Animal Sourced Foods for Developing Economies: Preservation, Nutrition, and Safety

Author:   Muhammad Issa Khan (University of Agriculture, Faisalabad, Pakistan) ,  Aysha Sameen (University of Agriculture, Faisalabad, Pakistan)
Publisher:   Taylor & Francis Inc
ISBN:  

9781498778954


Pages:   312
Publication Date:   02 January 2019
Format:   Hardback
Availability:   In Print   Availability explained
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Animal Sourced Foods for Developing Economies: Preservation, Nutrition, and Safety


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Overview

Animal products are good source of disposable income for many small farmers in developing countries. In fact, livestock are often the most important cash crop in many small holder mixed farming systems. Livestock ownership currently supports and sustains the livelihoods of rural poor, who depend partially or fully on livestock for their income and/or subsistence. Human population growth, increasing urbanization and rising incomes are predicted to double the demand for, and production of, livestock products in the developing countries over the next twenty years. The future holds great opportunities for animal production in developing countries. Animal Sourced Foods for Developing Economies addresses five major issues: 1) Food safety and nutritional status in developing world; 2) the contribution of animal origin foods in human health; 3) Production processes of animal foods along with their preservation strategies; 4) functional outcomes of animal derived foods; and finally, 5) strategies, issues and polices to promote animal origin food consumption. Animal sourced food contain high biological value protein and important micronutrients required for optimal body functioning but are regarded as sources of fat that contribute to the intake of total and saturated fatty acids in diet. The quality of protein source has a direct influence on protein digestibility, as a greater proportion of higher quality proteins is absorbed and becomes available for bodily functions. Animal foods has high quantity and quality of protein that includes a full complement of the essential amino acids in the right proportion. Land availability limits the expansion of livestock numbers in extensive production systems in most regions, and the bulk of the increase in livestock production will come from increased productivity through intensification and a wider adoption of existing and new production and marketing technologies. The significant changes in the global consumption and demand for animal source foods, along with increasing pressures on resources, are having some important implications for the principal production systems. In this book, contributors critically analyze and describe different aspects of animal's origin foods. Each chapter is dedicated to a specific type of food from animal source, its nutritional significance, preservation techniques, processed products, safety and quality aspects on conceptual framework. Special attention is given to explain current food safety scenario in developing countries and contribution of animal derived food in their dietary intake. Existing challenges regarding production, processing and promotion of animal's origin foods are also addressed with possible solutions and strengthening approaches.

Full Product Details

Author:   Muhammad Issa Khan (University of Agriculture, Faisalabad, Pakistan) ,  Aysha Sameen (University of Agriculture, Faisalabad, Pakistan)
Publisher:   Taylor & Francis Inc
Imprint:   Productivity Press
Weight:   0.780kg
ISBN:  

9781498778954


ISBN 10:   149877895
Pages:   312
Publication Date:   02 January 2019
Audience:   College/higher education ,  Tertiary & Higher Education
Format:   Hardback
Publisher's Status:   Active
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

