Meat Quality Analysis - Advanced Evaluation Methods, Techniques, and Technologies

About the author

Dr. Ashim Biswas has worked in method development and quality evaluation of meat for various biochemical compounds including proteomes, meat colour, texture profiles, lipid molecules, lipid oxidation products, antimicrobial residues, pesticides, bioactive compounds and pathogen identification.Dr. Prabhat Mandal has long experience of new meat product development, food safety and quality evaluation of meat products including use of natural preservatives and functional additives including use of natural antimicrobial. Worked on analysis of various biochemical compounds, sensory evaluation, texture profile analysis and lipid oxidation products in meat products.

Product details

• Assisted by: Ashim Kumar (ICAR) Biswas (Editor), Ashim Kumar (Senior Scientist (LPT) Biswas (Editor), Biswas Ashim Kumar (Editor), Prabhat Mandal (Editor), Prabhat (Department of Livestock Products Technology Mandal (Editor)
• Publisher: Elsevier
• Languages: English
• Product format: Paperback / Softback
• Released: 21.08.2019
• EAN: 9780128192337
• ISBN: 978-0-12-819233-7
• Weight: 910 g
• Subjects: Natural sciences, medicine, IT, technology > Biology > Agriculture, horticulture; forestry, fishing, food; SCIENCE / Life Sciences / Zoology / General, TECHNOLOGY & ENGINEERING / Agriculture / Animal Husbandry, SCIENCE / Life Sciences / Taxonomy, Food & beverage technology, Animal Husbandry, Food and beverage technology, TECHNOLOGY & ENGINEERING / Food Science / General