51.
Meat Production & Technology
by Dr.Abdual Sattar Alvi.
Edition: 1st ed.Material type: ; Literary form:
not fiction
Publisher: Pakistan: Pakistan Agriculture Research Council, 1982Availability: Items available for loan: Pattoki Library [Call number: 636.0876 Alvi 18505 1st 1982 Meat.Science] (1).
52.
Meat Hygiene and Technology
by Jakka, Lakshmi Prasanna.
Edition: 1st ed. Material type: ; Literary form:
not fiction
Publisher: Delhi: Random Publications; 2016Availability: Items available for loan: UVAS Library [Call number: 664.907 Jakka 31270 1st 2016 Meat.Science] (2).
53.
Meat Quality : Genetic and Environmental Factors
by Przybyiski, Wieslaw.
Edition: 1st ed.Material type: ; Literary form:
not fiction
Publisher: UK: CRC Press; 2016Availability: Items available for loan: UVAS Library [Call number: 664.907 Przybyiski 31466 1st 2016 Meat.Science] (1).
54.
Meat Science : An Introductory Text / 2nd ed.
by Warriss, Paul D.
Edition: 2nd ed.Material type: ; Literary form:
not fiction
Publisher: UK : CABI, 2010Availability: Items available for loan: UVAS Library [Call number: 664.9 Warriss 31467 2nd 2010 Meat.Science] (1).
55.
Meat Processing
by Kerry, Joseph.
Edition: 1st ed. Material type: ; Literary form:
not fiction
Publisher: USA: CRC Press; 2002Availability: Items available for loan: UVAS Library [Call number: 664.900685 Kerry 31774 1st 2002 Meat.Science] (1).
56.
Trend in Game Meat Hygience: From Forest to Fork
by Paulsen, P.
Edition: 1st ed. Material type: ; Literary form:
not fiction
Publisher: The Netherlands: Wageningen Academic Publishers; 2014Availability: Items available for loan: UVAS Library [Call number: 333.9549 Paulsen 31882 1st 2014 Meat.Science] (1).
57.
Safety of Meat and Processed Meat
by Toldra, Fidel.
Edition: 1st ed.Material type: ; Literary form:
not fiction
Publisher: Spain: Springer; 2009Availability: Items available for loan: UVAS Library [Call number: 641.3 Toldra 29115 1st 2009 Meat.Science] (1).
58.
Soy Protein and Formulated Meat Products
by Hoogenkamp , Henk W.
Edition: 1st editionMaterial type: ; Literary form:
not fiction
Publisher: UK: CABI Publisher; 2004Availability: Items available for loan: Pattoki Library [Call number: 664.9 Hoogenkamp 50206 1st 2004 Meat.Science] (1), UVAS Library [Call number: 664.9 Hoogenkamp 29010 1st 2004 Meat.Science] (1).
59.
Principles of Meat Science/ 1st ed.
by Judge | Max D | Hedrick.
Edition: 1st ed.Material type: ; Literary form:
not fiction
Publisher: USA: 1975Availability: Items available for loan: UVAS Library [Call number: 664.9 Judge 11415 1st 1975 Meat.science] (1).
60.
Textbook of Meat Hygiene : Including the Inspection of Rabbits And Poultry
by Gracey J.F | Hoarce.
Edition: 6th ed.Material type: ; Literary form:
not fiction
Availability: Items available for loan: UVAS Library [Call number: 614.31 Gracey 12057 6th 1974 Meat.Science] (1).
61.
Textbook of Meat Hygiene : Including the Inspection of Rabbits and Poultry
by Thornton, Horace.
Edition: 1st ed.Material type: ; Literary form:
not fiction
Publisher: Great Britain: University Press; 1974Availability: Items available for loan: UVAS Library [Call number: 614.31 Thornton 11570 1st 1974 Meat.Science] (1).
62.
Meat Hygiene / 4th ed.
by Libby James A.
Edition: 4th ed.Material type: ; Literary form:
not fiction
Publisher: U.S.A: Lea & Febicer; 1975Availability: Items available for loan: UVAS Library [Call number: 614.31 James 10487 4th 1975 Meat.Science] (2).
