Meat is one of the most valuable products meant for consumption and is also a source of animal protein. It is either consumed as kitchen-style food or as a processed product everywhere. However, these days processed products are gaining popularity all over the world. Meat technology is all about adding value to fresh meat, which means acquiring a small-scale meat processing plant that can manufacture all the fresh and cooked meat products. It is essential for the diets of human beings like children and pregnant women because of its high protein and iron content. It has always been a huge part of livestock programs because of its high rich nutrients and the supplement it provides in the areas with no cold chain existence. The processing also helps in adding value to products. Developed in Europe and Asia, it plays a very prominent role in today’s time.
This book includes a series of practical topics which are very important for meat processing. From quality characteristics to by-product utilization, everything is mentioned in a very clear manner in the text. The nutritional benefits of the meats like pork, beef, chicken, turkey, goose rabbit, etc., are also added with great details. The content reflects the most current techniques that are used globally to improve manufacturing methods. Therefore, it can help with the basic learning for the students residing in the field of nutrition. Exercises are also added for helping and teaching purposes.