The book contains 14 chapters on the key aspects of meat science and technology and 8 chapters on important aspects of poultry products technology in a systematic, clear and concise form. The material has been carefully planned to deal with the subject in the tropical, especially Indian context.

The book is intended primarily for BVSc and AH, MSc (Food Technology), BTech (Food Technology), and MVSc (Livestock Products Technology).
Contains key aspects of meat science and technology, and poultry products technology.
Emphasis has been laid on tropical regions (Indian Context).
It will serve as a useful handbook for meat industry personnel especially meat plant managers and supervisors, and meat processing technicians.