“Meat Technology and Processing” delves into the significance of meat as a valuable source of animal protein, whether consumed as fresh or processed products. With the growing popularity of processed meat products worldwide, our book focuses on adding value to fresh meat through small-scale meat processing plants capable of producing a variety of fresh and cooked meat products.
Meat is crucial for the diets of individuals, especially children and pregnant women, due to its high protein and iron content. It has always played a significant role in livestock programs, providing rich nutrients and supplements, particularly in areas lacking cold chain infrastructure. Meat processing enhances the value of these products, with Europe and Asia leading the way in technological advancements.
Our book covers a range of practical topics essential for meat processing, from quality characteristics to by-product utilization. We provide detailed information on the nutritional benefits of various meats, including pork, beef, chicken, turkey, goose, and rabbit. The content reflects current global techniques used to improve manufacturing methods, making it an invaluable resource for students in the field of nutrition. Exercises are included to aid learning and teaching.
