Muscle to Meat 43 Mandal PK

############################# Video Source: www.youtube.com/watch?v=lbtu5p64Npw

Here all the postmortem changes that takes place in muscle after the slaughter are discussed. These changes converts muscle to meat. Further, changes takes place during ageing of meat (conditioning) is also discussed. • This lecture is prepared as per the new syllabus of VCI for IIIyr Veterinary students for Livestock Products Technology. • They will be useful for B.Tech. Food Science or Food Technology students and for people working in Food Industry or Meat Industry • LECTURES ON MEAT SCIENCE • 1. Indian meat industry • • Indian Meat Industry (4.1): Prof. Mandal • 2. Microstructure of muscle • • Structure of Muscle (4.2): Prof. Mand... • 3. Conversion of muscle to meat • • Muscle to Meat (4.3): Prof. Mandal PK • 4. Composition and nutritive value of meat • • Meat composition (4.4): Prof. Mandal PK • 5. Physico-chemical quality of meat • • Meat Quality (4.5): Prof. Mandal PK • 6. Microbial quality spoilage of meat • • Microbial quality of meat (4.6): Prof... • 7. Preservation by curing smoking • • Curing Smoking of Meat (4.7): Prof.... • 8. Preservation by chilling freezing • • Chilling Freezing of Meat (4.8): Pr... • 9. Preservation by canning • • Canning of meat (4.9): Prof. Mandal PK • 10. Preservation by drying, irradiation and chemicals • Drying Irradiation of meat (4.10): ... • 11. Meat processing basics • • Meat Processing Basics (4.11): Prof. ... • 12. Comminuted meat products • • Comminuted meat products (4.12): Dr. ... • 13. Non-comminuted meat products • • Non-comminuted meat products (4.13): ... • 14. Packaging of meat meat products • • Packaging of meat meat products (4.... • 15. Sensory evaluation of meat foods • • Sensory evaluation of meat foods (4.1... • 16. Meat Species Identification • • Meat Species Identification (4.16): M... • 17. Organic Transgenic Meat • • Organic Transgenic Meat (4.17): Pro... • 18. National International Laws for Meat Trade • • Laws for Meat Trade (4.18): Mandal PK • 19. Egg quality, grading packaging • • Egg Quality, Grading Packing (4.19)... • 20. Preservation of Egg • • Preservation of Egg (4.20): Prof. Mandal • 21. Egg processing • • Egg Processing (4.21): Prof. P.K. Mandal • 22. Egg processing plant (from Industry) • • Poultry Processing Plant (3.4): Desig... • Please refer to our book prepared as per new VCI syllabus for details: • Handbook of Meat Science- by Dr. P.K. Mandal Dr. A.K. Biswas

#############################

New on site