63.
Textbook of Meat Hygiene : Including the Inspection of Rabbits and Poultry
by Thorton Hoarce.
Edition: 6th ed.Material type: ; Literary form:
not fiction
Publisher: Great Britain: University Press; 1974Availability: Items available for loan: UVAS Library [Call number: 614.31 Thornton 11567 6th 1974 Meat.Science] (2).
64.
Beef cattle production in developing countries
by Smith, A. J.
Edition: 1st ed.Material type: ; Literary form:
not fiction
Publisher: TonBridge: Great Britain by Lewis Reprints ltd; 1976Availability: Items available for loan: UVAS Library [Call number: 636.213091724 Smith 11785 1st 1976 Meat Science] (1).
65.
Beef production from grassland.
by Wilkinson, J. M. (John Michael) | J.C. Tayler.
Edition: 1st ed.Material type: ; Literary form:
not fiction
Publisher: London: Butterworths; 1973Availability: Items available for loan: UVAS Library [Call number: 636.2130941 Wilkinson 10250 1st 1973 Meat.Science] (1).
66.
Beef production from grassland.
by Wilkinson, J. M. (John Michael) | J.C. Tayler.
Edition: 1st ed.Material type: ; Literary form:
not fiction
Publisher: London: Butterworths; 1973Availability: No items available
67.
Comparison Of Carcass Traits And Meat Quality Characteristics Of Four Commercial Broiler Strains Available In Pakistan
by Iftikhar Hussain Badar (2004-VA-38) | Dr. Muhammad Hayat Jaspal | Dr. Sher Ali | Prof. Dr. Anjum Khalique.
Material type: ; Literary form:
not fiction
Publisher: 2017Dissertation note: During the last five decades intensive research in the genetic selection resulted in significant improvement in broiler performance. Modern trends in poultry processing lead to a point where success is based on better cut up yield, as a result breeding companies have developed several marketable broiler strains .In Pakistan there are four broiler strains i.e. Hubbard®, Arbor acre®, Ross® and Cobb®. Presently general perception in the industry is that Ross and Cobb strains have higher boneless yield owing to relatively heavy breast as compared to Hubbard. In a country like Pakistan, where only imported strains of broiler are being used, comparative evaluation of different broiler strains and expression of their potential under climatic condition of Pakistan is necessary for mutual benefit of farmers, processors and consumers.
The present study was conducted at department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore.Total 360 birds from four broiler strains were divided into three body weight categories (Low 1800±50 g, Medium 2100±50 g, and Heavy 2400±50).These birds were procured from R&D Farm, Hi-Tech Pvt. Ltd. 18 km Raiwind Road, Lahore for slaughtering under Randomized Complete Block Design.
For slaughtering, each bird was tagged and transported in specific crates. After bleeding, birds were de-feathered, deskinned and weighed to record deskinned weight. The birds were eviscerated and after removal of heads and shanks birds weighed again to record the carcass weight. After Chilling the carcasses were processed in deboning hall, the birds were weighed and cut in to major parts i.e. first as legs, whole breast, neck, back and wings. Then legs were further cut into drumsticks and thighs.Then each part was deboned to get weight of boneless meat of each cut. Percentage of boneless meat of specific part on the basis of carcass weight was calculated.
The pH of the meat was recorded from pectoralis major muscle with the help of pH meter.Color wasmeasured from the same breast fillet used to measure pH, for drip loss percentage six breast fillet were randomly selected from each strain and each body weight category after deboning.For marination total 18 breast fillet were selected randomly of each body weight category of every strain.
