Ensure the safety and quality of meat products in India with this essential guide to meat science and technology. This practical handbook offers comprehensive coverage of vital analytical techniques for robust quality assurance, from proximate composition and physico-chemical properties to microbiological testing and sensory evaluation. It demystifies the food safety chain, aligning with national standards for hygienic meat production. An indispensable resource for B.V.Sc. & A.H., M.V.Sc., and Ph.D. students, plus faculty in veterinary and food science colleges, this book supports critical research and education in India’s meat industry.