Table of Contents

Contents Series Preface ...................................................................................................................................vii Preface...............................................................................................................................................ix Editors ...............................................................................................................................................xi Contributors ................................................................................................................................... xiii Chapter 1 The Role of Food Security and Nutrition to Meet Consumers' Requirements in the Developing World ...................................................................................................1 Mohammad Sohaib, Aman Ullah, Ayesha Zafar, and Sana Tahira Saleem Chapter 2 Contribution of Animal Origin Foods in the Human Diet......................................... 21 Amna Sahar and Ubaid ur Rahman Chapter 3 Animal Tracing: A Basis for Branding Animal Origin Foods in the Market ............ 43 Bernd Hallier Chapter 4 Processing, Storage, and Transportation of Milk Products ........................................ 55 Farwa Tariq, Aysha Sameen, Tayyaba Tariq, and Mariam Aizad Chapter 5 Processing, Storage, and Transportation of Meat and Meat Products .......................77 Rituparna Banerjee, Arun K. Verma, B. M. Naveena, and V. V. Kulkarni Chapter 6 Biotechnological Approaches for Improving Quality and Safety of Animal Origin Foods ............................................................................................................ 119 Bushra Ishfaq, Mariam Aizad, and Rizwan Arshad Chapter 7 Fish Processing, Storage, and Transportation .......................................................... 135 Muhammad Ammar Khan, Huijuan Yang, and Asghar Ali Kamboh Chapter 8 Animal Origin Foods as Functional Foods .............................................................. 161 Faqir Muhammad Anjum, Fakiha Mehak, and Asna Zahid Chapter 9 Bioactive Compounds from Animal Origin Foods .................................................. 177 Muhammad Rizwan Tariq Chapter 10 Bioactive Components from Milk and Milk Products ............................................. 187 Saima Rafiq Chapter 11 Safety and Quality Aspects of Animal Origin Foods ..............................................207 Tahir Zahoor, Atif Liaqat, and Nehdia Azhar Chapter 12 Strategies for Improving the Quality of Animal Origin Foods ...............................225 Sana Mehmood, Muhammad Issa Khan, and Hira Shakoor Chapter 13 Issues and Policies to Promote Animal Origin Food Consumption ........................ 237 Muhammad Issa Khan, Hira Shakoor, and Sana Mehmood Chapter 14 Animal-Source Foods in Human Nutrition .............................................................. 259 Aamir Shehzad, Asna Zahid, Sana Mehmood, and Sajeela Akram Chapter 15 Nutritional and Safety Aspects of Animal-Based Irradiated Foods ........................269 Muhammad Yasin, Aurang Zeb, and Ihsan Ullah Chapter 16 Poultry and Livestock Production for Foods ............................................................289 Shaihid-ur-Rehman and Salim-ur-Rehman Index ..............................................................................................................................................305

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Author Information

Muhammad Issa Khan is a tenured associate professor at the National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan. He began his career as a lecturer in 2007 and, after completion of his PhD, he received tenure as an assistant professor in 2010 and tenured associate professor in 2016. He received his PhD from University of Agriculture, Faisalabad in the discipline of food technology with a specialization in functional foods development. His research mainly focuses on the quality and nutritional improvement of meat and meat products. Dr. Khan did his postdoctoral research at the Animal Origin Food Science Laboratory, Seoul National University, South Korea and attended a short professional training session at the Department of Food Science and Human Nutrition, University of Illinois, Urbana-Champaign. He has supervised three PhD and 40 MS students so far, while three doctorate students are under his supervision for their research. Dr. Khan has earned the Research Productivity Award from the Pakistan Council of Science and Technology twice (2014 and 2016) based on his research, scholarly publication, and contribution to science and technology. He also has been categorized as a Productive Scientist of Pakistan in 2016. He has contributed four chapters in books by well reputed publishers and published one text book about meat processing for students of B.Sc. (Hons) food science and technology. He also published 100 peer reviewed research publications in leading journals in the field of food science and technology. He is also a reviewer of more than 15 reputed journals. Dr. Khan offers his services to community organizations for the development of high protein, high energy cookies for emergency conditions and the training of analysts in Public Food Laboratories on quantitative and qualitative analysis of foods. Dr. Khan belongs to a far-off village, Haddowali, in District Attock, and his family is engaged in imparting education and research. Dr. Muhammad Issa Khan (http://www.uaf.edu.pk/EmployeeDetail.aspx?userid=434) drkhan@uaf.edu.pk Aysha Sameen is an assistant professor at the National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan. She started her career as a lecturer in 2005 and was promoted to assistant professor in 2009 after completing her PhD in Food Technology at the University of Agriculture, Faisalabad, Pakistan. Her main research interests lie in the foods of animal origins, especially milk and milk products. She is currently working on the development of a stabilizer for dairy products and different types of cheese, such as Cheddar, Mozzarella, and soft cheeses, dairy spreads, and yoghurt. She has supervised the research of three PhD and 36 M.Sc. (Hons.) students. These students are from different degree disciplines, including food technology, dairy technology, food safety, and human nutrition. She has 41 peer-reviewed research publications in renowned journals in the discipline of food science and technology. She has actively contributed to various international/ national workshops, training sessions, and seminars as an organizer as well as participant. She has contributed chapters in three books by well-reputed publishers. She has offered various advisory, community, and administrative services. She conducted nutritional assessment and awareness camps at different stations in Faisalabad for evaluating the nutritional status of the general public and provided them with counseling accordingly. Dr. Aysha Sameen ayshasameen@uaf.edu.pk

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