The Cobb broilers showed highest dressing (%). The skin and feathers (%), offals (%), legs (%), drumstick (%), back (%), neck (%), wings (%), leg meat (%) and drumstick boneless (%) were highest in Hubbard broilers. The Hubbard and Arbor acre broilers showed highest thigh (%) and boneless thigh meat (%). The Ross broilers had highest whole breast (%), outer fillet (%), inner fillet (%), wing boneless (%) and total boneless meat (%).Among different broiler strains, Cobb broilers showed significantly higher pH at 4hr and Hubbard showed highest pH after 24 hour .The Ross broilers had significantly higher L* as compared to the other strains.Among different broiler strains Cobb and Ross showed significantly higher drip loss (%),marinade uptake (%) and brine loss (%) as compared to Arbor acre and Hubbard. Whereas, cooking loss (%) and shear force value with marination was significantly higher in Ross broilers.Among different strains, Hubbard broilers had highest cooking yield after marination as compared to rest of strains.
Conclusion
Based on the findings of the present study it can be concluded that:
1. Ross, Cobb and Arbor Acre strains showed better dressing percentage as compared to Hubbard.
2. The Ross broilers has highest whole breast (%) followed by those of Cobb, Arbor acre and Hubbard and among different body weight categories lowest body weight broilers (1800g) has highest breast (%).
3. The Ross broilers showed highest fillet (%) followed by those of Cobb, Arbor acre and Hubbard and among different body weight categories highestbody weight broilers (2400g) has highest breast fillet (%).
4. The Hubbard broilers showed highest whole legs and boneless leg meat (%) followed by those of Arbor Acre and least in Ross and Cobb broilers.
5. The Ross broilers had highest total boneless (%) followed by those of Arbor acre, Cobb, and Hubbard.
6. Hubbard broilers has highest cooking yield after marination as compared to rest of strains.
7. Marination has improved cooking yield and tenderness of meat in all strains.
8. Yellow shank strains ( Ross and Cobb) showed better dressing percentage, whole breast yield, fillet yield and total boneless yield as compared to the white shank strain ( Hubbard)
9. White shank strain (Hubbard) showed better legs meat yield and cooking yield after marination as compared to yellow shank strains (Ross and Cobb).
Availability: Items available for loan: UVAS Library [Call number: 2794-T] (1).
68.
Influence Of Animal Age, Post-Slaughter Chilling Rate And Ageing Time On Meat Quality Characteristics Of Young Cattle And Buffalo
by Muawuz Ijaz (2010-VA-182) | Dr. Muhammad Hayat Jaspal | Dr. Sher Ali | Dr. Muhammad Yasin Tipu.
Material type: ; Literary form:
not fiction
Publisher: 2017Dissertation note: In Pakistan, livestock contributes 58.6% to agriculture and 11.6% to overall GDP. While, total meat production is 3873 thousand tonsannually from which beef contributes 56% of it. Most of the red meat is being exported to the Middle East countries. Globally, Pakistan is competing with other countries by slaughtering of young animals. Because processor thinks that meat quality is only affected by the age of animal. While, ignores the other factors like post-slaughter chilling rate and ageing time that also affect the meat quality attributes. Therefore, objective of the present study was to investigate the effect of age (18 and 26 months), post-slaughter chilling rate (delayed and rapid) and ageing time (7 days and 14 days) on meat quality traits of M. longissimus dorsi (LD) of cattle and buffalo calves.
In this experiment 48 animals were selected (24 were cattle calves out of which 12 were 18 months and other 12 were 26 months of age; other 24 were buffalo calves out of which 12 were 18 months and other 12 were 26 months of age). After slaughtering, carcasses were splitted into two halves, one for delayed and another for rapid chilling. Temperature and pH were taken at intervals of 0, 1, 2, 4, 7, 18 and 24 hours post slaughter. After overnight chilling and achieving the rigor mortis, both strip-loins were deboned and cut down into nine steaks. Nine strip-loin steaks from each treatment (delayed and rapid chilling) were processed at 1, 7 and 14 days of ageing. Thereafter, striploins were evaluated for meat quality attributes like color, tenderness, purge loss and cooking loss %.
The results of the present experiment showed that cattle age at slaughter showed a significant effect on warner-bratzler shear force (WBSF) values. Bulls with age of 18 months were tender than 26 months of age. Because, collagen starts depositing within muscles as the age of the animal advances, which is a major factor of texture of cooked meat. Meat redness (a*) and chroma (C*) values were higher at 18 months of animal age. While, buffalo meat showed a
non-significant effect of animal age on WBSF values. Moreover, cooking loss percentage was also increased with the advancement of animal age.
