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Textbook of Poultry, Egg and Fish Processing Technology

Author Name : Ashim Kumar Biswas and Prabhat Kumar Mandal

Features

  • Publisher : Studium Press (India) Pvt. Ltd
  • Edition : 1st
  • ISBN 13 : 9789385046261
  • Page no : 277
  • Publication Year : 2018
$795

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  • Description
  • Table Of Content
  • Reviews
Poultry and fish production is poised to take quantum leap in view of projected large increase in the demand for animal protein throughout the world. As the growth of agriculture approaching a plateau, farmers are slowly diverting on poultry and fish production for their sustenance. Thus, poultry and fish are important subsectors of agriculture globally. As per capita income growth is around 6% and requirements of animal proteins are increasing, a reliable and consistent access to safe, fresh, natural, nutritious and flavourful meat and egg supply needs to be explored as an urgent priority. The book entitled “Poultry, Egg and Fish Processing Technology” will be an important resource providing wealth of information in production, processing, marketing and quality control of poultry and fish products. The book is divided into three different units containing 25 Chapters with large numbers of tables and figures and 24 Appendices. The UNIT I: Poultry Processing Technology briefed about current status of Indian poultry industry, anti-nutritive factors in poultry feed, layout and design of poultry dressing plant, grades of poultry, processing and further processing, value addition, nutritive value, preservation, spoilage, packaging, quality control and marketing of poultry meat, poultry by-products utilization, cleaning and sanitation of poultry processing equipments and premises. UNIT II: Egg Processing Technology deals with structure, chemical composition and nutritive value of eggs, preservation and spoilage of eggs, factors influencing the egg quality, different egg proteins and their functional properties, quality assurance and marketing. UNIT III: Fish Processing Technology focused on fishery resources of India, unit processing of fish, value added fish products, preservation, spoilage, quality control and marketing of fish and fish by-products utilization. Appendices in the book provided with different national and international standard of food additives, chemical and microbial contaminants in poultry, egg and fish products which are valuable information to the readers. It is hoped that the book will be of immense value to the U.G./P.G. Students of Livestock Products Technology/Animal Products Technology/Post-Harvest Technology for the courses related to poultry, egg and fish processing and persons engaged in different poultry and fish processing lines.
Table of Content Preface; UNIT I: POULTRY PROCESSING TECHNOLOGY: Poultry and Egg Industry: Production and Potential, Design, Layout and Operation of Poultry Processing Plant, Processing and Grading of Poultry, Composition and Nutritive Value of Poultry Meat, Spoilage and Preservation of Poultry Meat, Further Processing and Value Added Poultry Products, Packaging Techniques for Poultry Meat and Their Products, Quality Control of Poultry Products, Poultry By-products Utilization, Cleaning and Sanitation of Poultry Processing Plant; UNIT II: EGG PROCESSING TECHNOLOGY: Formation of Egg and Yolk Pigmentation, Structure, Composition and Nutritive Value of Eggs, Factors Influencing Egg Quality, Egg Proteins and their Physico-Chemical Properties, Functional Properties of Egg, Maintenance, Spoilage and Preservation of Shell Eggs, Processing of Egg and Egg Products, Quality Assurance of Egg and Egg Products, Packaging and Marketing of Egg and Egg Products; UNIT III: FISH PROCESSING TECHNOLOGY: Fishery Resources and Fish Production, Spoilage and Preservation of Fish, Processing of Fish and Fish Products, Quality Control of Fish and Fish Products, Packaging of Fish and Fish Products, Fish By-Products Utilization; Bibliography; Appendix; Subject Index.
Series No
Title Textbook of Poultry, Egg and Fish Processing Technology , 2nd Edition
Author's Name Ashim Kumar Biswas and Prabhat Kumar Mandal
Publisher Studium Press (India) Pvt. Ltd
Page No. 277
Year Of Publication 2018
ISBN 10 No
ISBN 13 9789385046261
Book size width -
book size(hei) -
Edition 1st
Book Size(len) No
Binding type Hard bound
About The Book Poultry and fish production is poised to take quantum leap in view of projected large increase in the demand for animal protein throughout the world. As the growth of agriculture approaching a plateau, farmers are slowly diverting on poultry and fish production for their sustenance. Thus, poultry and fish are important subsectors of agriculture globally. As per capita income growth is around 6% and requirements of animal proteins are increasing, a reliable and consistent access to safe, fresh, natural, nutritious and flavourful meat and egg supply needs to be explored as an urgent priority. The book entitled “Poultry, Egg and Fish Processing Technology” will be an important resource providing wealth of information in production, processing, marketing and quality control of poultry and fish products. The book is divided into three different units containing 25 Chapters with large numbers of tables and figures and 24 Appendices. The UNIT I: Poultry Processing Technology briefed about current status of Indian poultry industry, anti-nutritive factors in poultry feed, layout and design of poultry dressing plant, grades of poultry, processing and further processing, value addition, nutritive value, preservation, spoilage, packaging, quality control and marketing of poultry meat, poultry by-products utilization, cleaning and sanitation of poultry processing equipments and premises. UNIT II: Egg Processing Technology deals with structure, chemical composition and nutritive value of eggs, preservation and spoilage of eggs, factors influencing the egg quality, different egg proteins and their functional properties, quality assurance and marketing. UNIT III: Fish Processing Technology focused on fishery resources of India, unit processing of fish, value added fish products, preservation, spoilage, quality control and marketing of fish and fish by-products utilization. Appendices in the book provided with different national and international standard of food additives, chemical and microbial contaminants in poultry, egg and fish products which are valuable information to the readers. It is hoped that the book will be of immense value to the U.G./P.G. Students of Livestock Products Technology/Animal Products Technology/Post-Harvest Technology for the courses related to poultry, egg and fish processing and persons engaged in different poultry and fish processing lines.

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