and did masters (MVSc in Livestock Products Technology) from the same institute in 2005. He completed the in-service PhD (LPT) programme from LUVAS, Hisar in the year 2016 and has about 15 years of teaching/research/extension experience in different capacity at Apollo College of Veterinary Medicine, Jaipur (2005-08) and College of Veterinary Science and Animal Husbandry, Rewa, NDVSU (2008-till date). He has to his credit many publications and awards. He is actively involved in undergraduate and postgraduate teaching programme and his research area is livestock products like meat, milk, egg etc. Dr. Samir Das did his BVSc and AH degree from GBPUA&T, Pantnagar, and then both Masters and PhD degree in Veterinary Public Health from IVRI, Izatnagar. He has 12 years of teaching and research experience in different capacity as Assistant Professor in Faculty of Veterinary and Animal Sciences, SKUAST-Kashmir; College of Veterinary Science and Animal Husbandry, Rewa, NDVSU and presently working as Scientist in ICAR since 2011. He has to his credit many international and national publications and is actively involved in the research of food borne and zoonotic diseases.

About The Book

The book “Safety and Quality in Meat Industry: Innovative Approaches” has been written by subject experts working in the field of meat science for the undergraduate and post graduate students of veterinary/meat/food science as well as industry personnel involved in research and development of meat based food items. The authors have given special emphasis on the adoption of latest tools and techniques for meat production and processing chain to ensure safety and quality. It will indeed help in the knowledge enrichment of reader and may provide a new insight in the application of latest technologies for the safety and quality of meat and meat products.

Table of Contents

Preface v Introduction xi 1. Designer Meat Production: A Nutritional Approach 1 Ankur Khare, Ramesh Pratap Singh Baghel, Sunil Nayak and Vaishali Khare 2. Organic Meat Production and its Future 9 M. Raquib, S.K. Laskar and S. Das 3. Traceability in Meat Quality and Safety 19 R.P. Kolhe and K.N. Bhilegaonkar 4. Recent Techniques to Assess Meat Quality in Carcass and Meat Cuts 33 Ruma Devi and Praneeta Singh 5. DNA Based Meat Speciation Methods to Ensure the Quality of Meat and Meat Products 49 Ajit Pratap Singh, Samir Das, P.K. Singh and Akshay Garg 6. Protein Based Techniques of Meat Authentication 61 R.R. Kumar and Preeti Rana 7. Proteomics a New Era in Meat Quality Control 71 Anjay, Purushottam Kaushik and Ajeet Kumar viii 8. Hazards of Meat Industry and the Role of HACCP in their Control 83 Samir Das and Koushik Kakoty 9. Drugs, Pesticides and Heavy Metals Residues in Meat and their Safety Measures 95 Ranvijay Singh, K. Shrman and Sachin Kumar Jain 10. An Overview of Various Methods Involved in the Detection of Pathogenic Microbes in Meat and Meat Products 109 A. Arun Prince Milton, G. Bhuvana Priya and Samir Das 11. Novel Approaches in Meat Preservation 133 Swati Gupta 12. Packaging Advancements for the Safety of Meat and Meat Products 157 Subhash Kumar Verma and Meena Goswami Awasthi 13. Biosensors: A Tool for Real Time Monitoring of Quality and Safety in Meat Based Food 171 A.K. Verma, V. Rajkumar and S.K. Jayant 14. Nanotechnology: A Future of Safety and Quality for Meat and Meat Products 193 Rajkumari Sanjukta 15. Biogenic Amines: An Issue in Meat Quality and Safety 213 Gauri Jairath, Y.P. Gadekar and A.K. Shinde 16. Technological Development in Meat Processing for Better Quality and Safety 247 Akhilesh K.Verma, Pramila Umaraw, V.P. Singh, Pavan Kumar and Nitin Mehta 17. Functional Meat Products: A Future of Meat Industry 263 P.K. Singh, Shivesh Singh, Ashok Pathera and Sanjay Yadav 18. Sensory Quality and its Improvement in Meat and Meat Products 291 G.V. Bhaskar Reddy, Param Debberma and Pradeep Kumar Singh 19. Food Safety Issues Related to Genetically Modified (G.M.) Meat Animals 311 Anurag Pandey and Ankit Kumar Singh ix 20. Regulations and Standards for the Quality and Safety of Meat and Meat Products 321 H.V. Mohan, S. Wilfred Ruban and R. Narendra Babu 21. Modern Techniques to Assess the Nutrition and Freshness of Meat and Meat Prodcuts 343 B.K. Ojha Index 357