In both species, chilling rate significantly affect the WBSF values of LD muscle of 18 months old animals. While, effect of the chilling was non-significant at 26 months of animal age. This could be due to lighter weight and leaner carcasses at 18 months of slaughtering age and were unable to hit the pH/temperature window and faced the cold shortening. Whereas only in cattle calves, hunter L* and a* values were affected by rigor temperature and recorded higher during delayed chilling of carcasses from 18 month old animals. While, chilling rate showed a non-significant effect on cooking loss percentage.
Similarly, in 7 and 14 day aged strip-loin steaks, WBSF values decreased significantly at 18 and 26 month of animals’ age in both cattle and buffalo calves. The rate of tenderization decreased as storage time increased and recorded a 79 and 82 % reduction in WBSF values during first 7 days in meat of cattle and buffalo calves respectively. The improvement in tenderness during storage of steaks could be attributed to the degradation of myofibrillar and associated proteins with help of endogenous protease enzymes. Likewise, all color parameter values were also improved with the storage of meat in 18 and 26 month old animals of both species. In the same way, cooking loss and purge loss percentage values increased linearly with ageing of meat.
CONCLUSION
Based on the findings of the present study it can be concluded that:
There is no obvious difference of meat quality between the animals of 18 and 26 months of age in cattle and buffalo. Thus, instead of early age slaughtering, animals should be raised at least up to two years of age, which may help to increase in overall meat production of the country.
Immediate after slaughtering, rapid chilling of beef carcasses leads to toughening of meat.The effect is more obvious in 18 month old animals in both species. So it is suggested that, pre-chilling or electrical stimulation of carcasses should be exercised rather than rapid chilling in order to elude the chances of cold shortening.
Ageing of striploin steaks improves the tenderness and color of the meat. Effect ismore pronounced during first 7 days of storage. Therefor ageing should be practiced within Pakistan in order to compete globally.Secondly, as beef is being exported by air with high airfreight charges. If this meat is shipped by sea after vacuum packaging at 0⁰C, it may decrease the transportation cost and its ageing will also be done because it takes around 7 days to reach Middle East countries. While in case of other destinations, it will take even more time for shipment.
Availability: Items available for loan: UVAS Library [Call number: 2795-T] (1).
69.
Effect Of Age, Sex And Chilling Method On Meat Quality Traits Of Indigenous Goats
by Muhammad Umair Farid (2010-VA-221) | Mr. Jamal Nasir | Dr. Muhammad Hayat Jaspal | Prof .Dr. Aftab Ahmad Anjum.
Material type: ; Literary form:
not fiction
Publisher: 2017Dissertation note: Agriculture sector of Pakistan is crucial for the economy of the country, livestock constitutes major part of it. Livestock products like meat and milk are important source of protein for the human beings. With the rise in incomes and increasing urbanization, use of animal based protein source is increasing at a faster rate. Mutton in general and goat meat in particular is being preferred by the local consumers as well as by export destinations like Middle East. There are certain quality issues associated with goat meat like discoloration and toughening of meat. These problems are linked with age and sex of animal and processing factors like chilling. As the animal age, sex and chilling rate has significant effect on ultimate goat meat quality parameters like color, cooking loss and tenderness. So it is required to optimize age, sex and chilling rate in order to improve goat meat quality. Present study was designed to investigate the effect of age, sex and chilling regime of goat carcasses.
