Scientific Pork Production and Processing | Book Publisher International

Foodborne infections and intoxications are major problems in developing countries, including India. Issues such as quality and food safety are of great significance from a public health point of view. In today’s modern and busy world, consumers want safe, hygienic and wholesome foods with optimum nutritional content. Health-conscious consumers demand that no extraneous ingredients be added to food and that nothing natural be removed from it.  Food and food products with poor quality in production and distribution systems have negative impacts on consumers, resulting in poor market value.

 

Production of wholesome pork and pork products needs regular monitoring of the microbiological, physico-chemical and eating quality traits for safety and quality assurance. To achieve an acceptable level of food safety, it is necessary to provide a quality assurance system based on Hazard Analysis Critical Control Points (HACCP) in the areas of food security, disease monitoring and reporting, food-borne pathogens screening and traceability.

 

The book entitled “SCIENTIFIC PORK PRODUCTION AND PROCESSING” comprises of twelve chapters covering various aspects of scientific slaughtering, grading, value addition for enhanced profitability, quality control of pork and pork products, utilisation of slaughterhouse by-products for additional income generation and contributing to environmental welfare, importance of HACCP and traceability to support information tracking at operational level as well as in diagnostic analysis and strategic decision making at managerial level, etc. We benignly hope that the hope this book is widely read and the pig producers, manufacturers of pork and pork products, traders, academicians, students, policy planners and those who are associated with the pork value chain will benefit from this publication.

 

Author (s) Details

Dr. Rajendra Nath Borpuzari
Department of Livestock Products Technology, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati, Assam, Pin-781 022, India.

 

DR. Trishna Borpuzari
Department of Livestock Products Technology, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati, Assam, Pin-781 022, India.

 

Dr. Rashmi Rekha Saikia
Department of Livestock Products Technology, Lakhimpur College of Veterinary Science, Assam Agricultural University, Joyhing, North Lakhimpur, Assam, Pin -787 051, India.

Please see the book here:- https://doi.org/10.9734/bpi/mono/978-93-49729-77-3

Meat Starter Culture | Chapter 5 | Research Perspectives of Microbiology and Biotechnology Vol. 3

 Meat starter cultures are maturation and surface starters used to accelerate the

fermentation process, maximize the quality, and guarantee uniformity and safety

of the product. This review discusses the beneficial role of meat starter cultures

in the acceleration and promotion of the fermentation process by rapid matrix

acidification, standardization of the product properties, improvement in

organoleptic properties, enhancing microbiological and chemical safety by

inhibiting the growth of pathogenic organisms and limiting the formation of

biogenic amines, nitrosamines, and polycyclic aromatic hydrocarbons.  The

recent advances in genomics and molecular biology of industrially useful

microorganisms with the desirable functional and protective features and rational

improvement of the starter strains to develop product-specific starter cultures

have been highlighted.

 

Author (s) Details

Dr. Rajendra Nath Borpuzari (Professor)

Department of Livestock Products Technology, Assam Agricultural University, College of Veterinary

Science, Khanapara, Guwahati - 781022, India.

 

Dr. Trishna Borpuzari (Professor (Retd.)

Department of Livestock Products Technology, Assam Agricultural University, College of Veterinary

Science, Khanapara, Guwahati - 781022, India.

 

Dr. Rashmi Rekha Saikia (Assistant Professor)

Department of Livestock Products Technology, Assam Agricultural University, Lakhimpur College of

Veterinary Science, Joyhing, North-Lakhimpur- 787051, India.

 

Please see the link :-  https://doi.org/10.9734/bpi/rpmab/v3/8092E

Fast Determination of Biogenic Amines by the Application of Multiparametric Sensor for Food Quality | Chapter 11 | Current Approaches in Science and Technology Research Vol. 6

 The primary focus of this food production research is food quality and safety. European legislation identifies specific markers that can be used to check the healthiness of food for this purpose. Biogenic amines are a type of common compound that can be beneficial or harmful to human health. They are referred to as a quality index because they undergo qualitative and quantitative changes during food spoilage, processing, and storage. The multiparametric sensor proved to be a reliable method of determining specific quality indicators. As a result, the goal of this study was to see how a multiparametric liquid sensor could be used to assess the presence of BAs in fish, where Cadaverine, Histamine, and Tyramine have the greatest influence on storage period, and in chocolate, where - -Phenylethylamine (2.7–7.4 mg/Kg) and Tyramine (2.1–12.0 mg/Kg) were the most abundant amines.

Author (S) Details

Giuliana Vinci
Department of Management, Sapienza University of Rome. Via del Castro Laurenziano 9, 00161, Rome Italy

Lucia Maddaloni
Department of Management, Sapienza University of Rome. Via del Castro Laurenziano 9, 00161, Rome Italy.

Sabrina A. Prencipe
Department of Management, Sapienza University of Rome. Via del Castro Laurenziano 9, 00161, Rome Italy.

Marco Ruggeri
Department of Management, Sapienza University of Rome. Via del Castro Laurenziano 9, 00161, Rome Italy

View Book :- https://stm.bookpi.org/CASTR-V6/article/view/1724