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.
About the Author :
Prabhat Kumar Mandal was born in 1967 in West Bengal, graduated as a Veterinarian from Bidhan Chandra Krishi Viswavidyalaya, Kolkata, in 1991 and did his MVSc & PhD majoring in Livestock Products Technology from Indian Veterinary Research Institute, Bareilly, India in the year1993 and 1996, respectively. He is a recipient of National Scholarship from Govt. of India, (1984-1991) during High School and Under Graduate studies. He was awarded Junior Research Fellowship (1991-1993) and Senior Research Fellowship (1991-1996) during Master's and Doctoral studies by Indian Veterinary Research Institute. He worked for a short period (1996) as Scientist (ARS) in Indian Council of Agricultural Research, India and then joined as Assistant Professor from September 1996, in Rajiv Gandhi College of Veterinary and Animal Sciences, Pondicherry. He was promoted as Associate Professor in March, 2005 and Associate Professor, Senior Grade from March, 2008. Dr. Mandal is engaged in teaching (UG & PG) and research on different areas of Meat Science and Technology/Livestock Products Technology since last 20 years. He is teaching several UG and PG courses related to LPT and guiding PG students. His research achievements include development of chicken meat balls from spent hen meat, utilization of blood protein isolates in sausages and cakes, development of value added poultry products utilizing edible byproducts, development of low fat restructured chicken block and using gizzard and natural preservatives. He worked as Visiting Professor in Hankyong National University, South Korea and Konkuk University, Seoul from March, 2008 to February, 2010. He has been involved in projects like "Purification and characterization of a protease as meat tenderizer", during his stay in South Korea. Presently he is working on development of functional meat foods with natural preservatives. Dr. Mandal has more than 100 publications in his credit. Presently Dr. Mandal is Editor-in-Chief of International Journal of Meat Science and Editor, Journal of Meat Science. He is 'Regional Editor' of, Asian Journal of Animal Science, Asian Journal of Animal and Veterinary Advances, American Journal of Food Technology and Asian Journal of Poultry Science. Dr. Mandal is founder member & Treasurer of Indian Meat Science Association. He was Associate Editor, Journal of Meat Science published by IMSA since 2003 -10, Managing Editor from December 2010 and Editor from July 2011. He was Joint Organising Secretary of the 1st National Symposium (2003) of IMSA.
Ashim Kumar Biswas Associate Editor, Born on 05th March 1978 in West Bengal, Dr Ashim Kumar Biswas did his BVSc & AH from WBUA & FSc, Kolkata in 2000 and received his MVSc (in 2002) and PhD (in 2005) degrees in Livestock Products Technology (LPT) from Deemed University, Indian Veterinary Research Institute, Izatnagar, Bareilly. In 2005, he joined in the Division of Livestock Products Technology, SKUAST-Jammu as Assistant Professor and served for one and half years. On Feb 2007, he joined as Assistant Professor in the Department of LPT, GADVASU, PAU Campus, Ludhiana, India. Presently he is serving as Senior Scientist in Division of Post-Harvest Technology at Central Avian Research Institute (ICAR), Izatnagar. He has more than 150 publications in his credit. His main achievements in research relating to evaluation of export buffalo meat for quality, development of enrobed meat products, restructured buffalo meat blocks, functional based & shelf stable value added meat products. His research also focused on development and validation of HPLC methodologies for detection of pesticide and veterinary drug residues in meat and meat products. He also standardized molecular techniques (PCR) for the detection of bacterial pathogens in livestock products. He teaches several LPT courses at the University and guides many undergraduate and postgraduate students since 2006. He handled or currently handling several research projects and grants funded by MFPI, DST, RKVY (Govt. of India), ICAR, etc in the capacity of PI and Co-PI. Dr Biswas has association with several scientific bodies and organizations, He is acting as review editor in different peer-reviewed journals of national and international repute like Journal of AOAC-International, Journal of Food Science, Food Chemistry, LWT-Food Science and Technology, Meat Science, International Food Research Journal, Asian-Australasian Journal of Animal Sciences, Journal of Food Science and Technology, International Journal of Food Properties, Indian Journal of Animal Science, Indian Journal of Poultry Science etc.