Animals were procured from Local animal market (mandi) and then slaughtered according to Halal standard method. After slaughtering, carcass were split into two halves longitudinally and one half for delayed and another for rapid chilling. Temperature and pH of the sirloin muscle were measured by inserting pH meter and food grade thermometer. For color determination Minolta® chroma meter was used and for tenderness determination texture analyzer was used.All the collected data was analyzed by using t-test under Complete Randomized Design and level of significance among different interaction were studied by using One Way ANOVA with the help of SAS 9.1. Results showed that,rapid chilling caused sudden fall in temperature but the rate of pH fall was slower than the delayed chilled carcass. After 2hour of slaughtering, rapidly chilled milk teeth animals had lower carcass temperature as compare to two teeth. While in case of sex, female goats had lower carcass temperature in contrast to male. Results revealed that age either
milk or twoteeth animals had non-significant effect on Warner Bratzler Shear Force (WBSF) values. Similarly color measurement also had no effect of age except lightness (L*), which was higher in milk teeth than two teeth animals. Animal sex had no effect on Warner Bratzler Shear Force (WBSF) and color values like lightness (L)*, redness (a*), yellowness (b*), chroma (C*) and hue angle (h). While sex have higher cooking loss % in male as compare to female. Chilling method directly related to the mean tenderness value.As, rapid chilling cause toughness of meat due to the difference in temperature and pH fall as compare to delayed chilling. In case of rapid chilling, mean Warner Bratzler Shear Force (WBSF) values were higher as compare to carcass which were subjected to delay chilling.
Based on the results of the present study, it has established fact that chilling has major effect on the quality of meat. Rapid chilling can lead to cold shortening of meat and as a result the end product could become tougher. While delayed chilling leads to more tender meat. As far as age of the animal is concerned, there is non-significant difference between milk teeth and two teeth goats. It is also common in Pakistan that consumers like to eat mutton from milk teeth and two teeth goats. However, mutton obtained from goats older than two teeth need investigation regarding meat quality. In the same way, exporters are exporting goat carcasses of milk and two teeth animals but the chilling method adopted by processors in not proper. It is common practice that due to shortage of time, processors do not allow the carcasses to stay for pre-chilling and put the carcasses in chillers directly. Ultimately the carcasses lead to cold shortening and consumers’ complaint about the tenderness of the meat. Secondly the age of the goat is directly linked with lightness of meat color, i.e. older animals have higher myoglobin content and this is the reason that older animals have dark colored meat.
Availability: Items available for loan: UVAS Library [Call number: 2796-T] (1).
70.
Comparative Productive And Processing Performance And Fatty Acid Analysis Of Cobb Sasso, Desi And Commercial Broiler Available In Local Market
by Inam ur Rehman (2010-VA-606) | Dr. Muhammad Hayat Jaspal | Dr. Sher Ali | Dr. Waqas Ahmed.
Material type: ; Literary form:
not fiction
Publisher: 2017Dissertation note: Keeping in view the today’s consumer concern, the broiler industry needed a bird having better growth rate as well as resistant to environmental challenges. Cobb Sasso has better livability and may be reared without using antibiotics. Its relatively slow growth may impart better flavor and unique tenderness. This study was conducted at Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore. Total of 48 birds from Cobb sasso, broiler and desi chicken (16 birds per strain and 8 birds per sex) were purchased from local farm and brought to slaughtering facility. After slaughtering, dressing percentage was calculated by removing the feather, shanks, viscera and head. Further, shanks, liver, gizzard, drum sticks, fillets, inner fillets, back, wings, boneless meat and bones percentage was calculated. The pH of muscles was recorded by using pH meter and color by Minolta meter. Tenderness was analyzed by Texture analyzer. Meat sample from breast fillet were used for fatty acid profiling by Gas chromatograph, Flame Ionization Detector (GC-FID). Collected data was analyzed using factorial ANOVA under completely randomized design and means were compared using Fisher’s LSD test. Results showed significantly higher dressing, breast fillets, inner fillets and boneless percentage in broiler while thighs, drumsticks and wings percentages were found significantly higher in cobb sasso. By products shanks, liver, gizzard percentages were higher in desi. pH remained significantly higher in broiler at o hour, 45 minutes and 2 hours of slaughtering. Warner Bretzler Shear force remained highest for desi followed by cobb sasso and broiler which indicates that slow growing birds are tougher. L* was highest for broiler while a* was highest in desi chicken at 2 and 24 hours recorded readings. b* was higher in broiler at 2 hours but after 24 hours its value was higher in cobb sasso although it was not statistically significant. Saturated fatty acids were higher in desi. Mono-unsaturated fatty acids were higher in cobb sasso. Poly-unsaturated fatty acids were non-significant between broiler and desi but significantly low in cobb sasso. Availability: Items available for loan: UVAS Library [Call number: 2801-T] (1).
