Animal Products Quality Control

Handbook of Quality Control of Dairy and Meat Products

Authors: Sudhi Ranjan Garg and Vijay J. Jadhav

Publisher: Biotech Books, New Delhi

Publication year: 2012

ISBN: 978-81-7622-243-3

Food safety is an increasingly important public health issue that has rising consumer concern all over the world. National and international agencies are constantly intensifying their efforts to improve food safety and quality everywhere. Strict quality control measures are necessary at all stages of the food supply chain to ensure that food supplies are nutritious and safe with good shelf life. Inspection of the food processing plants and food establishments, collection of food samples and laboratory analysis of the samples by the food regulatory agencies is indispensable to establish that necessary control measures for food quality and safety are taken by the manufacturers and distributors. This handbook is a humble attempt to elaborate the procedures and techniques of inspection and analysis of dairy and meat products in a simple but systematic manner.

Contents

1. Sanitary collection of milk samples and rapid quality evaluation tests
2. Grading of milk by dye reduction tests
3. Evaluation of adequacy of pasteurization of milk
4. Microbiological examination of raw and pasteurized milk
5. Microbiological examination of milk products
6. Detection of adulterants in milk
7. Detection of preservatives in milk
8. Isolation and identification of organisms of public health significance from milk and milk products
9. Detection of antimicrobial residues and toxic chemicals in foods
10. Evaluation of dairy plant sanitation
11. Ante-mortem inspection of food animals in abattoir
12. Components of a modern abattoir
13. Procedure of slaughter and dressing
14. Post-mortem inspection of animals in abattoir
15. Sampling of meat and meat products
16. Examination of physical quality of meat
17. Sensory evaluation of fish quality
18. Hygienic quality assessment of meat and meat products
19. Examination of meat and meat products for pathogenic bacteria
20. Identification and differentiation of meat species
21. Inspection of abattoirs, meat processing plants, marketing centers and food service establishments