Technology of Animal Foods

Technology of Animal Foods is a comprehensive textbook for undergraduate and postgraduate students of Food Science and Technology, focusing on the science and processing of animal-derived foods, while excluding milk and milk products. The book systematically covers meat, poultry and eggs, and fish and seafood, combining fundamental concepts with practical processing technologies.

The text opens with an introduction to animal-based foods, emphasizing their classification, composition, nutritional importance, muscle structure, and postmortem changes that influence quality. Meat technology sections discuss carcass evaluation, cuts, preservation methods such as chilling, freezing, curing, smoking, and drying, along with tenderization techniques and value-added meat products.

Poultry and egg technology is addressed through detailed explanations of poultry processing operations, preservation and packaging methods, and the development of convenience and ready-to-cook products. Egg processing includes handling, grading, pasteurization, drying, and the manufacture of liquid and powdered egg products.

Fish and seafood technology chapters cover composition, spoilage, post-harvest handling, preservation, and processing methods including filleting, canning, surimi production, and fish oil and fishmeal manufacture. Sustainability, aquaculture, and environmental aspects of seafood processing are also highlighted.

The book concludes with emerging trends such as meat and egg analogues, plant-based alternatives, and biotechnological applications, making it a relevant and concise reference for students, educators, and professionals in animal food technology.