71.
Influence Of Multiple Freeze Thaw Cycles On Texture And Water Holding Capacity Of Red And White Meat
by Aaqib Khalil (2009-VA-130) | Dr. Sher Ali | Dr. Muhammad Hayat Jaspal | Dr. Haroon Akbar.
Material type: ; Literary form:
not fiction
Publisher: 2017Dissertation note: Freezing has become the preferred choice in the global meat export market. During freezing & thawing, foods are damaged by chemical and physical changes especially during transportation and storage. These freeze-thaw cycles may be repeated several times and cause high drip loss which leads to economic losses. So, multiple freeze thaw cycles damage the meat in rigorous way. Multiple freeze and thaw cycles may have different effects on the water holding capacity and texture of meat which are detrimental for the meat quality
Sixty samples of fresh broiler chicken breasts and sixty samples of beef sirloin was collected from the commercial market. Samples were cut into 10 × 7.5 × 2.5 cmᶟ after cleaning and removal of visible fat and connective tissue from the surface of the samples. Initial data (weighting, pH and color) of all the samples were taken. All the samples were packed into polythene zip bags which wasnon-permeable. Samples (broiler breasts & beef sirloin) were arranged into five groups by random selection. Each group represented each cycle and five cycles were evaluated. Each group contains twelve random sample. First cycle was evaluated on the zero day that was a control group remaining groups were kept in horizontal freezer having -20 C temperature. After four days all samples were thaw at 4 C temperature for 12 hours. After thawing, second group or cycle was evaluated for proposed parameter and remaining three groups/cycles were again subjected to freeze. Every group was evaluated one by one after the period of four days each. Each sample was evaluated for pH, thawing loss, cooking loss, Drip loss, TBARS, meat color and shear force value. The collected data was analyzed by using general linear model under one-way ANOVA. The groups were further analyzed and compared by using post hock test i.e. Tukey test.
This study reveals the effect of different freeze-thaw cycles on physico-chemical changes in red and white meat. This study is helpful to determine the quality and structural changes taking place in red and white meat during different freezing and thawing cycles.
It is recommended to avoid refreezing over and over again. Fast freezing should be used instead of slow freezing for the export of meat. Availability: Items available for loan: UVAS Library [Call number: 2797-T] (1).
72.
Meat Science
by Lawrie, R.A.
Edition: 1st edMaterial type: ; Literary form:
not fiction
Publisher: USA Oxford 1966Availability: Items available for loan: Pattoki Library [Call number: 613.28 Lawrie 7230 1st 1966 Meat] (1).
73.
Textbook of Meat Hygiene
by Thornton, Horace | J.F. Gracey.
Edition: 6th edMaterial type: ; Literary form:
not fiction
Publisher: UK The English Language Book Society 1976Availability: Items available for loan: Pattoki Library [Call number: 613.1 Thornton 782BB 6th 1976 Meat] (2).
74.
The Meat We Eat
by Ziegler,Those p.
Edition: 2nd edMaterial type: ; Literary form:
not fiction
Publisher: USA Danville, Illionois 1949Availability: Items available for loan: Pattoki Library [Call number: 641.36 Ziegler 6049 2nd 1949 Meat.Science] (1).
75.
Poultry Meat Science
by Mathur, Om Parkash.
Edition: 1st ed.Material type: Publisher: New Delhi: Random Publications; 2017Availability: Items available for loan: Pattoki Library [Call number: 636.5 Mathur 32315 1st 2017 Poultry] (1).
76.
Meat
by Warriss.
Material type: ; Literary form:
not fiction
Publisher: UK Warriss 2000Availability: Items available for loan: Pattoki Library [Call number: 613.28 Warriss 188191st ed 2000 Meat] (1).
77.
Meat inspection and control in the slaughterhouse
by Ninios, Thimjos | Korkeala, Hannu | Lundén, Janne.
