MEAT PROCESSING AND TECHNOLOGY
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MEAT PROCESSING AND TECHNOLOGY

₹3,500.00

AUTHORS: V.V. KULKARNI, A. KALAIKANNAN, S.SURESH KUMAR AND D. SANTHI

PUBLISHING YEAR:2025

ISBN: 9789348771490

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Description

ABOUT THE BOOK

This is a compilation of the articles and guest lectures contributed by renowned personalities during a national level ICAR Summer School on “Value Addition & Quality Control Of Meat Products: Opportunities & Challanges” conducted by the Department of Meat Science and Technology, Veterinary College and Research Institute at Namakkal during 2012.

The articles cover wide range of topics like present scenario of value addition in meat processing, scope and opportunities, basic procedures in meat processing, methods of preservation, hurdle technology, poultry products technology, packaging technology, by-products utilization, food safety issues, nutraceuticles in human nutrition, quality evaluation of meat and meat products, egg processing, economics in value addition and waste utilization. Hence it is felt that this compilation will be useful for the academician, students and entrepreneurs for getting knowledge on value addition in meat processing.

 

CONTENT

S. No. Title Page
Foreword 5
Preface 6
About the Book 8
About the Editors 9
1. Opportunities in Value Addition and Challenges in
Quality Control of Meat Products including
Slaughterhouse By-Product
V.V.Kulkarni 		13-23
2. Overview of Meat Industry in India
Robinson. J.J. Abraham		 24-33
3. Value added Milk, Meat, Egg and their By-products
M.R.Purushothaman and D.Chandrasekaran		 34-39
4. Organic Meat Animal Production

V.Ramesh Saravanakumar

40-47
5. Recent Advances in Value Added Meat Products
N.Kondaiah		 48-56
6. Poultry Meat Production Scenario
M.Babu		 57-62
7. Utilization of Livestock / Abattoir By-Products
J. Abraham and V.V.Kulkarni		 63-82
8. Application of Technologies in Value Addition of Meat

R.Narendra Babu

 83-99
9. Hurdle Technology: Concept and its Application in Food Processing
A.Kalaikannan		 100-107
10. APEDA’s Role in Enhancing Exports of Agricultural Products
R. Ravindra		 108-116
11. Egg Quality Evaluation and Preparation of Value Added Products
R. Amutha		 117-126
12. Food Safety Issues in Food Processing
A.R. Sankaralingam		 127-134
13. Role of BIS in Food Safety
M. Sadasivam and G. Bhaskar		 135-140
14. Sensory Evaluation of Meat Products and Their Application in New Product Development
S.Suresh Kumar		 141-148
15. Nutraceuticals in Human Health
D.Santhi		 149-157
16. Physico-Chemical Quality Analysis of Meat and Meat Products
A.Kalaikannan, V.V.Kulkarni, S.Sureshkumar and D.Santhi		 158-190
17. Recent Trends in Packaging for Meat and Meat Products

Tanweer Alam

 191-211
18. Nutritional Quality of Meat and Meat Products and
Its Assessment
A. Natarajan and T.K.Sundaram		 212-218
19. Food Processing Scenario and Potential
D. Thyagarajan		 219-233
20. Spices and its essential oils: A potential and natural tool in food preservation
A.Jagadeesh Babu		 234-244
21. Legislations pertaining to meat sector in India

M.Muthukumar and S.Girish Patil

 245-252
22. Patent Consultancy from National Research Development Corporation
N.G. Lakshminarayan		 253-260
23. Disposal of Dead Animals, Birds and Slaughterhouse Waste
V. Chandirasekaran and V.V.Kulkarni		 261-277
24. Designer Egg Production and Its Significance in Human Health
S.C. Edwin		 278-284
25. Plan and Layout of By-Products Utilization Plant
V.V. Kulkarni, S. Sureshkumar, A. Kalaikannan,
D. Santhi and P.Sivakumar		 285-305
26. Entrepreneurship in Supply Chain Management of Fodder Seeds and Backyard Chicken through Public Private Partnership – A Large Scale Adoption
B.Mohan		 306-315
27. Advanced Techniques in Identification of Heavy Metal and Antimicrobial Residues in Livestock Products
G. Sarathchandra		 316-322
28. Disposal and Utilization of Dead Birds by Aerobic Composting
K. Sivakumar and V. Ramesh Saravana Kumar		 323-331
29. New Decentralized Bio-Ozolyte System For Slaughter House Waste Water Treatment In Salem Corporation –            A Case Study
R. Ilangovan		 332-340
30. Integrated Treatment of Poultry Industry Waste for Energy and Bioresource Generation
P. Venkatachalam		 341-349
31. Statistical Guidance for Data Analysis
G.Kathiravan		 350-357
32. Use of ICT Facilities in Information Retrieval
M. Sithi Jagannara		 358-363
33. Economics of Value Added Indigenous Meat Products
A. Mohamed Safiullah		 364-374
34. Advanced Techniques in Rapid Identification and Isolation of Food Borne Pathogens
S. Malmarugan		 375-382
35. Success Stories of Farmers / Entrepreneurs in Meat and By-Products Processing           
K.Sivakumar		 383-386
36. Meat Industry Issues and Solutions: Indian Perspective
V.Lakshmanan		 387-394
37. Nanotechnology in Meat Production and Processing
V. Appa Rao		 395-413
38. Intellectual property rights and its importance
J. John Kirubaharan		 414-424

 

 

ABOUT THE AUTHORS

Dr. V. V. Kulkarni is presently working as Director , National Research Centre on Meat, Hyderabad,. Dr.Kulkarni is associated with various research projects in the major field of Meat processing and preservation, utilization of slaughterhouse by-products, pet foods , solid and liquid waste utilization and rendering etc. Dr.Kulkarni has professional experience of about 25 years and has published articles 39 research articles, 4 reviews , 66 popular articles , 5 books, 4 manuals and pamphlets and DVDs.

Dr. A. Kalaikannan is presently working as Assistant Professor, Department of Meat Science and Technology, Veterinary College and Research Institute, Namakkal- 637002, Tamil Nadu. Dr.Kalaikannan has professional experience of about 14 years and has published 17 research articles in various journals and 1 book chapter.

Dr. S. Sureshkumar PhD, Associate Professor in Tamil Nadu Veterinary and Animal Sciences University, teaches meat technology, meat hygiene, meat products technology and public health to UG & PG students of veterinary degree programmes. Formerly, he was Scientist (LPT) in Indian council of Agricultural Research, Govt. of India and Recipient of the ICAR’s Jawaharlal Nehru Award for his PG research work in the year 2007. His current research focus is on functional health foods.

Dr. D. Santhi is presently working as Assistant Professor, Department of Meat Science and Technology, Veterinary College and Research Institute, Namakkal- 637002, Tamil Nadu. Dr.Santhi has professional experience of about 10 years and has published 9 research articles in various journals and 2 book chapters.

Additional information

AUTHOR/AUTHORS

A. KALAIKANNAN, D. SANTHI, S. SURESH KUMAR, V.V. KULKARNI
PAGES

424
BINDING

Hard Back
PUBLICATION YEAR

2025

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