CONTENTS

1. Indian Meat Industry....................................................................... 1

• Livestock Resource  1
• Meat Production  2
• World Scene  4
• Processed Meat Industry  5
• Establishment of National Meat and Poultry
Processing Board (NMPPB)  8
2. Structure, Composition and Nutritive Value of Meat Tissues.. 10
• Structure of Muscle Tissue  10
• Smooth Muscles  14
• Cardiac Muscles  14
• Composition of Muscle Tissue  15
• Nutritive Value of Meat Tissues  20
3. Conversion of Muscle to Meat..................................................... 23
• Loss of Homeostasis  23
• Postmortem Glycolysis and pH Decline  23
• Rigor Mortis  24
• Loss of Protection from Invading Microorganisms  25
• Degradation due to Proteolytic Enzymes  25
• Loss of Structural Integrity  25
4. Some Meat Quality Parameters................................................... 26
• Meat Color  26
• Water Holding Capacity  27
• Marbling  27
• Quantum of Connective Tissue  27
• Firmness  28
• Meat Storage Conditions  28
• Antemortem Factors Affecting Meat Quality  28
5. Meat Cutting Practices................................................................. 30
• Wholesale Cuts of Lamb Carcass  31
• Wholesale Cuts of Pork Carcass  32
• Wholesale Cuts of Buffalo or Beef Carcass  32
x Outlines of Meat Science and Technology

6. Aging of Dressed Carcasses....................................................... 34

• Chilling of Dressed Carcasses  34
• Aging of Dressed Carcasses  35
7. Fraudulent Substitution of Meat and its Recognition............... 38
Recognition of Fraudulent Substitution or Adulteration  38
8. Principles of Various Preservation Techniques........................ 44
• Chilling/Refrigeration  44
• Freezing  45
• Curing  46
• Smoking  47
• Thermal Processing  48
• Canning  49
• Dehydration  50
• Irradiation  50
9. Processing of Meat and Meat Products..................................... 52
Basic Processing Procedures  52
10. Microbial and Other Deteriorative Changes
in Meat and their Identification.................................................... 73
• Sources of Microbial Contamination of Meat  73
• Growth of Microorganisms in Meat  73
• Deteriorative Changes in Meat  75
• Identification of Meat Spoilage  76
11. Standards and Quality Control Measures
for Meat and Meat Products........................................................ 77
• Total Viable Counts  77
• Coliforms  77
• Enterococci  77
• Other Indicators  78
• Standards in Meat Industry  78
12. Laws Governing Trade in Meat and Meat Products.................. 85
Meat Food Products Order  85
13. Packaging of Meat and Meat Products....................................... 90
• Packaging of Raw Meat  90
• Packaging of Frozen Meat  91
• Packaging of Meat Products  93
• Packaging of Cured Meats  93
• Packaging of Thermo-Processed Meats  95
• Packaging of Dehydrated Meats  96
 Contents xi

14. Basics of Sensory Evaluation of Meat Food Products........... 100

• Flavor  100
• Texture and Tenderness  100
• Appearance and Color  101
• Juiciness  102
• Sensory Evaluation  102
• Specialized Panel  103
• Consumer Panel  105
15. Chemical Composition and Nutritive Value of Poultry Meat... 106
• Chemical Composition  106
• Nutritive Value  107
16. Preslaughter Handling, Transport and Dressing of Poultry....110
Preslaughter Care and Handling  110
17. Antemortem and Postmortem Examination of Poultry............114
• Antemortem Inspection of Poultry  114
• Postmortem Inspection  114
18. Preservation of Poultry Meat......................................................117
• Chilling  117
• Freezing  117
• Smoking  117
• Dehydration  118
• Canning  118
• Radiation Preservation  118
19. Processing of Some Convenience Poultry Products...............119
• Tandoori Chicken  119
• Chicken Barbecue  119
• Chicken Sheek and Shami Kababs  120
• Chicken Kofta  120
• Poultry Pickle  120
• Chicken Samosa  120
• Chicken Sausages  121
• Chicken Patties  123
• Chicken Tikka  125
20. Utilization of Poultry Industry Byproducts.............................. 126
• Feathers  126
• Blood  127
• Offal  127
• Mixed Poultry Byproducts Meal  128
• Hatchery Waste  128
• Poultry Manure  128
xii Outlines of Meat Science and Technology

21. Structure, Composition and Nutritive Value of Eggs.............. 130

• Structure  130
• Chemical Composition  131
• Nutritive Value  133
22. Microbial Spoilage of Eggs........................................................ 135
• Penetration of Microorganisms through the Egg Shell and
Shell Membranes  135
• Colonization of Microorganisms on the Shell Membrane  136
• Overpowering the Antibacterial Factors Present in the Albumin  136
23. Preservation and Maintenance of Eggs................................... 137
• Egg Cleaning  137
• Oil Treatment  138
• Cold Storage  138
• Thermostabilization  138
• Immersion in Liquids  139
24. Packaging of Poultry Products................................................. 140
• Packaging of Shell Eggs  140
• Packaging of Whole Egg Powder  141
• Packaging of Dressed and Cut-up Poultry  142
• Packaging of Mechanically Deboned Poultry Meat (MDPM)  144
25. Role of Meat and Poultry Products in Human Nutrition......... 147
26. Fish Products Technology......................................................... 150
• Indian Fisheries Sector  150
• Fish Muscle Structure and Meat Composition—
Distinguishing Features  151
• Nutritive Value of Fish and Fish Products  151
• Handling of Fish  153
• Transportation of Fish  153
• Preservation of Fish  154
• Fishery Products  156
27. Organic Meat Food Products.................................................... 167
• National Standards for Organic Animal Husbandry  167
• Organic Certification  171
• Global Organic Meat Market  172
• Scenario for Developing Countries  172
28. Genetically Modified Animal and Marine Products................. 174
• Genetic Modification  174
• Techniques  174
• Applications and their Potential Benefits  175
 Contents xiii

• Labeling of GM Products   176

• Food-related Hazards Associated with Producing GM Animals  176
• Approaches to Safety Assessment of GM Animal and
Marine Products  176
• Economic Concerns  177
29. Packaging Materials for Livestock and Poultry Products...... 178
• Flexible Packaging Materials  178
• Rigid Packaging Materials  185
30. Testing and Specifications of Packaging Materials
and Packages.............................................................................. 188
• Thickness of Packaging Films  188
• Strength Properties of Packaging Films  188
• Chemical Identification of Different Plastic Films  191
• Identification of Packaging Films by Flame Test  192
• WVTR and GTR of Packaging Films  193
• Performance Evaluation of Transport Packages  193
• Packaging Specifications as per MFPO (1973)  196
• Labeling Specifications as per MFPO (1973)  197
• Microbiological Evaluation of Canned Foods  198
• Taint Problems in Packaged Foods  198
31. Sensory Evaluation of Meat Products in Practice................... 200
• Selection and Training of Panelists  200
• Preparation and Presentation of Samples  201
• Discriminatory Sensory Evaluation Tests  203
• Descriptive Sensory Evaluation Tests  207
• Specialized Sensory Evaluation Tests  209
32. Meat Eating and Animal Welfare............................................... 213
The Prevention of Cruelty to Animals Act, 1960  213
Bibliography.............................................................................................. 217
Index......................................................................................................... 221