Edition: 1st ed. Material type: ; Literary form:
not fiction
Publisher: Singapore: Wiley Blackwell; 2014Availability: Items available for loan: UVAS Library [Call number: 664.907 Ninios 32628 2014 Meat.Science] (1).
78.
Emerging technologies in meat processing
by Cummins, Enda John | Lyng, James.
Edition: 1st ed.Material type: ; Literary form:
not fiction
Publisher: Malaysia: Wiley Blackwell; 2017Availability: Items available for loan: Pattoki Library [Call number: 664.9 Cummins 50189 1st 2017 Meat.Science] (1), UVAS Library [Call number: 664.9 Cummins 32627 1st 2017 Meat.Science] (1).
79.
Trends in fish processing technologies
by Borda, Daniela | Nicolau, Anca I | Raspor, Peter.
Edition: 1st ed.Material type: ; Literary form:
not fiction
Publisher: USA: CRC Press; 2018Availability: Items available for loan: Pattoki Library [Call number: 664.94 Borda 32630 1st 2018 Meat.Science] (1).
80.
Meat Refrigeration
by James,S.J.
Edition: 1st ed.Material type: ; Format:
print
; Literary form:
not fiction
Publisher: UK WOODHEAD 2011Availability: Items available for loan: Pattoki Library [Call number: 641.3 James 50014 1st 2011 Meat.Science] (1).
81.
Improving the Sensory and Nutritional Quality of Fresh Meat
by Kerry,Joseph P.
Edition: 1st ed.Material type: ; Format:
print
; Literary form:
not fiction
Publisher: UK WOODHEAD 2009Availability: Items available for loan: Pattoki Library [Call number: 641.3 Kerry 50013 1st 2009 Meat.Science] (1).
82.
Microbiological Analysis od red Meat,Poultry and Eggs
by Mead,g.c.
Edition: 1st ed.Material type: ; Format:
print
; Literary form:
not fiction
Publisher: UK WOODHEAD 2007Availability: Items available for loan: Pattoki Library [Call number: 641.3 Mead 50199 1st 2007 Meat.science] (2).
83.
Meat Products Hnadbook
by Feiner,Gerhard.
Edition: 1st ed.Material type: ; Format:
print
; Literary form:
not fiction
Publisher: UK HEADWOOD 2006Availability: Items available for loan: Pattoki Library [Call number: 641.3 Feiner 50024 1st 2006 Meat.Science] (1).
84.
Processed Meats improving Safety,Nutrition and Quality
by Kerry,J.P.
Edition: 1st ed.Material type: ; Format:
print
; Literary form:
not fiction
Publisher: UK WOODHEAD 2011Availability: Items available for loan: Pattoki Library [Call number: 641.3 Kerry 50200 1st 2011 Meat.science] (2).
85.
HACCP In the Meat Industry
by Brown,Martyn.
Edition: 1st ed.Material type: ; Format:
print
; Literary form:
not fiction
Publisher: UK WOODHEAD 2008Availability: Items available for loan: Pattoki Library [Call number: 641.3 Brown 50201 1st 2008 Meat.Science] (2).
86.
Poultry Meat Processing and Quality
by Mead,G.C.
Edition: 1st ed.Material type: ; Format:
print
; Literary form:
not fiction
Publisher: UK WOODHEAD 2004Availability: Items available for loan: Pattoki Library [Call number: 636.5 Mead 50030 1st 2004 Meat.Science] (1).
87.
Camel Meat and Meat Products
by Kadim,Isam T.
Edition: 1st ed.Material type: ; Format:
print
; Literary form:
not fiction
Publisher: CABI USA 2012Availability: Items available for loan: Pattoki Library [Call number: 636.295 Kadim 50027 1st 2012 Meat.science] (1).
88.
Encyclopedia of Meat Sciences
by Dikemam ,Michael.
Edition: 2nd ed.Material type: ; Format:
print
; Literary form:
not fiction
Publisher: USA ELSEVIER 2014Availability: Items available for loan: Pattoki Library [Call number: 641.03 Dikemam 50020 2nd 2014 VOL.3 Meat.science] (3).
89.
Improving the safety of Fresh Meat
by Sofos,John N | FOOD SCIENCE.
Edition: 1st ed.Material type: ; Format:
print
; Literary form:
not fiction
Publisher: USA CRC 2005Availability: Items available for loan: Pattoki Library [Call number: 641.3 Sofos 50016 1st 2005 Meat.science] (1).
90.
Trends in food safety and protection
by Rai, V. Ravishankar | Bai, Jamuna A.
Edition: 1st ed.Material type: ; Literary form:
not fiction
Publisher: UK: CRC Press; 2018Availability: Items available for loan: UVAS Library [Call number: 363.1926 Rai 32703 1st 2018 Meat. Sacience] (1).
91.
Advances in meat processing technology
by Bekhit, Alaa El-Din.
Edition: 1st ed.Material type: ; Literary form:
not fiction
Publisher: UK: CRC Press; 2017Availability: Items available for loan: Pattoki Library [Call number: 664.907 Bekhit 50197 1st 2017 Meat.Science] (1), UVAS Library [Call number: 664.907 Bekhit 32732 1st 2017 Meat.Science] (1).
92.
New aspects of meat quality : from genes to ethics
by Purslow, Peter P.
Edition: 1st ed.Material type: ; Literary form:
not fiction
Publisher: UK: Wood head Publishing; 2017Availability: Items available for loan: UVAS Library [Call number: 664.907 Purslow 32733 1st 2017 Meat.Science] (1).
93.
Meat Hygiene And Technology
by Jakka Lakshmi Prasanna.
Edition: 1stMaterial type: ; Literary form:
not fiction
Publisher: India Random 2016Availability: Items available for loan: Pattoki Library [Call number: 631.28 jakka 50090 1st 2016 Meat.Science] (1).
94.
Preservation of meat And Poultry Products
by Mahajan Naresh.
Edition: 1st Material type: ; Literary form:
not fiction
Publisher: India Random 2016Availability: Items available for loan: Pattoki Library [Call number: 641.28 Mahajan 50091 1st 2016 Poultry] (1).
95.
Meat hygiene
by Libby J. A.
Edition: 3rd ed.Material type: ; Literary form:
not fiction
Publisher: USA: Lea & Febiger; 1975Availability: Items available for loan: UVAS Library [Call number: 614.31 Libby 11734 3rd 1975 Meat.Science] (1).
96.
Handbook of Meat Processing
by Toldra,Fidel.
Edition: 1st ed.Material type: ; Literary form:
not fiction
Publisher: USA: Wiley; 2010Availability: Items available for loan: Pattoki Library [Call number: 664.9 Toldra 50190 1st 2010 Meat.Science] (1).
97.
Meat Inspection and Control in the Slaughter House
by Ninios,Thimjos.
Edition: 1st ed.Material type: ; Literary form:
not fiction
Publisher: UK: Wiley; 2014Availability: Items available for loan: Pattoki Library [Call number: 641.3 Ninios 50191 1st 2014 Meat.Science] (1).
98.
Food Traceability and authenticity Analytical Techniques
by Montet,Didier.
Edition: 1st ed.Material type: ; Literary form:
not fiction
Publisher: USA: CRC PRESS; 2018Availability: Items available for loan: Pattoki Library [Call number: 664.9 Montet 50186 1st 2018 Meat.Science] (1).
99.
Fermented Meat Products Health Aspects
by Zdolec,Nevijo.
Edition: 1st ed.Material type: ; Literary form:
not fiction
Publisher: USA: CRC PRESS; 2017Availability: Items available for loan: Pattoki Library [Call number: 641.3 Zdolec 50185 1st 2017 Meat.Science] (1).
100.
Sensory Shelf Life Estimation of Food Products
by Hough,Guillermo.
Edition: 1st ed.Material type: ; Literary form:
not fiction
Publisher: USA: CRC PRESS; 2010Availability: Items available for loan: Pattoki Library [Call number: 664.9 Hough 50183 1st 2010 Food.Science] (1).
